Vegetarian Lasagna

Lasagna just might be up there at the top of my list of favorite foods. I love how versatile it is. You can
select different cheeses, toss in copious amounts of veggies, play around with layers, and switch up your
sauces. Typically, I get bored with making the same meals more than three times a month, so it's important
for me to choose recipes that can be altered. Change is good people!

Here is one of my favorite lasagna recipes. The vegetable combinations are just perfect and the addition of basil adds a nice kick to the sauce. The pasta was made from scratch using a pasta machine, however, you can make the pasta by hand, or, if you don't want to fool around with making your own, you can buy it at the grocery store. With that being said, nothing compares to fresh, handmade pasta. :)

Vegetarian Lasagna

Prep time: 40 mins

Cooking time: 50 mins

serves 4

Ingredients

 

For the pasta dough you'll need: 

2 C all purpose flour
  2 large eggs

1 tbsp dried basil

1/2 tsp salt

 

 

For the sauce you'll need:

 

5 plum tomatoes (seeds removed)

3 tbsp dry red wine

  1 tbsp sugar

  1/2 tbsp dried basil

1 tsp olive oil

 1/4 tsp salt

1/4 tsp pepper

1/8 tsp garlic powder

 

To fill the layers you'll need:

2 C lasagna style cottage cheese

1 C mozzarella cheese

2 large carrots, grated using a veggie peeler.

2 C spinach

1 C diced green peppper

1 medium yellow onion, diced

2 C Mini Bella mushrooms, sliced

1/2 C sliced cucumber

To make the pasta...

Add 2 eggs to 2 cups of flour. Shape into a ball, and knead for 15 minutes. Yes. Fifteen!!

Cut off a piece, roughly the size of a golf ball, dust it with some extra flour, and pass it through the machine.**If you do not have a pasta machine, roll it out until it becomes slightly translucent.

Next, trim along the edges with a knife to form perfectly rectangular shaped strips. You should make 9 strips (enough for 3 layers). Make sure these strips are 3 inches wide and 9 inches long.

As you wait for the pasta to dry, go ahead and chop up the veggies, grate the cheese, and make the sauce.

To make the sauce...

Dice tomatoes, toss them into a blender/food processor along with 3 tbsp dry red wine, 1 tbsp sugar, 1/2 tbsp dried basil, 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, 1/8 tsp garlic powder, and blend on high for 1 minute. Place mixture into bowl, lay aside until needed.

To assemble the lasagna...

Preheat oven to 410F

First, add 3 tbsp of sauce to the bottom of a 9x9 inch  oven-safe dish. 

Next, add a layer of pasta (3 strips arranged side by side)

On top of the pasta, add whatever veggies you want, but be sure to top them with some cottage cheese and a little sauce (~1/2 C)

Next, add another layer of pasta, followed by another layer of veggies, topped with a layer of cottage cheese and a little sauce. (~1/2 C)

Finally, add one more layer of pasta, top with 1/4 C sauce and mozzarella cheese. Sprinkle some fresh basil on top of the mozzarella. 

Cover with tin foil and bake for ~50 mins.

Let set for ~30mins-1h before serving. Nobody wants to eat Lasagna Soup for dinner.

Fresh pasta before trimming the edges

The Lasagna before it was popped in the oven.

Layers

Ready to be cut & served.