Vegetarian Lasagna
Vegetarian Lasagna, by Shef D
This recipe tastes great, is healthy and doesn’t keep you in the kitchen for 5 hours putting together an old fashioned, wonderful artery clogging lasagna! Ha, ha, ha. I can do one of those too!
My goal was healthy (i.e. low fat—not low in sodium) quick, easy and tastes great. The kids loved it, so I guess I succeeded.
Ingredients:
2 ea Quart Tomatoes (Drain the juice from one)
1 ea 6 oz can Tomato Paste
1 ea 8 oz box Morning Star Veggie Sausage Links (slice up into dime size/thickness)
(substitute Italian sausage flavor if you like)
1 ea 12 oz box Smart Ground Veggie Protein
2 ea 7 oz Veggie Shreds, Mozzarella Flavor
1 ea 7 oz Veggie Shreds, Monterey Jack
2 ea 10 oz Spinach (Fresh, Frozen, or Canned)
1 ea Large (Baseball size or bigger) Red Onion, Chopped
1 ea Large Green Bell Pepper, Chopped
1 ea Large Red Bell Pepper, Chopped
10 ea Sliced Baby Bella Mushrooms (use fresh)
1 ea Tbs Fresh Garlic
1 ½ Tbs Italian Seasoning
1 ½ Tbs Oregano
½ tsp Hot Pepper Flakes
1 ½ tsp Lemon Pepper
1 Tbs Louisiana Hot Sauce
½ cup Extra Virgin Olive Oil
1 cup Vanilla Soy Milk
12 ea Lasagna Noodles (Whole Wheat)
1 Tbs I Can’t Believe It’s Not Butter (I use the 0 Sat & 0 Trans. Fat version)
½ cup Chicken broth (I use the cubes which makes 1 cup. I freeze the unused portion for
next time.)
Sauce: Dig out your blender and blend the following ingredients: 1 Qrt of tomatoes (quart with the juice), extra virgin olive oil, tomato paste, Italian seasoning, oregano, hot pepper flakes, lemon pepper, Louisiana Hot Sauce, and soy milk. Pour the mixture into pot and simmer lightly while preparing filling. Stir frequently (at least every 10 minutes)
Noodles: Prepare the lasagna noodles according to the package; however, about 3-4 minutes before they are fully cooked, remove from heat and rinse under cold water to stop the cooking. You want the noodles to flex, not real soft because they’ll finishing cooking in the lasagna, so this is one time you really don’t want your noodles too limp! Set aside.
Filler: I use a 15” cast iron pan. I rub canola or extra virgin olive oil over the surface and then heat the pan. Add ingredients and sauté in the order that I give them below:
-- Onion.1-2 minutes later…
-- Green and Red Bell Pepper.1-2 minutes later…
-- Mushrooms
(sauté until onions start to soften. I then push to one side of the pan and position the pan on the burner so the veggies aren’t directly over the burner…so as to slow down the sauté process.)
On the side over the burner heat, add the garlic and brown slightly and then add the ground veggie protein and veggie sausage pieces. As I stir fry the veggie protein product, I add a little bit of the chicken broth to try and keep the veggie protein from sticking to the pan. I only stir fry 2-3 minutes to get the garlic flavor into the protein and then fold in the other veggies. Stir fry another minute or so and then add the spinach. About 2-3 minutes later, add the quart of tomatoes that had the juice drained. Continue stir frying/ sauté for about 5 minutes on medium-low heat. Remove from the heat.
Bringing it All Home!
Take a 9” x 13” GLASS baking dish/pan and smear the I Can’t Believe It’s Butter all over the baking dish. I avoid the aluminum pans…glass tastes better. :) Do the following layers: (when scooping the filling from the pan, use a spoon with holes to drain juice before adding filling layers to lasagna).
-- spread some of the sauce on the bottom of the baking dish
-- single layer of noodles
-- drizzle sauce over the noodles
-- layer (about ¼-1/2 inch) of the filling
-- drizzle sauce over the filling
-- sprinkle layer (7 oz) of veggie shreds (mozzarella flavor)
-- single layer of noodle
-- drizzle sauce over the noodles
-- layer (about ¼-1/2 inch) of the filling
-- drizzle sauce over the filling
-- sprinkle layer (7 oz) of veggie shreds (monetary jack flavor)
-- single layer of noodles
-- drizzle sauce over the noodles
-- layer (about ¼-1/2 inch) of the filling
-- sprinkle “some” of the second 7 oz package of veggie shreds (mozzarella flavor)
-- add whatever noodles are left and top with sauce and then remaining veggie shreds
(mozzarella flavor)
Cover the lasagna light with aluminum foil (by lightly I mean, don’t wrap it tight so when you remove it, the veggie shreds will be melted to the foil.)
Line a cookie sheet with aluminum foil and set lasagna on cookie sheet. Bake on 350 for 65 minutes and then remove foil and bake another 10 minutes. Remove from oven and let set/cool for 20-30 minutes.
Enjoy with a fresh salad topped with your favorite fat free dressing!
Tip: Fresh spices will produce the best taste…always!!
