Egg Roll Wrapper Vegetable Lasagna

lasagnaThis recipe changes several things I don’t like about regular lasagna. I’ve never much liked ricotta cheese, and I’m avoiding most dairy these days, anyway, so this is a dairy-free lasagna. It’s also got a lot of vegetables, and can be made as a vegetarian lasagna. Finally, it eliminates the need to cook noodles before assembly, and it’s way cheaper than using store-bought fresh lasagna noodles. You can even make it a low-carb lasagna by using single layers of noodles instead of the double layers.

Egg Roll Wrapper Lasagna – Makes two 5″x9″ loaf pans or one 9″x13″ baking dish (8 servings total)

Noodles/sauce

  • 1 package egg roll wrappers (about 20 wrappers)
  • 1 jar or large can prepared tomato sauce (28 -32 oz )

Meat layer, variation 1 (use only one variation per recipe)

  • 1/2 lb ground beef (use soy crumbles, or omit and add another can of beans for vegetarian version)
  • 1 can (2c) black beans, drained
  • 1 small onion, diced
  • Dried Italian herb blend (oregano, sage, rosemary, etc.)
  • Salt to taste

Meat layer, variation 2

  • 1/2 lb sausage crumbles (use soy crumbles, or omit and add another can of beans for vegetarian version)
  • 1 can (2c) white beans, drained
  • 1 small onion, diced
  • Dried Italian herb blend (oregano, sage, rosemary, etc.)
  • Salt to taste

Vegetable layer

  • 6 c vegetables, including any of the following
    • Shredded carrots (I usually use at least half carrots)
    • Shredded cabbage
    • Diced cauliflower
    • Diced eggplant
    • Shredded zucchini
    • Onion
  • 2 Tbl olive oil
  • Salt and spices to taste

Assembly

  1. Cook all the ingredients for your meat layer in a frying pan. If you’re not using meat, bump up the spices and salt. This should be tasty on its own – in fact, the white bean/sausage stuff would make a meal on its own, or tossed with pasta or rice, and served with a nice salad.
  2. Lay out your lasagna pan(s) and sauce. Lightly coat the bottom of the pans with sauce.
  3. Add a layer of egg roll wrappers one layer thick. (In a loaf pan, just fold the edges of the noodles over to make them fit.) Top with more sauce.
  4. Spread the meat mixture for the next layer, and top with a double layer of noodles* and sauce.
  5. Now use the same frying pan to lightly cook your vegetables. Leave them a little crisp, since you’ll be baking this later. And remember to adjust the seasonings so this mixture tastes good on its own – don’t rely on the sauce to give all the flavor.
  6. Spread the vegetable layer and top with a double layer of noodles* and sauce.
  7. If you have ingredients left, you can make a third layer – perhaps a mixed meat/veg layer. Or, if you must have cheese, add it here.
  8. Top with a final double layer of noodles and sauce. If you can, be extra generous on the sauce on top to keep the noodles from drying out.

By some magic, this uses up all the ingredients and doesn’t leave me short…most of the time. YMMV.

Baking

If you made two lasagnas, cover one with foil and put it in the freezer at this point. Bake the other one at 350 for about 45 minutes until it’s heated through. Also works very well in a solar cooker at 250-350 degrees – check for doneness after an hour at 250. If you’re baking a frozen lasagna, best let it thaw 2 days in the fridge first and then bake, or the middle will be frozen when the outside is done.

* Use only one layer of noodles for fewer carbs and calories

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2 Comments

  1. Leasmom said,

    April 25, 2009 at 6:27 pm

    OOOh that sounds good. I love lasagna.

  2. dominic said,

    June 26, 2009 at 11:07 pm

    aww, thank you, it helped me because i wanted to know if there was another way to cook the egg rolls rather than frying them


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