Monday was declared Vegetarian Appreciation Day at my house. The day was in honor of vegetarian daughter Emily who created this blog for me. Thank you, Emily.
A late breakfast of corn and blackbean enchiladas got the day off to a good start.
A light lunch of pears and blue cheese got us through the afternoon. Delicious but not photogenic.
Dinner was a vegetarian lasagna and a salad. I like to use wonton wraps instead of noodles in the individual lasagnas I make. I cut the wraps to fit the ramekin. Layer one was pan grilled Indian eggplant. The tender morsels are about the size of a chicken egg. They are good halved and grilled or, thin sliced on a mandoline and pan grilled with a little olive oil. Next was a thin layer of cottage cheese on the eggplant, some fire roasted tomato sauce over the cheese and a wonton wrap. Then came thin sliced yellow squash, more cottage cheese and tomato sauce and a second wonton wrap. The top layer was sweated cremini mushroom slices and the mushroom liquor and fresh grated parmesan cheese and a final wonton wrap. More tomato sauce on top of it all, a heavy handed sprinkle of parmesan cheese and a garnish of sliced mushrooms and a slice of eggplant. As I put the ramekins in the oven, I remembered I have spinach in the fridge. That would have been good wilted in the tomato sauce. Next time!!!
I make the individual lasagnas frequently for the two of us. Its a satisfying serving and the wonton wrap layers are “pasta lite!” You can layer anything you want in the dish, bake in a 350 oven until the sauce bubbles and the cheese browns.
P.S Tuesday was declared Bacon and Eggs Appreciation Day.