RECIPE — Where’s The Bloody Beef In This Meatless Monday Lasagna?

Eat to live, don’t live to eat. — Benjamin Franklin

RECIPE — Is Your So-Called Miracle Diet Failing To Deliver Any Tangible Results?

First of all, I must say, I’m utterly disappointed in this so-called “Meatless Monday Lasagna” recipe. A lasagna without any meat? What a travesty! Nevertheless, I suppose I can manage to whip up a vegetarian lasagna recipe that’s somewhat tolerable.

Vegetarian Lasagna

Ingredients:

• 1 (16 ounce) package dry lasagna noodles
• 3 tablespoons olive oil, divided
• 4 cups shredded part-skim mozzarella cheese, divided
• 1 (15 ounce) container part-skim ricotta cheese
• ½ cup shredded Parmesan cheese, divided
• 4 ounces silken tofu
• 2 large eggs
• 2 large carrots, shredded
• 2 medium zucchini, diced
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 1 cup sliced portobello mushrooms
• 1 ½ (28 ounce) jars pasta sauce
• 4 ounces fresh baby spinach

Directions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Toss with 1 tablespoon olive oil to prevent sticking and add flavor.
3. Meanwhile, mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, tofu, and eggs together in a bowl. Combine remaining mozzarella and Parmesan in a smaller bowl.
4. While the noodles are cooking, heat remaining tablespoons olive oil in a skillet over medium-high heat. Add carrots, zucchini, onion, bell pepper, and mushrooms; saute until tender, 5 to 7 minutes. Add pasta sauce and spinach; simmer until sauce is heated through and spinach is wilted, about 3 minutes.
5. Cover the bottom of a 2-quart rectangular baking dish with a little of the vegetable sauce and arrange 1/2 of the lasagna noodles, overlapping slightly, over top. Layer with 1/2 of the cheese-tofu mixture over noodles and 1/2 of the remaining sauce. Repeat layers with remaining noodles, cheese-tofu mixture, and sauce. Top with mozzarella-Parmesan mixture.
6. Bake, covered, in the preheated oven for 30 minutes. Uncover and bake until bubbly, about 20 minutes more. Let stand for 10 minutes before slicing into 8 large squares and serving.

Cook’s Notes:

• If you want to make this for picky eaters, use an immersion blender to make the veggies disappear into the pasta sauce.
• Choose a high-quality pasta sauce that you love. That is where all of the seasoning comes from. I recommend Bertolli’s(R) Arrabiatta.
• Although extra sauce seems inconvenient, 1 jar does not create a moist enough lasagna. Top any leftovers with extra pasta sauce before reheating to prevent it from becoming dry.

So there you have it, a vegetarian lasagna that’s just about tolerable. I hope you’re proud of yourself for making such a sacrilegious dish!

Wine Pairing:

Since we’ve already committed a culinary crime by making a meatless lasagna, why not pair it with a bold and spicy red wine to add a bit of life to this vegetarian disaster? I recommend the Chateau Ste. Michelle Indian Wells Cabernet Sauvignon to help wash away the disappointment of this meatless marvel.

RECIPE — What On Earth Possessed You To Create Such An Excessive Chocolate Cake?

Bon Appétit

If you’ve managed to concoct a Meatless Monday Lasagna that’s actually worth eating, then I’m genuinely impressed. Achieving a flavorful, satisfying lasagna without a lick of meat is no small feat. If you’re up for the challenge of creating more meatless masterpieces, then hit that subscribe button for a journey through the world of veggie delights. And if you’ve cracked the code to making a meatless lasagna that rivals its meaty counterpart, then by all means, share your veggie lasagna wisdom in the comments. Or, perhaps in the spirit of veggie bliss, it’s best to quietly savor your Meatless Monday Lasagna, knowing that sometimes the best meals are the ones that leave you feeling both nourished and proud of your culinary prowess.