bigplatelittlewaist

November 17, 2010

Voluptuous Veggie Lasagna

Filed under: Uncategorized — saturner @ 2:52 pm

O ver the past 2 weeks I have been searching feverishly at as many food blogs as I can to obviously get new ideas and recipes. I was told that having a “niche” category to revolve a blog around is beneficial however I think it also makes it difficult to talk about the same thing everyday. And again I am still working on adding the pictures. I am one of those crazy people that go to the gym at 5am everyday but honestly it feels good to have it over with and it truly gets my day going!! I got a recipe from one of my friends from the gym and adapted it somewhat and it is quite delicious!!!

Voluptuous Veggie Lasagna

Ingredients

1 Medium to Large Zuccini

1 Medium to Large Eggplant (I like to peel mine as well)

1 Large Yellow Squash

1 Large Purple Onion

2 cups of homemade or store bought marinara sauce

1 large bag of frozen green peas thawed

1/4 cup olive oil + about 2 tablespoons 

1/2 cup mozzarella cheese

1/2 cup pecorino romano

salt and pepper

Directions

Preheat oven to 375

Slice the zucchini, eggplant, squash and onion into 1/2-3/4 inch slices.

Place on a baking sheet and brush lightly with olive oil and sprinkle salt & pepper

Roast in the oven for about 10 minutes..just until slightly softened. You dont want them to soft because these are the “noodles” of the lasagna and you dont want them to fall apart

Remove from oven and let cool. In a food processor place the thawed green peas, 1/4 cup of the pecorino, 3 tablespoons of olive oil and puree to a pesto consistency. You may need to add a little more olive oil or even a little water to loosen. Add salt and pepper and set aside.

In your lasagna pan start with a layer of eggplant and top with a thin coating of the pea puree. Continue to layer all vegetables and top each layer with the thin coating of pea puree. Once you get to the end (or top of your pan) put the last layer of pea puree, top with tomato sauce, mozzarella cheese and the rest of the pecorino romano

Bake for approximately 30 minutes or until cheese is brown and veggies are bubbling!!

This is quite delicious and you will not miss the noodles and tons of ricotta!! (Well..maybe you will miss it but this is a fabulous and filling dish)!!

Enjoy

Love, health and big food!!!!

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