Vegetarian Lasagna

I hope everyone had a super fun Canada Day! Sorry I haven’t posted in a while – Dave and I spent the long weekend in Vancouver so I was away from my kitchen. Naturally I spent most of the trip doing research for Just Indulgence (read: I gorged myself at every restaurant). We had jumbo prawn garnished cesares, raw oysters, coconut curry, congee, fried rice, chow mein, wonton soup, miso baked tofu, tuna tataki, decadent sushi rolls, green tea ice cream, parsley and truffle fries, smoked salmon salad rolls, bean salads, oatmeal chocolate chip cookies, antipasto plates, BBQ chicken, saffron rice, mango jicama salad, lemon baked cauliflower, raspberry cake with cream cheese frosting, rice crispy squares, omelets, huevos rancheros and organic raspberry rhubarb pie with vanilla gelato, to name a few…

Here’s a lasagna post I meant to make last week before I got caught with my mouth full in Vancouver:

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Lasagna is a bit of a pain in the a** to make, but it’s so worth it in the end. To help with time I chopped all the veggies the night before so it was much faster to get cooking after work.

INGREDIENTS

  • 1/2 cup sun-dried tomatoes (not oil-packed)
  • 1 tbsp olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup diced red pepper
  • 1 cup diced zucchini
  • 3 cups sliced mushrooms
  • 1/2 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp marjoram (optional)
  • 1/4 tsp rosemary
  • 1/4 tsp sage
  • 22 oz/700 ml low sodium pasta sauce
  • 19 oz/540 ml can diced tomatoes
  • 1/3 cup fresh basil, chopped
  • 1 tbsp balsamic vinegar
  • 1/2 tsp ground pepper
  • 2 cups low fat ricotta cheese
  • 1 cup light feta cheese
  • 300 g spinach
  • 3 egg whites
  • 12 whole wheat lasagna noodles
  • 1 1/2 cups shredded light mozzarella cheese

DIRECTIONS

  • Soak sun-dried tomatoes in 1 cup boiling water, while you prepare sauce.
  • Heat olive oil in large pot over medium-high heat. Add onion and garlic, stir until softened, about 5 minutes.
  • Add red pepper, zucchini and mushrooms and stir until softened, about 5 minutes.
  • Add dried spices, pasta sauce, diced tomatoes, basil, vinegar, pepper and drained and diced sun-dried tomatoes. Bring mixture to a boil, reduce temperature and let simmer for 20 minutes.
  • Cook lasagna noodles as per package instructions.
  • Mix ricotta, feta, spinach and egg whites in a medium bowl.
  • Spread a thin layer of tomato-veggie mixture over bottom of 9″ x 13″ oil-sprayed lasagna dish. Cover with 4 lasagna noodles, followed by 1/3 of remaining tomato-veggie mixture, 1/3 ricotta mixture, and 1/3 mozzarella. Repeat. Finish with 4 lasagna noodles, remaining tomato-veggie mixture and mozzarella
  • Cover with foil and bake at 350 degrees Fahrenheit for 30 minutes. Remove foil and bake for another 15 minutes.
  • Let cool for 15 minutes, plate and enjoy!

NUTRITIONAL INFORMATION

Makes 8 servings.

Per serving: 358 calories, 38 g carbs (11 g sugar), 13 g fat, 23 g protein, 6 g fibre

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Jerk Chicken Mango Salad

I went over to my girlfriend Afshaan’s last night to plan her baby shower (baby due late August!) but naturally we ended up more focused on the food we were going to eat right then than the party we should have been planning… guess we’ll just have to get together for another girls night!

Afshaan mentioned she had had an awesome jerk chicken salad with mango and coconut at a restaurant in the city, so we took that as inspiration for this spicy and coconutty-sweet salad.

All I knew about jerk spice was that it was made up of a plethora of spices, so we just threw whatever sounded good into a bowl with a little white vinegar and olive oil and voila, jerk spice! It actually turned out REALLY tasty. I must say, we impressed ourselves.

The salad dressing was even more delicious and simply coconut milk, lemon juice, chives, red chili flakes, salt and pepper. Easy to whip up and only 30 calories per tbsp!

INGREDIENTS

  • 4 cups spring mix salad greens (or spinach would be great too!)
  • 12 baby carrots, cut in half lengthwise
  • 1 1/2 tbs crumbled feta cheese
  • 1 1/2 tbsp craisins
  • 1 chicken breast
  • 1 small mango, cut into bitesize pieces

Jerk Sauce

  • 1 tbsp olive oil
  • 1 1/2 tsp white vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp dried chopped chives
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp red chili flakes
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/4 tsp cardamon
  • salt and pepper to taste

Salad Dressing

  • 2 tsp coconut milk
  • 1/4 lemon, juiced
  • 1 tsp dried chives
  • 1/2 tsp red chili flakes
  • salt and pepper to taste

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Mix all jerk spice ingredients together in a small bowl. Lay 1 tsp of sauce on baking sheet and place chicken breast over top. Pour remaining jerk sauce over chicken. Bake for 28 minutes or until cooked through.
  • Mix all salad dressing ingredients together in a small bowl.
  • Lay lettuce mix over serving plates followed by carrots, craisins, mango and feta. Top with salad dressing.
  • Remove cooked chicken from oven. Slice, lay over salad, serve and enjoy!

NUTRITIONAL INFORMATION

Makes 2 servings.

Per serving: 395 calories, 36 g carbs, 15 g fat, 36 g protein, 7 g fibre