Vegetable Lasagna

I have posted about lasagna before, but this recipe merits its own post.

I really like lasagna because it’s a great way to maximize your returns in the kitchen. I tend to make a lasagna every couple of weekends, because I can afford to spend a bit longer cooking and I get 5 to 6 meals out of it (of course, if you’re cooking for more than one person this may not apply to you). And, with Fall firmly setting in here, there’s nothing like a piping hot pasta dish to warm up my soul.

This is my go-to lasagna recipe because it’s simple and delicious. It also accommodates a wide variety of vegetables, so I can make it with almost anything I have on hand. In this case, it was eggplant, asparagus, and some greens. I did a layer of each vegetable in between pasta and cheese, with generous amounts of tomato sauce and a healthy dose of pesto.

I’m looking forward to eating this for the rest of the week!

Vegetable Lasagna

for 4-6 servings
10-12 whole wheat lasagna noodles
2/3 jar of tomato sauce or fresh tomato sauce
1 small eggplant
12-16 stalks asparagus
1 small bunch of greens of your choice
1 cup low fat cottage cheese
1 egg
1/4 cup of basil pesto
1/4 cup shredded cheese (mozzarella or white cheddar are my favourites)
black pepper to taste

1. Preheat your oven to 350º.

2. In a bowl, combine the egg and pesto. Stir with a fork until blended, then add the cottage cheese and mix thoroughly.

3. Wash your vegetables and pat them dry. Slice the eggplant into 1/2 inch thick slices, width-wise. Cut off the wooden ends of the asparagus. Chop your greens into 1 inch thick strips.

4. In a square glass dish, spoon 3 tbsp of tomato sauce and spread evenly to cover the bottom of the dish.

5. Place one layer of lasagna noodles in the dish, followed by 1/3 of the cottage cheese mixture. Arrange the eggplant in one layer and sprinkle black pepper as desired. Finish with a few spoonfuls of tomato sauce.

6. Repeat step 5 twice: for the second layer, arrange the asparagus over the cheese (I place mine perpendicular to the noodles). For the third time, place the greens in an even layer. You may wish to put some tomato sauce directly on the lasagna noodles as well; this can help keep them moist.

7. Once the greens are in place, arrange one final layer of lasagna noodles in the dish. Cover with the remainder of your tomato sauce. Be sure to be liberal here, as the top layer is at most risk of producing dry lasagna noodles.

8. Cover the dish with aluminum foil and bake for 45 minutes. Uncover the dish, sprinkle the shredded cheese evenly over the lasagna, and return to the oven for an additional 5 to 10 minutes, until it is melted and bubbly.

9. Allow the lasagna to stand for 10 minutes before serving. This will help keep the lasagna layers together when you do remove them from the dish.

10. Enjoy your meal, and most importantly, enjoy the leftovers!

A cross section of the layers of veggies and cheese and amazingness!


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