I smell another recipe! I’m always happy to share with you guys healthy, delicious alternatives to our all-time favourite dishes!
Your friends are coming over for dinner. But you don’t have enough money to treat them to a nice meal, you don’t have much time to cook, and you also want to impress them at the same time! Fear no more, I have the perfect solution for you.
This is a new series called “College Cookin’ “, where I introduce healthy, cheap, quick solid meals and pair them up with scenarios that you may encounter when studying as a college student. Please stay tuned as I will be releasing more recipes and scenarios in the future.
I realized that other vegetable lasagna recipes actually contain the lasagna, which makes by all means total sense, but I tried to take it a step further – by not using any lasagna. We all know that spaghetti, noodles, and such carbs aren’t the healthiest things in the world. But please be aware that there are some carbs in this recipe. Brown rice is used to fill the guests up.
You must be wondering, “then why is this called vegetable lasagna?” And the answer is, “because I don’t know what to call it and I feel like everything just is stacked on top of each other and it’s kind of like a lasagna yanno”.
This is a pretty easy dish to make, and is also a perfectly proportioned meal that you can serve to many guests.
LSB’s vegetable lasagna recipe
Serves: However many people, depending on how many vegetables you cut and how big the pan is
Cooking time: 30 minutes in the oven, 5 minutes for cutting, 10 minutes to cook. (15 minutes of labour)
- All the vegetables in your fridge
- Crushed tomatoes, tomato paste, or any source of low fat and low salt tomato sauce.
- Brown rice, Wild rice, Whole grain rice, or any type of unmilled rice.
- Optional: Any type of cheese
- Cook Rice
- Cut vegetables
- Cook Vegetables
- Create flavorful tomato sauce by combining garlic and parsley into the sauce
- Stack ingredients into the pan
These are the steps in MORE detail!
The First Step is to make the rice! The rice to water ratio is 1:2.
Then, dig out ALL the vegetables you have in your fridge and cut them! Completing this recipe will take even less time if you have prepared vegetables beforehand.
Now, there are 3 methods/ways to prepare these vegetables, and they are;
And depending what vegetable it is, you’ll have to cut according to the texture.
These are the vegetables I used:
Then, the next step is to cook these vegetables!
The next step is to make the sauce. I recommend doing this while the vegetables are cooking. Shave garlic cloves, and add some parsley, or rosemary into your tomato paste for flavour. I used crushed tomatoes in this photo.
After mixing, then you can start layering your ingredients.
Firstly, add the sauce, so that the ingredients are free from being stuck onto the bottom of the pan.
Then, add a thick layer of rice. Pour it all in until your rice lays nicely on top of the tomato sauce.
After that, add a quarter of the vegetables. Then add the cheese ( optional ).
Repeat- vegetables, cheese, sauce, vegetables, cheese, sauce.
It should look something like this:
You’re finished! Put that good lookin’ lasagna into the oven!
and Voila! Your friends will be so impressed – honestly, it just looks like you just threw everything in there, but don’t judge a book by it’s cover – it tastes amazing! You didn’t waste a lot of time, and you also saved some money.
Hope you enjoyed this recipe. Give it a try! Please look forward to more College Cookin’ posts!
Bye~Thanks for reading~