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Thinking back to when my girls were little, this probably would have been the weekend that we would have hosted our annual Halloween party. I always made 2 big pans of lasagna for our guests because lasagna is easy to prepare and is usually a crowd pleaser. Alas, kids grow up and the parties are no more, but that doesn't mean that a girl can't still indulge in her favorite weekend before Halloween meal. I always make the same recipe that I found in an old magazine 20 years ago, but I've been saving this Vegetarian Lasagna recipe from Golden Blossom Honey for quite some time now and decided that this was going to be the weekend we'd bust it out and give it a try.
I was intrigued by this recipe because of the extra veggies it called for. I've always just stuck with meat and cheese when making lasagnas in the past, so the bonus veggies added in was a new twist for me. Also, while I know a lot of people use cottage cheese in theirs, I have never used it in mine, so twist #2 there. Additionally, Jason doesn't usually like green peppers mixed into dishes, so I braced myself for both outcomes... either this was going to be a spectacular failure or one that was going into the regular meal rotation. Thankfully, it was the latter! I did make a few tweaks to the recipe though. First, I use oven ready lasagna noodles instead of the ones you have to boil because why add in more work when you don't have to? Second, I added an extra cup of shredded mozzarella to the top of the lasagna before baking because in this house 1 cup of mozzarella is never enough. Third, I bake my lasagna the day before we are going to eat it simply because we think that many pasta dishes taste so much better on day 2 and day 3, after the noodles have had time to settle and the rest of the ingredients have had time to meld together more. I did love the texture that the veggies added to this recipe, and even Jason went back for seconds, even packing a slice into his lunch bag for work the following day, so if anyone is on the fence about the green peppers, if my picky husband didn't notice them, you probably won't either. Overall, this is a fantastic recipe for party gatherings, weeknight dinner, or anything in between. A keeper for us, for sure!
Ingredients
1 (14 1/2 ounce) can tomatoes, chopped2 (12 ounce) cans tomato sauce
1 teaspoon GOLDEN BLOSSOM HONEY
1 teaspoon dried oregano
1 teaspoon dried basil
dash black pepper
2 medium onions, chopped
1 1/2 teaspoons garlic, minced
3 tablespoons olive oil
1 large zucchini, chopped
8 ounces mushrooms, sliced
1 large carrot, chopped
1 green pepper, chopped
1 cup mozzarella cheese, shredded
2 cups cottage cheese
1 cup grated Parmesan cheese
8 ounces lasagna noodles
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey, and be sure to Pin It on Pinterest!
What's your favorite make ahead meal?
They were making tons of interesting lasagnas last night on Pasta Grannies page over at Facebook!
ReplyDeleteI don't like them green peppers either LOL Hooray for Jase!
Your lasagna does look lovely and fragrant.
When I make something baked like this, I usually use a ready made vegetarian stuffing, we have one made from minced wheat sprouts and onions, tastes like meat in moussaka.
I'll have to go like the Pasta Grannie's fb page because we LOVE us some pasta! You just reminded me that I have not made moussaka is ages. I definitely need to remedy that soon!
DeletePS that scissor looking thong thing in your salad scares the oregano out of me, make it go away LOL
ReplyDeleteThey are salad tongs. How the hell do you get your salad onto the plate if you aren't using salad tongs? I'm sure you're much too refined to do it caveman style with your fingers LOL
DeleteI don't really eat salad, don't remember the last time I ate lettuce, must be a decade or more LOL I just make tomato onion or scallion salad for breakfast but that is in small bowl just for me, so I eat straight from it. And I hate peppers and cucumbers so I rarely use those, maybe radishes sometimes or grated beets and carrot.
Deletegreat your post
ReplyDeleteThank you
DeleteI watched a documentary that gave the recipe of %100 Vegan lasagna. But this one better! Also i should mention about it to my vegetarian friends. Lasagna is our best food and this recipe really different and very new. Thanks. Have a great weekend.
ReplyDeleteThank you! I hope you do and I hope they love it as much as we do!
DeleteI am famous (exaggeration) for my homemade lasagna. Two tricks: use the noodles that don’t need boiled first, as they are extra thin and similar to homemade; use cheddar and mozzarella combo between layers with the ricotta. Veggie lasagna is hands down the favorite thing I make.
ReplyDeleteI always use no boil noodles and agree that they do taste best. Bonus not having the extra step, too. I have never used cheddar in my lasagna. Now I am super curious about that. Do you recommend sharp or mild, or even white cheddar?
DeleteYummy 😋
ReplyDeleteIndeed :)
DeleteYum 😋
ReplyDeleteFor sure!
DeleteOne Of My Favorite Go To Dishes There - Enchiladas Also - Have A Delightful Weekend With The Family
ReplyDeleteCheers
Yes to both pasta and enchiladas. We could eat both every week!
DeleteI looovvveee lasagna, although, I've never made it. It's one of those special treats that Nanny makes for the holidays. I got so sad reading about the Halloween parties. What do the girls do for Halloween now that they're older?
ReplyDeleteThe 22 year old passes out candy or goes to parties with friends. The 17 year old has to work a 10 hour shift this Halloween, so she's missing all the fun :(
Deletejust had lasagna not too long ago. This looks good too.
ReplyDeleteI could eat lasagna every week. It never gets old to me!
DeleteSe ve muy rica la lasaña . Te mando un beso y gracias por la receta.
ReplyDeleteYou're welcome :) Thanks for stopping by!
Deletehaha well good it didn't end up as the former. Goes to show new ways can turn out good, Halloween parties or not.
ReplyDeleteIndeed, though I am still sad that those days are now behind us.
DeleteWe just made a lasagna too. I have to make them in the tiny dish because my youngest only likes the noodles (before the lasagna is made) and my daughter (who came to visit with her family) doesn't like it at all. If my grown boys were here, I'd have made a big pan! I enjoyed my little mini lasagna though, and ate it for dinner two times, and took a piece to lunch once. Next time, I'll try this version. I like that it uses honey.
ReplyDeleteLasagna... one of my favorites... yummy.
ReplyDeleteThank you for sharing recipe.
You're welcome :)
DeleteOh very good recipe
ReplyDeleteThank you :)
DeleteBien buena :-)))
ReplyDeleteI always use sharp cheddar, but I’m sure any would do.
ReplyDeleteYou know, I like the vegetarian kind just as much as the meat one. It's better for you. Looks delish!
ReplyDelete