Wednesday, June 11, 2008

Veggie Lasagna

The first time that I tasted this delectable lasagna was at our Aunt Wendy's house last Christmas at a family gathering. .
It was so delicious and everyone kept going back for just a little more.
She found the recipe in
I have the cookbook and have enjoyed many of their recipes.
I would recommend this cookbook.
For the exact recipe and the healthy tips. . check the book.
I've changed things up a wee bit. . like I normally do. .
Now and then I throw a few purchased Italian meatballs in the pot.
Veggie Lasagna
Sauce
1/2 cup sund-dried tomatoes. . chopped fine
1 large red onion. . chopped fine
2 cloves of garlic. .minced
4 cups of sliced mushrooms
1 medium zucchini diced
1 bell pepper diced. . any color will do
1 tablespoon of Italian seasoning
1 jar of tomato pasta sauce. . 22 ounce or 700 ml.
1 19 ounce can or 540 ml. of diced herb tomatoes
1/2 cup of shredded fresh basil
1 tablespoon balsamic vinegar
a good grind of fresh black pepper
Put the sundried tomatoes in a bowl and pour 1 cup of boiling water on top. Let it stand while you make the sauce.
Spray a lasagna pan with Pam.
In a large heavy pot, either spray with pam or put a tablespoon of olive oil in the pot.
Saute the onions and garlic a few minutes add the recest of the veggies and seasoning and simmer about 10 minutes.
Add the Pasta sauce undrained tomatoes, basil, balsamic vinegar and the sundried tomatoes with the soaking water.
Let it simmer about 20 minutes on low. . add some meatballs here for variation.
Cheese and Spinach Layer
Mix together. .
1 pound or 454 grams of ricotta cheese
1 - 2 cups of crumbled feta. . I prefer more than less
1 package of chopped frozen spinach that has been thawed and squeezed of its liquid
1 large egg
Set aside
12 oven ready lasagna noodles
and mozzerella cheese (light if you are wanting to cut calories)
Preheat the oven to 375.
In the pan .. layer 1 1/2 cups of the sauce
4 lasagna noodles
1/3 of remaining sauce
1/2 of the ricotta and spinach filling
Repeat the layer
Finish with the remaining noodles.
Cover with foil and put it in the oven for half an hour.
Remove the foil and add mozzerella cheese and bake for an additional 20 minutes or so until it is nicely browned.
Let sit a few minutes. . . I didn't do that. . for my top picture. .it would have looked better.
This keeps really well in the refrigerator for the week. I pull it out. . and pop a piece in the microwave. . .it tastes better as the week goes on.

4 comments:

  1. hmmm hmmm good. A nice healthy entry with your own touch. I like the inclusion of my fav....sun dried tomatoes . A must try.

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  2. It seems to me I've enjoyed the same dish at your Aunt Wendy's table...the food is always good there! Thanks for the recipe.

    PS Maybe I'll post one of 'Aunt Wendy's' recipes that has been our family favorite since my kids were young.

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  3. Thank you Lovella, the print button will be so handy. I am impressed, this is all becoming quite professional! I've been saying our cooking blog with much pride!(not too boastful though..hehe)
    Trish and I were chatting yesterday that it should be noted that these recipes were only for viewers own use and then this morning you had it done! You are doing such a great job, Lovella. My daughters are impressed as well, saying this a great blog.

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  4. Oh yes, your veggie lasagna..I'll be making that soon! It looks so good!!

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