BAKED VEGGIE LASAGNA

BAKED VEGGIE LASAGNA

Serve this satisfying plant-based dish with a crusty bread (Italian, French, Cuban). It makes a great side dish or a meatless main dish.

Ingredients

· 1 medium Eggplant, peeled

· 2-3 medium Zucchini

· 1 large onion

· 2-3 large Portobello Mushroom caps

· 4 cups Basic Tomato Sauce

· 3 cups shredded low-fat mozzarella cheese

· 2 cups grated parmesan cheese

Directions

1. Preheat oven to 350 degrees F.

2. Slice all veggies into quarter inch slices

3. Line a 9 ½ x 13 pan with parchment paper or aluminum foil

4. Cover the bottom of the pan with tomato sauce

5. Layer ingredients as follows:

a) Eggplant slice (use about half of what you have

b) Dot the eggplant with some sauce and a light sprinkle of mozzarella and parmesan

c) Zucchini slices

d) Onion slices

e) Repeat the sauce and cheese layer

f) Mushroom slices

g) Eggplant slices

h) Finish with a generous layer of sauce, mozzarella and parmesan

6. Bake for 60-75 minutes or until cheese has formed a bubbly crust

7. Remove from oven and let stand for 10 minutes before serving.

CHEF’S NOTES: Vary the veggies using whatever you like or have on hand. Any kind of squash works well here: butternut, acorn, patty pan, etc. Try adding halfed Brussels sprouts or sweet potatoes.

Mangia sano, fa bene!