|
03-10-2014, 10:35 AM
|
HysterSister
|
|
Posts: 1,619
Hysterectomy: August 22nd, 2005
Surgery Type: TAH
Ovaries: Removed both
|
|
Veggie Lasagna (Vegetarian)
Ingredients
- 8 oz fresh baby spinach
- 2 tablespoons olive oil, more if needed
- 2 shallots, diced
- 3/4 cup pine nuts (buy in bulk section if possible - much cheaper)
- 3 cloves garlic, minced
- 1 pint grape tomatoes, halved
- salt and pepper
- 8 oz non-fat ricotta cheese
- 8 oz goat cheese, room temperature
- 1/2 cup chopped fresh basil, plus additional for garnish
- 1/2 teaspoon dried oregano
- 36 oz prepared tomato pasta sauce
- 9 to 12 uncooked lasagna noodles (regular, not no-boil)
- 1 large zucchini, thinly sliced into rounds
- 7.5 oz jar marinated artichoke hearts, drained
- 1 cup freshly grated Parmesan cheese
Directions
Lightly oil the bottom of a 9 x 13 inch baking dish; set aside.
1) In a large pan, heat the olive oil over medium, and saute the shallots, pine nuts and garlic for 3 to 5 minutes, adding additional olive oil (or white wine) to keep ingredients moist while cooking. Add the spinach and tomatoes. Season with salt and pepper, and continue to saute for another 10 minutes. Remove from heat and set aside.
2) In a bowl, stir together the ricotta and goat cheese, add the basil and oregano.
3) To assemble the lasagna, spread a thin layer of pasta sauce on the bottom of the baking dish. Next layer 3 to 4 lasagna noodles, half the spinach mixture, half the artichokes, half of the cheese mixture and half of the zucchini, finishing with a layer of tomato sauce. Repeat the layering starting with the noodles. Finish with a layer of noodles, pasta sauce and parmesan cheese.
4) Freeze at this point or refrigerate 12 hours (up to 48 hours) to let lasagna noodles soften. Let come to room temp before baking.
5) Bake at 350 for 45 to 55 minutes. If necessary, cover with foil to prevent too much browning. Allow lasagna to rest for 10 minutes. Garnish with additional basil.
|