Best of Pure Green | Vegetarian Lasagna
This Best of Pure Green post is dedicated to possibly one of Jonathan and my favourite dishes— vegetarian lasagna. When Jonathan creates a recipe he tend to 'go big or go home', especially when it comes to comfort food. You'll find this lasagna packed with every type of vegetable possible making it hearty and substantial. Jonathan likes to serve it with his mother's sweet pickles. This recipe makes a decent size batch so suggest cutting the leftovers into single servings and freezing them for an easy meal.
- 500 grams mozzarella cheese
- grated parmesan
- 1 box oven ready lasagna noodles
- 2 cups cottage cheese
- 1 cup chopped baby spinach
- 1 egg
- ½ tsp salt
- ¼ tsp pepper
- 2 large carrots
- ½ head cauliflower
- 1 large onion
- 4 - 5 cloves garlic
- 1 small red pepper
- 1 small green pepper
- 1 pint mushrooms
- 1 small zucchini
- 3 - 28 oz cans of diced tomatoes
- 2 cups red wine
- ½ tsp chili flakes
- 2 tbsp dried oregano
- 3 tbsp dried basil
- 1 tbsp sea salt
Preheat oven to 375 degrees farenheit.
In a large saucepan, heat oil and saute together; onions, garlic, chili flakes, basil and oregano. After 3 minutes, add carrots, zucchini, mushrooms and cauliflower. Saute for another 3 to 5 minutes then add red wine. Reduce to ½ volume then add tomatoes and peppers. Bring to a boil then reduce to a simmer. Add salt and simmer for 20 minutes.
In a large bowl mix together cottage cheese, chopped spinach, egg, salt and pepper.
Cover the bottom of a 9 x 13 lasagna pan with liquid from the sauce. Evenly cover the bottom of the pan with 2 layers of noodles. Cover evenly with the vegetable tomato sauce. Add a layer of cottage cheese and on top of this a layer of mozeralla and repeat to create a 2nd layer. Add 3rd layer if desired. Sprinkle parmesan evenly over the top. Bake for 45 minutes.
RECIPE by Jonathan MacKay, PGM Food Editor
PHOTOGRAPHS by Erin Monett of Ever Images Photography