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Quest 73: Eenie & Meenie's Veggie Lasagna

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Eenie and Meenie's garden is looking pretty good these days. So today, I thought we could share a great vegetarian lasagna recipe that uses some great vegetables. Enjoy!









 Gear!
2 small Zucchini Squash
8 oz. Ricotta cheese
4 T. Pesto (recipe here)
1 Egg
2 cups Mozzarella cheese, divided
1/2 cup Parmesan cheese
2 cups of Spaghetti Sauce
1 cup Roasted Red Peppers, chopped
2 cups Spinach Leaves
Box of Oven Ready GF Lasagna Noodles
Salt and Pepper

 Quest!

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Slice zucchini 3/16 thick with a mandeline. Be careful to use the guarding to keep your digits safe.

Place zucchini slices on paper towels and set a side to dry in the refrigerator for about 4 hrs.
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In the meantime, let's make some cheese filling.
Mix together, ricotta cheese, 1cup mozzarella cheese, Parmesan, pesto, salt and pepper. Refrigerate until ready to use.
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In the bottom of a 8x8 pan place about 1/3 of sauce.
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Add a layer of lasagna noodles.
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Add a layer of cheese mixture.
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Add another layer of lasagna noodles. Followed by a layer of spinach leaves.
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Add a layer of zucchini slices
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Add a layer of roasted red peppers
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Add another 1/3 of the sauce.
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Continue layering until you run out of room.. Top with  remaining cup of mozzarella cheese.

From here you can freeze this delight and bake another day at 400 degrees F for about 45-50 minutes.

Or, you can bake it now at 400 degrees F for about 30-35 minutes or until golden brown.




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