Yes, a recipe for vegetarian lasagna is an odd choice for a business coaching blog. But I believe that our lives need health and balance–to many of the women entrepreneurs I see don’t have either. It’s kind of a strange recipe, too, more meandering than most. I hope it inspires you to create your own recipe for love, life and balance in your work.
Vegetarian Lasagna
I begin at the farmer’s market, selecting 3-4 vegetables that are in season. Saturday it was asparagus, carrots, chard and porcini mushrooms. In my freezer, I already had leftover homemade pasta that I’d picked up from the market a few weeks before.
A trip to Deluxe Foods (a non-chain market that supports the local schools, has lots of yummy and organic foods) yielded cottage cheese, fresh whole-milk mozzarella, garlic and a jar of organic tomato sauce. I’ve used cottage cheese instead of ricotta for decades–it’s moister. If I have it in the freezer, I’ll use home-made sauce, but we’re out of it this time of year.
Once home, I cook the vegetables as if they were a side dish. The chard was enhanced by the “Wilted Greens” recipe from The Girl and the Fig. I roasted the asparagus with a little olive oil, black pepper, salt and a combination of dried herbs created by my gardening friend and roasted 20 minutes at 425 degrees. The carrots and mushrooms were sauteed with olive oil and garlic.
Then I assembled the ingredients with the cooked pasta: pasta, veggies, cheese, sauce. Two layers covered with aluminum foil and baked for 1 hour at 350 degrees. Yum!
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Thx for the inspiration! I, too, have used cottage cheese in my lasagna for years…much better! This approach to lasagna could be a perfect meal for my ‘multi-vore’ family: one vegetarian and two carnivores!