Real G’s Move in Silence like Lasagna.

This is a vegetarian lasagna with lots of cheese! I’ll pretty much eat anything with cheese: pizza, bread, crackers, and of course cheese by itself.  This is a great meal because you can save it in the fridge and eat it for a couple days or you can even freeze it and save it for a month or two.  This is kind of a lengthy cooking endeavor but its totally worth it.

What you’ll need:

  • 2 Zucchinis, sliced lengthwise

  • 3 Portabella Mushrooms, sliced

  • 1 box whole wheat lasagna noodles
  • 1 cup of ricotta cheese
  • 1 egg
  • I bought a giant bag (7 cups) of mozzarella but you could use about 5 cups and be ok
  • Salt and Pepper

For the Sauce:  You guys know the deal, you can use pre-made or follow my recipe

  • 2 cans tomato paste
  • 1 lb. of tomatoes (I used Campari, which are less acidic and add nice flavor but you can use any), diced

  • 1 large onion, chopped
  • 4-6 cloves of garlic
  • Fresh basil, lot’s of it
  • Salt and Pepper
  • Water

First you are going to need to make the sauce

  1. In a bowl, pre-mix 3-4 cans of water with the two cans of tomato paste
  2. Heat some olive oil in a saucepan, then add the onion.
  3. Saute for a few minutes then add the garlic.
  4. After one minute add the tomato.
  5. Saute for a few minutes then add the tomato paste and water mixture.
  6. Bring to a boil and then reduce heat to simmer, for about 10 minutes.
  7. Add the chopped basil and cook for a few more minutes.
  8. Remove from heat

While your sauce cools, saute the zucchini and portabella mushrooms.  I sauteed the zucchini in a few groups then sauteed the mushroom in 2 groups.

Now the sauce and veggies should be slightly cooled.  Mix the egg in with the ricotta cheese.  You can construct the lasagna.

You can layer in any order you’d like long as you start with a little sauce on the bottom of the pan and then the noodles and finish with a layer of noddles, sauce, then cheese.

I layered mine in this order:

  • Small amount of sauce on the bottom of the dish
  • Layer of noodles
  • Sauce
  • Veggies
  • Cheese (Ricotta and Mozzarella)
  • Noodles
  • Veggies
  • Cheese (Ricotta and Mozzarella)
  • Sauce
  • Noodles
  • Sauce
  • Finish with mozzarella cheese

Cover with tin foil and bake on 375 for 30-35 minutes.  Uncover and cook for another 5-10 minutes so the top will be a nice golden brown.

Wine Pairing:  Italian wine always goes well with Italian food, I recommend a Sangiovese… a nice Chianti Classico or a Brunello if you want something a little heartier.


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