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Friday, July 12, 2013

Veggie Lasagna

I love Lasagna, really love it. I needed something new. I am trying to get more meatless meals in us so when a friend shared her recipe (thanks Liz) I had to try it. I adapted it heavily since the goat cheese I had went bad and I had a duh moment at the grocery store and forgot my Mozzarella Cheese.  So when we had a fairly mild day I decided to wing it, and was pleasantly surprised at how yummy it turned out!

15 oz Whole Milk Ricotta
1/2 cup shredded Parmesan
1 Large Egg
Seasonings to taste- I really will never give a measurement on these. I feel for something to turn out right you need to season the way YOU like.

16oz mushrooms sliced - I used baby bellas as that is what I got the best deal on
3 TBSP Minced Garlic

10 oz raw spinach

Lasagna Noodles (12)
1 Jar (15-16 oz) Sauce- It was too hot to make my own sauce and then bake something.
2 cups shredded Gouda- This was how I replaced the mozzarella mistake.

  Cook the mushrooms and add the garlic.
In a bowl mix together the ricotta, parmesan, egg, and seasonings.
Boil your noodles and cool enough to handle.

  1) Spread 1/2 cup sauce on bottom of 13x9 baking dish.
  2) Layer 4 noodles
  3) Top with 1/2 the ricotta mixture
  4) Add half the spinach
  5) Add half the mushrooms
              repeat steps 1-5 one time.
  6) Add 1/2 cup sauce
  7) Layer last 4 noodles
  8) Top with remaining sauce
  9) Top with Gouda
                 Bake at 350 degrees for 30-45 minutes until top is brown and bubbly!

I enjoyed this so much and the Gouda was a wonderful touch. I don't know if I can go back to regular Mozzarella again.

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