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Vegetarian cheesy lasagna al forno recipe

Updated on August 3, 2012

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5 stars from 4 ratings of Vegetarian cheesy lasagna al forno

Lovely Italian!

This vegetarian cheese lasagna al forno is a lovely option for an autumn dinner or lunch.


Coming from an Italian background, my mom taught me how to make lasagna; however, I have made changes to the recipe she gave me. It depends on the ingredients I have on hand and on my decision on make it either cheesier or with more pasta layers.


This recipe is a very cheesy and moist option, so if you prefer the dry lasagna with lots of layers, this is not your best bet. I add cottage cheese and reduce the layers to make it healthier. I prefer not to use white sauce because I find it a bit fattening.


Source

Cook Time

Prep time: 50 min
Cook time: 30 min
Ready in: 1 hour 20 min
Yields: eight people
Cut the Cheddar cheese at a maximum of 2 mm thickness. You can also grate it for an even layer.
Cut the Cheddar cheese at a maximum of 2 mm thickness. You can also grate it for an even layer. | Source

Ingredients

  • 4-6 mushroom porcini
  • 2 Tbsp. vegetable oil
  • 1 medium onion
  • 1 garlic glove
  • 1 red pepper, (optional)
  • 2 Tbsp. tomato puree
  • 350 Gr. Quorn mince or soya meat
  • 800 Gr. chopped tomato
  • 400 ml. water
  • 1 bay leaf
  • ½ Tsp. salt
  • 1 Tsp. sugar
  • 1 Tsp. basil
  • fresh ground pepper, (to taste)
  • 1 zucchini (courgette)
  • 2 Tbsp. vegetable oil
  • 10 Lasagna sheets
  • 400 gr. Cheddar cheese
  • 500 gr. Cottage cheese
  • Parmesan cheese
Make sure you add the tomato puree to the sauteed onion and garlic. It will give a nice reddish color. The mince Quorn or soya meat will be added before the tomato sauce to toast it a bit.
Make sure you add the tomato puree to the sauteed onion and garlic. It will give a nice reddish color. The mince Quorn or soya meat will be added before the tomato sauce to toast it a bit. | Source
This lasagna is quite watery due to the amount of water added. If you prefer it less moist, just reduce the water. Add 2 tins filled with 1/3 of water only.
This lasagna is quite watery due to the amount of water added. If you prefer it less moist, just reduce the water. Add 2 tins filled with 1/3 of water only. | Source
Half way
Half way | Source
Parmesan cheese, put as much as you like!
Parmesan cheese, put as much as you like! | Source

Preparation

  1. Pour boiled water in a glass containing the mushroom porcini and leave it for 10-15 min.
  2. Chop the onion, garlic, and red pepper (if desired)
  3. Sauté onion with the garlic for about 2 min or until the onion turns gold. Add the red pepper and cook until slightly brown. Mix tomato puree for 1 min
  4. Place the mince Quorn or Soya meat in the middle of the pan, stir for about 1 min. Add the 2 tins of chopped tomatoes, stir well.
  5. Pour water into the two tins until it reaches half of the tin, just make sure it takes all the tomato left in the tin (this serves as a good rinse of the tin before putting it into recycle!). Add the water from the two tins into the mix and stir well.
  6. Once the mix reaches the boiling point, add the mushroom porcini and bay leaf, mix, then simmer for 30 min. Half way of simmering, add basil, salt, pepper and sugar. Stir well and put the lid on so it continues simmering.
  7. To make the Lasagna: While the sauce is cooking, slice the zucchini and grill it using a grill pan.
  8. Slice the cheddar cheese, the slices should be 1-2 mm, so it will give you 30-32 slices.
  9. Pre-heat the oven to 200°C / 400°F / gas mark 6
  10. Spoon the juicy part of the salsa to put in the bottom of a 30x20 cms oven dish.
  11. Put the 1st layer of lasagna sheets; break them if needed to cover all the area of the oven dish, then, the rest of the layers in the following order: Cheddar cheese/ Sauce / Zucchini / Lasagna sheets / Cottage cheese (try not to add any water) / Sauce / Zucchini / Cheddar / Lasagna / Salsa / Parmesan
  12. Put it in the oven for 30 min or until golden brown.


Serve together with fresh baby spinach, tomato and cucumber salad tossed with Italian vinaigrette. A good wine to accompany the lasagna is a Chianti Classico.


If you have guests, complement with a tomato, onion and parsley bruschetta as a starter and tiramisu cake for dessert.


Ready after 30 min in the oven
Ready after 30 min in the oven | Source

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    • Simone Smith profile image

      Simone Haruko Smith 4 years ago from San Francisco

      Oh my goodness... I have not had lasagna in ages. Now I'm drooling ALL OVER the place. This is a killer good-looking dish! Thanks for sharing it!

    • Susana Suarez profile image
      Author

      Susana Suarez 4 years ago from London, UK

      Yes it is good-looking and delicious. My husband, the little ones (1 and 3 years old) wolfed them down in a second!

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