For those of you looking for a wedding post, come back next week.
For those of you looking for a running post, just be satisfied with the fact that we ran 12 miles along the lines of this. And check back next week.
Today, I’m stressed about the craziness that has become my life. When I am stressed I like to eat comfort food. And what could be more comforting than Vegetarian Lasagna? oh, and a glass of red wine?
Vegetarian Lasagna
This recipe was inspired by Mama Pea’s Italian Style Meatless Meatloaf Muffins and Theresa's Vegetarian Lasagna Rolls.
Ingredients:
- 12 Lasagna noodles
- 1 cup chopped Spinach
- 1 cup Ricotta Cheese
- 1 15 oz. can of Pinto Beans
- 1/3 cup Rolled Oats
- 1 teaspoon Minced Garlic
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons dried Basil
- 1 tablespoons dried Parsley
- 1 tablespoons dried Oregano
- 1 26 oz. Jar of Sauce
- Mozzarella Cheese
- Salt
Directions:
Bring water to a boil and add Lasagna noodles and a pinch of salt. Boil to packages instructions.
Meanwhile, pour Pinto Beans into a microwave safe bowl and microwave for 25 seconds. Mash and mix in Oats, Garlic, Worcestershire Sauce, 1 tablespoon Basil, Parsley and Oregano.
Combine Ricotta Cheese, Spinach and the remaining dried Basil in another bowl and mix.
Once the Lasagna Noodles are done, strain and run cool water over them until you can handle them.
Spray either an 8x8 or 2 5x9 Pyrex pans.
Pour enough sauce to cover the bottom of the pan and lay your noodles (2 for 5x9 pan, 4 for 8x8 pan, you may also need to trim noodles so they fit nicely in your pan).
Lay a thin layer of the Pinto Bean mixture. Pour a layer of Sauce, add a layer of noodles. Lay a thin layer of Ricotta cheese, pour a layer of Sauce, add a layer of noodles. Repeat until you are about a 1/2 inch from the top of the pan. Feel free to sneak a layer of Mozzarella Cheese in there too.
In one pan I had 2 bean layers and 1 Ricotta cheese layer and the opposite in the other pan.
Top your creation with a final layer of Sauce and Mozzarella Cheese.
Bake at 375 degrees for 25 minutes. Let cool about 10 minutes before serving.
Enjoy :)
As mentioned above, I made this recipe in 2 5x9 pans and froze one for later. Just make sure the Saran wrap touches the food when wrapping to prevent freezer burn.
Ah, at least tomorrow is another day!