Enjoy!!
Shef D
This recipe tastes great, is healthy and doesn’t keep you in the kitchen for 5 hours putting together an old fashioned, wonderful artery clogging lasagna! Ha, ha, ha. I can do one of those too!
My goal was healthy (i.e. low fat—not low in sodium) quick, easy and tastes great. The kids loved it, so I guess I succeeded.
Ingredients:
2 ea Quart Tomatoes (Drain the juice from one)
1 ea 6 oz can Tomato Paste
1 ea 8 oz box Morning Star Veggie Sausage Links (slice up into dime size/thickness)
(substitute Italian sausage flavor if you like)
1 ea 12 oz box Smart Ground Veggie Protein
2 ea 7 oz Veggie Shreds, Mozzarella Flavor
1 ea 7 oz Veggie Shreds, Monterey Jack
2 ea 10 oz Spinach (Fresh, Frozen, or Canned)
1 ea Large (Baseball size or bigger) Red Onion, Chopped
1 ea Large Green Bell Pepper, Chopped
1 ea Large Red Bell Pepper, Chopped
10 ea Sliced Baby Bella Mushrooms (use fresh)
1 ea Tbs Fresh Garlic
1 ½ Tbs Italian Seasoning
1 ½ Tbs Oregano
½ tsp Hot Pepper Flakes
1 ½ tsp Lemon Pepper
1 Tbs Louisiana Hot Sauce
½ cup Extra Virgin Olive Oil
1 cup Vanilla Soy Milk
12 ea Lasagna Noodles (Whole Wheat)
1 Tbs I Can’t Believe It’s Not Butter (I use the 0 Sat & 0 Trans. Fat version)
½ cup Chicken broth (I use the cubes which makes 1 cup. I freeze the unused portion for
next time.)
Sauce: Dig out your blender and blend the following ingredients: 1 Qrt of tomatoes (quart with the juice), extra virgin olive oil, tomato paste, Italian seasoning, oregano, hot pepper flakes, lemon pepper, Louisiana Hot Sauce, and soy milk. Pour the mixture into pot and simmer lightly while preparing filling. Stir frequently (at least every 10 minutes)
Noodles: Prepare the lasagna noodles according to the package; however, about 3-4 minutes before they are fully cooked, remove from heat and rinse under cold water to stop the cooking. You want the noodles to flex, not real soft because they’ll finishing cooking in the lasagna, so this is one time you really don’t want your noodles too limp! Set aside.
Filler: I use a 15” cast iron pan. I rub canola or extra virgin olive oil over the surface and then heat the pan. Add ingredients and sauté in the order that I give them below:
-- Onion.1-2 minutes later…
-- Green and Red Bell Pepper.1-2 minutes later…
-- Mushrooms
(sauté until onions start to soften. I then push to one side of the pan and position the pan on the burner so the veggies aren’t directly over the burner…so as to slow down the sauté process.)
On the side over the burner heat, add the garlic and brown slightly and then add the ground veggie protein and veggie sausage pieces. As I stir fry the veggie protein product, I add a little bit of the chicken broth to try and keep the veggie protein from sticking to the pan. I only stir fry 2-3 minutes to get the garlic flavor into the protein and then fold in the other veggies. Stir fry another minute or so and then add the spinach. About 2-3 minutes later, add the quart of tomatoes that had the juice drained. Continue stir frying/ sauté for about 5 minutes on medium-low heat. Remove from the heat.
Bringing it All Home!
Take a 9” x 13” GLASS baking dish/pan and smear the I Can’t Believe It’s Butter all over the baking dish. I avoid the aluminum pans…glass tastes better. :) Do the following layers: (when scooping the filling from the pan, use a spoon with holes to drain juice before adding filling layers to lasagna).
-- spread some of the sauce on the bottom of the baking dish
-- single layer of noodles
-- drizzle sauce over the noodles
-- layer (about ¼-1/2 inch) of the filling
-- drizzle sauce over the filling
-- sprinkle layer (7 oz) of veggie shreds (mozzarella flavor)
-- single layer of noodle
-- drizzle sauce over the noodles
-- layer (about ¼-1/2 inch) of the filling
-- drizzle sauce over the filling
-- sprinkle layer (7 oz) of veggie shreds (monetary jack flavor)
-- single layer of noodles
-- drizzle sauce over the noodles
-- layer (about ¼-1/2 inch) of the filling
-- sprinkle “some” of the second 7 oz package of veggie shreds (mozzarella flavor)
-- add whatever noodles are left and top with sauce and then remaining veggie shreds
(mozzarella flavor)
Cover the lasagna light with aluminum foil (by lightly I mean, don’t wrap it tight so when you remove it, the veggie shreds will be melted to the foil.)
Line a cookie sheet with aluminum foil and set lasagna on cookie sheet. Bake on 350 for 65 minutes and then remove foil and bake another 10 minutes. Remove from oven and let set/cool for 20-30 minutes.
Enjoy with a fresh salad topped with your favorite fat free dressing!
Tip: Fresh spices will produce the best taste…always!!
Enjoy!!
Shef D
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