WOW, this recipe will make you want to make lasagna more often.
Being a meat-eater for 25 years, it was NOT an easy transition avoiding it all together. It has been 2 years now since I have last had any meat. It was especially challenging going out to eat at fancy steak houses and not wanting to order a filet mignon. Why did I stop? Yes, I did watch those health documentaries on Netlix but it wasn’t only that which convinced me. It was actually meeting someone at work who has been born with a rare cancerous disease and switching to a plant-based diet saved his life. I have had stomach indigestion issues for many years now and in these past 2 years, switching to a pescatarian diet, I have seen a significant difference (No more daily tums/rolaids/nauzene for me!). This new diet inspired me to try many recipes out there as well as experimenting with my own.
This is just ONE out of the many recipes that I have come across. I found it online (link will be displayed below) but I did modify the recipe a bit for dietary reasons. Here are all of the ingredients that you need:
- Barilla oven-ready lasagne.
- a 9″ by 9″ baking dish. (BUY this, because I didn’t have one and just worked with a smaller one, which resulted in the sauce overflowing in the oven)
- 24 oz can of diced tomatoes (I used organic, no salt added)
- Olive oil (I use POMPEIAN extra light tasting)
- Salt &freshly ground pepper (I used Himalayan, but go crazy and even use garlic salt or whatever!)
- Red Pepper flakes (in this recipe you only use 1/4 tsp so it’s not completely necessary that you go out of your way to buy this. It gives a little kick to the taste =)
- 16 oz or 2 cups Cottage Cheese (I used low fat) but choose whatever you like!
- 3 large carrots- chopped. I used heirloom- 2 purple and one yellow!
- 8 oz freshly grated cheese. The recipe calls for low-moisture skim cheese but I used 1/2 Italian shredded cheese (SO GOOD!!!) and 1/2 shredded mozzarella.
- 1 Red pepper – chopped
- 1 medium zucchini. – chopped
- 1 medium yellow onion. – chopped (Since I hate chopping vegetables, I actually just used my Cuisinart mini-prep*plus which did finely chop everything but then later in the recipe, you don’t need to use a food processor to blend everything together) Saves a step 😉
- 6 oz spinach. If you love spinach, add more! =) If you have kale instead or swiss chard, use that too!
- Fresh Basil – The recipe calls for fresh but I only had dry basil so I just used that as the topping mixed in with dried cilantro (both I buy from Costco). It turned out GREAT!
Here is the original link that I have referred to in making this dish!
Let me know what you guys think!