A lil bit retro, a lil bit enviro, a lotta sass!



Nov 7, 2010 Autumn Foods, GREEN YOUR: KITCHEN {FOOD - EAT LESS MEAT}, Main Dish, Meatless Monday, NOW YOU'RE COOKIN': FROM SCRATCH, NOW YOU'RE COOKIN': IN SEASON, Vegetarian, Winter Foods , , , , , 11 Comments

Italian Vegetarian LasagnaI 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

Vegetarian Lasagna worthy of any Italian Grandma.


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.

Also linked with:
Mouthwatering MondaysMyMeatlessMondays Hey What's For DinnerTuesday TwisterVegetarian Foodie FridaysFood on Fridays

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  • Chaya
    Nov 7, 2010 at 6:50 pm Reply

    I was wondering why your lasagna looked so delicious and it because of the lack of the heavy sauce. This does look light and delightful.

    Thanks for linking up to My Meatless Mondays. (I am also, My Sweet and Savory.)

    I am a grandmother too and yes, we are hip, although that is probably a word from the past.
    Chaya recently posted…Fruit and Nut Bars by Alice Medrich Week 6My Profile

    1. Rebecca Jean
      Nov 8, 2010 at 9:39 am Reply

      Thanks, Chaya.

      I guess I like things from the past. surprise-surprise So here’s to hip grandmas!

      Thanks for stopping by.
      ♥ Rebecca Jean

  • Sunshinefields
    Nov 7, 2010 at 11:03 pm Reply

    I love vegetarian lasagna so much. This one looks amazing.
    Sunshinefields recently posted…What do you readMy Profile

    1. Rebecca Jean
      Nov 8, 2010 at 9:48 am Reply


      I was admiring your Halloween menu. How fun!

      We’ve had mummy dogs before and moldy bones, but your watermelon brain totally blew my mind. Awesome.

      ♥ Rebecca Jean

  • Ann Kroeker
    Nov 8, 2010 at 9:47 am Reply

    This looks SO good. I love vegetarian stuff and this healthier version of lasagna might make it possible for my husband to eat his favorite dish more often. So glad you linked this to Food on Fridays!
    Ann Kroeker recently posted…Food on Fridays- Unexpected HarvestMy Profile

    1. Rebecca Jean
      Nov 9, 2010 at 10:15 am Reply

      So glad you host Food on Fridays, Ann.

      Thanks for stopping by!
      ♥ Rebecca Jean

  • Lisa
    Nov 8, 2010 at 1:20 pm Reply

    Yum, I love vegetarian lasagna and yours looks like it’s full of all the veggies that I love.
    Lisa recently posted…Spiced Oatmeal ShortbreadMy Profile

    1. Rebecca Jean
      Nov 9, 2010 at 12:34 pm Reply

      Thanks, Lisa. I hope you give it a try.

      Thanks for commenting!
      ♥ Rebecca Jean

  • Katie @ This Chick Cooks
    Nov 9, 2010 at 12:41 pm Reply

    This looks so delicious! I am saving your recipe and I hope to make it soon.

    1. Rebecca Jean
      Nov 9, 2010 at 12:47 pm Reply

      Welcome, Katie!

      Please let me know if you do.

      I love the background on your blog. Looks like you have lots of yummy recipes too. I’ll be stopping by often.

      ♥ Rebecca Jean

  • Melodie
    Nov 11, 2010 at 8:04 pm Reply

    Sorry for my late acknowledgment of your linking up with Vegetarian Foodie Fridays. Your lasagna looks excellent and as I said in my email I have been craving making one lately. Maybe this weekend if I can get all my ducks in a row. Have a great weekend!
    Melodie recently posted…Explaining Sex To Kids Is Much Easier Than Explaining WarMy Profile

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