I've been known to get the randomest cravings- just ask my husband. He doesn't even try to make decisions about what we eat anymore because he knows that I'll only want what I want when I want it. So one day, he asked me what I wanted… and I was having a craving for vegetable lasagna. Not just any vegetable lasagna, mind you- but something similar to a kind I had once that I distinctly remember tasting sweet. (My cravings are obnoxiously specific.) I scoured the interwebs for the perfect vegetable lasagna and found this first recipe I'm sharing with you. And it was SO GOOD! I added some brown sugar and cinnamon to the sauce and it tasted exactly like what I had been craving. It was super easy to make and fed us for three days straight! You can find the recipe here.
1 can (14-1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped
1 teaspoon dried oregano leaves
Dash black pepper
1 large onion, chopped
2 small zucchini, diced
1 green bell pepper, diced
2 cups 1% milk-fat cottage cheese
1 cup grated Parmesan or Romano cheese
tomatoes with juice, tomato sauce, oregano, basil and black pepper in
medium saucepan. Bring to a boil over high heat. Reduce heat to low.
Simmer, uncovered, 6 to 10 minutes.
oil in large skillet over medium-high heat. Cook and stir onion and
garlic until onion is golden. Add zucchini, carrot, bell pepper and
mushrooms. Cook and stir 5 to 10 minutes or until vegetables are
tender. Stir vegetables into tomato mixture; bring to a boil. (This is where I added the brown sugar and cinnamon. I just eyeballed it, but I would say about 2 tsps of brown sugar and 1/2 tsp of cinnamon.) Reduce
heat to low. Simmer, uncovered, 15 minutes.
about 1 cup sauce in bottom of 12X8-inch baking pan. Place a layer of
noodles over sauce, then half the cheese mixture and half the remaining
sauce. Repeat layers of noodles, cheese mixture and sauce.
(Other vegetables can be added or substituted for the ones listed above)
Tex Mex Lasagna
The other lasagna recipe that's been a hit around the house is one I make often for guests and every time they have requested the recipe. Plus, it's vegetarian-friendly and VERY budget-friendly! I love me some green onions, so I pile those on the top for garnish- enough to have some in every bite. I found this in The Best of Cooking Light: Superfast Weeknight Dinners.
3/4 cup bottled salsa (any kind and any temperature you prefer)
1 1/2 teaspoons ground cumin
1 (14.5 oz.) can no salt-added diced tomatoes
1 (8 oz.) can no salt-added tomato sauce
6 pre-cooked lasagna noodles (I cut them to fit the pan and use the leftover to fill in the extra spaces)
1 cup frozen whole-kernel corn, thawed
1 (15 oz) can black beans, rinsed and drained
2 cups (8 oz.) pre-shredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions
1. Preheat oven to 450 degrees.
2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of the beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450 degrees for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
Makes 4 servings.
Let me know if you try these and how they turn out! We like them so much around here I usually buy the fixings to make them each time I go to the grocery store. Enjoy!