Growing up my father made the VERY BEST vegetable lasagna. It was such a staple in our house that I was genuinely shocked, and already 20 years old, when I found out that traditional lasagna was actually made with meat. My dad still makes the best lasagna and that’s what’s on the menu for Wednesday night before Thanksgiving. Since everyone will be enjoying lasagna, I don’t want to miss out so I’m going to be enjoying my own single serving lasagna too. But since I’ve already got a TON to do, I’m going super easy with this lasagna… I’ll assemble it before I leave and then throw it in an oven double wrapped in foil once I get to the cabin.
- Oven ready lasagna noodles (mine were spinach flavor hence the green in the picture)
- Your favorite tomato sauce
- Zucchini- sliced thinly
- Big handful of spinach
- Sweet Potato thinly sliced
- Feta cheese
- Sour Cream
- Shredded cheese- I used munster, mozzarella would have been good too
- Soak the lasagna noodles according to the package directions (mine said to soak in warm water for 1 minute)
- Put a spoonful or two of tomato sauce on the bottom of the pan and place one layer of noodles on top – I used a small disposable aluminum pan
- Chop or rip the spinach and mix with the feta cheese and sour cream ( I mixed it in a ziplock bag… I told you I love this trick!) You could also add some tofu into this mix if you are looking for more protein. Spread the creamy spinach & feta mixture on top of the first layer of lasagna noodles.
- Add a little sauce on top and add the next layer of lasagna noodles. Put a spoonful or two of sauce and sour cream then add a layer of zucchini with more sauce.
- Add the last layer of lasagna noodles and some more sauce and shredded cheese. Wrap with foil, and then wrap with a second layer of foil. Then bake in a 350*F pre-heated oven for 45minutes if you like your veg & noodles ‘al dente’ or for 1 hour for softer lasagna.
Alternative… you could thinly slice sweet potatoes for another layer!- Be sure to bake for between 1 and 1 1/2 hours if you do use sweet potatoes to give them a chance to really cook.
I’m not gonna lie, my dad’s lasagna is still better, but at least I have a good enough substitute :)…
After making it for my pre-Thanksgiving Wednesday night meal, I edited the recipe to include sour cream in the mix… I had some extra after the sour cream cake so I decided it couldn’t hurt. Let me tell you, not only did it not hurt, but it totally took this lasagna from ‘okay enough’ to WOW WOW WOW!!! I’ve still got some sour cream left so you can bet I am going to prepare a few more of these to store in the freezer for another make shift meal 🙂