Vegetarian IC-friendly lasagna?

**psj** · 05-13-2009, 01:08 PM

Hi everyone,

does anyone know a vegetarian IC-friendly lasagna recipe? I haven't had lasagna for years! Pesto instead of tomato sauce?

Thanks!

**Lexie** · 05-14-2009, 02:25 AM

I made a white vegetarian lasagna for my boyfriend a few weeks ago and we both loved it. I made a home-made alfredo sauce (butter, cream, fresh parmesean cheese) and then made a mixture of sauteed portabello mushrooms, sauteed baby spinach, onions, and garlic. I used ricotta, mozzerella, and parmesean cheese. I have the recipe at home, but I can post it here later if you're interested...

**psj** · 05-14-2009, 04:45 AM

Mmm mmm that sounds like a really good lasagna. I would love to have a copy of the recipe when you get a chance! I am not very good at making lasagna's - yet!

Thanks!

**Lexie** · 05-14-2009, 07:06 AM

Okay...I'll look for it when I get home and post it here for you. It was the first lasagna I've ever made by myself and it turned out really great. I used the no-bake noodles and they made it really easy.

**JennyBird** · 05-20-2009, 03:37 AM

On the food network website, you can look up the Barefoot Contessa's recipe for portobello mushroom lasagna. The recipe too long to post here. Just type it in the search field and it should be the first one to come up. The recipe was posted in 2006. I use mozzarella instead of parmesean when I'm in a flare, but sometimes I can use kraft parmesaen cheese when my bladder is feeling really good.

This is a crowd pleaser, I make it for special dinners and holidays. Someone always asks me for the recipie when I serve it!

You can also assemble the lasagna in the morning. Put in the fridge, un-cooked, with saran wrap. (I wouldn't store for more than 24 hours) Then pop in the oven and cook for hassle free meal! This also freezes well in indivdual portions!

**dg2901** · 05-20-2009, 05:27 PM

Ina Gartens recipes are the best!

**Briza** · 05-20-2009, 05:42 PM

Originally Posted by psj

Hi everyone,

does anyone know a vegetarian IC-friendly lasagna recipe? I haven't had lasagna for years! Pesto instead of tomato sauce?

Thanks!

All the suggestions posted sound delish!
But I am not a huge fan of creamy/alfredo sauces so for me I would make a veggie lasagna w/ pesto sauce and some ricotta cheese...love pesto sauce!!!

I would use veggies and fresh or dried herbs I know I can tolerate like spinach. zucchini, yellow squash, sauteed garlic and onion, eggplant, steamed carrots and such.

**Mrs. Peel** · 05-21-2009, 07:43 AM

If you want one that will stick to your ribs, my favorite meat substitute has always been Kasha (buckwheat groats). It takes some work to pre-cook, but it has abundant texture and flavor you don't get with many veggies.

**Lexie** · 05-21-2009, 11:07 AM

Sorry about the delay in posting the recipe. It's been a crazy week. Here's the recipe:

Ingredients:
20 lasagna noodles
2 tablespoons olive oil
1 cup chopped fresh mushrooms
1 cup chopped onion
1 tablespoon minced garlic
2 cups fresh spinach
3 cups ricotta cheese
2/3 cup grated Romano cheese (Not ok for all IC patients, mozzarella can be substituted. Note from diet forum moderator.)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 egg
3 cups shredded mozzarella cheese
3 cups tomato pasta sauce*
(*NOTE substitution of alfredo sauce below! Most IC patients cannot tolerate tomato. Note from diet forum moderator)
1 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.

4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.

5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

I changed a few things. I used fresh baby spinach that I sauteed in olive oil instead of frozen spinach. I also used the no-bake noodles, which worked out well. Lastly, I made a home-made alfredo sauce instead of using tomato sauce. Here's the recipe for that:

*Alfredo Sauce

1/4 cup butter
1 cup heavy cream
1 clove crushed garlic
1 1/2 cups fresh grated parmesean
1/4 parsley

Melt butter over low heat. Add cream and simmer for 5 minutes, then add garic and cheese and whisk quickly, heating through.

Hope you like it!