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Vegetable Lasagna with Fresh Garden Zucchini

Lasagna is just one of those meals that appeals to practically everyone but some may shy away from it if they think it is too hard to learn how to cook or perhaps is too unhealthy to indulge in. Well the good news about vegetable lasagna is that you will be cutting out a lot of the calories and fat by not having beef and possibly sausage in it as well.

If you follow right along to a vegetable lasagna recipe you may just discover it was not that hard to cook after all. One nice thing to consider is that once you have mastered the art of cooking lasagna, you may never have to endure another store-bought frozen one ever again.

Cooking for yourself or for whomever you want to cook for can be fun and may even become a new hobby that you truly enjoy. The old saying about “slaving away in the kitchen” does not have to be your reality. It just may be a way for you to forget the worries on your mind as you are focused entirely on creating your vegetarian lasagna creation.

Eggplant and Zucchini Vegetarian Lasagna
Summary: Eggplant and zucchini come together with tomatoes and your favorite tomato sauce, along with noodles and breadcrumbs, to make this exquisite vegetarian-friendly lasagna, which makes a lovely dinner.
Author:
Cuisine: Italian
Recipe type: Lasagna
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 eggplant sliced and peeled end to end in one-half inch thickness.
  • 2 tomatoes sliced into one-half inch slices.
  • Extra virgin olive oil.
  • 1 teaspoon of salt.
  • 1 teaspoon of pepper.
  • 2 zucchini sliced end to end in ⅓" thick slices.
  • 6 no-boil lasagna noodles.
  • 1-2 cups of spaghetti or marina sauce.
  • ½ cup seasoned breadcrumbs.
Instructions
  1. Pre-heat oven to 400F.
  2. Place a piece of parchment paper onto a baking sheet.
  3. Lay down eggplant and tomato slices down and lightly pour olive oil and salt on them.
  4. Set this aside for approximately twenty minutes which gives the salt time to bring out the eggplant's moisture.
  5. Bake at 400F for thirty minutes.
  6. Spread about 5 tablespoons of your favorite sauce in an 8" x 11" baking dish or bigger. Spread approximately ½ of the zucchini slices in one layer, then ½ lasagna noodles and then one more layer of sauce.
  7. After the eggplant and tomatoes have cooled down, build a layer using the remainder of the eggplant.
  8. Add another layer of noodles, sauce and zucchini then tomatoes.
  9. Drizzle olive oil, pepper and salt over entire dish but you will not need too much salt since the eggplant and tomatoes were already salted. Top with seasoned breadcrumbs.
  10. Bake thirty to thirty five minutes or until the lasagna noodles are cooked thoroughly.

Photo Description:

This dish looks very appetizing and although you do not have to serve it on a white plate, it does give it a nice look, perhaps something like you would order at a fine dining restaurant. You can add basically anything green to add color and nutrients such as a few dark spinach leaves for one example. This dish looks big enough to serve two or maybe one very hungry person. It looks so good you may even forget how healthy of a meal you are about to eat and possibly share with others. Bon appetite!

 


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Christine Szalay-Kudra


Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.


Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.


When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole

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Thanks for visiting.


Christine

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