I couldn’t get over all the local vegetables I found at Wegmans this past weekend. I just had to make something with all these vegetables and what better way than to feature them in an all vegetable lasagna! Not only is this lasagna fresh, but also good for the waistline! By replacing the traditional pasta with all vegetables, you have a healthy meal on your hands. Even the “red sauce” is a red pepper-based sauce {last seen here}. Take advantage of this recipe now while the vegetables are fresh! Thanks for reading and happy farmers market shopping!
Farmers Market Vegetable Lasagna
1 eggplant, thinly sliced
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
8 ounces mushrooms (I used a blend of baby bella, shitake & oyster)
2 10-ounce boxes frozen chopped spinach, thawed
1 large tomato, thinly sliced
1 12-ounce jar piquillo peppers, drained (or other red pepper), roughly chopped
1 yellow onion, chopped
1 garlic clove, minced
4 tablespoons olive oil
2 cups shredded mozzarella cheese {I used part skim}
2 tablespoons Parmesan cheese
Salt and pepper, to taste
Preheat oven to 400 degrees. Spray baking sheet with cooking spray and place thinly sliced eggplant, zucchini and yellow squash on baking sheet. Brush vegetables with olive oil or give them a quick spray of cooking spray; cook for 20 minutes, flipping the vegetables halfway through {season with salt and pepper, if desired}. Meanwhile, heat 2 tablespoons olive oil in skillet and sauté the mushrooms until the liquid has evaporated, about 5 minutes. Transfer mushrooms to a small bowl. In the same skillet, add another 2 tablespoons olive oil and sauté the onion and garlic for 2-3 minutes; season with salt and pepper. Add the piquillo or other red pepper and cook for another 2 minutes. Place pepper, onion and garlic mixture in a food processor or blender and blend until smooth. Once vegetables are roasted, reduce oven temperature to 375 degrees. Begin to assemble the lasagna: spray a casserole dish with cooking spray. Spread about 2 tablespoons of the red pepper sauce on the bottom of the dish, just to cover the bottom. Assemble in the following layers: eggplant, 1/3 of the spinach, yellow squash, 1/3 of the spinach, zucchini, mushrooms, the last 1/3 of spinach, tomato slices and top with the rest of the red pepper sauce. Top with shredded mozzarella cheese and sprinkle with Parmesan cheese. Place foil over the lasagna and cook for 30 minutes. After 30 minutes, remove the foil and increase the temperature to 400 degrees and cook for 5-10 minutes until the cheese begins to brown. Let sit for at least 5 minutes and serve.
Here are the step-by-step pictures:
P.S. Don’t forget to check out the Essie Fall 2014 giveaway here. Giveaway closes Saturday {August 16th} at midnight EST. The winner will be randomly pick and announced Sunday morning! Good luck!
