Vegetable Lasagna

Vegetable Lasagna

My vegetable lasagna will embrace your tastebuds and leave you feeling content without that heavy stuffed sensation!  This meal is comforting and cozy for a cold winters night!  Pair it with a salad and maybe a crostini.

The ingredients are simple: Rao’s all natural tomato sauce, yellow squash and zucchini ribbons (run through a mandolin), chopped mushrooms, sliced heirloom tomatoes, red bell pepper, fresh oregano and basil and red pepper flakes.  Fresh pasta or not…make it vegan instead using sauce only and omit the cheese.

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For the cheese mixture: low fat Ricotta cheese, a few eggs, garlic of course! and fresh chopped spinach.  Parsley is good too!

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Mix all of these ingredients together as shown here.  Add on a side of fresh grated Parmesan cheese and some sliced Provolone.

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Begin with sauce on the bottom of the casserole pan.

OLYMPUS DIGITAL CAMERABegin layering the ingredients starting with yellow squash and zucchini ribbons, then some cheese mixture, mushrooms, tomatoes, red pepper and herbs.

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For the next step add the noodles and extra cheeses.

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Then add more sauce and start the layering process over again!

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This is a good time to press down with a flat hand to compact the ingredients, allowing for a few more layers in your pan.

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Spread the spinach cheese mixture over top and continue layering until ingredients are gone.

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Top with extra sauce and add mozzarella in a pattern of choice.

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Bake on 350 degrees for about one hour.  Remove from the oven and allow to cool  10-15 minutes before serving, allowing the lasagna to “settle”.  This is excellent left over and freezes well.

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The remaining ingredients formed another pan, with no noodles, making it gluten free for my friend Nate and his bride Fran.

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