I first tried this vegetable lasagna at a dinner party and I thought I’d recreate it as an alternative to my mom’s meat lasagna, which at one point I was eating every week for a month, just because I like making pasta from scratch. This is now my new favorite dish. You can throw in any available vegetable you have and I’m sure it will still taste great. Brocolli and cheddar. Squash and squash blossoms. Asparagus and chicken. Oh the possibilities.
Here’s my take on the vegetable lasagna. I roasted the vegetables on a grill pan, made my own pasta, and I used three types of cheeses – mozzarella, parmesan, and feta. You may use any cheese you want, I think ricotta or cottage cheese will also be perfect for this. Use whatever is available. This is an easy recipe. Just because I make my own pasta doesn’t mean you have to. Use the boxed one. Don’t sweat it. Enjoy!
Ingredients
- 2 pcs zucchini, sliced
- 6 pcs eggplant, sliced
- 100 grams fresh mushrooms (portobello or similar)
- 1 bell pepper, sliced
- 1 pc heirloom tomato, sliced
- 1 pc onion, sliced
- 1 tbps capers
- 1 tbps sliced black olives
- watercress or spinach for layering
- 250 ml Italian spaghetti sauce (you may use tomato sauce)
- 2 tbsp olive oil
- 1 tsp Worcestershire sauce
- Assortment of cheeses (mozzarella slices, feta, grated parmesan)
- Rosemary, thyme, oregano for seasoning
Directions
- Grill the zucchini, eggplant, bell pepper, mushrooms
- In a pan, put in olive oil and tomato sauce
- Add olives and capers, and rosemary, thyme, oregano and salt+pepper to taste
- Layer 1: tomato sauce
- Layer 2: lasagna strips
- Layer 3: grilled vegetables and sliced tomatoes and onions, watercress
- Layer 4: Mozzarella slices, parmesan, feta
- This recipe makes 3 of the layers above
- Put in pre-heated oven and bake for 30 minutes at 350F (or 175C)
Video
