…the veg! blog gave to me

Four lasagna noodles,

Three almond cookies,

Two types of ginger,

and a recipe for spritz cookies!

Oh no, I’m getting behind!  I’ll do a double-recipe day sometime this weekend- I’ve got an awesome idea for #5 ready already, I just spent most of today out doing seasonal things, like skating!!!  Yesterday and today have been beautiful, whereas the past two weeks or so have been bitter cold.  So, it’s been outdoors with the veg!blogger.

However, I have an experimental casserole for you.  It’s something like a cross between lasagna and baked vegan mac and cheese.  Really, I had intended to try and work out a couple of flaws from my current baked mac and cheese recipe, however, I discovered the only pasta I had on hand was orzo and lasagna noodles.  Then it occurred to me- why not make “cheezy” lasagne?

The results were delicious, but need a little work on consistency.  In particular, the bottom layer needs work.  I had a couple of ideas, and I’ll list them in the recipe- let me know if you try any of them!

Mac and “Cheese” Mini Lasagna

Serves 2

– 4 whole wheat lasagna noodles

– handful of mushrooms

– 1-2 stems of Kale

– 1 green onion

– a little oil for cooking

– about 1/4 of this recipe for cheese sauce, although if you like yours saucier, perhaps go with a little more

– 1/2 can soybeans

– 3-4 sun-dried tomatoes, chopped small

– 1/2 cup diced cooked tomatoes, drained

– a sprig of fresh oregano, or dried oregano to taste

– pepper to taste

– 1 tsp Earth Balance

– 1 piece of bread

1.) Preheat toaster oven to 350 degrees farenheit.  Boil water in a pot on the stove, and cook lasagna noodles.  Rinse in cool water.

2.) Wash produce (kale, mushrooms, green onion), and chop up fairly small.

3.) Mix the cheese  sauce without cooking it yet.

4.) Cook veggies in a frying pan over medium heat until just done.  Add the cheese sauce, and stir until thickened, and then remove from stove.

5.) In a small, deep baking dish, combine the soy beans, sun-dried tomatoes, regular tomatoes, pepper and chopped oregano.  Smooth out to create a nice bottom layer.

6.) Cover that layer with half the noodles.

7.) Add the veggies from the frying pan, reserving some of the cheese sauce in the pan.

8.) Cover that layer with the rest of the noodles.

9.) Scrape all the cheese sauce from the pan, and smooth it over the top layer of noodles.

10.) In a small bowl, break up the bread into crumbs, add the margarine, and mix it with your hands until it forms crumbs (this could also be done with a food processor…but are you really going to dirty a food processor for that?).  Sprinkle these over the casserole.

11.) Bake for 15-20 min, or until top is golden brown.

Tips- To change the consistency of the bottom layer, you could try blending the beans with the two types of tomatoes and spices.  This would make a layer that’s less runny.  Or, what about using tomato sauce instead of diced cooked tomatoes?