If taken literally this is not lasagna at all but maybe a vegetable lamination? You see, lasagna is first and foremost a noodle, not a dish (according to the “Cook’s Canon” by Raymond Sokolov). Taking the literal translation a little further, in classical Latin, laganum is something made of flour and oil which eventually rose to early southern Italy as laganum or flat noodle. So maybe we should re-define this dish to a better literal description: Tiered Vegetables or would you prefer Lamination of Vegetable and Cheese? Personally, I like vegetable lasagna.
- 1/2 red onion, chopped
- 2 cloves garlic, minced
- 2 15 oz cans Organic Vegetarian Salad Beans (this is simply a mixture of kidney, chickpea, and pinto beans) â drained and rinsed
- 1 4.5 oz jar of mushrooms â drained
- 15 oz Part Skimmed Ricotta Cheese
- 2 cups Italian cheese mix, shredded (a blend of Asiago, Provolone, and Romano)
- 2 TBS Italian seasoning
- 2 medium eggplants: slice length wise. Discard the ends with the most skin
- 1 medium yellow squash: slice length wise. Discard ends with skin
- 1 cup Parmesan cheese
- Olive oil â as needed *You will be drizzling this on the vegetable slices
- 1 15 oz jar of Bertolli Arrabbiata Spicy Tomato and Red Pepper sauce *It wonât seem like you have enough sauce â but your vegetables will render some liquid so resist temptation to add more sauce.
- Preheat oven to 400 deg. F. Pour just enough BERTOLLI Arrabbiata sauce over the bottom of a lasagna pan to barely cover it.
- In a bowl, mix together the onion, garlic, beans, mushrooms.
- In another bowl, mix together the ricotta, the Italian cheese mix and the Italian seasoning. *This will be thick and in order to add it, you will have to put it on in globs, pictured below.
- On top of the sauce in the lasagna pan, place the strips of eggplant and squash â alternating side by side.
- On top of eggplant and squash, drizzle olive oil then add 1/2 of the ricotta mix.
- Now add 1/2 of the bean mix.
- Top with 1/3 of the sauce and add another layer of eggplant/squash, then the olive oil, then the cheese, then the beans and then the sauce. Add one more layer of eggplant/squash and the rest of the sauce. Now top with the Parmesan cheese.
- Cover very loosely with foil â tent foil so it doesnât touch Parmesan cheese. Bake for 1 hour at 400 F. Remove foil and let bake 10 more minutes. NOTE: It will be bubbling. Remove from oven and let cool 10 to 20 minutes. Enjoy!
|Amount Per Serving||%DV|
|Serving Size 263g|
|Recipe makes 10 servings|
|Calories from Fat 142||55%|
|Total Fat 16.12g||20%|
|Saturated Fat 9.71g||39%|
|Trans Fat 0.01g|
|Total Carbs 12.72g||3%|
|Dietary Fiber 5.2g||17%|