Thursday, January 24, 2008

Vegetarian Lasagne

The Skinny Gourmet is hosting a Food for Thought event about dishes that recreate memories. Although the quintessential nostalgic dish, for me, would have to be chicken soup, I just used that recipe for a Comfort Recipe event. A close second is lasagne. Lasagne nights were always good nights, growing up. In fact, if I am forced to eat a bad lasagne, I find it irrationally upsetting to me. All of that anticipation for nothing!

Take this lasagne (picture below), for example. Looks decent. So misleading. The person making this lasagne followed a recipe that required sliced cheese. I think she figured using cheese in, Kraft mozzarella cheese slices, would suffice. It didn't. It was gross and I had to hold back from throwing the good china at the wall.

Meeting R, I didn't have a lot of dishes in my repetoire. Schnitzel, Kraft Dinner and lasagne. Thankfully the latter of the three sealed the deal.

Every so often, I switch up the more traditional meat lasagne for the recipe you see below. Both are very good, but the meat version would probably "take the cake".


lasagne noodles - 9-12 (depending on layers and size of lasagne -- I prefer the kind that you boil first)
ragu sauce (I spice with onion and garlic powder, oregano, chillis, basil and pepper)
mozzarella cheese - about 2 cups
parmesan cheese
cottage cheese (small container)
tuna - 2 cans
mushrooms - 7-8 medium sized
spinach (I used 2 frozen spinach packages this time, but fresh and boiled works too. Just make sure to squeeze the water out in both cases)
artichokes (6-7 hearts)


While your noodles are boiling, prep the layers of your lasagne.

Spray the casserole dish with pam, Then add a light layer of ragu sauce. Next is a layer of pasta.



Spinach and sliced mushrooms

Dollops of cottage cheese and artichokes

Cheese - mozzarella and parmesan

Repeat the layering a second time and end off with a top layer of noodles. On top of the final layer of noodles, create a final layer of cheese.

Cook in the over at 350 F for approximately 30 minute. Keep an eye on the cheese so that it doesn't get too crispy (unless you like it that way). Once you take it out of the oven, if you don't have hungry mouths lined up, let the lasagne sit for 10 minutes or so to let it settle.

I'll be submitting this post to this week's Presto Pasta Roundup



Anonymous said...

this lasagne sounds and looks delsios...I love the spinach and tuna1

Ruth Daniels said...

Lasagna is definitely up there as a childhood memory. That and southern fried chicken.

Thanks for sharing your great version with Presto Pasta Nights.

PG said...

myfrenchkitchen - thanks - it was pretty delicious. But, I think fresh spinach is better than frozen.

ruth - southern fried chicken...aren't you from Canada?

Michelle said...

Kraft cheese slices? Ewwwww. This looks good, though. It's one of m childhood favorites, too, and one of the things both of my daughters want when they have a meal at Mom's.

Erin said...

Psychgrad-Sorry I missed your submission the first time around! I couldnt find it in my in-box, but thanks for alerting me. I've fixed my mistake, and you will now find yourself included in the round-up.

Tasty post by the way! I love the sense of humor you display about learning lasagne. The first time I ever made it I stupidly invited other people over (to witness my ineptitude) and discovered (too late of course) that you must cook the vegetables in advance, otherwise you will get very crunchy lasagna. Who knew?

eda said...


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