Vegetable Lasagna

Vegetable Lasagna2

After a few sweet treats, I thought a nice nutritious vegetarian dish would be good. So today we will make noodle-free vegetable lasagna. The variety of the vegetables and the ricotta pesto sauce makes for a filling dish that is relatively low calorie and good for anyone with gluten allergies.

This dish is a bit time consuming to make since there is a lot of chopping, but a mandoline will make it go much faster if you have one. Also, it cooks a lot better if all the vegetables are sliced about the same. Which vegetables you use are up to you, and you can really change things up and have fun with the dish by changing just one or two veggies. However, I recommend you use zucchini regardless of the other veggies, since it gives the dish a nice structure.

Lastly, when cutting all the vegetables it is best to cut them as long as possible (such as cutting the long way instead of across like you probably normally do).  The longer you cut the vegetables, the more lasagna-like this dish will be.

This dish should make enough lasagna for 4 people.

Ingredients:

3 large zucchinis

1 medium onion

1 large carrot

2 roasted bell peppers

1 bunch of spinach, stems removed

6-8 oz of basil

½c ricotta cheese

1 tsp lemon juice

1 tsp salt

2 cloves garlic

¼c olive oil

Directions:

1)      Preheat oven to 375 degrees.

2)      Thinly slice the zucchinis, onion, carrot and roasted red bell peppers.

3)      Microwave the spinach for 1 minute to par cook it, and let cool before handling.

4)      In a blender, combine the basil, ricotta cheese, lemon juice, salt, garlic, and olive oil, and blend until very smooth.

5)      Oil the bottom of a 6×8 casserole dish.

6)      In the casserole dish, place a layer of zucchini, then a layer of carrots, then onions, then bell peppers. Make sure to spread each layer all the way to the corners.

7)      Pour about ¼ of the sauce evenly over the dish.

8)      Repeat steps 6 and 7 until you are out of vegetables but have some sauce left. Each time you place down zucchini, press down lightly to pack the dish.  The completed casserole should have about 10 layers, and the top layer should be zucchini.

9)      Cover the top with an even layer of the pesto-ricotta sauce and some extra ricotta cheese. If you would like a stronger cheese flavor, add some parmesan cheese.

10)   Put in oven uncovered for about 20 minutes.

11)   Let stand for 10 minutes before cutting.

12)   Serve and enjoy!

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