vegetable lasagna
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| recipe courtesy juan carlos cruz |
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| recipe summary |
| difficulty: medium |
| prep time: 35 minutes |
| inactive prep time: 5 minutes |
| cook time: 1 hour 20 minutes |
| yield: 6 servings |
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| 2 Tbsp | olive oil, plus 1/4 cup, plus 2 tablespoons |
| 1 medium | onion, finely chopped |
| 4 clove | garlic, crushed, plus 1 teaspoon minced garlic, plus 2 cloves |
| | garlic, minced |
| 1 tsp | dried oregano |
| 1 tsp | dried basil |
| 1 tsp | dried parsley |
| 24 oz. | canned crushed tomatoes |
| 1/4 tsp | salt |
| 1/2 tsp | dried thyme |
| 2 medium | zucchini, cut lengthwise into 1/4-inch thick slices |
| 1 | eggplant, cut into bite-sized pieces |
| 1 medium | yellow squash, cut into bite-sized pieces |
| 1 cup | button mushrooms, sliced 1/4-inch thick |
| 2 | portobello mushroom, sliced 1/4-inch thick |
| 1/2 cup | low-fat ricotta cheese |
| 1 cup | reduced-fat shredded mozzarella cheese |
| 1/2 cup | grated parmesan |
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| preheat oven to 350 degrees f. |
| prepare tomato sauce: heat 2 tablespoons olive oil in a non-stick |
| saucepan over medium heat. add chopped onion and saute until soft and |
| translucent, about 5 minutes. add 4 cloves crushed garlic and saute |
| until fragrant, about 1 minute. add dried oregano, basil, and parsley |
| and stir. add crushed tomatoes and salt and simmer until thickened, |
| about 15 minutes. |
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| meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon |
| minced garlic, and dried thyme. place zucchini on a sheet pan and brush |
| with olive oil mixture. bake until soft, about 5 minutes. remove from |
| the oven and set aside. marinate the eggplant and yellow squash in the |
| remaining olive oil mixture for a few minutes. |
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| heat 2 tablespoons olive oil in a non-stick skillet over medium heat. |
| add 2 cloves minced garlic and saute until fragrant. add sliced button |
| mushrooms and saute until tender. set aside. meanwhile, place marinated |
| vegetables in a roasting pan and roast in the oven for 10 minutes. |
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| line the bottom of a casserole dish with the baked zucchini slices. add |
| half of the eggplant and squash mixture. top with half of the tomato |
| sauce and then spread the ricotta cheese over. arrange portobello |
| slices over top and then sprinkle with half of the mozzarella. top with |
| the sauteed mushroom mixture. top with remaining eggplant and squash |
| mixture. spread remaining tomato sauce over top. sprinkle with |
| remaining mozzarella and all of the parmesan. bake until the cheese is |
| melted and brown, about 40 minutes. let stand for 5 minutes before |
| cutting into and serving. |
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| source: |
| http://www.foodtv.com/food/recipes/recipe/0,1977,food_9936_27792,00.html |
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| (ID: 75204) Mirror: rec.food.recipes: Thu, Dec 30, 2004 |