Fall is my absolute favorite season for so many reasons: the cooler air, the colorful fall leaves, and of course, all the beautiful fall vegetables that can be found in the gardens and at farmers markets nearby. It’s fun to get creative and find new ways to prepare all of these veggies.
Here’s an idea for your next Farmer’s Market trip!
ROASTED VEGGIE LASAGNA
2 green zucchini (small)
2 yellow zucchini (small)
1 eggplant (medium)
2 T Olive Oil
1 tsp Himalayan or Sea Salt
1/2 tsp pepper
2 tsp garlic powder
1 T Italian seasoning or oregano
1 large handful basil (left whole)
2 handfuls of spinach leaves (left whole)
1 bunch of green onion (chopped)
1 – 8 oz container ricotta
1 – 8 oz package mozzarella
1 – 4 oz package parmesan
1 1/2 – 32 oz. jars of your favorite red pasta sauce
1 box ready to use lasagna noodles (no boiling required)
Slice zucchini and eggplant about 1/4-inch thick and toss in Olive Oil, salt, pepper, garlic powder and Italian Seasoning or oregano. Coat thoroughly. If you need to add more olive oil to coat, then do so. Arrange on a baking sheet in a single layer. Roast at 350° F for 20-25 minutes.
In a 13 x 9-inch pan, layer lasagna, beginning with a small amount of pasta sauce on the bottom, followed by a layer of noodles, ricotta cheese, spinach, basil, veggies and mozzarella and parmesan cheese. Make three layers in this way and finish with mozzarella on the top. Make this fun! This does not have to be perfect! If you are a “saucy” sort, then add more sauce. If you are a “cheesy” sort, then add more cheese. Enjoy the process and enjoy the results! Bake at 350°F for about 45 minutes or until lasagna is bubbly and cheese is golden brown.
Serve with a salad. Makes 6-8 servings.