Vegetarian Lasagna

This one goes out to my vegetarian readers.  Just like the meaty lasagna, it's inspired by Gayle's recipe.  The basic ingredients are the same; however, this version is meatless and the sauce is made from scratch (we usually use a pre-made spaghetti sauce).

Vegetarian Lasagna

15 whole wheat lasagna noodles

1 (24 oz) container cottage cheese

1 (8 oz) bag shredded mozzarella cheese

1 (4 oz) bag of shredded Parmesan cheese

Tomato Sauce:

1 T olive oil

1 small onion, chopped

1 red, yellow, or orange bell pepper, chopped

1 medium zucchini, chopped

1 t. sea salt

1/2 t. crushed red pepper

1/2 c scotch 

1 (14.5 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste

6 oz water

2 green onions, sliced

1-2 T fresh basil, diced

5 cloves garlic, minced

To make the tomato sauce, heat the oil in a large skillet.  Once hot, saute the onion, bell pepper, and zucchini with sea salt and crushed red peppers for 2 minutes.  Add the scotch and diced tomatoes.  Simmer for 2 minutes.  Then add the tomato sauce, paste, and water.  Simmer for another 2 minutes.  Finally add the green onions, basil, and garlic.  Simmer for 1-2 minutes.

Preheat the oven to 350 degrees.  Grease the bottom and sides of a 9"x13" cake pan.  Spread a thin layer of the sauce on the bottom of the pan.  Start the first layer by placing a layer of lasagna noodles (5 noodles) on the sauce.  Spread cottage cheese on noodles.  Cover the cottage cheese with the tomato sauce.  Sprinkle some mozzarella and Parmesan cheese over the sauce.  Repeat the layering process twice, for a total of three layers.

Once all three layers are made, bake the lasagna in the oven for 45-50 minutes, or until a fork can easily pierce through the noodles.  Let cool for 5 minutes before cutting and serving.   

Lasagna

A year or so ago, Ryan's mom, Gayle, gave us a simple lasagna recipe.  We liked it so much that we use it as a foundation any time we make lasagna.  We usually end up adding or altering ingredients.  The following recipe is one of our alterations. 

Lasagna

• 1 lb Ground Beef, Turkey, Pork, or Sausage
• Garlic, Sea Salt, and Pepper, to taste
• 1/2 Small Onion
• 1 Jar Prego Sauce (preferably the Roasted Red Pepper variety)
• 2 Shots Scotch, Whiskey, or Bourbon
• 2/3 Red Pepper
• 15 Whole Wheat Lasagna noodles
• 24 oz Cottage Cheese
• 2 c Shredded Mozzarella Cheese
• 1/2 to 1 c Parmesan Cheese

Brown ground meat in a large skillet.  Season with garlic, sea salt, and pepper to taste.  Add onion when almost fully cooked.  After meat is fully cooked, add Prego, liquor, and red pepper.  Simmer for 5 minutes.  Preheat oven to 350 degrees.  Spray 9"x13" pan with cooking spray.  Spoon some of the meat mixture into the pan.  Add three layers of noodles, cottage cheese, meat mixture, mozzarella, and Parmesan cheese (in that order).  Bake for 50-60 minutes, or until a fork can easily pierce through noodles.  Top with more Parmesan Cheese, if desired.  Cool for 5 minutes before cutting and serving.