After Mt. Vernon on Saturday, the girls and I headed to Courtney’s house for some Bubbly (by Andre) and Vegetarian Lasagna.
It is always fun to watch my friends cook. Everyone has different perspectives and tastes. It always amazes me all the different variations you can make of one recipe. Lasagna is definitely one of those dishes where everyone has their version. While I enjoy my version of vegetarian lasagna, Lauren’s is too good I had to share it! Her lasagna is unique as it replaces ricotta cheese with lots of mozzarella. Something I had never thought of! Enjoy!
Vegetarian Lasagna by Lauren
Ingredients:
- 1 package of no precook lasagna noodles
- 2 jars of tomato basil sauce
- 1 small jar of pesto
- 8 Roma tomatoes
- 1pkg sliced mushrooms
- 1lrg pkg of mozzarella
- 1 large onion
- Fresh basil
- EVOO
Directions:
Pre-heat oven to 375.
Sauté chopped onion and mushrooms. Slice tomatoes evenly.
Heat tomato basil sauce over low heat, add 5 teaspoons of pesto sauce and sautéed veggies.
Coat bottom of pan with tomato sauce lay in noodles leaving about a quarter inch space between all and the edge of the pan so they can expand in baking. About three per layer depending on the size of your pan.
Add a layer of sauce, tomatoes, torn basil leaves and dribble pesto sauce at random.
Cover with cheese.
Add next layer of noodles and repeat.
Stop layers a half to quarter inch below top of pan. Top layer should be sauce, tomatoes, cheese and then pesto.
Cover with foil and bake for 30 minutes.
At 30 minutes check to see if layers are expanding and sauce and cheese are bubbling. Put into oven for 15 more minutes. Remove foil and cook under broiler for 5 minutes to brown cheese.
Let sit 10 minutes and serve.
Set table, gather friends, pour the bubbly and enjoy!
