Vegetarian Lasagna (Or Not)
Red Bell Pepper
Basil (Fresh big leaves)
The Spice Rack
The vegetables will act the part of lasagna noodles. Slice the Eggplant, Zucchini and Yellow Squash all lengthwise approximately 1/8th of an inch thick. To add another dimension of flavor, season the slices with olive oil, coarse salt, pepper and grill.
While the veggie layers are grillin’, chop the onion, dice the garlic and saute them in olive oil. Once the onion and garlic begin to sweat and become translucent, add the tomato puree, oregano, coarse salt and white pepper.
The base layer (and stabilizing part of layers) will be the Eggplant. Building up from there, layer the zucchini, yellow squash, spinach, mushrooms and a portion of the tomato puree mixture. Then repeat – Eggplant, zucchini, etc. The final (top) layer will be Eggplant.
Pre-heat the oven to 375 degrees and baked for 45 min.
My Part-Italian-SutterGirl Self can’t help but add chicken, italian chicken sausage, or fish to this dish!
And….If you’re of the dairy eating kind….dust in some Reggiano Parmesan between layers and on top.
Like any Italian dish, the leftovers only get better!! Mangia, Mangia!!
Til the next post….Lift Hard & Keep your Fork Lifts Clean!