Vegetarian Lasagna

Hey, everybody! Already I have a new recipe for something and summer break started ten hours ago. I made a spectacular vegetable lasagna. I layered lasgna noodles, homemade chunky marinara sauce, marscapone cheese (I don't like ricotta, and people that do like ricotta agree that marscapone is better), mozzarella cheese, zucchini, spinach, and basil. My parents said that my lasagna was the best lasagna they had ever eaten.

Vegetarian Lasagna
Serves 6

Ingredients
1 (16 oz) package lasagna noodles
1 medium-sized zucchini
1 (16 oz) package fresh baby spinach
1 (28 oz) can organic diced tomatoes
2 roma tomatoes, diced
2 egg-sized balls mozzarella cheese, packed in water
1 cup marscapone cheese
1/2 cup freshly grated asiago cheese
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes
Salt and pepper, to taste
2 tbsp olive oil
2 large handfuls basil, finely chopped

Preparation
1. Preheat oven to 350 degrees Fahrenheit. Heat 1 tbsp of the olive oil in a medium saucepan over medium heat. Once thoroughly heated, add the garlic and sautee for about 30 seconds. Add tomatoes and cook until soft, about 4 minutes. Add diced tomatoes, oregano, red pepper flakes, and salt and pepper. Increase heat to medium-high and wait until it simmers. Add a third of the basil and stir. Remove from heat.

2. While the marinara sauce is being prepared, boil some water for the pasta (make sure you have more water than you think you need). Add salt, a bit of olive oil, and the noodles. Stir well and cook according to the directions on the package. Drain noodles and rinse in cold water.

3. Cut zucchini in half lengthwise, and each half in half lengthwise again. Cut each long strip of zucchini into thin chunks. Slice the mozzarella into thin slices. Using your hands, break apart the slices into thin strips. Using the large holes of a box grater, grate the asiago cheese.

4. Heat the remaining olive oil in a large skillet over medium heat. Add zucchini and sautee for about 4 minutes. Add all of the spinach. Press it down to compress it as much as possible. As the spinach on the bottom begins to wilt, the mound on spinach will decrease in height until eventually, you can stir the spinach enough to wilt it evenly. Remove from heat.

5. In a 9x13 glass dish, use one third of the noodles to create an overlapping layer of pasta on the bottom of the dish. Spread a third of the marinara sauce on top of the noodles. Spread half of the marscapone on top of the marinara. If it doesn't spread well, that is okay. The marinara and marscapone can mingle together if needed, creating a layer of creamy marinara. Sprinkle the bottom layer with a third of the mozzarella. Add half of the zucchini and spinach. Cover with another layer of noodles, making sure that they are arranged in a different direction than the noodles on the bottom layer. For example, the bottom layer of noodles is going horizontally from your perspective. The next layer of noodles should be arranged vertically from your perspective. Repeat the filling process with the next layer. Put the remaining noodles on top. Spread marinara on top and sprinkle with the remaining mozzarella and asiago.

6. Bake lasagna for 45 minutes, or until edges are golden brown and mozzarella is melted. Remove from heat and let sit for 5 minutes. Sprinkle with remaining basil and serve.




The final product!

Another thing I want to talk about is Jamie Oliver's Food Revolution, a truly incredible show. Jamie Oliver is very dedicated to changing the food that this country eats. This show has impacted my motives so much that I posted the link to my speech on a Facebook page supporting the Food Revolution. You can make a difference by going to http://www.jamieoliver.com/ and getting involved. Stay healthy!