Vegetarian lasagna recipe?

caliking

DMW said:

caliking said:

stv8r said:

why bother lol

Trust me, the thought has crossed my mind. 

I have 4 rules for making friends:
- should read books
- should eat meat
- should drink 
- must have other friends

3/4 usually qualifies. 2/4 can SOMETIMES work, but it’s rough. Being vegetarian is usually an immediate disqualifier. But caliprince doesn’t have any such rules yet, so I have to play along re: his friends. 

Ah, this is the mom of caliprince's friend. Now this makes sense.

Bingo. I'm trying to he a gracious host. Instead of my usual prìck self.

lkapigian

I did a wedding a few weeks ago, brides dad was a " strict Vegitarian" one of his daughters brought him,a lasagna and special salad....funny part is when he came through the serving line he wanted the rice pilaf I said " sir, it's loaded with butter and chicken stock" he took a double serving and came back for more...glad he liked it but WTF....i did tell him the Tri tip came from Vegitarian beef 

blind99

caliking said:

@blasting99 - see one. Do one. Teach one If you've made it before, that makes you the expert!

Thanks for the step-by-step instructions. Helps a lot. But now for the stoopid questions- 

1. Use the regular lasagna noodles and boil prior to layering in the pan, vs. putting them in uncooked?

2. Do you saute the spinach before the layering step?

2. When you say it can be made ahead, do you mean layer things in the pan, refrigerate, then bake? Or bake, then let it rest for the flavors to develop?

I assume you meant me, if not forgive my butting in!
1. Yes, cook the noodles. The “no-cook” noodles  just aren’t the same. 
2. I don’t sauté the spinach. But if you want to use real spinach and not the frozen kind you would sauté it and then press out as much water as you can. 
3. Like a brisket, I cook it ahead of time then give it some time to rest. 

Probably could assemble it all ahead of time too, I haven’t tried that. Not sure if the noodles would get soggy or not. 

caliking

@blind99 yes, I meant you . Fat fingers + spell check= calling on forum members that don't exist.

 Thanks for the deets. Yours is what I'll probably run with. 

caliking

GaryLange said:

The back of a Lasagna Noodle box will have a Lasagna Recipe on it that is done without meat. Have been making Lasagna for about 40+ years every Christmas Eve. If you don't add Sausage of any other meat then you have vegetarian Lasagna.

• 1 15-ounce container ricotta cheese
• 2 extra-large eggs
• 2 cups freshly grated pecorino Romano
• ½ cup chopped parsley
• 1 pound mozzarella, grated

16 sheets fresh lasagna noodles

Thanks!

Where do the eggs go? Does the pecorino and mozz get layered in too, or all on top?

caliking

DoubleEgger said:

Seems like a lot of work for one guest. Why not just grill a portobello or eggplant and call it a day? 

Did that the last time. Burgers on the Blackstone for kids and adults + 1 portobello shroom. 

The Blackstone is still recovering...

caliking

The_Stache said:

@The_Stache - spinach lasagna sounds good, and I would prefer a red sauce. We’re not big fans of creamy cheesy foods. 

If it’s not too much trouble, would you care to share your recipe? I’d rather make something that’s tried and tested by somebody. 

And if they’re vegan... they can get their own shrubbery and eat in their car  

@Caliking... still looking but, Hey, it was the 70's... Smoke may have removed some memories!

Back then it probably would have been boiled lasagna noodles (Muellers) layered with a little spinach on each layer a little ricotta, next layer would have been spinach, grated mozarella. Each layer would get a little "bottled" sauce like prego basil tomato.   Sorry I don't have the original recipe but it's really hard to go wrong...  

You could substitute the red sauce of your choice for the creme sauce and still come out OK. 

For my tastes, one of the things I like about lasagna is all of the cheese!

I'll keep searching...

I think i get the idea. Thanks. Does the mozz go in each layer or just on top?

caliking

OK, I think I have a game plan. 

I'll go with mushroom and spinach. Possibly grilled eggplant too. Ricotta and spinach in each layer, with mushroom added in one, and maybe eggplant in another. Thinking of adding some DP Mediterraneanish to the shrooms. Mozzarella and pecorino on the top layer (do these go in between each layer too?). I might make a garlicky red sauce with San Marzano's if I feel like it. 

Thanks for all the input, everyone. Much appreciated. 

nolaegghead

caliking said:

GaryLange said:

The back of a Lasagna Noodle box will have a Lasagna Recipe on it that is done without meat. Have been making Lasagna for about 40+ years every Christmas Eve. If you don't add Sausage of any other meat then you have vegetarian Lasagna.

• 1 15-ounce container ricotta cheese
• 2 extra-large eggs
• 2 cups freshly grated pecorino Romano
• ½ cup chopped parsley
• 1 pound mozzarella, grated

16 sheets fresh lasagna noodles

Thanks!

Where do the eggs go? Does the pecorino and mozz get layered in too, or all on top?

I've made every type of lasagna known to man and I've never recalled seeing eggs in it unless they are part of the pasta.  So I'm curious too.

johnnyp

@caliking you season the filling as well.

