Vegetarian Lasagna
Hey there! This is my very first post for my first ever recipe blog. How exciting!
My first ever recipe is going to be for vegetarian lasagna, for all those people who want to be environmentally friendly or just cow-friendly.
This recipe includes lots of carrots and onions. And PC tomato sauce.
A totally unappetizing photo of a lump of Yve’s Ground Round
Sauteing onions and carrots along with some prepackaged frozen vegetables. It turned out to be a very skimpy portion of vegetables, to mimic my father’s vocabulary.
I used oven-ready noodles (I swear that not everything I make is so pre-packaged! It’s just easier that way) so I needed to put sauce at the bottom of the pan. It also provided a nice flavour base…literally. (haw.)
This is the ENTIRE pan of vegetables in one layer. I was really wanting to make two vegetable layers, but I obviously didn’t do a very good job eyeballing it, even though it is a very small pan (about 7-12) Next time I will either use at least a full cup of mixed veg, or cut up proper portions of each vegetable.
“Meat” layer
Put some cottage cheese on top of the meat, then more oven ready noodles, then more cheese. Pre-oven.
Post-oven.
Problems with the lasagna:
- Skimpy amount of vegetables leading to only one layer of vegetables rather than two
- I did not cover the oven-ready noodles on the top with sauce, which made them kind of crunchy
- I did not have enough cheese
Ingredients:
1/2 package of Yve’s Ground Round (Or other fake ground meat)
1 tsp garlic
2 carrots
1 cup mixed vegetables (mushrooms, zucchini, red and green peppers) OR 1/2 a zucchini, 1/2 cup of mushrooms and 1 Red pepper
1/2 medium onion
Cottage Cheese
At least 1 cup of tomato sauce
9 lasagna noodles (pre-cooked or oven-ready)
Grated Cheddar and mozzarella cheese
Method:
- Preheat oven to 350 degrees farenheit.
- In a small bowl, mix “meat” with a generous portion of tomato sauce and garlic, set aside
- Chop up all vegetables and sautee them in a pan in order of cooking (onions first, then carrots, then everything else). Mix with another generous portion of tomato sauce
- Put a layer of tomato sauce in a lasagna dish. Then place three or four (depending on the size of your pan) noodles on top.
- Layer your vegetables and meat, separating the layers with a layer of noodles. On top of your meat layer, spread some cottage cheese.
- Spread a thin layer of tomato sauce on top of the final layer of noodles. Cover with grated cheese.
- Bake for 35-40 minutes or until bubbling.
- Enjoy!
