Inspiring Cuisine’s Favorite Vegetarian Lasagna

One of my favorite cooking stories is the tale of the slippery lasagna. We were having our neighbors over for dinner, and I decided to prepare our favorite meat lasagna. The noodles, however boiled too long, and the meat sauce slipped off the noodles like a sled slithering down an icy slope.

The lasagna pieces I attempted to cut so perfectly ended up in a big blob on the plate. Humiliation! Now I make a point to time boiling noodles and cook them al dente for no more than 9 minutes.

Is lasagna one of your favorite foods? Or do you have a vegetarian friend who hates the fact she can’t eat it any more.? My daughter and her husband are vegetarians, and this is a recipe I know they will love.   [RuthAnn]

[Dale’s World]:

Dale at his Archival work

 

                                             Vegetable Lasagna

Lasagna with meat sauce is a favorite with many people. I think you will find this vegetable version just as popular. It is a meal in itself if you are going to eat vegetarian, and it makes a hearty accompaniment to a roasted or broiled slice  of  meat. Most lasagna recipes fill a huge pan. This recipe is baked in an 8”X8” pan for smaller families.

You Will Need:

6 Lasagna Noodles                                     4 Tbs. Butter

2 cups of Frozen Chopped Spinach          4 Tbs. Flour

2 cups of Fresh Chopped Broccoli            2 cups of Milk

¾ cup of Grated Carrot                             ½ tsp. Ground Nutmeg

1 ½  c. Grated Mozzarella Cheese            1 tsp. Garlic Powder

2 cups of Cottage Cheese                   1 ½ tsp. Ground White Pepper

2 tsp. Salt

Preparation:

  1. Boil the noodles in salted water. While they are boiling, prepare the other elements of the recipe. When the noodles are tender, rinse them in cold water. Then trim them to fit the pan.
  2. Remove the stems from the broccoli and peel them. Chop the stems and florets from the broccoli then put them into a large bowl.
  3. Peel, grate and measure the carrots, then add them to the bowl

4. Measure the spinach and add it to the bowl.  Stir all the vegetable together.

5. Make a béchamel sauce: melt the  butter in a large sauce pan, cook the  flour for two minutes in the butter. Add the milk and stir. Cook until thickened.

6. Season the sauce with nutmeg,  garlic powder,  white pepper and salt.

7. Add two cups of cottage cheese to the béchamel sauce and stir.

8. Grate the Mozzerella cheese

Ingredients for Vegetable Lasagna

Assemble:

  1. Smear an 8”x8” pan with butter.
  2. Lay three of the noodles and their trimmings in the bottom of the pan.
  3. Spread one half of the vegetables on top of the noodles.
  4. Pour one half of the sauce over the vegetables.
  5. Repeat the three layers with the remainder of the noodles, vegetables and sauce.
  6. Sprinkle the grated mozzarella cheese on top,

Bake:

1.  Bake in a 350 degree oven until bubbly and the cheese has begun to brown.

2.   Let the lasagna rest twenty minutes before slicing.

Good enough to eat

This is very good! I made it last week and am finishing it off tonight.

 

[Food for Thought]:

                                            RuthAnn at Whole Foods

Favorites are fun to think about. Try making  a list of personal favorites to liven up your day. What is your favorite food? Your favorite pastime? Think about Sound of Music and Julie Andrew’s song “Favorite Things:

                 Girls in white dresses with pink satin sashes,

                 Raindrops that fall on my nose and eyelashes. . .”

 Some of my favorite things are fudge, long skirts, drawing and spending time with my little grandson who’s a bucket of fun.

God has favorites too, and you are one of them. Each of us is special to God because He created us. George MacDonald said, “I would rather be what God chose to make me than the most glorious creature that I could think of. For to have been thought about, born in God’s thought, and then made by God, is the dearest, grandest and most precious thing in all thinking.”

One of God’s favorite things is spending time with us. He longs for our fellowship, longs for us to seek His face and pour out our hearts so He can bless us.

                   “Because of the Lord’s great love we are not consumed,

                         For his compassions never fail.

                   They are new every morning;

                         Great is your faithfulness. . .

                  The Lord is good to those whose hope is in him,

                          To the one who seeks him.

                  It is good to wait quietly for the salvation of the Lord.”

                                                    [Lamentations 3:22-23; 25-26]

Studying the Word

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4 Responses to Inspiring Cuisine’s Favorite Vegetarian Lasagna

  1. Lori Sly says:

    Anxious to try the veggie lasagna. Unfortunately, I’m on a liquid diet for the moment.

    • ruthann1 says:

      Dear Lori,
      When I see you next Tuesday, I’d like to hear more about the liquid diet. I’ll call you today but tell you here that I plan to have you and Joyce at my house for a light meal from our cookbook. I think we said 12:30.

      Missing you,
      RuthAnn

  2. rhope3 says:

    Hi, Mom! It’s true…Gavin and I (and Desmond, too) love your vegetarian lasagna…it’s a classic. Plus, I can easily modify this recipe to make a *vegan version* as well. Thanks for sharing! xoxo, ~robin %:-)

    • ruthann1 says:

      Dear Robin, Yay! I’m so glad you tried and love the Lasagna recipe. I actually haven’t tried it yet, because I’m trying to eliminate wheat as much as I can. But I will. It sounds yummy. Did you get the e-mail I sent you today? Love, Mom RuthAnn Ridley Inspiring Cuisine “From a chore to a joy” inspiringcuisine.com ruthannridley@earthlink.net

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