Quick and Easy Vegetarian Lasagna Recipe
Here's a quick, simple and easy recipe for vegetarian lasagna. I substituted lavash pizza bread for the regular lasagna pasta sheets. Lavash bread can be easily cut, so it's fun to make different shaped lasagna, but perhaps most important, it doesn't need to be precooked! The texture is slightly more firm on the top layer, but as ooey-gooey as one would expect on the inside. It's familiar but at the same time refreshing and new.
I made this dish with my friends from California Lavash. They came to my houseand we cooked up a storm, took pictures, and generally had a blast. Love the product, ladies!
Yields: 6 servings1 yellow onion, finely chopped
4 sheets pizza lavash bread, see tips
2 cloves garlic, finely minced
3 tablespoons olive oil
1 teaspoon dried thyme, rosemary, oregano medley
½ teaspoon red chili powder
6 cups spinach leaves
1 (25.5-ounce) jar basil and tomato sauce
4 ounces cream cheese, at room temperature
¼ cup Provolone cheese, shredded
2 tablespoons Parmesan cheese, ground into a fine powder
1 tablespoon salt
½ teaspoon black pepper
Preheat the oven to 375°F.
For the bread crumbs: Drizzle half a sheet of lavash bread with olive oil. Sprinkle with salt and herbs. Place in a toaster, on the highest setting. Coarsely break the hardened bread, place into a food processor and pulse several times into a fine powder. Add Parmesan cheese. Set aside.
Caramelizing the onion: Heat about 1 tablespoon of oil in a large pan. Add the chopped onions. Cook over medium-low heat for about 10-15 minutes, stirring frequently to prevent the onions from burning, until the color is evenly golden brown. Transfer to a plate, leaving as much oil as possible in the pan.
For the Spinach: Wash the spinach thoroughly in a large bowl of water. Drain, then remove the excess water using a salad spinner. Roughly chop the spinach leaves. In the same pan, add more oil. Add the garlic and cook until fragrant. Keep the temperature at a high heat. Add ⅓ of the amount of spinach to the pan. Sauté and constantly lift the spinach leaves using a slotted spoon on each side of the pan. The leaves will start to wilt after 30 seconds or so. Add about ¼ to ½ cup of water, then add the next ⅓ of the spinach and repeat the same procedure for 30 seconds. Season with a little salt (this will prevent the spinach from changing color). Repeat one more time with the rest of the spinach, then transfer the contents of the pan onto a large platter. Reserve the excess spinach liquid in a separate bowl. You can use the liquid to thin the tomato sauce later.
For the sauce: In the pan, add about half the amount of the caramelized onions and ⅔ the amount of tomato sauce, cream cheese and the reserved spinach liquid. Bring to a boil, then lower the heat to medium-low. Cook for about 10 minutes until thickened. Season with salt and pepper.
Assembly time: In a deep rectangular pan lined with aluminum foil and sprayed with oil (for easy clean up), spread a layer of the reserved caramelized onions. Cover with the rest of the tomato sauce. Add a layer lavash bread. Spread a layer of cream cheese tomato sauce evenly. Sprinkle with Provolone cheese. Add another layer of lavash bread. Cover with the sautéed spinach. Repeat until all the ingredients are used up. Add a last layer of lavash bread. Finish with the rest of the cream cheese tomato sauce sauce. It should cover the entire pan. Cover with more Provolone cheese and sprinkle with the bread crumbs.
Place in the oven for 25-30 minutes at 375°F (until golden brown).
When it's cooked, remove the pan from the oven and let it rest for at least 20 minutes.
I used California pizza lavash bread; it's also known as lahvash and cracker bread. It's a huge time saver for making quick and easy meals. You could also replace it with tortilla wraps.
And if you're a pasta lover, check out my other pasta dishes.Published By: on April 10, 2012.