Veggie Lasagna

By Kelly Bogard

I know I write a lot about meat in my blogs. I admit it…I love meat. However, I do understand there are others who don’t share my love for a juicy steak or a perfectly roasted chicken breast. In fact, my dear friend Ann doesn’t eat meat except on a rare occasion. She doesn’t have a problem with others eating meat, doesn’t consider herself a vegetarian and even cooks it for her growing family. She just doesn’t care for the taste and texture.

About once a month, several of us girls get together for what we call “Calendar Girls.” We usually meet at one person’s house, and that person plays hostess for the evening. We eat, talk and laugh for a few hours before having to get back to the real world of families and jobs. This last month, it was my turn to host. I chose to make two lasagnas—one with meat and one without. They were both amazing, if I do say so myself, but there was just something about the Veggie Lasagna that caught everyone’s attention.

For Veggie Lasagna, you will need…

2 tbsp. olive oil, divided
1 onion, chopped
2 zucchini, sliced
2 cups mushrooms, sliced
2 tbsp. minced garlic
2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 tbsp. dried oregano
salt and pepper to taste
8 cups fresh spinach
2 cups ricotta cheese
2 eggs
3 tbsp. dried basil
1/4 cup grated Parmesan cheese
1 (16 oz.) package oven-ready lasagna noodles
4 cups shredded Mozzarella cheese

First things first. Preheat your oven to 350 degrees Fahrenheit. In a large skillet, heat 1 tablespoon olive oil and add the onion, zucchini and mushrooms to saute. Season with salt and pepper to taste.

While your veggies are cooking, go ahead and heat the other tablespoon of oil in a separate pan and add the spinach and garlic to wilt, seasoning to taste. This will move very quickly, so be sure to move the spinach around so that everything wilts down without burning. Set aside to cool.

Once the mixed vegetables are tender, add in the crushed tomatoes and the tomato paste. Stir well to combine. Let this simmer for a few minutes so everything gets nice and warm. This will be your sauce.

Now that the spinach has cooled down a little bit, combine it in a large bowl with the ricotta cheese, eggs, basil, oregano and Parmesan cheese. This will be the cheese layer.

In the bottom of a 9-by-13-inch baking dish, pour about one-third of the vegetable sauce in an even layer.

Next, add a layer of noodles, followed by one-third of the cheese mixture. Since we are using the oven-ready noodles, there is no need to cook them ahead of time like you would for a classic lasagna.

Then top with one-third of the Mozzarella cheese. Repeat these steps until your pan is full, finishing by topping it with the shredded cheese.

Bake in the oven for approximately one hour. It will be very hot when it comes out, so I would suggest letting it rest for 5-10 minutes before cutting.

Cooking for a crowd can be so much fun, especially when you add something a little different to the menu. We had a great time that evening and ended it with chocolate fondue from Trish’s special recipe. Maybe I’ll have the opportunity to share that one with you soon.

What is your favorite dish to cook for your friends? Let me know, and I will try it out.

From all of us at Texas Table Top, enjoy!

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Recipe: Veggie Lasagna

Summary: Meatless main dish packed with tons of fresh vegetables

Ingredients

2 tbsp. olive oil, divided
1 onion, chopped
2 zucchini, sliced
2 cups mushrooms, sliced
2 tbsp. minced garlic
2 (28 oz.) cans crushed tomatoes
1 (6 oz.) can tomato paste
1 tbsp. dried oregano
salt and pepper to taste
8 cups fresh spinach
2 cups ricotta cheese
2 eggs
3 tbsp. dried basil
1/4 cup grated Parmesan cheese
1 (16 oz.) package oven-ready lasagna noodles
4 cups shredded Mozzarella cheese

Instructions

Preheat oven to 350 degrees Fahrenheit.
Combine zucchini, onions and mushrooms in a large skillet with 1 tablespoon heated olive oil.
In a separate skillet, wilt spinach with garlic and remaining heated olive oil. Stir frequently.
Once the zucchini, onions and mushrooms are cooked, add crushed tomatoes and tomato paste. Let simmer.
Mix together wilted spinach with ricotta cheese, eggs, oregano, basil and Parmesan cheese.
Pour one-third of vegetable sauce in the bottom of a 9-by-13-inch baking dish.
Add one layer of noodles.
Spread one-third of the cheese mixture on the noodles.
Sprinkle with Mozzarella cheese.
Repeat layers until the dish is full.
Top with mozzarella cheese.
Bake for one hour.
Allow to rest for 10 minutes after removing from the oven.