vegetarian lasagna
Lasagna Rolls for Meatless Monday
09/07/09
One way I can always make my husband happy is to say the words “pasta for dinner!” Tonight is Lasagna Rolls from the Happy Herbivore, a great blog for vegan inspiration. Also, since I have joined the Meatless Monday campaign, this is a great recipe for going meatless.
I did a few things different from Lindsay in my rolls. I made a quick marinara versus buying a bottle of prepared sauce. I find it just as easy with a multi-stepped dinner such as this and much cheaper. For my sauce, I minced a couple cloves of garlic and an onion and sauteed until the onion was clear. I added a 28 oz can of crushed tomatoes and a 14 oz can of tomato sauce to the onions and garlic, and I added fresh basil, salt and pepper to taste. I let this simmer while the water heated for my noodles. I also used brown rice lasagna noodles instead of whole wheat as I am limiting the wheat in my diet. The last change I made was to add a quarter cup of chopped pine nuts to the “ricotta” mixture. I did this to give some added richness to the tofu ricotta that my husband would miss from not using cheese.
Verdict? This recipe is a total winner. I love that it does not require baking which means less time and one less dirty dish. Let me know your twist on this easy recipe.
Living a life of personal balance, moderation, education, and connection.
I did a few things different from Lindsay in my rolls. I made a quick marinara versus buying a bottle of prepared sauce. I find it just as easy with a multi-stepped dinner such as this and much cheaper. For my sauce, I minced a couple cloves of garlic and an onion and sauteed until the onion was clear. I added a 28 oz can of crushed tomatoes and a 14 oz can of tomato sauce to the onions and garlic, and I added fresh basil, salt and pepper to taste. I let this simmer while the water heated for my noodles. I also used brown rice lasagna noodles instead of whole wheat as I am limiting the wheat in my diet. The last change I made was to add a quarter cup of chopped pine nuts to the “ricotta” mixture. I did this to give some added richness to the tofu ricotta that my husband would miss from not using cheese.
Verdict? This recipe is a total winner. I love that it does not require baking which means less time and one less dirty dish. Let me know your twist on this easy recipe.
Living a life of personal balance, moderation, education, and connection.
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