Journal entry
My Veggie Lasagna
Written on December 9, 2022
A favorite vegetable lasagna recipe for sharing with friends.
This is a favorite I make for friends.
Ingredients:
- Standard Lasagna noodles (cooked in garlic-basil-pepper oil, Italian seasoning and garlic powder)
- Diced Yellow squash
- Diced Zucchini squash
- Diced Mushrooms (white)
- Diced Mushrooms (Shiitake sautéed in local honey)
- Diced Onions (white)
- Spinach w/ nutmeg
- Black Olives
- Garlic
- Grated Mozzarella cheese
- Large Mozzarella cheese slices
- Grated Parmesan
- Flavored Pasta Sauce
Preparation:
Prep veggies and sauté until mostly cooked. They will cook the rest of the way in the lasagna.
I sauté each veggie in turn in an iron skillet using a tiny bit of butter and olive oil. I dust the spinach lightly with nutmeg. I dust the squashes and onion with a little ground pepper as I sauté.
Cook noodles until al dente (6-8 minutes).
Add a thin bit of sauce to the pan to prevent sticking.
Layer noodles, sauce, shredded cheese, and veggies. Repeat until the top of the dish is reached.
Top with sauce, large cheese slices, and a little bit of grated Parmesan.
Cook until completely heated, roughly an hour at 375 covered with tin foil. Optionally cook an extra 10-15 minutes uncovered to brown the cheese more.