Vegetable Lasagna

30 Jan

I couldn't resist taking a slice before taking this picture. It was yummy.

This is the lasagna I made with some of the marinara sauce that I made a few weeks ago.  I’ve been wanting to make some kind of lasagna or casserole for a while now, mainly because they usually keep well and you can reheat a piece at a time, so I can make something big on the weekend and eat it for at least a few nights during the week.  Granted, there are certain dishes that one could get bored of eating night after night, but I assure you this vegetable lasagna is not one of them.  Since there are so many different types of vegetables this is very filling, and if you pretend there isn’t lots of melty-gooey cheese covering all those veggies this is a quite well-rounded and healthy meal.  I changed the recipe a bit from the original, which was actually for individual lasagnas in small pots (which would be fun for a party, but seems unnecessarily fussy. And I don’t have lots of small pots.)  You can really put any vegetables you would like in this- I used all yellow squash instead of half zucchini because Trader Joes was out of zucchini (note to self: don’t go to TJ’s on a Sunday afternoon when the line is usually literally out the door), and added mushrooms because I had some in my fridge that needed to be used up.

Overflowing pan of vegetables.

Vegetable Lasagna
Adapted from Giada de Laurentiis

Equipment: Casserole dish, frying pan or saucepan, wooden spoon, knife

Ingredients:

2 tablespoons vegetable oil
1 pound fresh lasagna sheets (or one package no-boil sheets)
3 tablespoons olive oil
1 medium onion, finely chopped
1 large carrot, peeled and finely chopped
1 large zucchini
1 large summer squash (or double this and leave out zucchini)
1 pint cremini mushrooms, sliced
2 cups marinara sauce, homemade or bought
1 can garbanzo beans or white beans
1 16-oz bag frozen spinach, thawed and squeezed dry
2 cups shredded mozzerella
1/2 cup freshly grated Parmesean cheese
Salt and pepper to taste

Preheat oven to 375 degrees. In a saute pan over medium heat, add olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add mushrooms and cook for 3 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

If using fresh noodles, cook according to directions and lay out.  If using no-boil noodles, fill a large bowl with hot water (not boiling, from the sink is fine), and dip noodles in it for a couple of minutes before starting to layer. To assemble the lasagna, spread 1/3 of the marinara sauce on the bottom of the casserole dish, and cover with a layer of noodles.  Rinse, salt and pepper the garbanzo or white beans and place them on top of the noodles, followed by the spinach. Place a second layer of noodles on top of the spinach and gently press down. Spread another 1/3 of the marinara sauce on the noodles, and then top with the sauteed vegetables. Place a third layer of noddles on top, followed by the last 1/3 of the marinara sauce.  Sprinkle with mozzarella and Parmesan cheeses. Bake in oven for 25-35 minutes, or until cheese is bubbling and golden.

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2 Responses to “Vegetable Lasagna”

  1. Lily January 31, 2011 at 7:24 pm #

    You know who’s going to be arriving after 24 hours on a plane on Wednesday? 😀

  2. amy February 2, 2011 at 10:40 am #

    LOVED IT RKE! thanks for being on-call last night for all my questions 🙂

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