Next weekend we are celebrating Canada Day here (Thursday) and we are making a long weekend up at the cottage here.  My cousin's son is a vegetarian and I'd like to have some good choices for him.  So far I'm planning to get some veggie burgers at Costco, make some non-meat baked beans and chili (using meat sub) and I was thinking about a vegetarian lasagna.

Anyone have any easy recipes that are not too time consuming?

Thanks
Sharon

Any standard meat loaf recipe substituting lentils (already cooked) for the meat. Green lentils make a coarser texture but i always reckon the orange ones make things look better the green tends to look a bit unappetising!

Any curry recipe using chick peas (again,ready cooked) for the meat.

Kate

Mmmm - I'd probably like that also.  I do love lentils.  I love experimenting with new recipes - you just never know what your new favorite will be.

Thanks Kate.

Sharon

Hey - Before you put a meat sub in the chili, try making it with no meat.  My mom makes it and my meat loving daughter doesn't even miss it!!! 

I am not positive on the recipe but She makes it like regular chili and uses one can of each - Corn, red beans, pink beans, tomatoes.  She also browns an onion, some garlic and peppers.  It's delicious and never lasts more than a day in my house. She makes it thick and not soupy and you can make it ahead of time.

Another great thing if your are BBQing (something I LOVE) slice some yellow squash and zucchini the long way, marinate in a couple of tablespoons of olive oil, mix in some garlic (either dry or the refrigerated minced kind) I use a zip lock baggie and let it coat the veggies.  Put them on the BBQ - top grill so they don't burn.  Sometimes I sprinkle some season salt.  These are fast and soooo yummy!!I put them on my veggie burger.

You can also make some veggie shish kabobs. Yum!!

Also, you might want to find out if your veggie cousin eats a specific brand/type of meat substitute.  Some vegetarians don't eat the meat substitutes at all. 

I never thought about the meat sub thing.   You're right.  And that recipe of your mom's does sound good.  A little cheese on top and a nice whole grain bun should hit the spot.  I'm going to make some of Eggface's baked ricotta also - my dh loves it with ravioli - maybe my cousin will too.

I'm going to pick up some veggies to grill also - I could have it with my hamburger patty.

Thanks for the input
Sharon

Mmm you are making me hungry!!!!! LOL what time is dinner!

LOL - it seems to be always time to eat at the cottage - I'm glad to have my band this summer to keep my face out of all the food. 

So any time you get here is good.......lol

hi yaaaaaa, honestly what u jsut said is perfect i am a vegetarian too and if i were coming to ur home id be happy lolol i was going to say exactly what u said

 Thanks - even though I'm a dye in the wool meat eater - I don't mind the occasional vegetarian meal.  Truthfully, I do feel lighter and better when I do limit my meat intake.


Sharon

I buy this product called Madras Lentils by Tasty Bite. That I buy form Costco   OMG it is so good.  I eat meat and really enjoy this meal and it is meat free with 14gms  of protein.  and for the meat people you can have cooked chicken sausage on the side that they can add to theirs it they would like.

I just put it on my Costco shopping list.  Thanks for the tip!

Sharon

Hi Sharon-

Here are 2 vegetarian lasagna recipes that are YUMMY!  I think typing them out takes more time than making them! Ha.  I hope you enjoy them.  The one with the Bechamel sauce is higher protein and may appeal to you (for you) more.  Enjoy

Susan

Lasagna Rolls

 

Serves 4

 

8-10 lasagna sheets (the “quick” type work great)

Lentil Bolognese (see below)

8 oz fresh leaf spinach, well washed

4 oz mushroom, sliced

4 oz mozzarella, thinly slices

 

Bechamel Sauce

 

Scant ½ cup all purpose flour

3 tbs butter or margarine

2 ½ cups milk

bay leaf

salt and ground black pepper

Fresh nutmeg

freshly grated parm or pecorino cheese- for serving

 

Lentil Bolognese:

 

1 onion, chopped

2 garlic cloves, crushed

2 carrots, coarsely grated

2 celery stalks, chopped

3 tbsp olive oil

2/3 cup red lentils

(1)     14oz can chopped tomatoes (although I prefer fresh)

2 tbsp tomato paste

2 cups stock

1 tbsp fresh marjoram, chopped or

1 tsp dried marjoram

salt and ground black pepper

 

Cook the lasagna sheets as per directions or 10 minutes. Cool.  These will be rolled- no more cooking except for heating at the end.

