Tuesday, July 17, 2012

Veggie Summer Lasagna

One more meatless weeknight meal...one more healthy recipe. I love meat, but sometimes we really have full meal in front of us that we do not need any meat, such as this summer lasagna.
To tell you honest truth my kids didn't even come near this. Unlike me they don't like roasted veggies, they don't like mushrooms or eggplant. I will remind them in few years when I hope they will appreciate good and healthy dinner. I am sure many parents have the same problems. 
Veggie lasagna can have endless possibilities, and you can roast veggies and then put in it or just add as it is. 
Since I used eggplant, tomatoes and mushrooms I did roast them before just because they tend to leave a lot of liquid after they are baked. 
I found this recipe in the Pasta cookbook, and fell in love as soon as I saw the pictures, so I had an idea going though my head to try making my own version.
Also if you own the pasta roller you can make dough yourself, but if not just use like I did homemade rolled dough lasagna from the store. 
I would like also to add that it was delicious and easy, but hard to take it out of the pan...so this is more for messy eaters that don't care if the lasagna falls apart while trying to put it on the plate. 

Veggie Summer Lasagna
Serves 4-6 
ingredients:
  • 1 1/2 pk. homemade rolled lasagna dough
  • 1/2 Large Aubergine Eggplant, sliced thinly
  • 3-4 Basil leaves
  • 2 Large Tomatoes, sliced thinly
  • 6 baby Bella mushrooms
  • 3 Garlic, minced
  • 1/2 Yellow Onion, sliced thinly
  • 1 pk. Fresh Mozzarella
  • 2 Tbs. Parmigiana Cheese,
  • Sprinkle of Italian Mixed Dry Herbs, 
  • Sea Salt and Ground Black Pepper to taste
  • Olive oil

Directions:
  1. Wash all the veggies and slice in a thinnest slices possible. 
  2. Preheat the oven on 375F or use your grill to cook/roast your veggies.
  3. Place all the veggies on the roasting pan, sprinkle with minced garlic, sea salt, ground black pepper, dry herbs and drizzle with bit of Olive oil {I used parchment paper so my veggies do not stick}. Do not roast fresh basil!
  4. Place in the oven or on the grill to get them softer and to get rid of the unwanted liquid that veggies will produce while cooking.
  5. Boil large pot of water with 1 tsp. Olive oil and sea Salt; drop the lasagna dough in one at the time; Boil for 5-7 minutes if it is homemade, if it is regular than 12-15 minutes.
  6. Once the lasagna dough is done, drain and wash with the cold water; try to shake it a bit so it does not stick one to another.
  7. Take the veggies out of the oven or off the grill and take a paper towel to dry them a bit.
  8. Grease the baking pan and start layering lasagna staring first with dough, than eggplant, mushrooms, onions, add bit of salt; one layer of tomatoes with sprinkle of freshly minced basil; Add cheese on top and cover with another layer of dough and so on until you used all the ingredients.
  9. The last layer it is optional, I used mozzarella cheese and cheery tomatoes before placing it in the oven. You can use just parmigiana cheese,  mozzarella or any cheese that you desire. 
  10. Bake on 375F for 10 minutes, just enough time for cheese to melt. 
Let it cool down for 5 minutes before serving it.

Enjoy!!!

Notes*
or rather tip: Let your lasagna cool down completely, place it in the freezer for 30 minutes, cut and it will come out perfect, if you want to photograph it. 


Enjoy your week and weeknight dinners!!!!

Your friend,
Sandra


twitterfacebookgoogle plusrss feedFollow Me on Pinterest
 All the images and recipes are ©2012 Sandra's Easy Cooking. All Rights Reserved. 
You cannot copy, or republish (recipes or images) without permission of the author.
Creative Commons License

INSTAGRAM