Tag Archives: Vegetarian Lasagna

Meatless Monday: Roasted Vegetable Lasagna

Forbidden Rice Blog | Meatless Monday: Roasted Vegetable Lasagna

Summertime throws my schedule so very out of whack. Up until the middle of last week, anytime we had Silas here, baseball practice ran until after 8, making dinner time somewhere around 8:30 or 9. Vincent’s lax summer schedule (as expected and predicted for any 16 year old) means half the time I don’t know if he’ll be here for meals, or  if I’m supposed to make sure there’s food on hand just in case, or if I don’t have to think about it at all.

We come and go, dependent on weather and shenanigans, last minute excursions, etc., and while I am all for unplanned/last minute trips or spontaneous decisions to be somewhere other that in the kitchen when I’d generally be cooking, it certainly makes any meal planning seem ridiculous.

Often I end up with the ingredients for dishes I’d planned on making, with half the people I intended on feeding. (Thankfully never ever the other way around, not enough food for the folks I need to feed!) I forget how this lasagna came into existence, but know it wasn’t what I initially planned on.

The thing about pastas in general, they’re satisfying all the way around here. They’re filling, plentiful, and often leave enough leftovers to get me off the hook for another meal or two the following day! (Hurray!)

Forbidden Rice Blog | Meatless Monday: Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Makes one very large lasagna.

Ingredients:
15 ounces whole fat ricotta cheese
4 ounces goat cheese,
6 ounces pesto (homemade or prepared)
5 cloves garlic, minced
3 eggs
1 tsp. salt
1 tsp. fresh ground black pepper
1 1/2 pounds fresh spinach
1/4 cup parmesan cheese

1 large eggplant, peeled then sliced in 1/4-inch thick slabs
2 large red bell peppers, stems and seeds removed, sliced in large pieces
3 medium zucchini, sliced into 1/4-inch thick slices
3/4 cup olive oil
juice and zest from one large lemon
1 tablespoon seasoning salt

24 ounces marinara sauce (of your preference)
4 cups low-moisture mozzarella, shredded
1/4 cup grated parmesan cheese
1 pound lasagna noodles (1 box, typically)
2 tablespoons olive oil

Forbidden Rice Blog | Meatless Monday: Roasted Vegetable Lasagna

Directions:

Preheat your oven to 375 degrees F. Bring a large pot of water to boiling, then cook the lasagna noodles according to the package directions. Work in batches if necessary. Lay the noodles in a single layer until needed, on a baking sheet drizzled with the two tablespoons of oil.

In a food processor or high power blender, combine the ricotta cheese, goat cheese, pesto, garlic, eggs, salt and pepper, until well combined. Fold in spinach and parmesan cheese. Set aside until needed.

Whisk together the 3/4 cup olive oil, lemon juice and zest, and seasoning salt. Brush the eggplant, bell peppers, and zucchini with the mixture on both sides. Using either an outdoor grill or indoor grill, work in batches to grill the vegetables until nicely browed/charred. Set aside until needed.

Forbidden Rice Blog | Meatless Monday: Roasted Vegetable Lasagna

Bring a large pot of water to boiling, then cook the lasagna noodles according to the package directions. Work in batches if necessary. Place the cooked noodles on a baking sheet.

To put the lasagna together, spread the remaining two tablespoons of oil along the bottom and sides of a 9×13-inch baking dish. Spoon a half cup of sauce all over the bottom of the pan. Arrange a layer of noodles over the sauce, overlapping the edges by about 1/4-inch. Spread half of the ricotta mixture evenly over the noodles, followed by the grilled peppers. Spoon 1/3 of the remaining marinara sauce over the peppers, followed by 1/3 of the shredded mozzarella. Add another layer of noodles, the remaining ricotta mixture, then a layer of zucchini, another 1/3 of the sauce, the eggplant, and another 1/3 of the shredded mozzarella. Add another layer of noodles, followed by the remaining sauce, then the remaining mozzarella. Sprinkle the 1/4 cup of grated parmesan over the mozzarella.

Line a large baking sheet with foil, then place the lasagna dish on top, covering it tightly with foil another sheet of foil that has been brushed with oil. Bake the lasagna on the center rack in the oven for 40-45 minutes. Remove the cover and continue baking for an additional 15-20 minutes, until the top is golden brown and the sides are bubbling. Remove from the oven and cool for 10 minutes. Cut the lasagna and serve.

