Cheap Vegan Lasagna ish stuff
OK, so my husband is a freak about watching gourmet cooking shows. They make me ravenous but we stay broke a good chunk of the time. Well one of them had a tasty, pretty easy, and dirt cheap recipe. They Called it vegetarian Lasagna.
Step one: Home made polenta. This is cheap as they sell course corn meal in bulk where I live. I'm sure you all have recipes for polenta by now. Take the polenta and refrigerate in large flat sheets to set up. After it has solidified in large sheets procede to step two.
Step Two: Creating the insides. I used bits of lefover spaghetti squash and a free (Huge) Zuchini given to me by a co-worker from her garden. Sliced Zuchini into thin slices and sprinkled layers with garlic and onion powder.
Take large Baking pan, layer polenta into a coated layer on the bottom. Then layer zuchini slices, then spaghetti squash bits, sprinkle, repeat zuchini layer, cover with layer of spaghetti sauce ($0.89/can). Top entire pan with Polenta flat and solid. Then bake at 350 degrees for 45 minutes, This will fill a 9"x12" cake pan. The Slices when cooled are about 3 inches deep. It is filling and satisfying, feeds many and preserves well. Tasty and full. And totally vegan.
Step one: Home made polenta. This is cheap as they sell course corn meal in bulk where I live. I'm sure you all have recipes for polenta by now. Take the polenta and refrigerate in large flat sheets to set up. After it has solidified in large sheets procede to step two.
Step Two: Creating the insides. I used bits of lefover spaghetti squash and a free (Huge) Zuchini given to me by a co-worker from her garden. Sliced Zuchini into thin slices and sprinkled layers with garlic and onion powder.
Take large Baking pan, layer polenta into a coated layer on the bottom. Then layer zuchini slices, then spaghetti squash bits, sprinkle, repeat zuchini layer, cover with layer of spaghetti sauce ($0.89/can). Top entire pan with Polenta flat and solid. Then bake at 350 degrees for 45 minutes, This will fill a 9"x12" cake pan. The Slices when cooled are about 3 inches deep. It is filling and satisfying, feeds many and preserves well. Tasty and full. And totally vegan.