As the weather gets colder, people are staying in and cooking at home. We all love lasagna, but more and more people are looking for meatless options. This recipe gives you all of the hearty, rich flavour of the meat version that I created for SWAGGER without sacrificing flavour. Plus, who doesn’t love having more than a pound of cheese all in one delicious dish. This recipe is simple to follow. It is the perfect comfort food for those cold winter nights.
Ingredients For the Sauce:
1 generous cup chopped onions
1/4 cup extra virgin olive oil
3 cloves garlic, chopped
2 cups tomato sauce
1 can crushed tomatoes
1 cup water
1/2 teaspoon red pepper flakes
1 tablespoon sugar
Ingredients For the Lasagna:
1 container of ricotta cheese or homemade tofu
2 cups loosely packed fresh baby arugula (about 1-3/4 ounces)
1 pound dry lasagna noodles (16 to 20 noodles) but keep in mind fresh pasta changes things up a bit
1/4 cup fresh basil
1 large egg
1/4 pound parmesan grated (about 1 cup)
1 pound shredded mozzarella cheese (about 4 cups)
1 tablespoon rosemary
Directions:
Preheat oven to 350°F (180°C). Next, sauté onions and stir in the pasta sauce. In a medium size bowl, combine the ricotta cheese with baby arugula and rosemary. Add the egg and spread a thin layer of the onion and tomato sauce mixture in the bottom of a pan. Then, layer the noodles and ricotta mixture, with mozzarella cheese. Layer until all ingredients are used, reserving 1/2 cup of mozzarella and parmesan. Cover pan with aluminum foil. Bake in the preheated oven for 45 minutes. When finished, top with remaining parmesan and mozzarella cheese. Bake for another 15 minutes. Remove from oven, and let stand 10 minutes before serving. Garnish with basil when finished. Enjoy!
