Today I'm in the mood for some Veggie Lasagna!
This was one of the first dishes I made and put up on Facebook.
Here's what you'll need:
Trader Joe's No-Boil Lasagna Noodles
Salt & Pepper
Slice the zucchini & yellow squash, drizzle them with olive oil, salt & pepper them, and oven roast them until soft.
Next, I peeled two eggplant, slicing & oven roasting one, and grinding the diced one in the food processor.
Slice the head of garlic in half horizontally, drizzle with olive oil and put it in the oven on the baking sheet with the eggplant.
Pan-fry the ground-up one in a little olive oil and add to the red sauce to be the 'meat'.
Here's the oven-roasted squash, eggplant, garlic & pan-fried eggplant 'meat'.
Next, caramelizing the onions.
This is good color for the onions. You don't want them to get mushy.
'Doctoring' the bottled sauce with some red wine and cayenne pepper to give it a little kick. I use about 1/4 cup red wine and 1/2 teaspoon cayenne pepper.
Scratch-made spaghetti sauce would be ideal. The kind you simmer all day.
Today I'm using bottled sauce.
What's your favorite bottled sauce?
The red sauce after adding the sauteed eggplant.
Add some parsley (fresh or dried) to the ricotta cheese, if you have it.
Ready to start layering.
Trader Joe's No Boil lasagna noodles are THE BEST invention!
Mushrooms would be good in here too!
First, put down a thin layer of sauce, then noodles, ricotta cheese, mozzarella cheese and veggies.
You can add provolone and parmesan too if you have it.
If you don't, don't worry about it.
Done layering. Sprinkle a little bit of oregano on top.
Bake at 350 degrees for 40 minutes or until bubbly.
Watch the cheesy top. If it's getting too brown, cover loosely with foil.
I remember my sister-in-law made this for us when we came home from Florida last year. It was so good, we wanted to have it again.
Thanks, Nance, for the inspiration!
Tastes like the top of a pizza!
Have a slice!
Lilian popped over for an after-school snack.
She says, "YUMMMM!"