Tuesday, May 17, 2011

Veggie Lasagna

A lot of people wonder what you can eat as a vegetarian, or really, how good any of it can be?
So, I thought it was a good idea to add in some food posts - inspirations, photos, and step-by-step instructions on how to make some yummy & healthy dishes. So get ready for some kick-ass recipes for hungry girls who want to stop cooking crap (and start looking & feeling good!)

First up is my veggie lasagna. This one is seriously so delicious, feeds about 8-10 people, and it's great as a leftover & freezes great too. It's also awesome because you can literally throw anything in the sauce you want. Below is the actual recipe, but you can alter it however you want....if you have leftover peppers, eggplant, scallions, etc. you want to get rid of - chop them up & throw 'em in.

Total prep time: 30 minutes. Bake time: 1 hour

What You'll Need:
- lasagna noodles
- 2 tablespoons olive oil
- 1 large onion
- 1 can mushrooms
- 2 tablespoons minced garlic
- 1 zucchini
- 1 can crushed tomatoes
- 1 can tomato paste
- 1 tablespoon oregano
- 1 pinch brown sugar
- salt & pepper
- 1 pack frozen chopped spinach
- 1 container low-fat cottage cheese
- 2 eggs
- 3 tablespoons basil
- 1 bag (about 3 cups) shredded cheese. I usually use an Italian blend - mozzarella & parm, but tastes good with whatever.

1. Cook lasagna noodles & set aside. (You only need to cook 6 noodles).
2. Chop large onion and zucchini.
3. Heat olive oil over medium heat. Add in chopped onion, can mushrooms, garlic, & chopped zucchini.
4. Add in crushed tomatoes, tomato paste, oregano, brown sugar. Salt & pepper to taste.
5. Reduce heat and simmer.
6. Microwave frozen spinach until cooked and squeeze out excess water. 
7. Blend cottage cheese, spinach, 2 eggs, and basil until smooth.
8. Preheat oven to 350 degrees.
9. Spread 1 cup sauce on bottom layer.
10. Layer noodles, spinach/cottage cheese, sauce, & shredded cheese. Repeat.

11. Sprinkle the top with 1 tablespoon basil and bake for 1 hour.
12. Bon appetit!!

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