Culinary Help, Needed: What to substitute in this vegetarian recipe?

photo from san jose library

I will never deem myself a foodie. A sucker for sweets, yes. But queen of the kitchen? Never.

In spite of that, I have been trying to add more recipes to my repertoire and give our menu a bit more spice. (I've made it a personal goal to try one new recipe a week. This week I've already tried two new ones!)

Well one of the recipes I tried making was a veggie lasagna kind of dish. Michael and I both enjoyed it, save the carrots. When we made it, the carrots stuck out like a sore thumb, rather than blending in with the rest of the flavors.

So I'm curious what your suggestions would be for veggie substitutes instead of the carrot? Essentially it needs to be something that will complement the potatoes and be pretty bland and soft, so as to not compete with the cheese and sauce.

Please post your suggestions or any tips if you've tried a recipe like this. Here is the recipe in its entirety:

Cottage Potato Cheese Lasagna
  • 1 cup meatless pasta sauce
  • 2 1/2 cup Swiss cheese, separated
  • 2 cups cottage cheese
  • 1 egg
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon dried oregano
  • 1 1/2 lbs new potatoes, sliced
  • 1/2 lb fresh carrots, sliced
  • 1 medium red onion (1/2 cup diced, rest ringlets)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoon grated Parmesan cheese
In a medium bowl, place pasta sauce, mushrooms, cottage cheese, egg, parsley and oregano. Stir until well blended. Assembling: Spray 3 qt rectangular casserole dish. Wash new potatoes and carrots. Peel and slice 1/8th thick, separated. Place carrots in microwave bowl and cook 2.5 minutes. Arrange 1st layer of potatoes overlapping edges in prepared casserole dish. Sprinkle with 1/4 cup diced onions, salt and pepper. Spread 1/2 pasta and cheese sauce over potato layer. Repeat potato layer over pasta and cheese sauce. Top with 1/2 of carrots, 1/4 cup onions, and salt and pepper. Arrange balance of potatoes and carrots on top with pasta and cheese sauce. Top with onion ringlets and sprinkle with Parmesan cheese and olives. Cover with foil and bake 40 minutes at 450 degrees. Remove cover and brown top for 7 minutes, or longer. Let stand 10 minutes before serving. (Serves 6.)

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  1. Hmmm.. my first thought was to grate the carrots instead of slicing them. My children seem to take much more kindly to carrots in casseroles when they are grated. Another possibility is maybe a summer squash, or even a winter squash for that matter (like a butternut, sliced thinly.) Sweet potatoes would add the same sweetness that the carrots would, and the texture would go well with the potatoes in the recipe.

    I'll be interested to see what others suggest☺

  2. Most types of squash, zuccinni or eggplant would work well. I have made one with all of these.

  3. Oh, those are great suggestions! I had contemplated eggplant but wouldn't have thought of squash! I also think that grating the carrots would make a huge difference. You all are great!!

  4. courgettes (zucchini)
    aubergine (eggplant)
    you could also add peas, corn etc which go great in lasagna, oh and mushrooms!


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