There is nothing better in the summer than a plate of fresh vegetables but since plain veggies aren’t for everyone, this meal might be for you. Last weekend we wanted to grill veggies for dinner and I bought more than I needed, so this delicious veggie lasagna came about because I refuse to waste zucchini.
Please note, I modified the filling from your traditional lasagna filling by substituting part of the ricotta with pureed beans.
Side note: Before you start whining about tasting beans– you can’t. The cheese flavors cover any bean flavor there might be.
Greg ate a bite of dinner and informed me I need to make this my next Make It A Meal Monday post. If you ask me, he wanted to just eat the lasagna another night. Since he slaved away all weekend working on house projects and yard work, I thought he deserved it as a reward.
So now on to the meal. What you will need:
- 2 eggs
- 5 basil leaves
- 1 can of cannelloni beans
- 1/4 cup of water
- 1 tablespoon minced garlic
- 15 oz Ricotta
- 2 cups shredded mozzerella
- 1/2 cup grated Pecorino Romano (or grated parm)
- 3 medium sized zucchini (about 8 inches long)
- 1 medium sized eggplant
- 1 jar of sauce
- Food processor
- Glass 9″ x 13″ dish
- Mixing bowl
- Mandoline slicer
1. Open the can of beans and rinse the beans off.
2. Dump them into the food processor with 1/4 cup of water. Blend until smooth.
3. Open a bottle of wine and pour a glass while the beans are in the food processor. You’re going to have a sink full of dishes to clean, the wine will help.
4. Transfer the beans to a mixing bowl. Add two eggs, a few shakes of salt/pepper, 1/4 cup of grated cheese, 1/2 cup of shredded cheese, garlic, and chopped basil. For the basil, I just cut it with kitchen scissors as I add it to the bowl. Mix everything thoroughly.
5. Have another sip of wine. Mixing was hard work.
6. Add the ricotta cheese and mix.
7. Stress to husband that even though I call it rigot, I mean ricotta.
8. Set the cheese mixture to the side.
9. Clean your veggies and chop the ends off.
10. Slice them thin on the mandoline slicer. For slicing the eggplant, I like the cut the eggplant in half long ways and then slice half moon shaped pieces. For the zucchini, I slice it long ways.
11. Have a big gulp of wine because you didn’t cut a finger off. Yay!
12. Preheat the oven to 400 degrees.
13. Dig your 9″x 13″ dish out of the cabinet and spread about 1/5th of the spaghetti sauce on the bottom.
14. Layer the zucchini over the sauce.
15. Spread a 1/3 of the cheese mixture over the zucchini.
16. Spread 1/5 of the sauce on top of the cheese.
17. Sprinkle with some mozzarella cheese (all depending on your enthusiasm for cheese).
18. Layer the eggplant on top.
19. Spread 1/3 of the cheese.
20. Drink some more because this is getting tedious.
21. Spread 1/5 of the sauce.
22. Sprinkle with cheese again.
23. Open new bottle of wine.
24. Layer with zucchini and repeat the cheese/sauce/mozz process.
25. Drink more because you happened to look over at the counter/sink and saw your mess.
26. Have a sip because you are on your last layer!
27. Layer with remaining veggies.
28. Cover with remaining sauce.
29. Sprinkle with mozzarella cheese and remaining grated cheese.
30. Cover with foil and bake at 400 for 1 hour.
Enjoy! Sorry for the horrid plating picture but as most people know, plating the first row of lasagna is an art form . . an art form I failed at.