Veggie Lasagna | Dinner on Pasta

Description

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel, also available from archive.org (http://www.archive.org/details/Kitchen_Bitch). Published here with the author's permission.

Provided is a compilation of recipes gathered over several years, primarily from Laing House events. Laing House (http://www.lainghouse.org) is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

Dinner on Pasta
Veggie Lasagna
C ■■■■□ U
Stove
Oven
This recipe can be completely assembled and baked up to 2 days ahead of time. Cover and store in the refrigerator. To reheat, bake, covered, for about 1 hour or until bubbling. One of the taste judges described it this way: “This lasagna is FANTASTIC! It’s creamy but not heavy. The broccoli adds a wonderful crunch, and the mushrooms and olives a great flavour. 6 Servings

Ingredients:
1 Tbsp olive oil
½ large onion, chopped
3 cups sliced mushrooms
2 cloves roasted garlic, minced
3 cups broccoli florets, blanched
¼ cup sliced black olives
1 cup low-fat ricotta cheese
½ cup silken tofu
2 Tbsp packed soy protein powder
¼ tsp oregano
¼ tsp basil
1 (8 oz) package whole wheat lasagna noodles
3 cups tomato sauce
12 oz shredded soy mozzarella

Directions:
Preheat oven to 350 F.
Heat olive oil in a nonstick skillet; add onion and cook until soft, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are soft, about 3 minutes longer. Remove from heat and add broccoli and olives. Mix gently.
Combine ricotta cheese, tofu, soy protein powder, and herbs in a medium bowl until blended.
Bring 4 quarts water and ½ teaspoon olive oil to a boil. Add lasagna noodles and boil 12 minutes or until tender. Drain and rinse over warm water.
Moisten the bottom of a 9X9-inch pan with 2 tablespoons of the tomato sauce. Put down a single layer of noodles. Spread with one-third of the ricotta mix, one-third of the vegetables, 2/3 cup tomato sauce, and one-fourth of the mozzarella. Repeat twice.
Cover with remaining noodles, tomato sauce, and mozzarella. Bake in a preheated oven for 45 minutes or until bubbling.

Alterations:
Many changes can be made here, for example hamburger or Italian sausage can be introduced, or can use bell pepper instead of broccoli. I have also used egg with the vegetables and left out the soy protein powder.
Notes:

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Veggie Lasagna | Dinner on Pasta

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Dinner on Pasta
Veggie Lasagna	C ■■■■□ U Stove Oven
This recipe can be completely assembled and baked up to 2 days ahead of time. Cover and store in the refrigerator. To reheat, bake, covered, for about 1 hour or until bubbling. One of the taste judges described it this way: “This lasagna is FANTASTIC! It’s creamy but not heavy. The broccoli adds a wonderful crunch, and the mushrooms and olives a great flavour. 6 Servings Ingredients: 1 Tbsp olive oil ½ large onion, chopped 3 cups sliced mushrooms 2 cloves roasted garlic, minced 3 cups broccoli florets, blanched ¼ cup sliced black olives 1 cup low-fat ricotta cheese ½ cup silken tofu 2 Tbsp packed soy protein powder ¼ tsp oregano ¼ tsp basil 1 (8 oz) package whole wheat lasagna noodles 3 cups tomato sauce 12 oz shredded soy mozzarella Directions: Preheat oven to 350 F. Heat olive oil in a nonstick skillet; add onion and cook until soft, about 5 minutes. Add mushrooms and garlic and cook until mushrooms are soft, about 3 minutes longer. Remove from heat and add broccoli and olives. Mix gently. Combine ricotta cheese, tofu, soy protein powder, and herbs in a medium bowl until blended. Bring 4 quarts water and ½ teaspoon olive oil to a boil. Add lasagna noodles and boil 12 minutes or until tender. Drain and rinse over warm water. Moisten the bottom of a 9X9-inch pan with 2 tablespoons of the tomato sauce. Put down a single layer of noodles. Spread with one-third of the ricotta mix, one-third of the vegetables, 2/3 cup tomato sauce, and one-fourth of the mozzarella. Repeat twice. Cover with remaining noodles, tomato sauce, and mozzarella. Bake in a preheated oven for 45 minutes or until bubbling. Alterations: Many changes can be made here, for example hamburger or Italian sausage can be introduced, or can use bell pepper instead of broccoli. I have also used egg with the vegetables and left out the soy protein powder.
Notes: