Thursday, October 16, 2008

Vegetarian Lasagna Recipe with Quick-Roasted Tomato, Garlic, and Herb Sauce

Vegetarian Lasagna
This vegetarian lasagna is admittedly not that photogenic, but it's delicious!

Now that tomato season has left the northern hemisphere and not yet arrived in the southern hemisphere, this Vegetarian Lasagna with Quick-Roasted Tomato, Garlic, and Herb Sauce seems especially appealing. I was remembering the goodness of slow roasted tomatoes when I made this sauce in early summer using cherry tomatoes from Costco, quickly roasted with olive oil and herbs, but if you're lucky enough to still have some tomatoes in your garden, you could also make this with diced Roma tomatoes. Tomatoes are a common ingredient, but using fresh tomatoes in lasagna sauce was a new idea to me, so hopefully this lasagna with roasted tomatoes and herbs is informative enough to fit the new rules for Weekend Herb Blogging, hosted this week by Amy and Jonny from We Are Never Full. Here's more about how to enter WHB if you're cooking with interesting plant ingredients. We're also counting down to a week-long celebration for the Three Year Anniversary of Weekend Herb Blogging coming October 27 - November 2, so stay tuned.


Toss 5 cups cherry tomatoes with olive oil, dried basil, dried oregano, and ground fennel seed, then roast in 500F oven for 30 minutes.

Combine the softened roasted tomatoes with 1 cup plain tomato sauce, 1 T minced garlic, salt, and 1/4 cup water. If you have any fresh basil or oregano, I wouldn't hesitate to add some, but I was making this in early summer before I had any garden herbs.

Making lasagna with dried noodles that aren't pre-boiled is a method I've been using for years. I used my favorite low-carb Dreamfields Lasagna, but I think this will work with any lasagna noodles. You do have to allow some extra baking time and make sure you use a sauce that has enough liquid. I used a 9.5 by 13.5 inch glass casserole dish, sprayed with olive oil before adding noodles.

Then layer half the roasted tomato sauce over the noodles, spreading the tomatoes around so noodles are evenly covered.

Put a layer of half the cottage cheese-egg mixture over the roasted tomatoes, again spreading it around so the mixture is evenly covering tomatoes. You could substitute ricotta cheese for the cottage cheese.

Top the cottage cheese layer with a layer of grated low-fat mozzarella cheese. Then make a second layer of noodles, sauce, cottage cheese, and mozzarella. Cover tightly with foil and bake at 375F for about 1 hour and 30 minutes, or until noodles feel soft when pierced with a fork.

Remove foil and bake about 20-30 minutes more, until cheese is lightly browned and lasagna is bubbling.

Vegetarian Lasagna with Quick-Roasted Tomato and Herb Sauce
(Makes 8-10 servings, recipe created by Kalyn)

Ingredients:
5 cups cherry tomatoes, cut in half (or used diced Roma tomatoes)
2 T olive oil
1 T dried basil
1 T dried Turkish, Greek, or Italian oregano
1 T ground fennel seed
1 cup plain tomato sauce (canned sauce is fine)
1/4 cup water
1 T finely minced garlic or garlic puree
1/2 tsp. salt
(2-3 T chopped fresh basil and oregano would be great added to the sauce)
2 cups low-fat cottage cheese
2 eggs
3-4 cups grated low-fat mozzarella cheese (I used a 16 oz. package, which was not quite 4 cups)
10-12 dried lasgna noodles
olive oil or non-stick spray for spraying lasagna dish

Instructions:
Preheat oven to 500F. Wash cherry tomatoes if needed and cut in half. Place tomatoes in bowl and toss with 2 T olive oil, dried basil, dried oregano, and ground fennel. Roast tomatoes 30 minutes.

Remove tomatoes from oven and lower temperature to 375F. Scrape tomatoes with all accumulated juice and pieces of herbs into bowl, then add plain tomato sauce, minced garlic, salt, water, and chopped fresh herbs if available. In small bowl, beat eggs, then mix in cottage cheese.

Spray 9.5 by 13.5 inch glass casserole dish with olive oil or non-stick spray. Make a layer of uncooked lasagne noodles covering bottom of dish. (You may need to break the noodles to make them fit.) Spread half the roasted tomato sauce over noodles, then half the cottage cheese mixture and half the mozzarella. Top with another layer of noodles, sauce, cottage cheese, and cheese.

Cover the dish tightly with aluminum foil and bake about 1 hour 30 minutes, or until noodles feel soft when pierced with a fork. Remove foil and bake 20-30 minutes longer, until cheese is nicely browned and mixture is bubbling. Serve hot, with a perfect green salad.

Printer Friendly Recipe

South Beach Suggestions:
Lasagna made with Dreamfields pasta is something I've eaten since the time I started eating the South Beach Diet way.  Unlike other Dreamfields pasta varieties, the lasagna is made to be baked.  I haven't ever seen Dreamfields Pasta on any official list for South Beach, but Dreamfields is low on the glycemic index. Even though I'm using low-fat cottage cheese and mozzarella, this is probably a "once in a while treat" for phase 2 or 3 for South Beach dieters.

More Vegetarian Lasagna to Drool Over:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Three Cheese Pesto Vegetable Lasagna from Ms. Adventures in Italy
Roasted Vegetable Lasagna from Karina's Kitchen - Recipes from a Gluten-Free Goddess
My Favorite Lasagna from Fat Free Vegan Kitchen
My Vegetarian Lasagna from Green Gourmet Giraffe
The Best Vegetable Lasagna from Kath Eats Real Food
(Want even more recipes?  I find these recipes from other blogs using Food Blog Search.)

counter customizable free hit

19 comments:

  1. Roasting cherry tomatoes are so sweet and it's a great method for sneaking tomatoes into the winterr diet.

    ReplyDelete
  2. You would be so proud of me! I made a (mostly) vegitararn soup for dinner last night. I'll post pictures and receipe either later today or first thing tomorrow!

    ReplyDelete
  3. Ooohhh...those recipes look delish! I'll definitely have to give one (or more) of those a try!

    ReplyDelete
  4. Roasted tomatoes are the best! I bet they are even better in this lasagna!

    ReplyDelete
  5. Roasted tomato lasagna, nothing could be better tonight . . . unless it was frozen and ready for the oven right now!

    ReplyDelete
  6. Roasted tomatoes make everything better!

    ReplyDelete
  7. beeautiful looking lasagna - never made lasagna without pre-cooking the pasta - cool idea! :-)

    ReplyDelete
  8. Thanks everyone for the nice thoughts about this. The roasted tomatoes were great in this, and if you haven't made lasagna without pre-cooking the noodles, it's the only way to go!

    ReplyDelete
  9. Found it very interesting and planning to make it for my lunch as it is very useful for our health.

    ReplyDelete
  10. The first time I tried using lasagna noodles without pre-cooking, it was completely by accident -- I forgot to cook them, ran out of time for dinner, and say, oh why not try it like this. And it worked! I've not boiled a lasagna noodle since then.

    ReplyDelete
  11. This looks amazing--and it uses my favorite Dreamfield's Pasta. Usually, I'd say, "No meat"? But, nope, not this time. I think this is on the docket for din-din tonight. Thank you, thank you!

    ReplyDelete
  12. You have inspired me to roast tomatoes again. It's time! There's nothing like that wonderful dense and smoky tomato goodness that (quick or slow) roasted tomatoes bring to a dish.

    ReplyDelete
  13. I had some vegetarian lasagna last night! Yours looks wonderful.

    ReplyDelete
  14. My g-friend keeps trying to get me to eat more tomatos ;).. maybe I can show her this and she'll make it for me :)

    ReplyDelete
  15. I have come across some many different lasagna recipes and have many favorites.This one here is a new combination to me and I fell in love with it.How fabulous all these tomatoes. and more importantly, how juicy it probably is.

    ReplyDelete
  16. I love lasagna, and mostly do it with ground meat, but I do sometimes find it a bit too heavy. This vegetarian version might be a nice change.

    ReplyDelete
  17. I am new to your blog...found you via We Are Never Full.

    I love roasting cherry tomatoes for sauce, but never thought of roasting them for a lasagne!!!

    I also secretly love cottage cheese, though my Italian husband won't hear of substituting ricotta cheese in the dish!
    Stacey

    ReplyDelete
  18. Hey Kalyn,
    I am a vegetarian with eggs included for special treats like the Veg Lasagna...mmmmm just the name makes my mouth water.
    Thankyou for the wonderful recipe.I tried it and all my Vegetarian friends totally fell for it and scraped away the last remains...

    ReplyDelete
  19. D, so glad to hear it was a hit. And you're right I probably shouldn't call this vegetarian, I was just thinking no meat! Meatless lasagna would be a better name, but too late now I guess.

    ReplyDelete

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible.

Comments don't appear on the blog until they're approved by me, so no need to try again if you don't see it! Feel free make your signature a link to your site if you're a blogger, but links posted within the body of the comment will never be published.

Blogging tips