?

Log in

No account? Create an account

Previous Entry | Next Entry

Veggie Lasagna



Ingredients:
Whole wheat noodles
zucchini
mushrooms
spinach
artichoke hearts
tomato basil soup recipe, simmered for longer, stirred often
mozzerella cheese


1)Start the sauce, also known as Melissa's Famous Tomato Basil Soup. Seriously, if simmered down a little bit more, it gets a great sauce-like quality that's perfect for lasagna. Move over, Paul Newman. Or, Paul Newman makes several great sauces in jars. Which take much less time.

2)Boil the noodles. I personally like to throw in a little bit of olive oil to keep them from sticking to each other. I'm a fan of whole wheat noodles because they are healthier, but of course regular lasagna noodles work just as well.

(preheat your oven to 375)

3) Have fun layering! I start with sauce on the bottom before I put any noodles down, so nothing will stick. Then generally each layer has noodles, sauce, cheese, and one of the mentioned vegetables.

-Artichoke hearts I buy in a can. You can get them whole or quartered, and for these purposes I prefer quartered. I also sometimes mash them down a little bit with my fingers so they don't get lumpy in the lasagna. I probably use about half of a can over a single layer.

-Spinach I *like* to get fresh, but is also okay frozen. If it's fresh, WASH THOROUGHLY and then do a generous layer. Spinach cooks down a LOT so do more than you think you need. If you do frozen (or canned, which I have never done), just make sure it's not still dripping in water.

-Zucchini I'm never a huge fan of, except in this. It cooks down well and fits with the overall taste. Slice thinly and layer.

-Mushrooms work better canned. I LOVE fresh mushrooms, but they don't cook down as well and get stubborn to cut in the pieces. I've still done fresh a few times and I like it, but overall I prefer the little cans for this. Layer the same as all the rest.

3)Add or subtract other vegetables as desired.

4) The top layer I generally just have noodles, sauce, cheese.

5) Cover with tin-foil, and place on middle rack in your oven at 375 degrees. Ready in 45 minutes!





Salada!

Baby arugula
baby spinach
snow peas
palm hearts, diced,
cherry tomatoes
carrots, chopped small
calamata olives
fresh mushrooms
pine nuts
french vinaigrette (you'll never go back...)

Comments

( 4 comments — Leave a comment )
tevarin
Jan. 27th, 2008 06:01 pm (UTC)
Thanks:)
thisgirliknow
Jan. 27th, 2008 06:03 pm (UTC)
This might be a great way to hide vegetables....
eternal_pursuit
Jan. 27th, 2008 10:49 pm (UTC)
This sounds really yummy, I might try it!

Does the mushroom taste and/or texture stand out? John doesn't like mushrooms so I might just omit those.
thisgirliknow
Jan. 28th, 2008 03:55 am (UTC)
it doesn't to me, but I don't mind mushrooms. I'm sure it'd still be awesome without them
( 4 comments — Leave a comment )

Profile

botticelli
thisgirliknow
Much like pineapples, I am hardcore.

Latest Month

April 2016
S M T W T F S
     12
3456789
10111213141516
17181920212223
24252627282930

Tags

Powered by LiveJournal.com
Designed by yoksel