Forbidden Rice Blog | Meatless Monday: Roasted Vegetable Lasagna

Forbidden Rice Blog | Meatless Monday: Roasted Vegetable Lasagna

Forbidden Rice Blog | Meatless Monday: Roasted Vegetable Lasagna

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

For as long as I can remember, my mom has always had an ever-growing collection of cookbooks. The extensive collection was (and probably still is) filled with local Hawai’i recipe books, Korean, Japanese, and Chinese cookbooks up the wa-zoo. There were books whose covers were aged, pages stained with various ingredients from when she cooked those particular recipes. When we went to the library, she almost immediately went to the cookbook section to scope out new books as well (a trait I have happily, apparently, inherited).

One of the cookbooks I lovingly recall is the original Moosewood Cookbook by Mollie Katzen, first published in the 1970’s.  The book was a gift to my parents when they married, from my grandparents. The original book contains handwritten recipes, colorless, hand-drawn pictures. (There’s a newer version of this cookbook, where color has been added and many of the recipes have been slightly altered.)

My mom had a handful of staple recipes she’d use from the Moosewood Cookbook. The pasta al cavolfiore (or spaghetti with cauliflower) was probably my most frequent request. The broccoli mushroom noodle casserole was another go-to favorite around our house. However, my top favorite recipe — the one I’d get most excited about when I saw the marinara cooking on the stove, and the cookbook laid out on the kitchen counter, was the vegetable lasagna.

A good lasagna is no small feat.  I think every aspect needs to be flavorful, but not so much that one part of the lasagna overpowers another layer of flavor. The following lasagna isn’t one you’ll find in the beloved Moosewood, but it’s a good one! This pesto lasagna is creamy, very filling and most definitely doesn’t lack in flavor.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Creamy Pesto Chik’n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Yields 6-10 servings.

Ingredients:
1- 16 ounce box lasagna noodles
4 ounces butter
1/4 cup all-purpose flour
8 ounces prepared basil pesto
1 1/2 cups No-Chicken broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup olive oil
2 shallots, minced
2 cloves garlic, minced
18 ounces Quorn Chik’n Tenders
1- 19.75 ounce can quartered artichoke hearts
16 ounces whole milk ricotta
2 eggs, beaten
8 ounces sun dried tomatoes, julienned
1 teaspoon salt
1/2 cup grated parmesan cheese
1 tablespoon dried thyme
1 tablespoon granulated garlic
1 pound part-skim mozzarella cheese, shredded

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Directions:
Bring a large pot of well-salted water to a boil. Working batches, cook the lasagna noodles until they are soft and pliable but not limp, 6 to 7 minutes. Remove the pasta from the boiling water and lay flat on a sheet tray to cool. Set aside until needed.

Prepare the sauce: In a large heavy-bottomed pot, melt the butter over medium-high heat. Whisk in the flour until a slight paste forms. Cook for 1-2 minutes. Whisk in the pesto, broth, milk and cream. Occasionally stir until the sauce thickens (6-8 minutes). Whisk in the one teaspoon of granulated garlic, teaspoon of salt, and half teaspoon of pepper. Reduce heat to low until the sauce is needed.

Prepare the Chik’n: In a medium pan, heat the 1/4-cup of olive oil over medium-high. Add in the shallots and minced garlic, then sauté until the shallots soften (3-4 minutes). Add the Quorn Chik’n Tenders and artichoke hearts. Sauté until the tenders are golden brown.

Forbidden Rice Blog | Creamy Pesto Chik'n Lasagna with Artichokes and Sun Dried Tomato Ricotta

Prepare the ricotta: In a large mixing bowl, combine the ricotta, eggs, sun dried tomatoes, teaspoon of salt, parmesan cheese, tablespoon of dried thyme and the tablespoon of granulated garlic. Stir until well combined.

Preheat your oven to 350 degrees F.

Assemble the lasagna: In the bottom of a 9 by 13-inch deep-dish baking dish, add a couple ladlefuls of sauce and spread out in an even layer. Arrange a layer of the lasagna noodles to completely cover the sauce (4 noodles should work).

Next, add half of the tomato-ricotta mixture, spreading it over the layer of noodles. Add half of the Chik’n over the ricotta layer. Add 1/3 of the sauce over the Chik’n, followed by 1/3 of the shredded mozzarella. Repeat these layers again, then add one more layer of noodles, followed by the remaining sauce, then the remaining mozzarella.

Lightly oil a sheet of foil, then cover the lasagna, oil-side over the cheese. Place the whole pan on a baking sheet (in case of overflow). Bake the lasagna for 1 hour and 15 minutes, removing the foil for the last 15 minutes of cooking. Cool for 15-20 minutes before slicing.

Quorn