Vegan Lasagna

This is a late post. I made this two months ago and just now gotten around to putting the post together.

We have been slowly eating towards a more vegetarian diet, changing up food composition so that the meat plays a more complimentary role instead of taking the center stage. I started adding more beans to numerous meal for the added proteins.With that I have been making this lasagna once every a couple of months. I so much prefer it to the cheese and meat-filled lasagna that just sits heavy on the stomach after eating. This one is full of good veggies and just as tasty as the meat version.

I have made this so often now that I don't even remember what recipe inspired me. It started with a recipe out there for sure but over the course of the year I've changed it up quite a bit. I'm using a lot more veggies and less pasta. It also has ballooned from 1 pyrex container to 2 pyrex containers now so it is enough to feed both of us for 5 days.

Pasta alla Puttanesca

This is one of my favorite pasta dish. When I say favorite I mean that I used to make this a lot. I had since forgotten about it. Last weekend, feeling like having pasta for lunch. Since spaghetti and meat balls is out of the option now, I started looking at my recipe book for other pasta recipes and stumbled upon this one.

And it is so easy to make. The original recipe only calls for garlic and not onions, but I like onions so I added some.

Saute the onions until they look a bit wilted.

Then add garlic and red pepper flakes.

Continue sauteeing until the garlic is lightly golden.