Veggie Lasagna… OH HELL YES.

Don’t let the word “veggie” fool you, this lasagna is as hearty as all hell. I’m going to skip the “its a great way to get your vegetables in for the day blah blah blah” spiel… JUST. MAKE. IT.

Use any vegetables that you enjoy, just be sure to season each one individually before assembling the lasagna (it’ll bring out the flavor in each one).

I used:

  • about 10 ounces of fresh baby spinach
  • 1 yellow squash cut into 1/4 inch rounds
  • 2 zucchini cut 1/4 inch on the length
  • 1/2 yellow onion, medium dice
  • 1 bell pepper, medium dice
  • about 8 ounces sliced mushrooms

For my lasagna I started with some spinach sauteed in a little olive oil with a pinch of salt. It cooks in literally 30 seconds to a minute so keep an eye on it.

Next I roasted some squash (just toss them in some olive oil and season with salt and pepper)…

… and zucchini. I sliced them along the length because they’re going to take the place of traditional noodles.

Then I sauteed some onions, bell peppers, and mushrooms (in some oil or butter).

The sauce is really up to you! Feel free to add whatever you’re craving, but if you’re looking for a jumping off point, I made mine with olive oil, garlic, concassed tomatoes, tomato paste, fresh basil, crushed red pepper, and a little bit of heavy cream. You can find a recipe here (just omit the bow-tie pasta). I used an immersion blender to make the sauce smoother in the end.

Now my favorite part. CHEEEEEEEEESE! I decided to take a nontraditional approach and use goat cheese (its a personal favorite of mine and it worked extremely well in this recipe). I also used some fontina, parm, and, of course, mozzarella. I sliced the goat cheese and mozzarella and grated the other cheeses.

To assemble the lasagna start with a little bit of sauce in the bottom on the dish. Then add a layer of zucchini and squash, followed by a layer of the other veggies. Next add a generous helping of cheese. REPEAT. You should end up with something that looks similar to this:

You will then bake the lasagna at 350 degrees in a preheated oven for approximately 40 minutes (allow the cheese to get melted and bubbly). Let the dish rest at room temp for about 15 minutes before serving. This will prove to be the most difficult part.

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