Vegetarian Lasagna « Andolicious

2Oct/111

Vegetarian Lasagna

My grandmother says, if at first you don't succeed, try try again, and my vegetarian lasagna required nothing less than trial and error.

Never use jarred sauce- take the extra time to make the sauce from scratch. It's far more flavorful, you can watch the sodium and allergies, and you can make it taste exactly the way you like!

Vegetarian Lasagna

Print recipe

Serves	2
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Allergy	Milk, Wheat
Dietary	Vegetarian
Meal type	Main Dish
Misc	Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot
Region	Italian

Ingredients

Sauce

1 onion (small, minced)
14 ounces crushed tomato
1 tablespoon soy sauce (reduced sodium)
1 tablespoon olive oil
1 teaspoon ganulated garlic
3 tablespoons vegetable stock (reduced sodium)
1 tablespoon white wine (Pinot grigio)
1 tablespoon sage (dry rubbed)

Sauce (Optional)

2 tablespoons butter (salted, refrigerated)

Topping

3 cloves garlic

Pasta

6 lasagna noodles (Whole wheat, oven ready (no boiling required))

Directions


Heat two tablespoons of butter over medium heat until melted.

Add 1 tbsp olive oil.

Add 1 small minced onion, sautee until translucent

You can add minced garlic for one minute, but I used granulated garlic today

Add 14 ounces crushed tomatoes, 1 tbsp soy sauce, 1 tbsp dry rubbed sage, 1 teaspoon granulated garlic, 2 tbsp vegetable stock, 1 tbsp pinot grigio

Bring to a boil, reduce to simmer

Simmer about 20-25 minutes, or a little longer if you have time

Meanwhile, mix one cup ricotta with one tbsp sage, 1/2 tsp garlic, and 1 tsp paprika using a fork

Spray a loaf pan with cooking spray

Ladel a bit of sauce on the bottom of the pan and spread evenly

Place one of the noodles, spread a spoonful or two of ricotta on the noodle, ladle some more sauce, sprinkle with shredded mozzarella

Repeat until you run out of sauce and ricotta, usually around 5 flat noodles in total

Use a food processor to turn two handfuls of day old bread into breadcrumbs

Add 2 tbsp of soft butter, another tablespoon of sage, and three cloves of fresh garlic to the breadcrumbs and pulse a few times until mixed

Top the lasagna with the buttery garlicy mixture and sprinkle on a bit more shredded mozzarella

Cover the loaf pan with tin foil and bake at 350 for 25 minutes

Remove tin foil and broil until amber and crispy- a few minutes

Use a knife to separate the edges from the pan

Enjoy