Hopefully the wind and rain is behind us for a while and we can enjoy some beautiful fall weather. Some of the trees here outside of Chicago are already starting to change color. Walking outside we can start to see hints of yellow and orange starting to peek through the tree canopy’s. It’s hard to believe that summer is over and that fall is finally here.
This also means the end of our local farmer’s markets.:( I went a little crazy and bought a major amount of zucchini, yellow squash and eggplant to make a couple of pans of our No-Pasta Vegetable Lasagna. It freezes well and it let’s us capture some of that fresh local produce while we still can!
No-Pasta Vegetable Lasagna
For the ricotta mixture:
- 1 container (15 oz) ricotta (part-skim) or 3 cups of vegan ricotta to make vegan lasagna
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- Juice from ½ lemon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the lasagna
- 2 small eggplants
- 3 medium zucchini
- 3 medium yellow squash
- 4-5 cups of organic homemade marinara sauce (approximately 1 1/2 jars if using store bought)
*Optional: ½ cup of mozzarella cheese or nutritional yeast.
- For the ricotta mixture: Combine ricotta, spinach, minced garlic, lemon juice, salt, and pepper in a bowl. Cover and place in the refrigerator until ready to use.
- For the lasagna: Preheat oven to 400 F. Wash veggies, then cut off the tops and bottoms. Cut all vegetables lengthwise into 1/4” thick slices and set aside.
- Spray two sheet pans with olive oil and lay veggies in a single layer. Lightly spray veggies with olive oil and season with salt and pepper. Place in oven and roast veggies for 15 minutes turning once through cooking. Another option is to grill the veggies on a medium-high grill for approximately the same amount of time.
- After roasting or grilling veggies. Remove them from the oven and lay veggies on a paper towel lined plate to soak up extra liquid (this step is important!).
- In a large lasagna pan spread a thin layer of marinara sauce, then roasted eggplant, then ricotta mixture. Keep repeating this until you have three layers of the veggies, sauce and ricotta.
- Cover the final layer with the remaining marinara sauce and mozzarella cheese or nutritional yeast.
- Cover with foil and bake for 15 minutes. After 15 minutes remove foil and let bake uncovered for another 15 minutes until cheese is bubbly or nutritional yeast is browned.
- Remove from oven and let stand for 5 minutes to set. Cut into slices and serve.
The top three comments are:
- “This tastes great, you don’t even miss the pasta”
- “This is vegetarian?”
- “Tastes like pizza without the crust”
Let us know what you think!
Have a great weekend and enjoy the pleasures that life has to offer!
Love and hugs,
Donna and Daniela