I was a vegetarian for three years during college, and one thing that I love about vegetarian food is the complexities and flavors that you can coax out of legumes, grains, dairy, spices, and veggies to make a phenomenal meal. To this day, it makes me sad that many people think of vegetarian food as boring or “healthy” tasting.
I was against imitation meats, but instead used plant food to make vegetarian meals. I learned to cook vegetarian dishes from around the world that are staples and favorites in our home.
But I will admit. The first time I made vegetarian lasagna. It was not a big success.
Michael and I had just started dating, and we would often cook together. He was very accommodating of me being a vegetarian, and he began making vegetarian meals for me.
We had a potluck for Michael’s work one day, and we decided to make a vegetarian lasagna. It was a cheesy, white sauce lasagna. Which means it was not really lasagna, I know.
Anyway, when we tasted our work of love, it was bland and terrible. Too much cheese. Too little flavor.
I did not try lasagna again for a year or two, but, after we got married, lasagna became a favorite. It is an easy casserole type dish, that I enjoyed making it on Sunday or Monday evening and having it for lunch the rest of the week. And, overtime, I found out how to make a vegetarian lasagna that satisfied.
This recipe is meant to be changed to fit you. The two ingredients (vegetable-wise) that I believe make the dish amazing are marinated artichoke hearts and mushrooms. Otherwise, use seasonal vegetables or the veggies that are tucked away in your fridge. Throw in some spinach or some sun dried tomatoes. Have fun! Cooking is an art form, and vegetarian lasagna is a fun form of art!
Prep Time: 15 mintues
Cooking Time: 45 minutes
Servings: 6-8 servings
12 ounces lasagna noodles
2 15 ounce cans tomato sauce
4 cloves garlic
1/4 medium onion
1 tablespoon dried basil
2 teaspoons salt
13 ounces marinate artichoke hearts, diced
8 ounces mushrooms, sliced
small bell pepper, diced
large zucchini, sliced
3 cups cottage cheese
2 heaping cups mozzarella
2 heaping cups parmesan
Heat the oven to 375 degrees.
Mix together the tomato sauce, garlic, onion, basil, salt, pepper, and vegetables.
In a separate bowl, mix together the cottage cheese, mozzarella, and parmesan.
Spread a thin layer of the tomato mixture over the bottom of a 9″ x 13″ pan. Spread half of the lasagna noodles over the tomato mixture. Pour half of the remaining tomato mixture over the noodles. Spread evenly over the noodles. Now spread half of the cheese mixture over the sauce.
Do one more layer of noodles, tomato mixture, cheese. Tada!
Place the lasagna in the heated oven for 45 minutes. You should see the tomato sauce bubbling around the sides of the pan.
Let the lasagna set for 10 minutes before cutting and serving.