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Add a photoIf 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.
Ingredientes
- 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.
Direcciones
- 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!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 10 servings | |
| Calories 260 | |
| Calories from Fat 142 | 55% |
| Total Fat 16.12g | 20% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.01g | |
| Cholesterol 52mg | 17% |
| Sodium 393mg | 16% |
| Potassium 529mg | 15% |
| Total Carbs 12.72g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.65g | 3% |
| Protein 17.91g | 29% |
Comentarios
13 de Septiembre de 2010This sounds really healthy and tasty, Joanne! I'm saving it to my recipe box "try soon" folder. Will let you know how it is. Thanks for sharing!
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