I am still cooking from the Pillsbury Pot Pies & Casseroles 2010 magazine, albeit using none of the products they suggest. You’re probably tired of me talking about it, but then that’s a perk of having your own blog. You get to talk about whatever fancies your imaginations, as much and as often as you like. So you’re just going to have to bear with me.
I think I have a casserole crush going and that’s why I keep deferring to this book. Everything looks so good and so far actually has been. I know, I know. Casseroles are not cool. They’re old fashioned, like your grandmother.
Well let me tell ‘ya, grandma is hipper than you think. She was “green” before green meant something other than a color. She wore fashions that are right on trend for today. Vintage and retro are everywhere these days. And then, she’s complex, yet simple. Familiar and comforting. And always leaves you feeling good. Just like a casserole.
Not that I consider lasagna a casserole. But for some reason Pillsbury does.
I like this dish because it doesn’t call for any of their products. Just lots of fresh veggies and herbs. I was able to use spinach from our CSA, local mushrooms, and zucchini, peppers, basil and tomatoes from my own garden. Even the tomato sauce was from our own tomatoes that I boiled down and froze earlier in the season.
It was fresh and light and not overly saucy like a lot of lasagnas can be.
ITALIAN VEGETARIAN LASAGNA
PREP TIME: 40 Minutes
START TO FINISH: 1 Hour 20 Minutes
12 uncooked lasagna noodles
½ cup dry sherry or unsweetened apple juice
1 medium onion, finely chopped (½ cup)
3 cups sliced fresh mushrooms (8 oz)
2 large zucchini, shredded (about 4 cups)
2 medium red or green bell peppers, chopped (1 cup)
½ teaspoon salt
2 cups chopped fresh spinach
1 teaspoon dried basil leaves
½ teaspoon dried oregano leaves
1 container (15 oz) ricotta cheese
1 cup cottage cheese
¼ cup grated Parmesan cheese
8 oz tomato sauce
1 cup shredded mozzarella cheese (4 oz)
1. Heat oven to 425°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2. Cook and drain lasagna noodles as directed on package. Rinse with cold water to cool; drain well.
3. Meanwhile, in a 12-inch skillet or 4-quart Dutch oven, heat sherry (or apple juice) to boiling over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Stir in mushrooms, zucchini, bell peppers and salt. Cook 5 minutes, stirring occasionally. Stir in spinach, basil and oregano. Cook 2 minutes. Remove from heat; drain well. In medium bowl, mix ricotta, cottage and Parmesan cheeses.
4. Place 3 noodles in bottom of baking dish. Top with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers 2 more times. Top with remaining 3 lasagna noodles, the tomato sauce and mozzarella cheese.
5. Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 25 to 30 minutes or until bubbly around edges. Uncover; bake 5 minutes longer or until top is light golden brown. Let stand 5 minutes before serving.
This is my contribution to Midnight Maniac Meatless Mondays. A blog carnival held right here every Monday for those dedicated to improving their personal health and the health of the planet by reducing meat consumption one day a week. Join the movement by adding your links! Click HERE for the latest carnival.