Lately one of my Mary’s has been all a twitter about a vegetarian lasagna she just adores. She is so enthusiastic about this dish that she has actually done research on lasagna noodles. The version Mary likes has frozen noodles that are available in huge quantities for restaurants. I remembered a restaurant that had lasagna I loved and they insisted the noodles were simply egg roll wrappers, so I thought I’d give it a shot!
This lasagna was just for me, a special treat after a long day. I could have whipped up all kinds of fancy sauces, grated cheeses, and, well who knows what else, but remember, I said a treat. Instead I took any easier route and chopped a few favorite vegetables, sautéed them in butter and finished it all with a bit of sherry. Next, I layered the veggies with – I’m going to honestly admit – jarred Alfredo sauce, Parmesan cheese, and egg roll wrappers for the noodles. It would also have been good with a marinara sauce but I liked the idea of something creamy. The whole thing got topped with some provolone cheese and then off to the oven. Of course part of the cute factor was using my mini corning ware dish, which is exactly the size of the wrappers. Twenty minutes later the lasagna was a beautiful color and smelled divine. I poured a glass of wine, well maybe not my first, and dug in.
Thank you Mary! Make this for just you or a crowd if you must. Don’t expect leftovers for a tasty lunch tomorrow. I’ll have to pass this one on to Richard with the idea of a “Make Your Own Lasagna” party. How much fun would that be?!
Ingredients
1 Tbsp butter
1 very small eggplant, chopped
6 mushrooms, sliced
2 cloves of garlic, minced
several stalks of asparagus, cut in bite sized pieces
(You could use any vegetables you like. Butternut squash would have been good with this, also broccoli, zucchini, carrots – let your pantry and your imagination be your guide.)
1/4 c sherry
1 tsp salt
1/2 tsp pepper
Alfredo sauce
grated Parmesan cheese
Provolone cheese
Directions
Preheat oven to 350 degrees.
In small skillet melt butter add eggplant, mushrooms, and garlic and sauté until softened and lightly browned.
Add sherry and asparagus and cook till sherry evaporates.
In a small baking dish or casserole add 1/3 of the vegetable mixture and top with 2 to 3 Tbsp Alfredo sauce and 1 Tbsp grated Parmesan cheese. Top this with an egg roll wrapper.
Repeat for a 2nd layer. Top the 2nd layer with the rest of the vegetables, 2 to 3 Tbsp of sauce and Provolone cheese to cover.
Bake for about 20 minutes until brown and bubbly.
For those of you thinking there’s no way Sammy ate this – well you’re right. I had a wonderful leftover spaghetti sauce and I used that to make Sammy his own personal lasagna. He adored it. There was peace in the Swor house!
