30 Apr Savory Vegetable Lasagne
This recipe has quickly become one of my favorites for Family dinner. Made with the freshest farmers market ingredients and brown rice pasta for our gluten-free friends, this dish is a vegetarian delight! My trick is to saute the veggies before putting them into the lasagne so they will absorb the seasonings, cheese and sauce better. It also ensures that everything is cooked evenly so there aren’t any undercooked veggies in there to ruin the texture. This dish is savory, mildly spicy and pairs really well with a full bodied Cabernet and some dark chocolate for dessert!
Prep time: approx. 30 minutes
Cooking Time: 50 minutes
Serves: 9-12
Ingredients:
Fresh veggies from the local farmers market
9 oz. Lasagne Noodles. I love fresh, handmade lasagna noodles but I also use Jovial Pasta Organic Brown Rice Lasagne Noodles when cooking for my gluten free friends.
1 26 Oz. Jar Organic Pasta Sauce, such as Field Day Organic Portobello Mushroom Sauce
1 medium sized green bell Pepper, coarsely chopped
1 medium sized red bell pepper, coarsely chopped
1 large white onion, coarsely chopped
1/2 of a medium eggplant, skin and seeds removed, sliced and then quartered
8 oz. Cremini mushrooms, thinly sliced
4 medium Roma tomatoes, finely diced
4 cloves of garlic, very finely chopped
( I highly recommend getting all of your vegetables from a local farmers market. The veggies will be picked in-season and at their peak ripeness for the best flavor. Shopping at farmers markets supports local farmers and helps to reduce your carbon footprint by buying locally grown produce!)
Drizzle of extra virgin olive oil
Fresh Basil, cut to be chiffonade but save a few leaves for decoration on top.
15 oz. Organic grass-fed Ricotta cheese
6 oz. Organic grass-fed Mozarella cheese
Aged Parmesan Cheese, finely grated
Red pepper flakes and oregano to taste. I love the flavor of Frontier fancy grade oregano flakes to sprinkle over any dish!
Salt and Pepper to taste
Directions
-Heat oven to 400 degrees F.
-Drizzle olive oil and toss garlic in a large cast iron skillet. Heat over medium heat until the garlic becomes fragrant and browned.
Veggies should be cooked just until they start to turn translucent. Don’t overcook or the dish will become mushy
-Add the peppers, onions and eggplant to the skillet and saute until onions and eggplant start to become translucent. Remove from heat and set aside.
-In a clear glass baking dish, begin your lasagne layering process:
- Line the bottom of the dish with lasagne noodles, then spread a thin layer of sauce and dollops of ricotta cheese to cover the noodles. Sprinkle parmesan over this to taste.
- Take 1/3 of the vegetable mixture and layer over the noodles, cheese and sauce. Sprinkle 1/3 bag of the mozarella. Layer next with 1/3 of the mushrooms, tomatoes and basil. Sprinkle with oregano, red pepper flakes, salt and pepper
- Cover this with another layer of noodles. Spread another thin layer of sauce and cheese.
-Repeat steps 1, 2, 3 two more times. This will amount to three layers of veggies and noodles.
-Cover the pan with one last layer of noodles, sauce, parmesan, ricotta, mozarella and spices.
-Place a layer of Basil Leaves on the top as an added decoration.
Right before it goes into the oven!
-Cover with Recycled Aluminum Foil or a baking dish cover and put in the oven.
–Bake at 400 degrees for 40 minutes (dish should be bubbling to let you know it is ready)
-Remove foil or cover and let bake for 10 more minutes until top layer of cheese is browned.
-Remove from oven and let sit for 10 minutes to settle. Cut into 9-12 pieces, slicing 3 rows lengthwise and 3-4 rows widthwise depending on how large you want each piece to be.
-Serve with a full bodied Cabernet, some artisanal bread and a kale salad for a beautiful meal!
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