The beautiful blonde: Vegetarian lasagna

Do me a huge, click on the post title, go to the web site, and watch the attached video. You’ll be glad you did.


Glenn Miller, “String of Pearls”

It was late night in the desert: semis hummed by on the highway, plastic bags snagged on barbed wire fences, and a comet streaked across the Western sky. The neon sign flashed red, intermittently illuminating the dark, empty diner. Russ slouched in the driver’s seat of the idling Dart, smoking alone in the darkness. On his shoulder perched his white pet rat, pink eyes alert and whiskers twitching.

The beautiful blonde, wearing a fuchsia leopard-print blouse, ski pants, ski boots and fingerless mittens, sat on the curb. Russ creaked open the rusted green door of the idling Dart, swung one leg out onto the blacktop, and stood up. The white rat remained resolute as his head whacked against the door frame. The beautiful blonde looked up at Russ and said, “I tracked her this far, she can’t be gone.”

Russ unrolled his tee-shirt sleeve, tapped out a Lucky and offered it to the beautiful blonde, “Well, she is gone—all she left behind was one white shoe and a hanky badge. She must a been in a real hurry, she just got those shoes outta’ the Sears.”

Suddenly, florescent light flooded the long chipped counter. They could see the well-dressed man with slicked back hair and a neat brown moustache in the kitchen—one hand on the light switch, the other hand beckoning to the beautiful blonde.

The beautiful blonde stood up, snuffed out the Lucky with the toe of her ski boot, and walked into the diner, followed closely by Russ and his white rat.

“I found the pearls”,  said the well-dressed man with the slicked back hair and neat moustache, “They were stuffed in this white tie shoe.”

He set the white tie shoe filled with pearls by the green malt machine. The beautiful blonde walked around the long chipped counter, leaned over, and looked down intently, “What the hell happened to this white tie shoe, the toe’s been completely chewed off!”

“Well, don’t look at us!”, said Russ. “We’re vegetarians.”

Vegetarian Lasagna 

  • 1 eggplant 
  • 3 zucchinis 
  • 4 red peppers 
  • 1 # mushrooms 
  • 1 diced onion
  • 2 T. Minced garlic

Ricotta Layer: 

  • 2 c. ricotta cheese 
  • Couple grates of nutmeg 
  • 2 eggs 
  • 1 c. parmesan cheese 
  • 1⁄4 c. chopped parsley 
  • 1 t. salt 
  • 1⁄2 t. pepper 

Cheese Layer: 

  • 1 # shredded mozzarella cheese 
  • 1 # shredded or sliced provolone cheese 
Spaghetti sauce

Slice eggplant and zucchinis lengthwise (thickish) and brush with olive oil. Either grill them or bake in 400° oven for 10 minutes. 

Roast peppers either on the grill or under the broiler until skins are blackened  let sit in a plastic bag until cool. Peel skins—avoid the temptation to rinse them under water  

Sauté onions, mushrooms, and garlic in olive oil. 

Mix ricotta, eggs, parmesan, parsley, salt and pepper. 

Cook lasagna noodles according to package. 

Layer: Spaghetti sauce first, then noodles, then ricotta mixture, then onion/mushroom mix, then eggplant, then zucchini, then cheese, ending with sauce—then start all over again. 

Bake covered with foil in a 350° oven for 40 minutes. Check for some bubbling action. If there are real signs of activity and the top is getting brown, remove the foil and bake 10 minutes more. 

Let sit for at least 15 minutes before serving.

Live from Lacey: We are up to our cowboys hats in snow this morning. The doublewide has a firestove and we stocked up on Cheetos so were good for a few days. Send out the cavalry (did I get that right?) if you don’t hear from us for a week or so.

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