The South Padre Island Flip Flop Foodie: MEATLESS LASAGNA

This is not vegetarian lasagna...because it has cheese and eggs in it...but if you are cutting back on meat, it is a pretty delicious casserole!

I probably should have used a bigger pan...but I was wanting a tall lasagna...and it was! It was just about over the edge before I baked it...and rose about an inch above the edge after all was said and done...but it DIDN'T spill over...the eggs did their work perfectly. However, when I do it again, I might use a 9x13 pan instead of the smaller 2-quart pan.

MEATLESS LASAGNA
by Debbi Hook

Ingredients:

9 pieces whole wheat lasagna noodles - uncooked - I used Hodgson Mill brand - they were great!
1 1/2 jars pasta sauce - I used Bertolli 5-Cheese spaghetti sauce - about 3 1/2 to 4 cups
1/2 cup water
3 carrots - peeled, cut into chunks, and processed to very fine chop in food processor
1/2 large onion or 1 small onion - chopped
2-3 Tablespoons olive oil
Large pinch kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried basil
1 pound homemade Ricotta Cheese, room temperature
2 Tablespoons chopped fresh basil
2 large eggs - whipped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasoning
A few grinds of fresh black pepper
8 ounces Mozzarella cheese - shredded
1 cup Parmesan cheese - grated

Method:
In large saucepan, heat enough olive oil at medium heat to cover bottom of pan, add onions, 1/2 tsp garlic powder, 1/2 tsp onion powder, dried basil, and kosher salt - cook until onions softened.
Add processed carrots and stir until cooked to soft texture.
Add spaghetti sauce and rinse jars with water, adding to pot.
Allow to simmer.

In separate bowl, mix Ricotta Cheese, fresh basil, eggs, 1/2 tsp garlic powder, 1/2 tsp onion powder, Italian seasoning, and fresh black pepper until all ingredients are thoroughly incorporated.

Preheat oven to 325 degrees Fahrenheit
Prepare baking dish with spray oil (makes for easier clean up!). I used a rectangular 7x11 Pyrex dish...I like to see the layers. 9x13 might have been better.
Place 1 cup of spaghetti sauce in bottom of baking dish
Place 3 pieces of uncooked lasagna on top of sauce - gently press into sauce.
Place 1 cup of spaghetti sauce over uncooked lasagna.
Dab 1/2 of ricotta mixture all over sauce.

Sprinkle 1/3 Mozzarella on top of ricotta.
Sprinkle 1/3 of Parmesan on top of Mozzarella.

Gently press 3 pieces of uncooked lasagna into cheese.

Cover lasagna with 1 cup of spaghetti sauce.
Dab 2nd half of ricotta mixture over spaghetti sauce
Sprinkle 2nd 1/3 of Mozzarella on top of ricotta
Sprinkle 2nd 3rd of Parmesan on top of Mozzarella
Gently press last 3 pieces of uncooked lasagna into cheese mixture
Top with the last of the sauce and ensure all of the lasagna is covered with sauce.

Sprinkle the last of the Mozzarella cheese over the top of the sauce.
Place baking dish on top of edged baking sheet.

Place in pre-heated oven for 45 minutes.
Pull lasagna from oven and top with the remaining Parmesan cheese and return to the oven for 10 minutes. Lasagna should be bubbly and lightly browned.
Remove from oven and allow to sit for 10 to 15 minutes before cutting and serving.

Hokie Smokie...this stuff is capital D "Delicious"! The family inhaled it :-) and that makes me happy.

I served it with a refreshing cucumber, tomato, and pickled red onion salad...garlic toast made from slices of the previous night's Pillow Bread, and fresh Valley Watermelon for dessert (well, maybe it is North Mexico Watermelon...whatever it was, it was sweet). The teen didn't notice the carrot secretly added, and ate a big piece of lasagna. We all agreed we would enjoy some mushrooms added next time I make it! Who knew I could "sell" a meatless lasagna so that everyone was happy! Wheeee!!!!