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Individual Lasagna
What to do when you are wanting something new AND you are a vegetarian? I turn to pasta. I’d found an interesting recipe on the internet for individual lasagna - and I thought, why not?
So, I got out my Jamie Oliver cookbook (Jamie’s Italy) and found a recipe for the pasta, looked around my kitchen and thought - what the heck. Let’s give it a go. So I did.
First I put 2 cups of cake flour (it was the only really fine flour at the grocery store) and made a well in the middle where I put 3 hole, organic eggs…
I mixed the eggs, then stirred in the flour. When I’d gotten most of the flour incorporated I added a bit to my hands and kneaded the dough until it was oh-so-smooth. I then put it in a clean bowl covered with cling film and sat it in the fridge for about 30 min to rest.
While that was going on I looked at my gorgeous veggies (and fruits) that were just waiting to be consumed…
I had some asparagus in the freezer and thought it would be an interesting addition. So I chopped some of the tomatoes and steamed some asparagus…
I then grated about 2 cloves of garlic into a pot that I’d placed some olive oil …
By then it had been close to 30 min, so I put on some water to boil. When it was almost boiling I got out my ball of pasta and took half of it (leaving the other half for later). I divided my half into four little balls and began rolling them out…
When the water boiled I added some salt — and then turned on the heat under the pan that had the olive oil in it. When the garlic began to sizzle, I turned the heat down and added the tomatoes and asparagus.
I took my pasta, which had been somewhat drying
and added it to the boiling water - a piece at a time. I let it boil for about 2-3 minutes (it was thin) and while it did I kept an eye on the “sauce”, stirring every now and then. When the pasta was done I turned off the sauce and drained the pasta. I then took a long piece of pasta and put part of it on the plate, adding some sauce. I folded the pasta over the filling and put a bit more sauce on it. I did this a final time and the topped with a bit more sauce. I made 2 of these for my dinner - drizzling olive oil over the top. Are then not beautiful?
And the taste? FANTASTIC!!!
PS - the recipe from the internet? It had a picture so it was my inspiration. It had a red sauce and other things, mine didn’t.
Tomato & Red Lentil Soup
1/2 Onion, minced
2 stalks celery, diced fine
1 carrot, shredded
1/2 green bell pepper, diced fine
Olive Oil Spray / Pam
1 3oz ham steak, diced (optional)
28 oz canned crushed tomatoes (I use Fasolino’s)
1 tsp cumin
2 bay leaves
.5 tsp paprika
1 cup red lentils, rinsed
2 cups fat free, low sodium chicken broth (or veg broth)
Saute the onions, celery, carrots and bell peppers over med-high heat in some olive oil spray until soft, add in ham steak and saute another few minutes. Add in the canned tomatoes, lentils, broth and spices and simmer over low heat until lentils are soft and tender.
At this point you can put in your immersion blender to blend to the consistency that you desire. Sometimes I like it smooth, other times I leave it chunky.
Chickpea Burgers
1 can drained chickpeas
1 med carrot
1 med stalk celery
2 eggs
1 cup crumbs (bread, cracker)
1 teaspoon cumin
1 teaspoon tumeric
Put everything in your food processor and blend until you have a really thick paste. Form into patties and fry in a bit of oil in a skillet. (My patties were thick, and because of the eggs I was afraid they hadn’t cooked thru so I put the patties on a plate and microwaved them for 2 minutes…)
These were really, really good. However next time I’m going to add a bunch of cilantro and some line juice.
This recipe is adapted from the one I found on down to earth.
(7/31/08)
Quinoa And Black Beans
1. tsp olive oil
1 onion, chopped
3 cloves garlic, minced
.75 c quinoa
1.5 c. chicken broth
2 tsp. Cumin
1 c. corn kernels
1 15oz can black beans, rinsed and drained
1 15 oz can diced tomatoes, rinsed and drained
.5 c. chopped fresh cilantro
.5 lemon juiced.
Heat the oil in a med. saucepan and saute onions and garlic until nicely browned.
Mix in quinoa, broth and cumin. Cover and simmer 20 minutes (until all liquid is absorbed).
Take off the heat and mix everything else in.
This makes roughly 4-5 servings depending on how hungry you are. Would serve about 8 if you kept it to a side dish.
It’s delish! I just made this today and I think it would taste better room temperature to chilled as a sort of salad. Plus then you could add some fresh diced avocado… mmm yummy!
(4/7/08)
Basic Vegetarian Lasagne
This is such a great basic lasagne. On days when I don’t feel like the carbs I buy a large zucchini and slice it lengthwise and use those in place of the noodles.
We also add mushrooms, spinach, peppers, etc to the mix when we have them around.
2 cups textured soy protein
15 ounces ricotta cheese, part skim milk
1/2 cup nulaid ReddiEgg Substitue
4 cups mozzarella cheese, part skim milk — shredded
1/3 cup parmesan cheese — shredded
2 jars marinara sauce
12 ounces lasagne noodles
Reconstitute the tvp in one jar of the marinara sauce.
In a large bowl mix the ricotta cheese, 2 cups of the mozarella cheese and the egg substitute
In your largest pan spread .5 cup of marinara across the bottom and put down a layer of lasagne noodles. Then layer .5 off the ricotta mixture, then .5 of the tvp mixture. Then sprinkle on .75 cup of the mozarella, top with a bit more marinara. Start the process over with noodles, the rest of the ricotta, tvp, etc.). Once you have topped the final layer of noodles pour on the remainder of the marinara sauce, and top with both some mozzarella cheese and the parmesan cheese.
Bake in a 350 oven for about 30-45 minutes till cheese is melted and lasagne is warmed through.
Makes 15 servings
Per Serving: 333 Calories; 9g Fat (24.1% calories from fat); 37g Protein; 29g Carbohydrate; 7g Dietary Fiber; 26mg Cholesterol; 383mg Sodium.
(Originally posted on 12/11/07 on our previous blog)