Tuesday, November 11, 2008


On Sunday night, I decided to make lasagne, even though I was sick and didn't feel like it. I'd gotten some Ragu on sale for 99 cents for 750mL at my local overpriced grocery store, and some less expensive low fat ricotta at a cheaper grocery store. Mushrooms were also on sale, and so the idea for a vegetarian lasagne was born.

As stated previously in this post, where more detailed instructions for lasagne-making can be found, the cardinal rule for lasagne made with oven-ready noodles is sauce (about 3/4 cup) noodles sauce. After that this is the order I used for the layering: mushrooms & onions, cheese (mixed with 1 egg, a few cloves of garlic, some grated Parmesan, and 1 tsp dried basil), noodles, sauce, 1 bunch spinach, noodles, sauce, cheese.

I usually have to bake this longer than the noodle package suggests - around an hour at about 375- 400F, covered with foil, and then about half an hour longer to get the top nice and brown. Then, I highly recommend leaving the lasagne to sit for at least 15 minutes after taking it out of the oven so that all the cooking liquids can get absorbed. Your lasagne will serve much easier and be way less soupy.

This veggie version was is and light and tasty, and should give me meals enough for this week, so it is also very economical. In every way totally excellent!


Meg said...

YUM! I love lasagna and veggie lasagna is even better!

Joie de vivre said...

Mmmm...looks perfect on a cold night!


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