One of my bridal shower gifts was a fancy shmancy mandolin (a.k.a.: vegetable slicer), and I have been waiting to stumble upon just the right recipe to break it in. My mother-in-law let me try some of a vegetable lasagna she made the other night, and my recipe-writing wheels started turning!
What I came up with is quite delicious, but I have to warn you…
Vegetable slicers are dangerous.
I spared you the blood and gore, but let’s just say when I turn my thumb to the side…I’m missing some. Fortunately, this happened when I was finished slicing everything I needed to assemble the lasagna.
Bet you’re hungry now! Here’s the recipe
Roasted Vegetable Lasagna
1 large eggplant, thinly sliced vertically
5 medium yellow squash, thinly sliced vertically
1/2 jar of pre-made tomato sauce
1 cup 2% mozzarella, shredded
1/2 cup parmesan, shredded
1/2 cup part skim ricotta
1 egg, beaten, then mixed together with the ricotta
Preheat oven to 420 degrees.
-Lay the eggplant and squash slices on a baking sheet and spray with nonstick spray or drizzle with extra virgin olive oil. Roast for 15 minutes.
-In a 9X9 baking dish, pour 1/3 of the sauce into the bottom.
-Lay down a layer of eggplant slices.
-Spread 1/3 of the ricotta on top of the eggplant layer
-Top with 1/3 of the mozzarella and a sprinkle of parmesan
-Top this with another 1/3 of the sauce, then lay down a layer of the squash slices
-Top with more cheese, then repeat these layers until you run out of ingredients! (You can stop after two layers, or keep layering until you run out of room in your pan)
-Heat the oven to 350 degrees and bake for 30 minutes. If the top is not brown, put on the broiler for a minute or two to brown the cheese.