Cook spinach in the tiniest amount of water for 2 minutes; add sliced mushrooms and cook for another 2 minutes

Drain VERY well, pressing out all the liquor; chop roughly.

Put all the béchamel ingredients into the saucepan and bring slowly to a boil, stirring continuously until the sauce is thick and smooth.  Simmer for 2 minutes with bay leaf then season well; stir in grated nutmeg to taste.

 

Lay out the pasta sheets and spread the Bolognese sauce, spinach and mushrooms and sliced mozzarella.  Roll up each one and place with seam down in shallow casserole dish. 

Remove and discard bay leaf from sauce.  Pour béchamel sauce over pasta, sprinkle cheese, place under broiler

 

Leek and Chevre Lasagna (French goat cheese)

 

(Pasta sheets are not chewy is boiled briefly first or if using no cook  lasagna sheets, add more sauce to soak into the pasta)

 

6-8 lasagna sheets

salt

1 large eggplant

3 leeks, thinly sliced

2 tbsp olive oil

2 red peppers, roasted

7 oz Chevre, broken into pcs

2 oz pecorino or parm, freshly grated

 

Sauce:

½ cup all purpose flour

5 tbsp butter

5 ¾ cup milk

½ tsp ground bay leaves

fresh grated nutmeg

ground black pepper

 

Blanch pasta sheets in plenty of boiling water for just 2 minutes.  Drain and place on a clean dish towel.

Lightly salt the eggplant and lay in colander to drain for 30 min, then rinse, pat dry with paper towel.

Lightly sauté leeks in the oil for 5 minutes until softened.  Peep the roasted red peppers and cut into strips.

 

Sauce:  Add flour, butter milk to saucepan and bring to a boil, stirring CONSTANTLY until thickened.  Add the ground bay leaves, nutmeg and seasoning. Simmer for 2 min.

 

In greased shallow casserole, layer leeks, pasta, eggplant, Chevre and Pecoriono or parm.  Trickled sauce over layers ensuring plenty goes between.

 

Finish with layer of sauce and grated cheese.  Bake at 375 for 30 min or until browned on top. SERVE IMMEDIATELY. 

 OMG they sound so awesome.  I am definitely going to try these.

Thanks so much
Sharon

Post on the main board for Jackie. Her husband is a vegatarian chef and she has a lot of recipes!

 Thanks for the tip.  I will.

Sharon

My sister is not only vegeterian but vegan. She won't even have 'her' food cooked on the same bbq where meat is or has been and not cleaned. Sooooooooooooo I tell her to bring her own and I'll microwave it . Yes, I am very helpful lolol.

S.

 LOL - well I do respect them for their choices and I do my best but Alex is getting his veggie burger on the same grill as the hamburger or it's the microwave for him too.........lol.  Last year the mosquitoes were so bad while I was grilling I'm sure he got a couple on his burger...........lol.  So technically....................was it still a veggie burger?.......lol

S. (with an O)    ;)

Here is another Veggie lasagna,
Ingredients
2 (12 ounce) packages lasagna noodles 2 pounds ricotta cheese 4 eggs 1 cup grated Parmesan cheese 1/3 cup chopped fresh parsley 2 teaspoons dried basil ground black pepper to taste 1/2 cup olive oil 1 1/2 cups chopped onion 1 cup sliced carrots 1 1/4 cups chopped green bell pepper 1 (16 ounce) package chopped frozen broccoli, thawed and drained 3 cups chunky-style spaghetti sauce 2 cups shredded mozzarella cheese, divided
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and coo****il tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
Preheat oven to 350 degrees F (175 degrees C).
Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.
Nutritional Information
Amount Per Serving Calories: 553 | Total Fat: 27g | Cholesterol: 124mg

Nutritional Information
Convenient Vegetarian Lasagna
Servings Per Recipe: 12

Amount Per Serving

Calories: 553

Total Fat: 27g
Cholesterol: 124mg
Sodium: 503mg
Total Carbs: 55g
Dietary Fiber: 5.3g
Protein: 24.8g