Meatless Recipes For Lent
If you’re seeking satisfying meatless recipes for Lent, look no further. These recipes are sure to fill the burliest of bellies and satisfy the sauciest of cravings on those meatless Fridays during Lent. Even the staunchest meat-eater will appreciate this Italian appetizer and main dish.
- 1 loaf French bread
- Extra virgin olive oil
- Pinch of salt and pepper
- 2 tbsp. fresh basil
- 2 tbsp. Parmesan cheese
- 3 fresh tomatoes
- Cut the French bread lengthwise. Place on aluminum foil covered grill-safe pan with a light coating of non-stick spray.
- Drizzle extra virgin olive oil along the open face of each bread loaf, then sprinkle generously with salt and pepper.
- Sprinkle basil leaves (chopped or whole) along the bread surface, then grate fresh Parmesan cheese over the top.
- Dice tomatoes and spread generously over the bread, covering the entire surface.
- Place loaded loaves on the top-most rack of the grill and set at medium heat for approximately eight to ten minutes or until the bread is lightly brown and crunchy. Serve immediately.
- 1/2 cup grated carrots
- 1 jar (1.5 qt.) tomato sauce
- 1 pinch onion powder
- 1 tsp. fresh oregano
- 1 tbsp. fresh basil
- 1 tbsp. fresh diced garlic
- 15 oz. ricotta cheese
- 1 small package frozen spinach (thawed and drained)
- 2 eggs
- 2 bags pre-shredded mozzarella or Italian cheese
- 1/2 cup Parmesan cheese
- 1 box lasagna noodles
- Simmer first six ingredients in a saucepan.
- In a large bowl blend together ricotta cheese, spinach and eggs.
- In a 9x13 casserole dish, assemble two to three layers of your ingredients by starting with 1/3 of your sauce mixture, 1/3 of your ricotta/spinach mixture, a layer of uncooked lasagna noodles, followed by 1/3 of your cheeses. Repeat until your ingredients are layered in your casserole dish.
- Bake in the oven at 350 degrees for 30 to 40 minutes or until the top layer of cheese is golden brown and crusty at the edges.
An extra option for the lasagna is to add fresh, diced vegetables (yellow squash, zucchini, broccoli, bell peppers, etc.) into the sauce before layering the casserole dish. These fresh vegetables offer an additional “meatiness” and texture to the dish for which all meat-eaters will be thankful.
The key with these meatless recipes is to use the freshest ingredients you can. Of course, you can always resort to bottled spices and canned tomatoes, but if you have the fresh alternatives available, you’ll be glad. And who knows, you might just make these a Friday night tradition, Lent or not!