Vegetable Lasagna

So, sometimes,  you’re planning out dinner, you see a recipe, and you realize that you don’t have all of the necessary ingredients, but you say, “Forget it,” and jump in anyway. That’s exactly how this Lasagna happened.

I have this great cookbook called Light & Healthy Cooking from Good Housekeeping. I got it on the bargain rack at a now-defunct Pathmark years ago for $7.00, and I still get enjoyment from its pages. It contains this tasty looking lasagna recipe:

However, I was missing several things on the list. I did have a bunch of vegetables, no boil lasagna noodles, sauce, and cheese, though, so I dove in and made my own! The results were satisfying, as the pictures of the process imply. The full recipe is below.

 

Stevie’s Vegetable Lasagna

1 package (8oz) oven-ready lasagna noodles

1 (8oz) container ricotta cheese

1 (12 oz) container marinara sauce

1 (8 oz) can mushrooms (I used stems & pieces, no salt added)

2-3 carrots, shredded

8 oz (half of a bag) frozen sweet peas

Extra virgin olive oil

1 medium onion, finely chopped

4 cloves garlic, minced

About 2 cups chopped greens of your choice; I used spinach & swiss chard

Parmesan cheese

Shredded mozzarella

Cook the onions in the oil over low heat until they get soft and translucent. Add the garlic. Cook until fragrant, about 1 minute. Add the greens and raise the heat to medium. Saute until the greens are tender. Turn off the heat.

Rinse the lasagna noodles in cold water. In a casserole dish, swirl some marinara sauce, then cover with a layer of noodles. Spread a layer of ricotta cheese on the noodles, then layer on some of the greens mixture, some of the peas, some of the shredded carrots, some of the mushrooms, and some parmesan cheese. Cover this with some marinara sauce, then another layer of noodles, then repeat. Top the last layer of noodles with a little bit of marinara and a layer of mozzarella cheese.

Bake in a 400 degree oven, covered, for 30 minutes, remove cover, and bake for another 20 minutes.

Enjoy!

Happy New Year

Happy (belated) New Year!

Like most, I’ve got a pile of resolutions in front of me, though I think I’ve managed to keep them reasonable and achievable this year. Among those that are applicable here, I plan to get back to posting regularly (once the season kicks up, though perhaps some before then), eating homemade/healthy more consistently, and – my stretch goal – to go for zero-waste this year with my CSA share.

These things didn’t happen in 2019. I was full of good intentions, but it was just too hard with an infant, a new house, and a lot of emotional/postpartum/grief struggle. 2020 is poised to be more conducive to my goals.

I started this post on the 4th and never finished writing, but I’m happy to say that, a couple of weeks in, all is going smoothly so far. I did get a splurge night out for my birthday, but otherwise, we’ve been good about eating at home and keeping it pretty healthy.

Among the notable meals was a crock pot soup from a crock pot magazine that I’d inherited in the pile of cookbooks from my mother’s house.

I made Thai coconut chicken and rice soup. It was delicious and deeply satisfying, despite being from a “diet” cookbook.

I’m happy to report that the leftover froze and reheated well. I’ll be repeating the recipe. It is worth noting a few changes I made based on preference and what I had in the house. I used fresh onions and mushrooms, and I used dried ginger. I also used homemade stock, not packaged. I can’t overstate how good it is to use homemade stock, both for taste and for the health benefits, since it isn’t loaded with salt.

Administrative note – would it be better for me to type out recipes like this? I’m hesitant to retype recipes that might be copyrighted or still in print, but this is old and I couldn’t find any instance of it online for a link. I personally often save recipes as images, but if text works better, I can experiment with format. Let me know in the comments.

Anyway, if you’re looking for good but light comfort food, especially as we seem to be heading toward actual winter weather later this week, I’d recommend this recipe. My next post will be about another lightened-up comfort food I made – my own take on vegetable lasagna.