Repurposing Lasagna

I was so excited about making a healthy, cruelty-free dinner. I bought organic eggplant and zucchini. I bought cruelty-free mozzarella and I made ricotta from scratch. I put everything together in the crockpot the night before and assigned Dexter to turn it on the next day. It was supposed to be beautiful.

Fast forward to dinner time. I have nothing to go with what’s inside the crockpot. We have recently acquired a (very gracious) housemate, so the pressure is on for me to make an actual meal and not flake out an eat cheese or trail mix for dinner. It had been a long and stressful day, the contents of the crockpot were expensive, and I was pretty sure it wasn’t going to taste good.

The plan was to eat Vegetarian No-Noodle Lasagna. There were two problems with this idea.

Primarily, no one really wants to eat lasagna without noodles. Lasagna exists so you can prepare your pasta meal the day before and toss it in the oven when you get home from work. I solved this problem by serving it over spaghetti noodles.

The second problem came from my efforts to be cruelty-free and a little more frugal. Cruelty-free mozzarella is EXPENSIVE, so I left out the mozzarella cheese that was supposed to be layered in with the mushrooms, spinach, ricotta, and sauce. There was cheese on top and ricotta in the middle.  I hoped it would be okay. It wasn’t. We ended up with a pot full of tomato-saucy vegetables. I did NOT want to eat them again, but I had invested a lot of time and money in that bland food.

Then it hit me…if I can puree steamed vegetables to sneak into other foods, why can’t I slip in crockpotted veggies cooked in sauce with ricotta?

A few days later, I dug the stoneware out of the fridge, scooped out everything that didn’t stick to the sides too much, plopped it in the food processor, and turned it on.


I stirred a little less than a cup into a few cups of jarred spaghetti sauce, and voila! My failed pasta-free lasagna was now a nutritious spaghetti sauce. I was a little apprehensive about how it would taste, but my dinner table posse heartily approved, and I thought it was surprisingly good too. I’ve got two more dinner’s worth of puree in the freezer for later.


4 thoughts on “Repurposing Lasagna

  1. BraVO! Now THAT’S being a chef! That actually DOES sound pretty delicious. I made my own pizza sauce last night and it was SOO delicious and easy. Used a can of diced tomatoes, a can of tomato paste, dried herbs, and pureed it. Then I added sauteed onions and canned mushrooms. Mmmmmmmm!

    • Thanks, Nina! That sounds like something I could make! Next time, I’ll forgo the can of Prego and make my own!

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