Drunken White Lasagna (Vegetarian)

"oh my, this ended up dangerous. i think i need to try this more often with different veggies like leeks, portabellos, fresh tomatoes, etc. the amounts are all approximate. i just threw this together. resist the urge to use dried basil or powdery kraft parmesan, they do NOT taste the same. you could probably freeze this, pre-assembled or partially cooked, just like most lasagna."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
17
Yields:
1 9" square lasagna
Serves:
6-9
Advertisement

ingredients

Advertisement

directions

  • preheat oven to 325f, grease a 9" square pan.
  • mix everything except cheeses and noodles in a bowl, adjust seasonings and liquid if needed. it should be the consistency of a thick tomato sauce. swap out the veggies as you like.
  • layer sauce and 4 noodles per layer three times (start and end with noodles), reserving a bit of sauce for the top.
  • spread the last thin layer of sauce, followed by the mozza and parmesan. cover with foil.
  • bake at 325f for an hour or until noodles are soft. uncover and turn the heat up to 400f for 10 min to brown cheese.
  • let cool for 10 min, serve with a mild salad and white wine.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in new westminster, bc. I'm currently doing tech support for a living but I may be moving on to something more rewarding soon. I have two giant cats. I like to cook and bake. I have a passion for healing craft. I'll be starting my first garden in the spring. and I can't think of anything else interesting right now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes