![An overhead shot of various plates of pasta, eggs, soup, and croissants.](/sites/default/files/styles/page_hero_small/public/2020-04/cook-366875_1920.jpg?h=26ecbb49&itok=7gQVr53R)
![A dish of layers or vegetable lasagna.](/sites/default/files/styles/16x9_500_x_281/public/2020-04/IMG_3112.jpeg?h=71976bb4&itok=KkzWILsc)
Vegetable Lasagna
Recipe by Marisa Silver (MS '20)
This recipe is inspired by a trip to Italy when I ate the best lasagna I have ever had (and asked the chef to share his secrets). Packed with layers of colorful vegetables yet indulgent and filling, this is a tasty way to get your family to eat their veggies without even realizing it.
Ingredients
- 4 zucchinis, sliced very thin
- 1 container of raw spinach
- 1 package of pre-sliced mushrooms
- 1 acorn squash or sweet potato (any squash or potato works), sliced very thin
- 6 cloves of fresh garlic, sliced very thin
- Salt to taste
- 4 tablespoons of olive oil
- 1 block of aged manchego or parmesan cheese, grated
- 1 jar of tomato sauce
Instructions
- Preheat your oven to 400 degrees.
- Coat the zucchini, mushrooms, and garlic in two tablespoons of oil and salt to taste. Coat squash or potato with the remaining oil and salt to taste.
- Roast the vegetables in the oven until tender and slightly brown. Take the vegetables out of the oven and set aside for a few minutes to cool.
- In a casserole dish, layer the bottom with roasted squash/potato.
- Spread a thin layer of tomato sauce on top.
- Sprinkle cheese on top of the sauce.
- Then layer with spinach.
- Add a layer of the zucchini, mushroom, and garlic.
- Then add the sauce, cheese, and spinach. Repeat until you have used all of the vegetables. Sprinkle a layer of cheese on top as your final layer.
- Bake in the oven until the cheese on top is melted and slightly brown.
- Take out to cool for a few minutes. Then slice and serve.
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