Kiss the Cook: No meat, no problem for this lasagna

Sometimes we need inspiration to try something different. I typically eat meals with some kind of meat.

Recently though, I made a new friend, Tara, who has been a vegetarian for 20 years and after talking about vegetarian options, I was inspired by her to try something new.

Sometimes it’s a good idea to find a way to eat and enjoy more healthy meals, and when Tara mentioned a weekly fridge clean out meal she has, I was wondering how I could combine one of my favorite meals, lasagna with veggies and utilize things I had on hand.

Below is the recipe I came up that is healthy, meatless and utilizes the vegetables that may already be on hand. You can easily substitute and use whatever you have on hand or you have in your garden. This recipe leaves room to be creative and thrifty.

Crazy to say, this was fantastic! Even my teenage sons enjoyed it and never knew it was a meatless dish. If you have been thinking of having a “meatless Monday” meal, here is a fantastic one to start with.

Vegetarian Lasagna
Prep Time: 30 minutes
Ready in: 1 hr 45 minutes
Servings: 12

Ingredients:
9 oven ready lasagna noodles
1 lb. low fat ricotta cheese
2 eggs
1 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
2 teaspoons basil
Ground black pepper to taste
1 tbs. olive oil
1 small sweet white onion
20 thin slices green squash
1 red bell pepper (diced)
4 oz. sliced baby bell mushrooms
3 cups chopped broccoli
1 tbs. fresh Oregano
1 teaspoon minced garlic (optional)
4 cups chunky style spaghetti sauce
2 cups shredded mozzarella cheese (divided into 3)

Directions:
1. Combine the ricotta cheese, eggs, parmesan cheese, parsley, basil, oregano, black pepper and optional minced garlic, stir well and sit aside
2. Heat the olive oil in a sauce pan over medium high heat, saute the onions for 5 minutes, stirring occasionally, add red bell pepper, cook 2 minutes, add the broccoli and mushrooms, reduce heat to medium and cook until tender, about 5 minutes. Add this to the ricotta cheese mixture. Divide in half
3. Preheat the oven to 350 degrees F
4. In a 9×13 baking dish, pour 1 cup of the spaghetti sauce on the bottom, spread evenly and then place 3 lasagna noodles lengthwise in the dish. Spread one half of the ricotta cheese mixture on top of the noodles, lay 6-7 squash slices on top of each line of noodles, cover this with a cup of sauce and then sprinkle with 1/3 of the mozzarella cheese, repeat this step with 3 more noodles, ricotta cheese mixture, sauce and mozzarella cheese. Cover this with the last 3 noodles, add the remaining spaghetti sauce and mozzarella cheese on top.
5. Bake at 350 degrees for 1 hour, remove from the oven and let stand 15-20 minutes to firm up before serving. Enjoy!
Do you have a great recipe you would like to share? Please send it to Troy Bowersox, of Mifflinburg, for testing and possible publishing. Feedback and comments can be sent to bear@ptd.net.