Lasagna (Vegetarian)

fresh out of the oven

fresh out of the oven

I was recovering from the flu. In the midst of moving. While drawing a freelance job about kids getting the flu. It had been a long week in bed.

But Naomi (Mimi) and her son had received the flu shot and had invited us over for Thanksgiving, and I looked forward to see them (AND to getting out of the house).

I was told I need not make anything, and indeed I didn’t make pie or fudge (which I had planned to do). But the main dish for all was to be Salmon, and I wanted something I could eat, and so I made a lasagna. Now, I grew up vegetarian, never ate meat in my life (except for a short period a year ago), and lasagna was always my family’s Thanksgiving main course. Since it is also a bit expensive (lotsa’ cheese and such), my family rarely had it otherwise and so it was a double special treat.

And so I decided on that. I pulled out my mom’s recipe (which I printed years ago in the back of Bruno Book#3/4). It’s a simple recipe, without even any garlic or onion, but it tastes great as-is OR simply as a base to throw in extra spices and vegetables. It goes like this.

INGREDIENTS:

  • 28 oz can of diced tomatoes
  • 15 oz can of tomato sauce
  • 3 tbsp parsley
  • 1 tbsp honey
  • 1 tsp basil
  • 1 package vegetarian ground burger
  • 24 ounces of cottage cheese
  • 1 cup grated parmesan cheese
  • 1 tsp oregano
  • 3/4 lb shredded mozzarella
  • 1 box lasagna noodles (about 12 noodles)

PREP:

  1. Mix diced tomatoes, tomato sauce, 2 tbsp parsley, honey, basil, and veggie ground burger in a pot and simmer.
  2. Mix cottage cheese, 1/2 cup parm, 1 tbsp parsley, and oregano in bowl and set aside in fridge.
  3. Put mozzarella in bowl, set aside in fridge.
  4. Keep 1/2 parm cheese ready in fridge.
  5. Once the sauce is thickening a bit, cook the noodles (according to package). Once cooked, I like to keep the noodles in a bowl of cool water so i can handle them.

ASSEMBLY:

in a pan which fits three noodles side-by-side put:

  1. 3 noodles
  2. 1/4 of the sauce
  3. 1/3 of the mozzarella
  4. 1/3 of the cottage cheese mix

repeat until the last (4th) layer, just put the last of the sauce on top and then coat it with the parmesan cheese you had set aside.

Cook at 350 for 45 minutes. (You can also make this days before, so, if you refrigerate the lasagna before baking, add 10-15 minutes to bake-time). Let it cool at least 15 minutes after baking to set.

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