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.
- 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.
- Pre-heat oven to 400F.
- Place a piece of parchment paper onto a baking sheet.
- Lay down eggplant and tomato slices down and lightly pour olive oil and salt on them.
- Set this aside for approximately twenty minutes which gives the salt time to bring out the eggplant's moisture.
- Bake at 400F for thirty minutes.
- 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.
- After the eggplant and tomatoes have cooled down, build a layer using the remainder of the eggplant.
- Add another layer of noodles, sauce and zucchini then tomatoes.
- 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.
- Bake thirty to thirty five minutes or until the lasagna noodles are cooked thoroughly.
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!
Leave a Reply
- Homemade Italian Sausage and Spinach Calzone May 7, 2016
- Classic Italian Chicken Saltimbocca April 22, 2016
- Hunter Style Baked Italian Chicken Cacciatore April 6, 2016
- Wild Mushroom Boletus Italian Style Soup April 3, 2016
- Vegetarian Pasta Primavera with Fettuccine March 30, 2016
- Roman Style Saltimbocca Alla Romana with Polenta March 25, 2016
- Classic Italian Dishes – Parmigiana Eggplant March 25, 2016
- Authentic Vegetarian Italian Asparagus Risotto March 23, 2016
- Rotisserie Chicken and Vegetable Risotto March 19, 2016
- Citrus Feta Cheese Risotto with Spinach March 18, 2016
- One of the Best Vegetarian Lasagna Recipes with Ricotta Cheese (410780 Views)
- Home (146730 Views)
- Best Pizza Sauce for Home Made Pizza (70624 Views)
- Crispy Chicken Milanese with Herb (29037 Views)
- Authentic Clams Oreganata (21289 Views)
- The Best Bechamel in the World (15162 Views)
- Authentic Old World Italian Pizza Dough Recipe (14167 Views)
- Lasagna Rollups in the Slow Cooker (11950 Views)
- Just How Far Ahead Can I Make Lasagna (11760 Views)
- Classic Lasagna with Creamy Bechamel Sauce (11515 Views)