Vegetarian Lasagna

I'm trying to reduce the amount of meat I eat, but I'm not going full fledged vegetarian.  If someone invites me over for barbecue or I eat out somewhere known for their steak, I'm not going to pass on the meat.  I'm merely trying to reduces what I consume, and the easiest way to do that is by limiting the amount of meat I prepare at home.


For me it is about becoming a conscious consumer.  Most Americans have become unconnected to their food.  It comes from a box, it is shaped like that box, and is cooked without thought in the microwave or oven. Our choices as consumers not only affect our personal health but the health of the environment and those around us.  In 2009 World Bank scientists estimated that the meat industry is responsible for 51% of all greenhouse gas emissions.  Furthermore, the production and consumption of meat leads to water quality degradation, clearing of forests, soil erosion, loss of biodiversity, and even antibiotic resistance.


If you're interested in the environmental cost of food, as well as our lost connection to food, I recommend reading the Omnivores Dilemma and In Defense of Food by Michael Pollan.  A great article on the subject was published by Pollan this past May in the New York Review of Books, and it is available on Michael Pollan's website.  Or if you are more of the documentary type, I recommend Food Inc, Our Daily Bread, The Real Dirt on Farmer John, King Corn, or The Future of Food.


Now I know I'm getting a little preachy, and this blog is about enjoying food, right?  Here is a great vegetarian recipe for lasagna.  It is packed with tomatoes, spinach, mushrooms, and peppers.  I promise you won't miss the meat.

Lasagna

1 lb frozen chopped spinach
1 lb sliced button mushrooms
2½ cups part-skim ricotta cheese

2 large eggs, slightly beaten

½ cup grated Parmesan cheese

2 ½ cups grated mozzarella cheese

2 tablespoons chopped fresh parsley 

1 teaspoon salt

½ teaspoon black pepper

½ pound whole wheat lasagna noodles

2 tablespoons pesto

8 cups tomato sauce (recipe follows)

4 roasted red bell peppers (directions follow)

Preheat the oven to 350°F.

Prepare the spinach according to the package directions.  Drain, let cool, and squeeze out excess water.  

Combine the eggs, ricotta, parsley, salt, pepper, Parmesan cheese, and a ½ cup mozzarella cheese in a large bowl.  Stir well to combine.  Set aside

To assemble the lasagna, first cover the bottom of a 9x13 inch pan with 4 cups of the tomato sauce.  Arrange 4 of the noodles on top of the sauce.  Cover the noodles with half of the bell peppers and then with the spinach.  Use fingers to pull lumps of spinach apart obtaining an even layer.  Sprinkle half of the pesto over the spinach.  Using a spatula spread half of the cheese mixture over the spinach.  It's OK if some spinach gets mixed in with the cheese.  Top with another layer of pasta (either three or four noodles depending on the number of noodles in the box), the remaining peppers, the mushrooms this time, the pesto, and finally the remaining cheese mixture.  Top with the remaining noodles.  Spread the remaining 4 cups of tomato sauce over the top, tapping the pan on the counter to help the contents settle.  Cover the pan with aluminum foil and bake, covered, for 1 hour or until the noodles are soft.  Uncover the lasagna and sprinkle the remaining Parmesan cheese over the top.  Bake for an additional 15 minutes or until the cheese is melted.  Let the lasagna rest for 20 minutes before serving.

Tomato Sauce

1 teaspoon black pepper

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 tablespoons extra virgin olive oil

1 medium onion chopped

2 garlic cloves chopped

3 cans (14oz) whole plum tomatoes

1 can (14oz) crushed tomatoes

In a small bowl combine the first four ingredients and set aside.  

In a large heavy bottomed pot, over medium-high heat, warm the oil.  Add the onions and sauté until the onions begin to soften, about 4 minutes.  Reduce the heat to medium-low, cover, and cook until the onion has released all of it juice, about 5 minutes.  Add the garlic and sauté for and additional minute.   

Add the whole plum tomatoes and using a wooden spoon, break up the tomatoes into bite sized chunks.  Add the crushed tomatoes, and stir in the spice mixture.  Raise the heat to medium-high and bring the sauce to a boil.  Reduce the heat to medium-low and simmer, uncovered for 20 minutes.  Remove the sauce from the heat and set aside.

Roasted Red Bell Peppers

Set the oven to broil.

Place the peppers on a heavy baking pan and place in the oven under the broiler.  Turn the peppers as needed until their skin is blistered and charred on all sides.  It will take 20-30 minutes total.  Remove the peppers from the oven and place them in a paper bag, folding the over the top of the bag to create a sealed environment.  The steam created by the hot peppers will soften the skin and allow the skin to be easily removed.  Once the peppers have fully cooled transfer them to a cutting board.  First cut out the stems.  With a knife split the peppers open and remove the seeds and ribs.  Then remove the blackened skin with your fingers.  Cut the peppers into one inch strips.  Do not rinse.