Re-inventing lasagna

This was one of those meals that might only happen once.  A happy coincidence of leftover ingredients and desperation.   Something that can only occur under certain circumstances, yet reveals possibilities beyond normal expectations or what is in the fridge on any given day.

Lasagna might mean something very specific to you.  It did for me until recently.  It was either red sauce, white sauce or vegetarian, meaning you could expect broccoli.

But yesterday I found myself with a box of lasagna noodles, a bunch of leftover BBQ-ed veggies and the feeling I could make something great.  This is what I made.

veg_lasagna

Ingredients:

  • 2-3 BBQ-ed zucchini (preferably marinated in red wine vinegar/ olive oil and fresh rosemary before grilling)
  • 1 BBQ-ed Roma tomato
  • 1 cup canned crushed tomatoes
  • 2 spicy Italian veggie sausages
  • cheese, either vegan or mozzarella + parmesan
  • 2 cloves fresh garlic, minced
  • 2 fresh Roma tomatoes
  • 2 T pesto (homemade or jarred)
  • water
  • salt + pepper
  • lasagna noodles, cooked according to package

To do:

Purée zucchini and tomato, and mix into crushed tomatoes to make your sauce.  Spread a little bit on the bottom of whatever pan you are using.  I used a round pyrex pan, looks pretty!

Now to add the layers!  No hard and fast rules here, but this is what I did:

  1. noodles
  2. zucchini sauce
  3. noodles
  4. zucchini sauce + veggie sausage
  5. noodles
  6. cheese
  7. noodles
  8. thinly sliced Roma tomatoes, minced garlic, salt, dabs of pesto, and a sprinkle of parmesan if using (by the way, ground cashews + nutritional yeast make an awesome vegan parmesan)
  9. pour about 1/3 cup of water along the edges, just to keep things from drying out.

Bake! 350 degrees F for 35 minutes.

Enjoy this or your own re-invented lasagna.

 

 

 

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