Yummy Vegetarian Lasagna

For the Love of Lasagna

Ah! Lasagna. Perhaps one of our favorite dishes of all time. We had one we adored. Simply adored. We took part of my husband's family recipe and part of mine, and made a little taste of heaven. Talk about the combining of two lives! Then, nearly seven years later, my husband started heading toward vegetarianism (and some vegan-ism as well), and I, having never been a huge meat fan, decided we could embrace this more and more with time. We still eat meat, but we're making more meatless meals than ever before. It's a goal.

But, lasagna? How do you say good-bye to that? You have to find a vegetarian recipe. But, the prospect didn't excite me when I already had a recipe that to me is all that lasagna should be. On our last attempt, we halfed the beef in our recipe (going from 2lbs to 1lb and adding extra green peppers and mushroom), and it worked. Delish! But, we still had beef in our meal. So, I began searching online for a potential vegetarian lasagna. I found one that sounded like it would fit our taste and made a few changes based on my own preferences and some recommendations of changes on the site.

Baker's Edge - Simple Lasagna Pan
Baker's Edge - Simple Lasagna Pan

Wouldn't you love to try this pan out? I would.

 
Slice Lasagna- Lasagna Pan Set
Slice Lasagna- Lasagna Pan Set

This could be handy for a less expensive pan choice.

 

We made it, we tasted it, and it conquered our taste buds. We had a lasagna, a vegetarian lasagna that we could LOVE. In the day to day of planning and fixing meals, a favorite meal like lasagna adds a touch of excitement we long to embrace. One of the best parts, my little 4 year old loved it too. Enough that the next day after being given four choices for dinner, she chose the vegetarian lasagna. She didn't eat our meat lasagna that well. My friends, we have a keeper. Here is the recipe to our new favorite vegetarian lasagna (with my adaptations):


Spinach Lasagna

Adapted from http://allrecipes.com//Recipe/spinach-lasagna-iii/Detail.aspx

Ingredients:

  • 10 lasagna noodles
  • 1-2 tablespoons olive oil
  • 2 cups chopped fresh mushrooms (or as much as you want really)
  • 1/2 of an onion
  • 3-5 cloves of garlic (minced)
  • 5 cups fresh spinach (approx. Shrinks a lot so add as much or as little as you want)
  • 3 cups ricotta cheese (I did 2 cups of ricotta and 1 cup of small curd cottage cheese, because that's what I had. It turned out wonderful.).
  • 2/3 cup grated Romano cheese
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon ground black pepper
  • 1 egg
  • 3 cups shredded mozzarella cheese
  • 3 cups tomato pasta sauce (I just used a whole regular-sized jar and split it up between the two sauce layers)
  • 1 cup grated Parmesan cheese

Directions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  • In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Add spinach to the mix and sautee until soft (and shrunk). Drain excess liquid.
  • Combine ricotta cheese, (cottage cheese if you go that route with me), Romano cheese, salt, oregano, basil, pepper, and egg in a bowl. Add mushroom/spinach mixture (It's supposed to be cooled, but I didn't wait that long. It went in hot.)
  • Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish (enough to cover the bottom). Spread half of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat each layer once more. End by sprinkling the last cup mozzarella cheese on top of the final sauce layer.
  • Cover dish with aluminum foil (Or not. I was out of foil and it baked up just fine without a cover) and bake in a preheated oven for 1 hour. Cool 15 minutes before serving (if you want... we just dug in!).


Sauce it up!

One thing I would like to try out is using our homemade lasagna sauce from our old beloved recipe sans the meat, skipping the jar of spaghetti sauce (organic though it may be). I just didn't have the time during my first attempt. Don't get me wrong, the jar of sauce did the job enough for us to rave about the recipe. But, could we improve? Next time, I'll see. Here's our favorite sauce recipe without the 2lbs of beef if you want to give it a whirl too.

Canned Organic Tomatoes

Muir Glen Organic Tomatoes, Diced, 14.5-Ounce Cans (Pack of 12)
Muir Glen Organic Tomatoes, Diced, 14.5-Ounce Cans (Pack of 12)

I try to use organic ingredients as often as possible. This is a brand of canned tomatoes I use frequently.

 

Homemade Sauce for Lasagna

Ingredients:

  • 1 clove of garlic, minced
  • 1 Tablespoon of parsley, chopped
  • 1 Tablespoon of basil
  • 1 1/2 teaspoon of salt
  • 1 1lb can of diced tomatoes
  • 2 6oz cans of tomato paste

Directions:

  • Add all ingredients to a pan and simmer covered for 25-30 minutes
  • If using the Spinach Lasagna Recipe above, I would add the sauteed mushrooms and onions (and omit some of the garlic from either recipe) to the tomato sauce recipe above. Then cook up the spinach separately from the mushrooms and onions and add it to the cheese mix in the Spinach Lasagna recipe. Then you have your tomato sauce layer (with the mushrooms and onions) and cheese layer (with the spinach) to layer appropriately according to the directions in the Spinach Lasagna recipe. I'll be trying it. If you want, you can too.

If you're in the mood for soup or Mexican, check out my delicious Vegetarian Tortilla Soup: http://hubpages.com/hub/Transforming-Recipes-for-a-Vegetarian-or-Vegan-Lifestyle

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Comments 5 comments

Gordon Hamilton profile image

Gordon Hamilton 5 years ago from Wishaw, Lanarkshire, United Kingdom

This looks absolutely delicious. I am afraid I am much closer to being a carnivore than a vegan but that does not mean to say that I do not occasionally enjoy vegetarian style foods and this I am sure is something I would enjoy very much. Fabulous Hub and look forward to reading more of your productions.


Ashlea B profile image

Ashlea B 5 years ago Author

I might be too. I have a hard time thinking of life without cheese on meals. Still, there are some great vegetarian meals out there worth trying. This is definitely one!


RTalloni profile image

RTalloni 5 years ago from the short journey

I'm not vegan, as in no dairy, but I do have to avoid cow's milk. I've substituted goat's cheese in lasagna and enjoyed it. Am looking forward to doing that in this meatless recipe. The Muir Glen products are really good.

Thanks!


Beverly Stevens 5 years ago

Ashlea, did you see my lasagna recipes? They are delicious and have no cheese. Try one of them.


Ashlea B profile image

Ashlea B 5 years ago Author

Beverly, I haven't seen your lasagna recipes. I'm still learning to navigate around here, so I haven't yet caught sight of them. If possible, send me the link!

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