Anny Chih

Well folks, day 30 (the last day in my 30 day vegetarian kick) is officially over. If I hadn’t written it down in my agenda I might not have realized it! This is the second time I’ve gone 30 days without eating meat and I barely missed it. Why did I do it? You can read my first post on this vegetarian journey here.

Here’s my easy-to-make veggie lasagna recipe for anyone out there who’s looking to try out vegetarianism:

Anny’s Recipe for Uber-Yummy Veggie Lasagna

Mmm…

Veggie Lasagna Before Baking

Time: 30 minutes for prep if your cheese isn’t pre-grated + 45 minutes for baking
Serves 4

Ingredients:

• 1 box of Catelli’s Express Oven-ready Lasagna
• 1 bottle of pasta sauce (your choice)
• 1 block of mozzarella cheese (500g+)
• 1 block of feta cheese (200g+)
• 10-15 button mushrooms
• about 5 large handfuls of fresh spinach
• 1 large onion
• 1 tablespoon of vegetable oil
• 3 large tomatoes
• Optional ingredients: eggplant (to be cooked with the onions if you want to include them), garlic (also include in the onion cooking)

Directions

1. Preheat 350° F
2. Grate mozzarella cheese, break the feta cheese into small pieces, and slice the mushrooms and tomatoes
3. Dice the onions and cook them in a saucepan on medium heat with a little vegetable oil until they begin to caramelize
4. Line the bottom of your lasagna dish with a bit of mozzarella cheese and pasta sauce
5. Add a layer of lasagna
6. Add the onions, a ton of cheese (both kinds), a layer of fresh spinach and some pasta sauce
7. Add another layer of lasagna
8. Add more spinach, tomatoes, mushrooms, cheese and pasta sauce
9. Add a final layer of lasagna
10. Pile on the spinach, cheese and pasta sauce
11. Add a final layer of nicely sliced tomatoes
12. Bake for 45-50 minutes
13. Dig in!

It’s a super easy recipe and the order of the layers doesn’t matter so have fun with it and add whatever you like – so long as it’s not meat (’cause then you know, it wouldn’t be vegetarian anymore! ). Enjoy!