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Mom’s Meatless Lasagna Wins Praise

This summer, I surprised my mom by informing her of some great news–her recipe for meatless lasagna was published in The Indianapolis Star, winning praise from a local food critic. Read the article below.

Roll out these recipes for winning meals!

What’s the first thing that pops into your head when I say roller derby? Recipes, right? Indy’s Circle City Socialites (www.ccsrollerderby.com) just released their own locally written cookbook The Roller Derby Guide to the Good Life, (CCS, $13) complete with party ideas, happiness tips and clever photos with a June Cleaver twist.

After tasting this week’s five recipes adapted from their collection of favorites, I determined that these girls not only skate hard, fast and smart, but they can cook a tasty meal. The peppery punch in the Blackened Swordfish and the Spicy Chicken Burritos made our wheels spin. Short hands-on-prep time for the Voodoo Chili and Veggie Quiche Delight makes the simmering and baking time gratifying. Meatless grounds found in Mama Kerosene’s Meatless Lasagna made a debut at our dinner table; to my surprise the whole family declared it the winner of this week’s “bout.”

Mama Kerosene's Meatless Lasagna. Photo by Joanie Fuson.
Mama Kerosene’s Meatless Lasagna. Photo by Joanie Fuson.

Meatless Lasagna
Serves 6
1 (13.5-ounce) box lasagna noodles (try whole wheat)
1 pound meatless and soy-free grounds
1 (24-ounce) jar spaghetti sauce
16 ounces cottage cheese
2 large eggs
8 ounces mozzarella cheese

1. Boil lasagna noodles and let cool. Preheat oven to 350 degrees. Brown or heat up the meatless grounds. Pour spaghetti sauce over them and mix. Mix cottage cheese with 2 eggs.
2. In a lasagna pan or casserole dish, place cooked noodles, one slightly over the next with half of the grounds and sauce; spoon half of the cottage cheese and egg mixture evenly over grounds and sprinkle half of mozzarella cheese over the cottage cheese. Repeat this process for one more layer and cover the top with remaining mozzarella cheese.
3. Bake for 45 minutes or until cheese is nicely browned. Let stand for 5 to 10 minutes before cutting and serving.

Comments
Taste: 5; prep: 4. Prepare in 60 minutes. Hands-on prep: 15 minutes. I would try with a spicy spaghetti sauce next time; Large enough to easily feed 8.

Nutrition
548 calories; 17.6 g fat; 1,170 mg sodium; 64.5 g carbs; 4.5 g fiber; 41.3 g protein.

Published in The Indianapolis Star, July 1, 2009
By Joanie Fuson, Star correspondent

 

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