Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Vegetarian Lasagna without Ricotta

Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian Lasagna usually conjures up a dish with a lot of Ricotta cheese. Not one of my favorites as it usually makes the dish dense; devoid of any flavor.

Having procured a few 24 oz cans of San Marzano tomatoes, we made Marinara sauce with garlic, oregano and red pepper flakes. These tomatoes are really good; not too acidic and the sauce has a very light texture. Though it’s easy to buy Marinara, watch out for the sodium levels! A quick pesto with handful fresh basil, 1/8 C Pecans, 1 oz. Parmesan and 2 T olive oil all crushed together with mortar and pestle. For veggies, we diced red and yellow bell peppers, zucchini, onions and spinach. Plenty of it! Sautéed in olive oil with salt, pepper, and red chili flakes. Then it was just a matter of layering the sauces, lasagna noodles and veggies; topped off with about 4oz each of Parmesan and Mozarella cheese. Baked in a 375F oven for about 40 minutes. Usually it is best to let it rest for a few minutes but we were all very hungry and couldn’t wait! Leftovers were packed for todays’ lunch, much to the delight of everyone!

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