Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian Lasagna

Vegetarian Lasagna! We are not using pasta in my Vegetarian Lasagna! Long slices of organic eggplant, zucchini, fennel, butternut squash and potatoes are layered with slices of organic onions, peppers and leeks. My Vegetarian Lasagna, with plenty of marinara sauce, whole ricotta and an array of shredded Italian cheeses is pulled together with an aromatic medley of parsley, basil, oregano, fennel fronds,red or Aleppo pepper flakes and topped with sliced organic tomatoes and light Panko breadcrumbs! My Vegetarian Lasagna is a delicious organic vegetable casserole without the noodles, you won’t even notice that they are missing!! Enjoy!

 

1 organic eggplant, sliced lengthwise
3 organic zucchini, sliced lengthwise
1 large organic leek, sliced diagonally
1 large organic onion,sliced
1 large organic yellow pepper, sliced
1 organic fennel bulb sliced diagonally and fronds chopped
1 small butternut squash, peeled and sliced lengthwise
4 organic purple or yellow potatoes, sliced diagonally
Note: a simple vegetable mandolin achieves uniform slices
1-2 jars of good organic marinara sauce
1 tub of whole ricotta cheese
1 package of shredded Italian cheese blend
or shred about 8 ounces of mozzarella, Asiago,Parmesan or Romano cheeses
1&1/2 cup of chopped fresh parsley and basil, include fennel fronds
1 teaspoon dried oregano leaves
Red or Aleppo pepper flakes
1 large organic tomato, sliced
1/2 cup panko breadcrumbs, optional if gluten intolerant
1/2 cup shredded Parmesan Reggiano cheese
Preheat oven to 375 degrees Fahrenheit
Spread a little sauce on the bottom of a large rectangular baking dish
Layer vegetables, sauce, cheeses, herbs and spices alternately
Top with sliced tomatoes,shredded Parmesan Reggiano and Panko breadcrumbs

Cover the pan with aluminum foil
Pop in the oven and bake for 1 hour
Uncover, increase the oven temperature to 400 degrees Fahrenheit
Bake the casserole for 20 more minutes or until the top is bubbly and brown
Remove from oven and cool for 30 minutes
Slice and serve with a crisp green salad
Perfect with a bold Chianti or a dry white wine!

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