If you want to be a vegetarian, eventually you’re pretty much going to have to give cooking a try.
You can try your best to avoid it for a while, but the average person can only go so long eating peanut butter sandwiches and salads before they’re going to want to try something else. I, personally, managed to go several months before finally throwing in the towel and picking up a spatula, and I discovered to my delight that it isn’t so bad once you get the hang of it.
And so I figured: what better recipe to start off with than the first one I tried myself? Admittedly, I can’t claim credit for the recipe itself: credit must go to my friend Zahra, who maintains a cooking blog. She posts all kinds of vegetarian-friendly recipes, so you should all definitely check it out here: http://www.zahracooks.com/
So here it is, Zahra’s Lasagna Roll-Ups!
6 pieces lasagna
1 tbsp butter
1/2 onion, diced
1/2 tbsp minced garlic
5-6 baby Portabello mushrooms
2 tbsp fresh minced chives
1/4 cup heavy cream
1. Cook your lasagna noodles to al dente in boiling water with a pinch of salt. (In case you’re wondering, cooking “al dente” means to cook it so it’s still firm to a certain degree. You may laugh, but I didn’t actually know what that meant at first; I had to look it up in the dictionary.)
2. Preheat your oven to 375 degrees.
3. After your lasagna is cooked, run them under cold water and lay them flat on a baking sheet. Spray them lightly with cooking spray so they don’t dry out.
4. Melt a tablespoon of butter in a pan over medium heat and add your minced garlic and onions. Let sit for 4-5 minutes or until the onions are translucent.
5. Wash your mushrooms in cold water. Separate caps from the stems. Slice the caps into thin slices and dice the stems.
6. Add the mushrooms to the onion and garlic mixture, and then add the chives. Let cook for 3-4 minutes.
7. Drizzle the heavy cream over top the mixture.
8. Add cheese. It doesn’t matter how much you add, just make sure to turn the heat off after you add the cheese and stir the mixture.
9. Spread your mixture onto the strips of lasagna you spread out in step 3. Roll up each strip gently so you don’t squeeze the mixture out.
10. Spray a baking pan with cooking spray. Lay the rolls down onto the pan so they don’t unravel themselves. The recipe didn’t call for it specifically, but I decided to pour some spaghetti sauce on top of them. Parmesan cheese works too.
11. Bake in the oven for about 20 minutes.
12. Take them out of the oven and enjoy!
Filed under: Recipes | Leave a Comment