Summer Vegetable Lasagna

Posted on July 21, 2010

1


Since I am reading Eat Pray Love (for a nice vacation read by the pool, and before I go see Julia Roberts play it on the big screen), I thought I would start the blog out in Italy, too.  Like many vegans I know, we eat lots of pasta.

Tonight’s dinner…Summer Vegetable Lasagna with fresh veggies from my parents’ garden and the all new Daiya (which I have been dying to try) vegan cheese.  I was excited to test the Daiya cheese package statement that it “melts & stretches” like cheese.  I had also heard it really does taste like real cheese, which I knew my omnivorous parents would appreciate!  And appreciate we all did.  Buon appetito!

Summer Vegetable Lasagna:

(Note:  I choose to chop my veggies per my kids’ preferences.  It would also bake well and look lovely if you choose to slice your veggies instead).

1 box lasagna pasta

1 large eggplant, peeled and sliced

2 crooked neck squash, chopped

1 zucchini, chopped

1 onion, diced

1 small green bell pepper, diced

2 cans fire roasted tomatoes

1 can tomato paste

½ tsp oregano

½ tsp thyme

¼ tsp salt

A few dashes of ground black pepper

1 package Daiya “cheddar cheese”

1 package Daiya “mozzarella cheese”

Prepare pasta according to package directions.  While pasta is boiling, saute’ onions and bell pepper.  Stir tomatoes and tomato paste together in small bowl.  Add spices to tomatoes.  Coat bottom of 9×11” baking pan with 1 tablespoon of tomato mixture.  Chop remaining veggies, mix and divide into 3 equal piles on cutting board.

Begin layering your lasagna.  Place 1/3 of the prepared pasta in pan, top with 1/3 of the tomato mixture, followed by 1/3 of the veggies then 1/3 of both cheeses.  Repeat twice.

Bake in a 350 degree oven for approximately 15-20 minutes.

Posted in: Dinner, Reviews