What’s for Dinner: Lasagna With Grilled Vegetables - SLO Classical Academy
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What’s for Dinner: Lasagna With Grilled Vegetables

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Lasagna With Grilled Vegetables

Green Kitchen Stories

Serves 4-6

In contrast to last week’s recipe which used only a few ingredients, this week we have more of a special occasion kind of meal. If you think lasagna needs meat to be really good, think again! This version of vegetable lasagna is amazing, and if you have the time and want to impress a vegetarian (or anyone, for that matter), try this. You could of course use prepared tomato sauce to save a little time. 

Ingredients:

Tomato sauce (scroll down for recipe)
1 package of whole wheat (or gluten free) lasagna noodles
Lemon-ricotta (scroll down for recipe)
Grilled vegetables (scroll down for recipe)
1 (8 oz) package of mozzarella cheese (250 g)

Directions:

Preheat the oven to 350°F. Start with a thin layer of tomato sauce, cover with a layer of lasagna noodles, a layer of lemon-ricotta, a layer of grilled vegetables, a layer of kale and a layer of tomato sauce. Repeat 2-3 times, top the last layer with the rest of the vegetables, the tomato sauce, the lemon-ricotta and the grated mozzarella cheese. Bake it in the oven for 40-50 minutes.

Tomato sauce (Arrabiata):
3 tbsp olive oil
1 medium size onion (finely chopped)
3 cloves garlic (minced)
1 fresh chili (medium strong, finely chopped)
25-30 kalamata olives (pitted)
2 tbsp capers (drained)
4 large tomatoes (cut in quarters)
2 cans plum tomatoes
half a pot fresh basil
salt & pepper

Heat olive oil in a large pot. Add onion, garlic, and chili and saute for 2-3 minutes. Add olives, capers and fresh tomatoes and cook it a couple of minutes more before adding the rest of the ingredients. Cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.

Grilled Vegetables:
2 tbsp olive oil
salt
2 zucchini (sliced)
1 eggplant (sliced)
10 oz. (300 g) mushrooms
10 oz. (300 g) fresh kale or spinach
1 clove garlic

Dash the zucchini and eggplant with olive oil and salt and grill them in the oven at 400°F for about 10 minutes. Stir fry the mushrooms and the kale in a pan for 5 minutes with olive oil, salt and garlic. You could also grill the zucchini and eggplant in a broiler pan, the important thing is that the vegetables release some of their moisture before putting them in the lasagna.

Lemon-Ricotta:
16 oz. (500 g) ricotta cheese
1 organic medium size lemon (juice & zest)
1 small handful of fresh basil (chopped)
a pinch of sea salt
a pinch of lemon pepper

Place ricotta cheese in a bowl, grate the lemon zest and squeeze the lemon, add zest and juice to the bowl. Add basil, salt and lemon pepper and mix it together.

See the instructions on how to put the lasagna together in the beginning of the recipe.

Enjoy World’s Greatest Vegetable Lasagna!

Click here for a printable PDF of this recipe.

SLO Classical Academy is not affiliated with the above mentioned website.

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