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Veggie Lasagna

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I made this amazing vegetable lasagna this weekend, when channeling my inner Liz Lemon. I decided to have a lovely, romantic dinner with myself, and after craving lasagna for so long, I decided to pick up ingredients to make a vegetarian lasagna!

I’m not very good with recipe posts, but I’ll post a quick general gist for you all, in case you want to copy the recipe.

(If you guys want a real recipe post with measurements, I would be more than happy to post one! I just wanted to give you some ideas and show you how I make my lasagna).

INGREDIENTS:

  • No boil lasagna noodles
  • Mozzarella cheese
  • Cottage Cheese
  • Two Eggs
  • Kale
  • Mushrooms
  • Trader joe’s beefless crumbles
  • Tofu (uncooked, firm)
  • Tomato Garlic Sauce
  • Seasonings

SAUCE:

  1. Chopped up kale and mushrooms.
  2. I blended about 1/2 a cup of sauce with 1/4 cup of water with some tofu in my Magic Bullet. The resulting mixture was a sauce that looked like vodka sauce.
  3. I sauteed the beefless crumbles, the kale, and the mushrooms in butter. I added my spicier seasonings to this mix. I then added the tofu sauce, and then a jar of “normal” Tomato Garlic sauce. I used a little more than one jar for the lasagna.
  4. I simmered the sauce.

CHEESE MIXTURE:

  1. I mixed the cottage cheese (I swear you cannot taste it) with two eggs that were beaten, and then added a good amount of mozzarella.
  2. I seasoned this mixture pretty standardly with paprika, salt, pepper, and a bit of garlic powder.

LASAGNA ASSEMBLY:

  1. I put one layer of sauce on the bottom, then a layer of lasagna noodles, then an even layer of the cheese mixture, more noodles, then an even layer of sauce (I like a good amount of sauce). I repeated this, making sure that the top last layer was of sauce. I then added more mozzarella cheese on top, and then baked at 375 for about 30 minutes.

It turned out absolutely delicious, and it has been my favorite leftovers! I think next time I make this I’m going to experiment with other vegetarian proteins, or maybe alter my tofu to tomato sauce ratio a bit and see how it turns out!

I really love cooking, and I knew that when I went vegetarian that I never wanted to not enjoy my food. This experience has really tested my creativity and made me try out some new tricks and recipes!

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