It was during a snow storm two weeks ago, when mom and I went grocery shopping together.
You should know that this is an entirely rare moment. Something that doesn’t typically happen. Something that we don’t typically LET happen.
Why, you ask?
Well, for starters, we tend to over discuss certain things. One hour shopping trips easily turn into three. Because, as you know, the choice of apples and cereals and coffee is of no simple matter.
And then there’s the thing with looking at the final grocery bill. It seems to mysteriously tally up just a little bit higher when we’re together (kind of like when my sister and I shop for hair products together at Target, but that’s another story for another day.)
There’s also the issue of neither of us ever really being able to agree on just one thing. Mr. Indecisiveness always get in the way. (Come to think of it, this probably explains the grocery bill!!)
One things for sure. In my family, nobody will ever disagree with cheese. Or noodles and sauce, for that matter.
Nobody ever disagrees with lasagna.
Rich, meaty lasagnas are nice. And yet, I find myself always going back to the vegetarian lasagna. I find them to be much more simple and laid back—in a classic, purist kind of way. They don’t feel at all heavy like some of the more meaty lasagnas. Best of all, they leave all of the bragging rights to the cheese and veggies. Front.and.center.
I kind of like that about the vegetarian lasagna.
Over dinner, mom and I both agreed that it was worth buying the magazine.
Worth making the vegetarian lasagna.
Worth going grocery shopping together, every now and then.
Because sometimes, those three hour shopping trips are—you know—totally worth it.
Kale Lasagna Diavolo—as seen in the Vegetarian Times Magazine
We chose not to change much from the original recipe, other then substituting whole wheat noodles, and adding in three extra noodles. The original recipe calls for pureed tomatoes, but feel free to use crushed. Or, partially crush a can of diced tomatoes. Play around with the different textures, to see what you like. Also, although the recipe calls for kale, you could easily substitute spinach. Just be sure to increase the portion used, as cooked spinach will greatly reduce once it’s cooked.
This meal is best served with a large side salad. And, perhaps, if you really want to go all out, serve this meal with some thick slices of warmed garlic bread. This meal will leave even veggie haters begging for more. Enjoy!
1 tsp. olive oil, plus more for oiling pan
1 8-oz. bunch kale, stems removed
1 15-oz. pkg fat free ricotta cheese
4 oz. soft goat cheese, softened
2 cloves garlic, minced
2 cups prepared tomato puree (or crushed tomatoes)
1/2 tsp. red pepper flakes
9 whole wheat lasagna noodles
1/4 c grated parmesan cheese
Preheat oven to 400F. Coat 8-inch square baking pan with oil.
Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired. Set aside.
Mash together ricotta and goat in bowl, set aside.
Heat 1 tsp oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds or until fragrant. Add tomato puree and red pepper flakes. Simmer 5 minutes, or until thickened. Taste, and add extra seasonings and garlic as preferred.
Spread 1/4 c. sauce in prepared baking pan. Place 3 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale and 1/3 c. sauce. Top with three more noodles, remaining cheese and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly. ENJOY!
Question: Do you enjoy reading magazines? What are some of your favorites? I regularly read Real Simple, Runners World, Bon Appetit, Eating Well, and Self. There are a few others that catch my eye as well, here and there. As of right now, I’m seriously considering a subscription to Vegetarian Times.