Meatless Lasagna

One of our close friends has decided that he would stay away from meat for awhile. It just so happened that he was coming for dinner one Sunday! For anyone else that might have someone like this in their lives, this recipe fit the bill and it tasted great! Who needs meat? It comes together fairly quickly and I was able to prepare it the day before and just refrigerate it until just before he arrived on Sunday. Bring the casserole out of the refrigerator 30 minutes of so before placing in the oven!

Meatless Lasagna

Ingredients

  • 16 oz. package lasagna noodles
  • 8 oz. fresh mushrooms (sliced)
  • 1 large zucchini (cut in half (lengthwise) and sliced)
  • ¾ cup green bell pepper (chopped)
  • ¾ cup onion (chopped)
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 24 oz. jars pasta sauce
  • 1 teaspoon dried basil
  • 15 oz. container part-skim ricotta cheese
  • 4 cups shredded mozzarella cheese
  • 2 eggs
  • ½ cup grated Parmesan cheese

1. Prepare the Lasagna according to package directions!

2. Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.

4. Preheat oven to 350 degrees F and grease a 9×13 inch dish. Spread 1 cup pasta sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining cups mozzarella cheese.

10. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Reg’s Lasagna

Just realized that one of my favourite go-to recipes has never appeared here! When you get tired of that turkey, my American friends, you might give this dish a try. I’m leaving the kitchen for  a few days but wanted to share this with you before I put all the dishes away…LOL…Buen Provecho as always!!

Reg’s Lasagna (easily feeds 8 people)
1 cup diced white onions
1 cup celery chopped
1 cup carrots sliced
1 ½ lbs. lean ground beef and pork mixed (you could use ground chicken or turkey instead)
1 or 2 garlic cloves minced
14 oz. can cubed tomatoes
5 ½ oz. can tomato puree
1 19 oz. jar spaghetti sauce
½ cup red wine (optional)
2 TBSP. Worcestershire sauce
1 tsp. sugar
Salt and pepper to taste
1 tsp. each of basil and oregano
12 lasagna noodles oven ready
2 cups ricotta cheese
1 package fresh spinach stems removed and chopped
1 small package of fresh mushrooms sliced
1 large bag shredded manchego or mozzarella cheese
½ cup grated parmesan (don’t use the Kraft powdery stuff!)
In a little olive oil, brown the carrots, celery and onions until tender and slightly browning. Add in the pork and beef mixture and cook until browned and almost no pink visible. Drain off the fat if there is an excess. Add tomatoes, tomato puree, ½ of the tomato sauce, sugar and seasonings. Cover and simmer for about 45 minutes. Add in the sliced mushrooms and continue to simmer until they appear softened.

While this has been cooking, mix the ricotta cheese with the chopped spinach in a bowl. Set aside.

In a 9 x 13 Pyrex dish pour a little of the remaining tomato sauce and spread over the bottom. Place four noodles in the bottom of the dish. Add ½ of the meat sauce to cover the noodles. Add 1/3 of the grated manchego or mozzarella cheese.

Cover this with four more lasagna noodles. Add the layer of ricotta and spinach. Add four additional lasagna noodles. Cover with the other half of the meat sauce and 1/3 of the cheese.

Add four more lasagna noodles ( if you have no sauce left, heat the remaining half jar of spaghetti sauce and pour over the top noodle layer. Cover with the remainder of the cheese. Over top of this add the Parmesan cheese.

Bake in a 350 degree oven for about 25 minutes. Cover with foil and bake an additional 15 minutes.
Test the noodles with a sharp knife to make sure they are softened. Remove from the oven and let sit before cutting into desired portion sizes.

I make this a few hours before company comes and let it cool before refrigerating. 45 minutes before serving remove from refrigerator to let the dish warm to room temp. Return to 350 degree oven for about 15 to 25 minutes.