Vegetarian Lasagna Dinner
Spinach Salad and After Dinner Mint Pie Recipes Included
Feb 23, 2007 Diane Laney Fitzpatrick
Looking for a meatless meal good enough for company? This hearty vegetarian lasagna combines the fiery flavor of roasted vegetables with a subtle hint of pesto. Even a meat lover won’t miss the beef in this one. Serve with a classic Spinach Salad, crusty bread and finish with After Dinner Mint Pie for dessert.
Menu
Spinach Salad
Vegetarian Lasagna
Bakery bread
After Dinner Mint Pie
Vegetarian Lasagna
- 12 lasagna noodles
- 1 pound tomatoes, cut into ¼-inch slices
- 1 pound zucchini, cut into ¼-inch rounds
- 1 pound yellow squash, cut into ¼-inch rounds
- 2 red bell peppers, cut into 1-inch strips
- 2 green bell peppers, cut into 1-inch strips
- ½ pound portabella mushroom caps, cut into ¼-inch slices
- 1 teaspoon salt
- 1 tablespoon olive oil
- Cooking spray
- 1 egg, lightly beaten
- 30 ounces ricotta cheese
- 2 tablespoons pesto sauce
- 1/3 cup grated parmesan cheese
- 3 14½ -ounce cans diced tomatoes, lightly drained
- 2 cups shredded mozzarella cheese
Prepare lasagna noodles according to package directions. Drain, rinse and set aside in cool water. Spray a cookie sheet or roasting pan with cooking spray. Brush tomatoes, zucchini, squash, peppers and mushrooms with olive oil and place on the sheet. Lightly sprinkle with salt. Roast vegetables at 475 degrees for 30 minutes. Remove tray and reduce oven temperature to 350 degrees. In a bowl, mix egg, pesto and parmesan cheese. Coat a 9x13-inch glass baking dish with cooking spray. Spread 1 can diced tomatoes on the bottom. Place 3 noodles on top, slightly overlapping. Spoon 1¼ cups ricotta mixture over noodles, then layer 3 cups vegetables, then ½ cup mozzarella. Repeat the layers (tomatoes, noodles, ricotta and vegetables). Add final can of tomatoes, three noodles, remaining ricotta mix, and remaining vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella cheese. Cover with foil. Bake one hour. Remove foil and continue baking another 10 minutes, until brown and bubbly.
Spinach Salad
- ½ cup oil
- ½ cup sugar
- ¼ cup red wine vinegar
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- ¼ teaspoon paprika
- ½ teaspoon Worcestershire sauce
- 1 large bag fresh baby spinach leaves
- 1 container mushrooms, sliced
- ½ cup slivered almonds, toasted
Whisk together first seven ingredients until well blended (or blend in a blender). Pour some of the dressing (amount will vary according to taste) over spinach and mushrooms. Sprinkle almonds on top.
After Dinner Mint Pie
This is an easy, no-bake dessert
- 2 cups (about 24) Oreo cookies
- ¼ cup margarine, melted
- ¼ cup milk
- 1 7-ounce jar marshmallow cream
- 2 drops peppermint extract
- 2 drops green food coloring
- 2 cups whipping cream, whipped
Combine crumbs and margarine; reserve ½ cup for topping. Press remaining crumb mixture onto bottom of 9-inch pie plate or spring form pan. Chill. Gradually add milk to marshmallow cream, mixing until well blended. Add extract and food coloring; fold in whipped cream. Pour into pan; freeze until firm. Sprinkle with reserved crumbs or garnish with fresh mint sprigs.
Tips:
- The Vegetarian Lasagna can be prepared the night before and refrigerated (or prepared earlier and frozen). You may have to increase the baking time if it’s cold going into the oven. The spinach salad dressing and the After Dinner Mint Pie can also be made the night before. Just before your guests arrive, toss together the salad and you’re ready to go.
- Growing your own mint is so easy. It grows like a weed, but nothing beats the convenience of walking into the back yard and picking a mint sprig for a dessert garnish. They come in a variety of “flavors” – peppermint, spearmint, chocolate mint, apple mint, ginger mint, pineapple mint – with very subtle differences. For more on growing and using mint, see Suite 101’s article on mint.
For more vegetarian meal ideas, see:
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