GL MakingRoom 2020 Digital - Flipbook - Page 16
FOOD FOR THOUGHT:
Vegetarian Lasagna
Darris Adkins
Right now there are so many differing opinions about food and with
quarantining we’ve had lots of time and opportunity to investigate them
all. If your household is like ours, at least one food show is on the TV
everyday. We have come up with lots of great fresh new ideas while
watching a variety of shows like “Chopped” and “Parking Lot Challenge.”
My Instagram page is proof that Food Network can be a bit dangerous
if you’re on a diet. As a family, we’ve also had lots of time to catch
up on movies like “What the Health,” “Cowspiracy,’’ and so many others
which are driving people to become vegans overnight or at least try it. In
addition, Facebook and Instagram pages are constantly reminding you
about food.
One new fresh face to the game is Tabitha Brown, who’s delectable looking
vegan options and soothing voice almost persuade you to make the leap
to veganism every time you see a new video. Can you say “Carrot Bacon”
with me?
Trust me, this quarantine has given me plenty of time to think and EAT!
No matter what your new food decisions are, I want you to know that it’s
okay to incorporate them all into your new normal. “Food for Thought”
will be a place for you to find tips about food and think about how to
incorporate new ideas and styles into your cooking routine as you ease
into your new normal.
This month, I’ve begun incorporating a few vegetarian options into my diet
as summer is coming and I wanted to drop a few of those Food Network
pounds. Therefore, I’ve shared a healthy and filling vegetarian lasagna.
(For those who need meat you can add crumbled sausage to this dish.)
It takes 20 minutes to prepare, 35-40 minutes to cook (based upon your
vegetable choices) and is absolutely amazing!
(This recipe feeds 4-6 people. Use only one squash for smaller portions.)
FOR THIS RECIPE YOU’LL NEED THE FOLLOWING:
2 large yellow squashes or 2 large zucchinis
(you can trade both squashes or mix in eggplant)
1 large red or purple onion
1 bunch of fresh spinach
1 24-oz jar of spaghetti/tomato sauce
(use your favorite or make your own)
1 or 2 fresh mozzarella cheese balls
(depending on how large they are)
1 cup of assorted cheeses
(whatever you find in your refrigerator)
SEASONINGS:
Salt
Pepper
Oregano
Basil (I use fresh herbs but dried works the same)
Olive oil
1.
Slice the squash and onion in hearty circles.
2.
Place them in a large mixing bowl and add 3
Tbs. of olive oil.
3.
Add about 2 Tbs. each of salt and pepper
to taste.
4.
Spray a large casserole pan with non-stick
spray and heat the oven to 375 degrees.
5.
Layer casserole pan with squash, onion, basil,
oregano, spinach, sauce and cheese. Repeat
the layers until your pan is almost full.
6. Cover your last layer of vegetables with your
remaining cheese, then add sauce and finally
cover with the large round of mozzarella
cheese balls.
7.
Place in the oven until the cheese and sauce
is nice and bubbly, about 20-30mins.
8. Remove from the oven and let the dish cool
and set for about 5 minutes. Cut it just like
your favorite meat lasagna!
GOOD Life