Everyone from children to adults loves Lasagna. Deliciously seasoned meat sauce, cheese, and pasta layered in a deep dish and baked to perfection. Most of us believe this wonderful aromatic dish derives from the countryside of Italy. Yet it has a long history as actually being a Greek dish many years ago. In actuality, the name “Lasagna” meant a type of dish or bowl in the Greek Language, which was used to bake with.
Later, early Romans used the same type of dish calling it a Lasagnum, as the food served in the dish was pasta and meats layered and baked. This aromatic and flavorful dish made its way to Britain where it made it into the first known cookbook. The early Italians later changed the name to simply ” Lasagna.” Today, there are so many varieties of Lasagna the list are nearly endless.
In current day it is universally known as Italian food Lasagna. There is Lasagna recipes filled with meat and exotic cheeses as well as recipes with roasted vegetables. No matter a person’s desire there is a Lasagna dish to appease. Italian herb infused sauces covering delicate pasta and seasoned meat, as well as delicious vegetable Lasagna with creamy white sauce. Unbelievably delicious and robust enough to satisfy any Roman Legionnaire.
Getting ready vegan dishes has never been simple; it takes the accuracy of a cook to get the fixings right and have the taste in line. Vegetable lasagna recipes differ in fixings crosswise over nations yet one normal constituent fixing that never misses to make it in the batter is cheddar and especially the parmesan cheddar.Numerous lasagna varieties exist. Vegetable lasagna, lasagna without bechamel, chicken lasagna, meatless cheddar lasagna, lasagna with no sauce just vegetables and additionally meat) or even lasagna without the pasta.
1 package of Lasagna noodles (uncooked)
1 ½ package thawed and drained chopped spinach
½ tablespoon olive oil
2 small cans button mushrooms drained
¼ cup shredded carrot
¼ chopped green onions
2 large cans tomato paste
2 cups water
1 ¼ tsp. Crushed Italian seasoning
1 small container small curd cottage cheese
1 pkg. Grated Mozzarella cheese
1 ¼ cup Parmesan cheese
Cook the thawed and drained spinach over medium heat until steam forms, turning gently.
Preheat oven to 350 degrees Fahrenheit.
Prepare a 13 x 9 x 2 inch pan by lightly coating with olive oil cooking spray.
Take another sauce pan and add the olive oil and remaining vegetables.
Sauté the vegetables until tender to the fork but not mushy.
Add tomato paste, water, and Italian seasoning.
Let simmer, stirring occasionally for approximately 4 minutes.
Now add a layer of uncooked Lasagna noodles to the bottom of the pan.
Then add a layer of cottage cheese , spinach, and Mozzarella.
Ladle tomato sauce on top.
Repeat the layers and make the last layer of Mozzarella Cheese.
Then Sprinkle with the Parmesan cheese.
Bake in the preheated oven about 45 minutes, until cheese is golden brown.
Remove from the oven and let stand for about 20 minutes before slicing to serve.
This beautiful vegetable Lasagna is as beautiful as it is delicious. Fragrant Italian herb seasonings fill the air, as this dish is prepared. Hearty and full of nutrient rich vegetables, it is a feast to be savored by all. This makes a wonderful meal served with a lovely tender green leaf salad with bright sun ripe tomatoes. A light Balsamic dressing is perfect for this salad. Pass a hearty loaf of crunchy bread and it is a meal fit for a hungry family or an entire legion. As they say in Italy “Piacere il Cibo!” “Enjoy the Food!”