Cheese and Vegetable Lasagna

No Meat Dish

Aug 1, 2009 Melody Mundawarara

This healthy vegetable lasagna can be easily adapted for vegans by using tofu instead of cheese. Either way, it makes delicious eating.

This recipe is a refreshing change from meat lasagna. It can be converted for vegans by substituting tofu for the cheese mixture. 300 g of firm tofu is crumbled in a food processor. 1/4 cup oil, 1/4 teaspoon and salt to taste are added before processing until mixture is slightly lumpy. 200 g more tofu is crumbled into the mixture which is set aside and used in place of the cheese mixture.

Make this lasagna with the vegetables you like and have at hand. You can also use whatever cheese you have - even Cheddar works well.

Cheese and Vegetable Lasagna Recipe

Serves 8

Ingredients:

Noodles:

• 1 (500 g) box no boil lasagna sheets
• 1 teaspoon olive oil

Cheese Mixture:

• 1 1/2 cups fresh ricotta or cream-style cottage cheese
• 1/4 cup grated Parmesan cheese
• 2 beaten eggs
• 2 tablespoons snipped parsley

Vegetable Filling:

• 2 garlic cloves, crushed in 4 tablespoons olive oil
• 3 cups courgettes, cut into 3-cm slices
• 3 cups mushrooms, stems removed, cups thinly sliced
• 1 (250 g) package frozen chopped spinach
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon sweet paprika
• Ground rock salt

To assemble:

• olive oil
• 3/4 cup homemade tomato sauce
• Dried basil
• Dried oregano
• Sweet paprika
• Ground rock salt

Method:

1. Preheat oven to 180 degrees C.
2. Using 1 tablespoon of the garlic oil for each batch, cook courgettes in a single layer, in several batches, a shallow frying pan. Sprinkle each batch of courgettes generously with basil, oregano, paprika and salt. If the slices are thin enough, you will not need to turn them.
3. Saute until bright green and tender-crisp. Remove from pan and set aside.
4. Steam spinach until defrosted. Squeeze to remove excess water and set aside.
5. Combine ricotta, Parmesan, eggs and parsley.
6. Lightly brush a shallow 23 x 33 cm non-aluminium baking dish with olive oil. Spread a thin layer of tomato sauce over the bottom of the dish.
7. Put a layer of lasagna sheets on top of the sauce. Cover with a thick layer of the cheese mixture. Top with layers of courgettes, mushrooms, spinach and a light sprinkling of salt.
8. Repeat layers of tomato sauce, pasta, cheese mixture, courgettes, mushrooms, spinach and salt twice more, reserving 3 lasagna sheets, 1/2 to 1/3 cup cheese mixtutre and 2 tablespoons tomato sauce for final layer.
9. End with a final pasta layer, a coating of cheese mixture and a thin brushing of tomato sauce. Dust with basil, oregano and paprika. Cover with foil lined with parchment. This prevents the leaching of aluminium into the food.
10. Bake 45 minutes, remove foil and grill until the cheese is slightly brown. Cool a few minutes before cutting. Serve hot.

The copyright of the article Cheese and Vegetable Lasagna in Recipes is owned by Melody Mundawarara. Permission to republish Cheese and Vegetable Lasagna in print or online must be granted by the author in writing.

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