Thursday, 16 January 2014

Recipe of the Month-Vegetarian mini lasagnas

This is going to be a new feature of the blog-a fun, healthy*, vegetarian recipe, complete with pictures, how to, and all that. I enjoy cooking, and sometimes I make some really awesome stuff. So, if you aren't into food, just skip this section. Otherwise, sit down, make a grocery list, and join in!

So, for this first edition of my recipe of the month, I made vegetarian mini lasagnas. This is where the * comes in, in terms of healthy. There is very little in the way of carbs, but the cheese is quite fattening. But, provided you shop accordingly (light options are good) and don't eat too many (like, I ate 5, they were so good!) then there should be no problems. I was a little concerned about how these would turn out, but I have to say that they were insanely delicious. Like, lets serve these at a wedding party delicious. And, it may seem like a lot of work, it wasn't that bad. I think the biggest problem was how fast they went!

1 1lb package veggie ground (I used Yves, but Tofurkey has a nice option as well)
1/2 onion, chopped
2 cloves garlic, chopped
salt pepper to taste
2-4 leaves fresh basil, chopped (or dried, whatever)
1 1/2 cups tomato sauce (whatever flavour floats your boat for lasagna)
1 1/2 cup light ricotta
1 tsp oregano
1 package spring roll wrappers
1 1/2 cups shredded cheese ( I used marble, because I like marble. Use whatever you like/have)

Preheat oven to 375F. Grease a muffin tin, and tuck the wrappers in, taking care to get all the sides/edges. Bake for 3-5 minutes, and take out, and put aside.

While that's doing its thing, cook the onions in a skillet, and, as they start to brown, add the veggie ground, and the garlic. Cook for about 5 minutes. Add the tomato sauce and the spices, and let simmer 5 minutes.

While it's simmering, mix the ricotta and the oregano together.

To assemble
Layer a small amount of the ricotta mix in the muffin tin, on top of the wrappers. Add a small layer of the veggie meat mixture on top of the ricotta. Cut one of the spring roll wrappers into 4's, and use of one of the smaller squares to create a boundary layer on top of the veggie meat layer. And repeat however many times necessary (I got 2 layers, and ran out of vertical space). Once you get close to the top of the tin, be sure to END with a meat mix. Sprinkle the shredded cheese on top of that layer.

Cook for 10-15 minutes, until the edges of the wrappers are golden brown, and the cheese is nice and melted. Serve immediately. They can be tricky to get out of their metal containers, but I found using a spoon helped a lot.

Serve with salad, or, whatever. Enjoy!

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