 Almost every vegan dish I know how to make came from this cookbook.  https://www.thugkitchen.com/12days

There are other recipes here as well, but the enchiladas I'm talking about are Day 9 on this list.

gdenby

caliking said:

Thanks @gdenby. 

Similar question as above - do you parboil or cook the ravioli prior to putting in the dish? Or will they cook in the sauce?

Sorry for the late response. I did parboil the ravioli, just a minute or so, mostly because they were partially frozen together.

As a BTW, I came across a brand that was stuffed w. butternut squash. Those were nice by themselves, w. romano and parsley and pepper.

caliking

And we’re off!



plan is to make it tonight, so the flavors can get friendly. Decided that I felt like making the red sauce after all, so that’s what we’ll do. I find it comforting. And it’s cheaper than therapy. 

jeffwit

So you consider cooking for vegetarians therapy?

The_Stache

caliking said:

And we’re off!


plan is to make it tonight, so the flavors can get friendly. Decided that I felt like making the red sauce after all, so that’s what we’ll do. I find it comforting. And it’s cheaper than therapy. 

Looking good!! Are you going to grill the eggplant before using it in the lasagna?

nolaegghead

Sweat or precook the eggplant.  Whenever I think this is a ridiculous extra step and skip it I regretfully have bitter eggplant.

caliking

The_Stache said:

caliking said:

And we’re off!


plan is to make it tonight, so the flavors can get friendly. Decided that I felt like making the red sauce after all, so that’s what we’ll do. I find it comforting. And it’s cheaper than therapy. 

Looking good!! Are you going to grill the eggplant before using it in the lasagna?

I would have. But we are not calibrated to our guests, so I don’t know if that’s something they will enjoy. I’m going to let it catch some smoke on the egg for 20-30mins, then foil and finish cooking. Maybe 45 mins total, indirect at 350F. 

caliking

nolaegghead said:

Sweat or precook the eggplant.  Whenever I think this is a ridiculous extra step and skip it I regretfully have bitter eggplant.

Yep. Did that. With a sprinkle of DP Mediterraneanish. 

caliking

I’m enjoying this cook more than I thought I would have.

Mmmmmm.....saaaauuuuuce!


Assembly. Figured some cheese might help the layers from sliding around. 

The_Stache

Looks like you'll have a winner there!!! 

JethroVA

no recipe but the first thing that came to mind was to adapt an eggplant parmigiana recipe.  Eggplant gives it some meat like texture and you've got the red sauce. 

onedbguru

there ought to be a law against veggie anything. unless it is actually a vegetable. 

blind99

Wait, sliding around? You assembled it in a deep pan, right?!?

caliking

blind99 said:

Wait, sliding around? You assembled it in a deep pan, right?!?

Yes, I did. I’m (marginally) brighter than I look .

Ended up with a spinach, eggplant, mushroom, and bell pepper lasagna. I know the bell pepper is a little odd, but needed to use it up. It turned out pretty tasty, and caliqueen said that I should make it again. So, thanks for the tips. 

Here’s what a vegetarian lasagna looks like:


It could have used more sauce and maybe I skimped on the cheese. Which is why it doesn’t look as pretty as it could have. But a good cook at the end of it all. 

caliking

@lkapigian - Almost forgot the vegetarian chicken I egged !




JIC’s maple bourbon pots de creme rounded off the meal,  and were a big hit as well. 

lkapigian

@caliking she's a beauty !

Rascal

caliking said:

blind99 said:

Wait, sliding around? You assembled it in a deep pan, right?!?

Yes, I did. I’m (marginally) brighter than I look .

Ended up with a spinach, eggplant, mushroom, and bell pepper lasagna. I know the bell pepper is a little odd, but needed to use it up. It turned out pretty tasty, and caliqueen said that I should make it again. So, thanks for the tips. 

Here’s what a vegetarian lasagna looks like:


It could have used more sauce and maybe I skimped on the cheese. Which is why it doesn’t look as pretty as it could have. But a good cook at the end of it all. 

I could get into that!!~~

caliking

Thanks @Rascal. It was pretty decent, so I’ll likely make it again. 

@jeffwit - no, I don’t consider it therapeutic, since it complicates meal planning. But this was sort of ok, since our side was her entree. 

Mattman3969

As usual you came thru all shiny and polished.  Send any leftovers to Ky please. 

caliking

@JethroVA- this cook and your comment actually inspired me to make eggplant parmigiana again. Made it once, about a decade ago. Need to do it again. 

@onedbguru- I’m with you. Don’t understand the plethora of meat-like meat alternatives for vegetarians and vegan folks. 

 If you’re that morally/ethically opposed to eating animals, I don’t get the craving for the flavor. 

I know this is a cheap shot, but Gandhi decided to become a vegetarian. And stayed a vegetarian. No tofurkey in his time. 

caliking

@nolaegghead   The kind folks at HEB’s pasta operation learned me that the egg goes in the ricotta. Couldn’t tell that it made any significant difference.