As a vegetarian, I get bored with food. There are plenty of vegetarian restaurants here in town, but I don’t go to them very often. I want to expand my horizons, cook more, eat better. It’s Spring and the perfect time to ramp up with local vegetable fare.
As with a lot of people, I have a weird relationship with food. I need it for sustenance, and yet too much of a good tasting thing is bad. Food is not the enemy. Complacency is. It’s easy to sit in a drive thru and order a number on the menu. You don’t even say the food. It’s just a number.
I am determined to get my foodie back. My desire for better tasting and healthier food. My love for cooking. I’m tired of frozen Trader Joe’s meals even though they are decidedly delicious. So, I’ll probably do this and drop off and then come back to it again. But I’m really hoping I find that spark again.
So today I decided to make a vegetarian lasagna in my crockpot. It was easy and I don’t dare try to give you a recipe here. I never follow one anyway. I just bought organic lasagna noodles, the kind you do not have to boil. I found my favorite Pomi sauce which is expensive but it’s a delicious and clean alternative to the jarred kind.
I sauteed some sliced portabella mushrooms, sliced zucchini and baby spinach.
Then I layered everything with mozzarella cheese and ricotta cheese.
I cooked on high for two hours and then turned it down to low for another hour. I was really surprised how easily and thoroughly it cooked. The cheese was even brown and bubbly like I like it.
So, it’s not pretty, but it was delicious. It’s been years since I had a veggie lasagna that wasn’t some frozen diet meal. It’s not a huge step, but it’s a step nonetheless. Here’s to making more.