Oh we were MIA again..for a week! We were visiting Charleston in South Carolina and had such a great time. We’ll be back with stories from the trip in the coming days but for now we are back now right in time for Fiesta Friday and a few days late for the Meatless Monday that we missed. We missed a lot of Fiesta Friday action over the last week and have a lot to catch up on and we hopefully will do that soon! So right before we left, amidst the last minute packing and the usual “before a holiday” chaos we managed to squeeze in time for a wonderful vegetable summer lasagna (actually Nikhil did).
This recipe here is inspired from Jamie Oliver’s Lasagna recipe and is so easy and quick to make you’ll love it. We used asparagus, zucchini and carrots, soy granules for the protein instead of meat and non-fat cottage cheese in place of regular cheese. What’s great about this recipe is that you can substitute the listed ingredients with your fav vegetables and ingredients and it’ll still turn out to be great. You don’t have to go hunting for any speciality ingredients! Make your own layers and get your kids to help you too!
We hope you love our Lasagna this Fiesta Friday. Here is how we made it:
- 2/3 cup soy granules, (cooked according to instructions on the box) we cook this in 2 cups of salted boiling water for about 3-4 minutes and drain
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, finely chopped
- 5 cloves garlic, finely chopped
- 2 cups diced vegetables (we used carrots, zucchini, asparagus and spring onions but you may use vegetables of your choice)
- 3 whole tomatoes, puréed
- 1 teaspoon red chili flakes
- 2 teaspoons ground black pepper
- 1 teaspoon dried oregano
- Salt to taste
- ¼ cup milk or 3 tablespoons heavy cream
- 1 cup cottage cheese
- 1/4 cup provolone cheese, grated
- 2 tablespoon mint leaves, finely chopped
- 1 tablespoon lemon zest
- 6-9 organic whole wheat lasagna sheets (enough to form 3 layers of pasta in your baking dish)
- a handful of asparagus tips, optional
- 1 tablespoon chopped spring onions, optional
- Preheat your oven to 380 F.
- Set aside your glass baking dish. This recipe yields for a 8X6X2 inch glass baking dish.
- In a pan, heat the oil on medium heat and add the chopped red onions and cook until the onions are translucent.
- Next, add in the garlic and cook for a couple of minutes until the garlic releases its flavor. This should take about a minute or so.
- Then, add in the tomato purée and a pinch of salt. Cook for about 7-8 minutes.
- Alongside, sauté the vegetables in a tablespoon of oil with 1 teaspoon of black pepper and salt for 3-4 minutes to caramelize the vegetables. Set this aside.
- Next, add the oregano, chili flakes and 1 teaspoon of black pepper to the tomato sauce. Cook this for about a minute or so.
- Next, add the cooked soy granules and cook for a couple of minutes.
- Now, add the caramelized vegetables to the sauce and mix well and turn the heat off.
- If this sauce is too thick, add a little bit of water to thin it out.
- Boil the lasagna sheets until they are al dente. Drizzle a little olive oil on them to keep them from sticking.
- While your lasagna sheets are cooking, assemble the ingredients for the topmost cheese layer: mix the cottage cheese, milk or cream, provolone cheese, mint leaves and lemon zest to form a cheese topping.
- Now comes the fun part of building the layers in this lasagna. Get your kids to help you and let them layer it the way they want to! We did ours as under.
- Layer 1: a very thin layer of the sauce to prevent the lasagna from sticking to the bottom of the baking dish.
- Layer 2: lasagna sheets
- Layer 3: half of the sauce, spread across the lasagna sheets.
- Layer 4: another layer of lasagna sheets.
- Layer 5: the other half of the sauce, spread across the lasagna sheets.
- Layer 6: another layer of the lasagna sheets.
- Layer 7: finally the cheese topping. We also topped this with the asparagus tips.
- Just add about 1/2 a cup of warm water into your baking dish through the gaps between the lasagna sheets. This helps keep the lasagna moist and flavorful.
- Bake the lasagna covered with aluminum foil for about 23-25 minutes.
- Remove foil and broil on high for 3 minutes to get a nice crust on the top.
- Garnish with chopped spring onions to serve.