Vegetable Lasagna

We had left-over ricotta cheese to use up... and it turned into this. Funny how one ingredient can spur a dish that includes everything but the kitchen sink!

This lasagna is a hearty pasta dish. It's definitely rooted in veggies, but to add a little protein kick we added half a pound of ground beef.

The base for this recipe came from AllRecipes - but feel free to get creative, just like we did.

1 package lasagna noodles

1 pound fresh mushrooms (we didn't add these... Lisa isn't a fan)

3/4 cup chopped green bell pepper

3/4 cup chopped onion

3 cloves garlic, minced (helpful video - but don't worry if you aren't that fancy - we aren't)

2 tablespoons vegetable oil

2 jars pasta sauce (this is a great way to switch up the flavor of the lasagna! Spicy? Mushroom-y? Plain tomato?)

2 teaspoons dried basil

1 container part-skim ricotta cheese (we subbed in a little cottage cheese instead)

4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

Optional: 1/2 pound ground beef

Note: go crazy with the vegetables! We added zucchini, red pepper, and brussel spouts (Amy added those in. And didn't tell anyone. No one noticed!).

• Check your lasagna noodle box. Amy boiled water and then mom saved the day and noted they were NO cook noodles. You assemble the lasagna with uncooked pasta.
• If you have to cook your noodles, do so according to the directions on the box. It probably says to boil them for about 10 minutes for al dente noodles.
• Heat oil in large pot. Add vegetables and cook. Stir in pasta sauce and basil, and bring to boil. Reduce heat and simmer 15 minutes. The sauce should thicken a little.
• If you are adding ground beef, brown it first. Heat pan over medium heat, add beef, mash/stir until all pink disappears. Add to tomato sauce before assembling lasagna in baking dish.
• Combine ricotta, 1/2 the mozzarella cheese, and eggs.
• Time to assemble! Spread some tomato sauce in the bottom of a 9 x 13 greased baking dish. Layer lasagna noodles, cheese mix, sauce, and Parmesan cheese. Repeat this pattern 2 or 3 times. Top with remaining 2 cups of mozzarella cheese.
• Bake in 350 F oven for 40 minutes. Let stand 15 minutes before serving.

Look at all those vegetables!

If you look hard enough, you might spot a brussel sprout.

Out of the Oven

Spaghetti Squash Lasagna

Do you know what this is?

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...

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Surprise!!! It's NOT pasta!

Nope, it's a crazy vegetable that likes to pretend it's a pasta!

We're big fans of this winter squash. It's often found on our dinner table, simply salted and/or buttered, or sprinkled with a little Parmesan cheese. We ended up with two sitting on the counter, so we decided it was the perfect time to experiment a little.

Here it is raw... once cooked, the insides take on a thread-like texture.

If spaghetti squash is going to pose as a pasta, why not treat it like a pasta?

AllRecipes offered up a recipe for Baked Spaghetti Squash Lasagna:

1 spaghetti squash

1 onion, chopped

2 tablespoons minced garlic

1 can (28 ounce) stewed tomatoes

1 tablespoon dried basil

1 cube vegetable bouillon (we used an equivalent amount of chicken stock)

Black pepper

1 can black olives (optional)

1 cup shredded mozzarella cheese

1 cup shredded Parmesan cheese

• Halve spaghetti squash and remove seeds. Place face-down in a baking dish with a little bit of water. Microwave for 8 - 10 minutes.
• Saute onion and garlic over medium heat. Stir in tomatoes, basil, bouillon/stock, and black pepper. Cook for about 15 minutes, until sauce thickens a little.
• Remove squash "strands" from the shell. Cover bottom of oven-safe dish with squash. Cover this layer with sauce and mozzarella cheese (and olives, if you'd like...). Lay down another squash layer. Then cheese. Make a 3rd layer if you still have ingredients. Top with Parmesan cheese.
• Bake in oven at 325 F, until Parmesan cheese melts. Turn on the broiler for a minute or two if you'd like a crispier topping.

p.s. For more spaghetti squash info, check out Fabulous Foods.