Grateful Grits

If you’re anything like me, navigating the culinary preferences of a picky eater can feel like threading a needle. Healthy recipes become a bit of a puzzle, and sometimes, the less information you disclose, the better. Especially when it comes to introducing vegetarian options, I find that a strategic approach can work wonders.

Picture this: a brand-new lasagna recipe on the table. Rather than bombarding my audience with a detailed list of vegetarian ingredients, I often choose the less-is-more route. A casual announcement about trying out a new lasagna recipe becomes the perfect way to gauge reactions without triggering immediate skepticism.

However, understanding your audience is key. Some might appreciate a heads-up on the ingredients, and for them, transparency becomes the secret sauce. It’s about striking the right balance, making the information more palatable, and paving the way for a willingness to explore new culinary horizons.

Now, let me share a little secret. The occasional venture into vegetarian territory is not only a health-conscious choice but can also be an explosion of flavors and satisfaction when done right. Take, for instance, this vegetarian lasagna—a dish bursting with flavor, where every vegetable used is likely something you already have in your kitchen arsenal.

Even my kids, notorious for their selective tastes, have given this meal the nod of approval on multiple occasions. And believe it or not, my in-laws—hardcore meat enthusiasts—rave about this recipe. It’s a testament to the fact that a well-crafted vegetarian dish can win over even the most dedicated carnivores.

So, if you’ve been toying with the idea of introducing a vegetarian meal into your repertoire, let me be the culinary cheerleader encouraging you to give this lasagna a shot. It’s not just about health; it’s about savoring a delightful, palate-pleasing experience that might just become a regular feature on your dining table.

Let’s embark on this delicious journey into the world of a mouthwatering lasagna creation. Begin by grabbing a medium mixing bowl—your culinary playground. In this bowl, bring together the dynamic duo of two cups of shredded cheddar cheese and two cups of mozzarella cheese. Let them mingle and set the harmonious blend aside, eager to become the cheesy centerpiece of our culinary masterpiece.

Now, focus on the vibrant spinach, nature’s green gift. Part ways with the stems and heat up a tablespoon of olive oil in a trusty cast iron. Into this sizzling embrace, gently wilt the spinach, a process that unfolds in just a matter of minutes. Extract the now tender spinach from the cast iron, ready to join forces with the ricotta spinach mixture in the medium mixing bowl. This ensemble includes not just spinach but also the charismatic trio of ricotta cheese, an egg to bind the flavors, and a symphony of seasonings—salt, pepper, parmesan cheese, garlic powder, nutmeg, and onion powder. Stir and let the green and creamy concoction unfold its flavor symphony.

As we turn our attention to the vegetable medley, envision a culinary canvas awaiting your artistic touch. Eight ounces of mushrooms, three diced carrots, four stalks of diced celery, and a finely diced onion are the stars of this show. In a cast iron, melt the dynamic duo of one tablespoon of butter and one tablespoon of olive oil. First, let the mushrooms dance until they boast a golden hue. Then, introduce the carrots, celery, and onions, letting them sauté until softness and translucence become their defining characteristics. Garlic joins the party, infusing its aromatic essence into the mix. The grand finale involves adding tomato sauce and crushed tomatoes, orchestrating a symphony of flavors that simmers to perfection for at least ten minutes.

Now, the stage is set for the grand assembly. In a 9×13 casserole dish, ladle half of the tomato sauce, creating a saucy foundation. The magic of this recipe lies in the convenience of no-boil noodles, perfectly designed for hassle-free layering. Each noodle gets a generous coating of the ricotta mixture, creating a creamy stratum. Assemble the layers, each one crowned with the cheddar and mozzarella cheese blend, creating a crescendo of flavors. Repeat until all the ingredients have found their place. The grand finale awaits in the oven, where the lasagna bakes at 350 degrees, transforming into a bubbling, golden masterpiece in the span of 30-45 minutes.

So, there you have it—an invitation to savor the symphony of flavors, textures, and aromas that is this remarkable lasagna. Dive in and relish the culinary adventure!

Vegetarian Lasagna

Ingredients:

2 cups of shredded of mozzarella cheese

2 cups of shredded cheddar cheese

No-boil lasagna noodles

Ricotta Spinach Mixture:

Olive oil

1 lb. of fresh spinach, stems removed

1 egg, lightly beaten

32 ounces of ricotta cheese

Salt and Pepper

½ cup of grated parmesan cheese

½ tsp. garlic powder

1/8 tsp. ground nutmeg

½ tsp. onion powder

Veggie Loaded Tomato Sauce:

1 Tbsp. Butter

1 Tbsp. Olive Oil

Salt and Pepper

8 ounces of sliced mushrooms

3 diced carrots

4 diced stalks of celery

1 diced onion

3 tsp. minced garlic

½ tsp. Italian seasoning

1 28 ounce can of crushed tomatoes

1 14 ounce can of tomato sauce

1 Tbsp of sugar

Directions:

1. Combine mozzarella and cheddar cheese in a bowl and set aside.
2. Put a tablespoon of olive oil in a cast iron over medium heat and wilt the spinach. Add the spinach to ingredients of ricotta spinach mixture (spinach, ricotta cheese, parmesan cheese, egg, salt, pepper, onion powder, garlic powder, and nutmeg.) Set it aside.
3. Melt butter and cast iron in a cast iron and sauté mushrooms.
4. Add onions, carrots, and celery to mushrooms and sauté until vegetables are soft and onions are translucent.
5. Stir in garlic and cook for another minute or two.
6. Add crushed tomatoes, tomato sauce, Italian seasoning, and sugar. Simmer for at least ten minutes.
7. Preheat oven to 350 degrees.
8. Pour half the tomato mixture in the bottom of a 9×13 casserole dish.
9. Cover the no boil lasagna noodles with the ricotta mixture and layer on top of the tomato sauce.
10. Sprinkle with the cheese mixture.
11. Repeat until all the ingredients are gone.
12. Bake for 30 minutes at 350 degrees or until bubbly.
13. Remove from the oven and let rest for ten minutes then serve.