Saturday, April 11, 2015

Vegetarian Lasagna

I recently set out to make Lasagna and discovered I had left the beef at the grocery store, rather than head back I figured why not make a vegetarian one and get creative. I decided to use bulgur wheat instead, and layer it with grilled zucchini. It worked so well, and made a tasty and nourishing meal.

Have you ever got home from the store without something and then created a fun new dish?


  • one cup of cooked bulgur wheat
  • one small onion chopped
  • 3 cloves of garden chopped
  • one can of diced tomatoes 
  • 2 cups of milk
  • a tablespoon of butter
  • 1/2 tablespoon of plain flour 
  • one tomato sliced
  • one zucchini sliced 
  • 1/2 a pack of pre boiled lasagna 
  • 1/4 teaspoon Italian herbs 
  • salt and pepper to taste 
  • about 2 tablespoons grated cheese 

  1. grill the zucchini and keep to one side
  2. cook the bulgur wheat according to the instructions 
  3. heat a little olive oil and add the onions and garlic sauté for 5 minutes then add the bulgur wheat and tomatoes with the herbs and simmer for 10-15 minutes
  4. meanwhile add the butter to a small pan on a low heat and mix in the flour to make a roux, add the milk a little by little to make a white sauce
  5. then layer your lasagna one with the red sauce, then the zucchini and white sauce, sprinkle with cheese and layer the tomato slices on top of the lasagna and bake at 350 for about 20 minutes until the lasagna is cooked. 
  6. Serve and enjoy it also makes good leftovers 

I love the mountains and couldn't resist sharing a picture this is from the Blue Ridge parkway near Asheville. 


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