Veggie Lasagna

Name: Veggie Lasagna
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps balsamic vinegar; 59 milliliters canola oil; 79 milliliters canola oil; 1 egg; 2 larges eggplants; 237 milliliters fresh basil leaves; 1 Tbsp minced garlic; 2 green bell peppers; 1 Tbsp Italian seasoning; 118 milliliters grated mozzarella; 59 milliliters grated Parmesan; 2 Tbsps freshly chopped parsley leaves; 710 milliliters ricotta cheese; 4 servings Salt and freshly ground black pepper; 59 milliliters chopped walnuts; 1 yellow squash

Veggie Lasagna might be just the Mediterranean recipe you are searching for. This gluten free recipe serves 4. One serving contains 832 calories, 32g of protein, and 68g of fat. Head to the store and pick up mozzarella, seasoning, parmesan, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes about 1 hour and 20 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

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Oven

Core and seed the peppers. Put on a sheet tray and roast until the skins are charred, about 2 to 3 minutes on each side.

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Peppers

Transfer to a bowl and cover with plastic wrap.

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Wrap

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Plastic Wrap

Bowl

Let sit for 10 minutes then peel off the skin.

Preheat a grill pan or outdoor grill over medium high heat, and turn the oven down to 350 degrees F.

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Grill Pan

Grill

Oven

Slice the eggplant and squash lengthwise into 1/4-inch thick pieces. Arrange on a baking sheet and drizzle canola oil and balsamic vinegar over the top. Toss with salt and pepper, to taste. Put on the hot grill and cook for about 2 minutes on each side. Reserve 6 pieces of the grilled eggplant for Round 2 recipe Eggplant

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Balsamic Vinegar

Salt And Pepper

Canola Oil

Eggplant

Squash

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Baking Sheet

Grill

Rollatini.

In a small bowl combine the ricotta, egg, Italian seasoning, parsley, salt and pepper, to taste.

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Italian Seasoning

Salt And Pepper

Parsley

Ricotta Cheese

Egg

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Bowl

Mix until well blended.

In a 9 by 9 baking dish put down a single layer of the grilled eggplant and top with 1 of the roasted bell peppers. Season each layer with a bit of salt and pepper.

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Salt And Pepper

Bell Pepper

Eggplant

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Baking Pan

Spread 1/3 of ricotta mixture over top.

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Ricotta Cheese

Spread

Layer another single layer of eggplant followed by 1 piece of the grilled squash. Top with another 1/3 of the ricotta mixture (save remainder for Round 2 "Eggplant

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Eggplant

Ricotta Cheese

Squash

Rollatini") and a final layer of eggplant and remaining roasted pepper and yellow squash.

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Yellow Squash

Eggplant

Pepper

Sprinkle with mozzarella cheese. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake until heated through and cheese is browned and bubbling, about 10 minutes more.

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Mozzarella

Cheese

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Aluminum Foil

Oven

Remove from the oven and allow to cool for 10 minutes.

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Oven

In the bowl of a food processer pulse together the basil, garlic, walnuts and Parmesan cheese. With the food processor running, slowly drizzle in the oil. Season with salt and pepper, to taste.

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Parmesan

Salt And Pepper

Walnuts

Garlic

Basil

Cooking Oil

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Food Processor

Bowl

To serve, cut the lasagna into 4 squares.

Serve topped with a generous spoonful of pesto.

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Pesto

Equipment

Ingredients

Servings:

2Tbsps

balsamic vinegar 59milliliters

canola oil 79milliliters

canola oil 1

egg 2larges

eggplants 237milliliters

fresh basil leaves 1Tbsp

minced garlic 2

green bell peppers 1Tbsp

Italian seasoning 118milliliters

grated mozzarella 59milliliters

grated Parmesan 2Tbsps

freshly chopped parsley leaves 710milliliters

ricotta cheese 4servings

Salt and freshly ground black pepper 59milliliters

chopped walnuts 1

yellow squash

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.