A bold and cheesy vegetarian lasagna
- 2 Cups Cream
- 1.5 Cups Ricotta
- 5 Ounces Arugula
- 1/2 Medium Onion (diced)
- 2 Cloves Garlic (minced)
- 1 Tablespoons Juice from Marinaded Artichoke Jar
- 1 Pound Lasagna
- Roasted Red Peppers
- Sautee the onion in some oil for about 10 minutes. Add the garlic and cook 2 more minutes. Add this to a blender with all the rest of the sauce ingredients and blend smooth.
- Cook your pasta (a little undercooked), then start layering your ingredients. Sauce, pasta, roasted red peppers, artichokes, olives, and a cheese blend made up of Parm, mozzarella, and provolone. Bake at 375 until bubbley and delicious.
Lasagna is one of those things that I am scared to mess with. For me, the way I ate it growing up is the way it should be, and any variations basically ruin it. I have a real problem with most veggie lasagnas, because they are trying too hard to be meat lasagnas. Well you can imagine my dilemma when I was recently asked to bring lasagna to a party and I realized that there were a few vegetarians attending. I find that for me it’s much more acceptable to make a lasagna that goes in a totally different direction rather than trying to make something more traditional but slightly different.
This is easier to make than normal lasagna because the sauce is made in the blender and not for hours on the stovetop.
Its pretty too.
I’ve been in foreign kitchens in all my posts this week! Cut me some slack guys.
You know the drill. Layer it up.
Yum! This was a huge hit at the party! It was a favorite among the ladies, but the birthday boy didn’t have any. He was turning one and more focused on stuffing his face into a cake.