Meatless Monday: Loads of Feta Veggie Lasagna

I’m now almost 5 weeks postpartum and sometime around week 3, I of course started thinking about getting back into shape. Incidentally, I also purchased Netflix around the same time. I, of course, was drawn to the food documentaries and have watched quite a few so far. A lot of them talked about how practicing a Vegetarian or Vegan lifestyle can help reduce our carbon footprint and also improve our overall health. After watching a few documentaries I decided to help myself and my family out by instituting Meatless Mondays. Once a week on Mondays, we go meat-free.

Last week I made a slow-cooker vegetarian chili. It was SO GROSS! This week I went veggie, but it certainly was not as healthy as it could have been.

Loads of Feta, Vegetarian Lasagna

I decided on a Vegetarian Lasagna – Spinach and Feta to be exact.

The husband and I trekked it to Costco today on the hunt for many-a-thing. Stuff for Lasagna wasn’t one. I had planned to go to our local grocery store for those things since I only needed enough for a small(ish) lasagna. As you’ve probably guessed, we walked out with a million things we didn’t need including a kg of Ricotta and 900g of Feta cheese! ::I’m laughing hysterically::

With 900g of feta I knew this lasagna was not going to be the healthy vegetarian option I had envisioned in my head and it all went downhill from there. A crushed tomato sauce with mushrooms + a decadent white sauce and spinach, ricotta and feta = a delicious but not so healthy vegetarian option. Oh well, it’s a work in progress… we’ll get ’em next Monday.

Loads of Feta Veggie Lasagna

Ingredients:

  • Fresh no-bake lasagna noodles

White Sauce

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1/2 cup chicken stock
  • 1 cup Italian blend cheese mix + extra for topping lasagna (or 1 cup mozzarella + 1/2 cup Parmesan cheese)
  • salt and pepper to taste

Tomato Sauce

  • 2 tsp olive oil
  • 1-2 cups mushrooms (or any other vegetables you enjoy)
  • 2 tbsp sherry (or cooking wine of your choice)
  • 2 1/2 cups diced tomatoes (I used a brand that had spices included for more flavour)
  • 1 tbsp flour

Spinach and Cheese Mixture

  • 4 cups or more spinach
  • 1 small container ricotta cheese
  • 1 cup  feta cheese

Directions:

Preheat oven to 350

Begin with the white sauce. Melt the butter in a medium sauce pan on low. Add the flour and whisk until combined. Slowly whisk in the milk and chicken broth and continue whisking until mixture thickens and becomes bubbly. Stir in 1 cup of the cheese blend and mix until sauce comes together. Set aside.

In a new saucepan, saute the mushrooms in the olive oil and season with salt, pepper and oregano. Add the crushed tomatoes and 1 tbsp of flour mixed with 1 tbsp of the juice from the crushed tomato and simmer until sauce thickens.

Once the two sauces are ready, your 1 month old will begin wailing and you will not begin to assemble your lasagna right away so run and take care of the baby right away because if you try to stir any one of those sauces one more time, your newborn will turn into Godzilla and destroy the house and take you along with it!

When the world stops spinning and your baby has been fed begin the assembly of your deliciously decadent lasagna.

Place a little of the tomato sauce mixture in the bottom of your lasagna pan (use a 9 x 13 baking dish). Add a layer of noodles and top with spinach, ricotta and feta mixture then drizzle with half of the white sauce.

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Add your second layer of noodles and top wit tomato sauce. Repeat layers until you run out of noodles. Once you’ve reached the top, sprinkle additional cheese blend and additional feta cheese.

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Bake for 30 minutes covered in tin foil and then uncover and bake for an additional 10-15 minutes.

ENJOY!

I don’t have a picture of the final product because we were so hungry when it was done that we sliced the entire thing to eat and package for lunches. Whoops!

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