It’s gearing up to be a busy fall. For the next few weeks, I’ll be working away from my home sweet home and facing office culture head on. Not that I mind, really. Working on design projects in my lil’ home office space has it perks, but it can be socially stiffling at times, so I relish these little social opportunities to chat around the water cooler. It’s also very familiar since I’m working at a company I used to work for years ago. It’s corporate work, but it’s still design work and I like the people (even though I hate the fact that I can’t wear jeans!). Oh well, a small price to pay for a regular paycheque!
Yesterday after riding — or rather flying home (I can be quite speedy on my bike when I want to be), I quickly made Helios’ Tortellini and Zucchini Soup (with a few modifications, of course). Even Cornelius who normally isn’t so fond of “the soup”, loved the soup! It really was the perfect quick weeknight meal for a rainy night and it helped to power my bike ride to the bowling alley and back for my Monday night bowling league game.
Tonight’s dinner was another success and an easy meal to whip up on a busy night. It may look like a lot of steps, but once you start this recipe, you’ll be eating in just over an hour. A veggie lasagna filled with zucchini, spinach and cheese. Really, what’s not to love about it?
zucchini & spinach lasagna
tomato sauce:
1 T olive oil
1 small onion, diced
1 celery stalk, diced
4 cloves of garlic, minced
salt & pepper
1 t crushed chili peppers
1 t dried basil
1 t oregano
1 large can of tomatoes
1 c tomato sauce1 box of frozen spinach, thawed and drained
1 clove of garlic, minced1 small zucchini, cut into half moons
1 t oregano
salt & pepper
1 clove garlic minced1 small container of cottage cheese
2 T parmesan cheese8 no-cook lasagna noodles
3/4 c mozzerella cheese, grated1. Preheat oven to 400 degrees. Make the tomato sauce by sauteeing garlic, onion, celery in oil. When translucent, add in tomatoes, sauce and spices, breaking apart tomatoes with a wooden spoon. Let the sauce simmer and breakdown until you are ready to put together the lasagna.
2. In a small bowl, mix together the zucchini, oregano, salt, pepper and garlic. Set aside. In another small bowl, mix together the spinach and garlic and set aside. And in a third small bowl, combine the cottage cheese with the parmesan and yes, set aside!
3. Spread enough tomato sauce to cover the bottom of a square baking dish. Add 2 lasagna noodles on top. Next, layer the spinach mixture followed by another layer of noodles. Add the cottage cheese mixture and 2 more noodles. Add another layer of sauce and top with the zucchini and another layer of noodles. Add the remaining tomato sauce and top with grated cheese. Cover loosely with aluminum foil and bake for 35 minutes. Remove foil and continue baking for 15 minutes until the top is golden brown and bubbly. Let cool 15 minutes before serving to help the lasagna set.
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I like your lasagna, the cheese on top really yummy!
Congrats on the new job! I was trying to think of something I could make for a pot luck I am going to soon…and I think veggie lasagna might be the thing! Thanks for the terrific recipe
Hi,
Great blog! Do you have an email address at which I can contact you at? I am looking for a Vancouver food blogger for something. My email is [email protected]. Thank you.
I have had many wheat-based cravings as of late…pizza, spaghetti, canolli, canelloni, manicotti, muffelata, pannini, and even lasagna…oh, woe is me.
Your lasagna looks extra cheezy, which is the way I like my pasta dishes served. Cheese is also another no-no for me.
I’ll just return to my brown rice-based dishes and dream of better days to come :^P
Both of these dishes look fabulous! I hope that my soup hating hubby will enjoy the soup as much as yours did!
absolutey, what´s not to like? too bad about the jeans, though.
That looks so good – I’ve been craving lasagna like crazy lately, but haven’t summoned the energy to make one yet. Must make use of the zucchini while they’re plentiful!
Great blog! You’ve inspired my dinner for tonight. It’s chilly and autumnal in NYC. A bubbly lasagna is perfect!
-Anne
In the US, we are having an ecoli breakout due to fresh, bagged spinach. Hopefully, it’s not the same where you are. I miss fresh spinach.
thanks hag. it’s not really a new job, but it’s a nice change of pace! veggie lasagna is awesome and this one was surprisingly delicious!
thanks myspace! i love the cheese!!
Tokyoastrogirl, thank you 🙂
awwww, good luck joanne! hope there is cheese in your future.
definitely give it a try, eviedee! i hope your husband likes the soup as much as mine did!
dawna, it’s all about this fall weather we’ve been having! lasagna is a wonderful cure for those cold rainy nights!
i agree lobstersquad!
thanks annieknodes! i hope your lasaga dinner goes swimmingly.
yikes, lisa! i’ve heard about that. as far as i know, canada’s spinach is safe & sound!
that looks like heaven!
As someone who was a vegetarian for ten years, eats meat now, but can’t bring herself to delve into beefy lasagna, this looks perfect for those nights when all you want cheesy lasagna goodness.
Thanks!
I want to try this dish! A couple of questions…can it be made a day ahead, refrigerated, and then baked? Or would the noodles become too soggy? Also, is 28 oz considered to be a “large” can of tomatoes? (Can you tell I’m not usually a lasagna maker?)
What a great recipe; I just love those no-cook lasagna noodles.
thank you ulla!
laura, this is perfect for those cheesy evenings 😉
yes, leslie, 28oz is a large! as for cooking, i think you should cook the lasagna first and then reheat it the next day. i’m not sure what would happen to those no-cook noodles! but it does taste great the next day.
me too, rebecca!