Vegetarian meals have been making more and more of an appearance at my dinner table. While I haven't cut meat out of my diet completely, I have really started limiting my intake. In an effort to make this transition easier, I've started taking meals I love and finding ways to remove the meat without losing the flavor.
Last weekend I tried vegetarian lasagna for the first time and it was a huge success. It was so tasty and I didn't even miss the meat at all. In fact I couldn't even tell it wasn't there. The veggies made it hearty enough it didn't seem like anything was missing. The recipe is super simple and uses a bunch of really yummy veggies.
Vegetarian Lasagna-
1 box of lasagna noodles
2 jars of spaghetti sauce
1 zucchini
1 box of frozen spinach
1 medium onion
1 green pepper
1 yellow pepper
1 red pepper
2.5 tsp minced garlic
1 bag mozzarella cheese
fresh basil
First chop onions and peppers and saute together until tender. Add garlic and saute for a few more minutes. Add 1.5 jars of sauce and heat over low flame.
Slice the zucchini into quarter inch slices and blanche in boiling water for a ~5 minutes. After that season lightly and saute until slightly browned.
Boil noodles until al dente, drain and set aside.
Thaw frozen spinach in a colander by running hot water over it. Drain completely by placing spinach in a thin kitchen towel and ringing the water out. This step is important because the lasagna will be become runny if you don't drain the veggies completely.
Take some of the sauce left in the jar and some of the heated sauce and spread a small amount of both in the bottom of a glass baking dish. Then layer noodles over sauce. Place more of the heated sauce over the noodles then sprinkle some spinach and layer some zucchini over the sauce. Sprinkle cheese over the whole thing and start again with another layer.
Once you have enough layers to cover the dish (make sure you end with a cheese layer) cover with tine foil and bake at 350 degrees for 1 hour and a half until the internal temperature reads 170 degrees. To crisp up the top cheese layer, I remove the foil for the last 10-15 minutes.
Remove from the oven and let set up for a minute and enjoy!
Both my meat loving boyfriend and his dad were raving about how good this lasagna was. It was hearty and delicious, I didn't feel like it was missing anything despite being meatless. If you're looking for new vegetarian recipe to try out, I definitley suggest this one!
xoxo,
Amanda
Last weekend I tried vegetarian lasagna for the first time and it was a huge success. It was so tasty and I didn't even miss the meat at all. In fact I couldn't even tell it wasn't there. The veggies made it hearty enough it didn't seem like anything was missing. The recipe is super simple and uses a bunch of really yummy veggies.
Vegetarian Lasagna-
1 box of lasagna noodles
2 jars of spaghetti sauce
1 zucchini
1 box of frozen spinach
1 medium onion
1 green pepper
1 yellow pepper
1 red pepper
2.5 tsp minced garlic
1 bag mozzarella cheese
fresh basil
First chop onions and peppers and saute together until tender. Add garlic and saute for a few more minutes. Add 1.5 jars of sauce and heat over low flame.
Slice the zucchini into quarter inch slices and blanche in boiling water for a ~5 minutes. After that season lightly and saute until slightly browned.
Boil noodles until al dente, drain and set aside.
Thaw frozen spinach in a colander by running hot water over it. Drain completely by placing spinach in a thin kitchen towel and ringing the water out. This step is important because the lasagna will be become runny if you don't drain the veggies completely.
Take some of the sauce left in the jar and some of the heated sauce and spread a small amount of both in the bottom of a glass baking dish. Then layer noodles over sauce. Place more of the heated sauce over the noodles then sprinkle some spinach and layer some zucchini over the sauce. Sprinkle cheese over the whole thing and start again with another layer.
Once you have enough layers to cover the dish (make sure you end with a cheese layer) cover with tine foil and bake at 350 degrees for 1 hour and a half until the internal temperature reads 170 degrees. To crisp up the top cheese layer, I remove the foil for the last 10-15 minutes.
Remove from the oven and let set up for a minute and enjoy!
Both my meat loving boyfriend and his dad were raving about how good this lasagna was. It was hearty and delicious, I didn't feel like it was missing anything despite being meatless. If you're looking for new vegetarian recipe to try out, I definitley suggest this one!
xoxo,
Amanda
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