Clarissa Johal: #MeatlessMonday - It’s All in the Sauce Vegetarian Lasagna

Monday, March 2, 2015

#MeatlessMonday - It’s All in the Sauce Vegetarian Lasagna

These past two months, I've been on virtual tours for both BETWEEN and STRUCK.
I let my blog ride on the shoulders of my fellow authors and would like to extend a huge thank you to them. I hope you discovered some awesome talent.

Last week had its share of ups-and-downs (see posts below). I'm slowly rising from the ashes and moving on. Let's get this blog back on track! This recipe is very versatile and great for teens/children who hate vegetables. Feel free to hide add vegetables of choice into the sauce.


Photo courtesy of Martin Cathrae via Flickr
It’s All in the Sauce-Vegetarian Lasagna

Sauce:

1 can (14.5 oz) tomato sauce
1 can (14.5 oz) chopped tomatoes
1 tsp. basil
1 tsp. oregano
1 clove garlic, minced
1-2 cups fresh spinach chopped
¼ cup carrots, chopped
¼ cup mushrooms, chopped
1 zucchini, chopped
1 red pepper, chopped
1 small onion, diced

Combine all ingredients. Simmer until vegetables are cooked through. Blend in a blender until the sauce is smooth.

Pasta: 

9 sheets of lasagna noodles

Boil lasagna noodles for 10 minutes or until al dente. Rinse in cool water and set aside.

Cheeses:

2 cups mozzarella cheese
½ cup Parmesan cheese

*1 can chopped olives

Instructions:

Layer sauce, noodles and mozzarella cheese in a 9x12 glass baking dish. Top with Parmesan cheese and olives (if you wish). Cover with foil and bake for 30 minutes. Remove foil and bake for 10 minutes more.

Serves 8-12

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