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Vegetarian Lasagna

Vegetarian Lasagna

Lasagna is a universally loved comfort food, but I've often found that vegetarian versions can lack flavor or rely too heavily on cheese. Recently, a friend shared her creative recipe for a low-cheese vegetarian variant, and it's frankly one of the best lasagnas I've ever had. Because it's not enough to be a good cook, this friend is also a skilled artist, and she created an adorable illustration to walk us through the meal prep. Below is the infographic, plus a step-by-step recipe with photos to make things extra clear. Enjoy.

 

Vegetable Lasagna Recipe:

Ingredients:

  • 24 oz. marinara sauce
  • 12 oz. Yves vegan ground beef (available at Whole Foods)
  • ½ Tbsp. soy sauce
  • ~1 tsp. 21 seasoning salute (Trader Joe's) or Menudo Seasoning (available at Mexican supermarkets)
  • 1 Tbsp. honey
  • 2 yellow squashes
  • 1 eggplant
  • 3-6 sprigs fresh rosemary
  • 16 oz. frozen chopped spinach (or fresh)
  • 8 oz. mushrooms
  • truffle oil or walnut oil
  • ½ cup pesto
  • 16 oz. no-boil lasagna noodles
  • 5 oz. herbed goat cheese
  • olive oil
  • salt & pepper

Notes:

  • For a vegan rendition, simply omit the honey and goat cheese.
  • For a meaty rendition, substitute real ground beef for Yves, and consider omitting the soy sauce.

 

Prep:

  • Wash and dry the fresh produce.
  • Slice the eggplant and squash into thin slices.
  • Slice the mushrooms into ¼ inch thick slices.
  • If using fresh spinach, chop coarsely.
  • Preheat the oven to 375°F.

 

 
 

Make the red sauce:

  • In a large frying pan, heat 2 Tbsp of olive oil, and brown the vegan ground beef.
  • Stir in and heat the marinara sauce, soy sauce, honey, and either 21 Seasoning Salute or Menudo Seasoning.
  • Transfer red sauce into a container, then rinse the pan to reuse.

 

Roast the eggplant & squash:

  • Grease a roasting pan with olive (or walnut) oil.
  • Toss the squash, eggplant, and rosemary sprigs with oil to lightly coat, then season with salt.
  • Roast the vegetables at 375°F for ~15 min, or until softened.

 

Sauté the spinach & mushroom:

  • In a large frying pan, heat olive oil and brown the sliced mushrooms. Optional: add truffle oil to taste.
  • Add chopped spinach, and sauté until spinach heats through (if frozen) or wilts (if fresh).

 

Arrange & cook the lasagna:

  • Layer the lasagna in a greased baking dish in the following order:
    1. red sauce
    2. sautéed spinach & mushrooms
    3. noodles
    4. pesto
    5. roasted vegetables
    6. noodles
    7. Repeat one more set of layers, as above.
    8. Add one more layer of red sauce on top.
  • Top the lasagna with crumbled herbed goat cheese.
  • Bake uncovered at 375°F for 40 minutes, or until the top browns.

 

Enjoy your masterpiece:

  • Allow to cool ~5 min, then devour.

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