Vegetarian Lasagna Recipe with Quick-Roasted Tomato, Garlic, and Herb Sauce
|This vegetarian lasagna is admittedly not that photogenic, but it’s delicious!|
Now that tomato season has left the northern hemisphere and not yet arrived in the southern hemisphere, this Vegetarian Lasagna with Quick-Roasted Tomato, Garlic, and Herb Sauce seems especially appealing. I was remembering the goodness of slow roasted tomatoes when I made this sauce in early summer using cherry tomatoes from Costco, quickly roasted with olive oil and herbs, but if you’re lucky enough to still have some tomatoes in your garden, you could also make this with diced Roma tomatoes. Tomatoes are a common ingredient, but using fresh tomatoes in lasagna sauce was a new idea to me, so hopefully this lasagna with roasted tomatoes and herbs is informative enough to fit the new rules for Weekend Herb Blogging, hosted this week by Amy and Jonny from We Are Never Full. Here’s more about how to enter WHB if you’re cooking with interesting plant ingredients. We’re also counting down to a week-long celebration for the Three Year Anniversary of Weekend Herb Blogging coming October 27 – November 2, so stay tuned.
5 cups cherry tomatoes, cut in half (or used diced Roma tomatoes)
2 T olive oil
1 T dried basil
1 T dried Turkish, Greek, or Italian oregano
1 T ground fennel seed
1 cup plain tomato sauce (canned sauce is fine)
1/4 cup water
1 T finely minced garlic or garlic puree
1/2 tsp. salt
(2-3 T chopped fresh basil and oregano would be great added to the sauce)
2 cups low-fat cottage cheese
3-4 cups grated low-fat mozzarella cheese (I used a 16 oz. package, which was not quite 4 cups)
10-12 dried lasgna noodles
olive oil or non-stick spray for spraying lasagna dish
Remove tomatoes from oven and lower temperature to 375F. Scrape tomatoes with all accumulated juice and pieces of herbs into bowl, then add plain tomato sauce, minced garlic, salt, water, and chopped fresh herbs if available. In small bowl, beat eggs, then mix in cottage cheese.
Spray 9.5 by 13.5 inch glass casserole dish with olive oil or non-stick spray. Make a layer of uncooked lasagne noodles covering bottom of dish. (You may need to break the noodles to make them fit.) Spread half the roasted tomato sauce over noodles, then half the cottage cheese mixture and half the mozzarella. Top with another layer of noodles, sauce, cottage cheese, and cheese.
Cover the dish tightly with aluminum foil and bake about 1 hour 30 minutes, or until noodles feel soft when pierced with a fork. Remove foil and bake 20-30 minutes longer, until cheese is nicely browned and mixture is bubbling. Serve hot, with a perfect green salad.
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South Beach Suggestions:
More Vegetarian Lasagna to Drool Over:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Three Cheese Pesto Vegetable Lasagna from Ms. Adventures in Italy
Roasted Vegetable Lasagna from Karina’s Kitchen – Recipes from a Gluten-Free Goddess
My Favorite Lasagna from Fat Free Vegan Kitchen
My Vegetarian Lasagna from Green Gourmet Giraffe
The Best Vegetable Lasagna from Kath Eats Real Food
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)