Beer Recipes Dinners

Vegetarian Lasagna

I usually make 2 lasagnas- meat lovers and vegetarian.  My very favorite vegetarian is to add a layer of eggplant between the noodles.  I keep it simple- don’t boil the noodles first- there is plenty of liquid and flavor to cook them in the oven. 

You can use the vegetarian version of  Spaghetti Sauce for this.  Use the large rectangular cake pan.  Put a little sauce on the bottom of the pan- I use a glass one.  Put a layer of noodles close together.  Break pieces if you need to.  Add another layer of sauce, not too thick but cover all the noodles.  Then a layer of vegies-sliced 1/4 inch- mushrooms, onions, zucchini, eggplant, fresh basil leaves, fresh minced garlic, green peppers, red peppers, yellow peppers- whatever you have and whatever was on sale at the farmers market.  Now mix your ricotta cheese (or cottage cheese) with the Parmesan and eggs and a tablespoon of Italian seasoning.  spread a layer over the vegies.   More noodles, sauce, vegies, cheese, noodles and sauce.  Add  1 and 1/2 cups of vegetable broth, wine or beer pouring some at each corner.  Cover tightly with foil and bake one hour at 350 degrees.  Remove the foil, check that the noodles are done- pierce with a fork.  If not done- give it 15 more minutes covered with foil.  If they are done, remove the foil, add your mozzarella cheese and bake an additional 10-15 minutes without the foil,  until the cheese melts and browns slightly.  Cool about 20 minutes before serving. 

  • one box lasagna noodles
  • 6 cups vegetarian pasta sauce (yes, you can buy a jar or two instead of making your own)
  • 4 cups ricotta cheese
  • 1 cup Parmesan cheese
  • 2 eggs
  • 1 tablespoon Italian seasoning
  • one beer or 12 ounces broth, water or wine
  • 4 cups (at least!) of sliced vegetables
  • 2 cups shredded mozzarella cheese

I need a photo so when you make this- send me a shot for my blog!!  THANKS

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