Dan’s got a temp job in the city for this week and maybe part of next, so I’ve been by my lonesome since Monday night. I’m actually enjoying the solitude this time, and have been working on a variety of projects that I’ve been intending to get around to doing, and being by myself is a good excuse. I’d eaten leftovers from the tomato and corn pie Dan made this weekend for dinner the last couple of meals, and decided I needed to finally make that vegetable lasagna I’ve been thinking about with the zucchini friends have given us in place of noodles. Also, I really needed to eat something with greens in it.
So here’s my (very, very rough) recipe for vegetable lasagna. It’s a good way to use up one of those great big zucchinis you find in your yard that hid from you while they were still of manageable size. And for those of you who don’t feel like hassling with lasagna noodles, or for those who are watching gluten etc., it’s an easy substitute. Enjoy!
MLE’s Vegetable Lasagna (serves four)
One large or two medium zucchinis, sliced thinly, outer slices (peel-only) discarded
1/2 red bell pepper, chopped
1/4 yellow bell pepper, chopped
5 or 6 button or cremini mushrooms, halved and sliced
1/2 medium onion, chopped
large handful of baby spinach, chopped
1 spicy precooked chicken sausage, sliced thinly (optional) (I used a chicken andouille sausage from Trader Joe’s)
1 14 oz can of tomatoes
Seasonings to taste (I used lemon pepper and garlic powder)
1 cup cottage cheese or ricotta cheese
1 dollop (about a teaspoon) caesar salad dressing (can substitute some vinegar and spices)
salt and pepper
about 1/2-1 cup shredded italian cheeses (mozzarella, parmesan, etc.)
Preheat oven to 400F
Layer slices of zucchini in the bottom of an 8×8 dish.
Sautee onion, bell peppers, and mushrooms with some olive oil in a skillet until softened. Add tomatoes, spinach, and sausage if using. Add seasonings. Sautee until it all looks and smells cooked.
Meanwhile, combine cottage cheese or ricotta, casear dressing, egg, and seasonings. If using cottage cheese, blend with an immersion blender for a minute or so to break up curds.
When vegetable sauce is done, add a layer over the sliced zucchini. Top with a layer of cottage cheese or ricotta mixture. Top with more slices of zucchini. Top with more sauce, more cheese mixture, and one more layer of zucchini. Finally, top the entire thing in the shredded cheese and bake about 30 minutes until bubbly and cheese top is browned. Remove from oven, let sit about 5 minutes before cutting into four servings. Bon appetit!