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Prep
Difficulty
Easy
Time
Estimate
1 hour
Indulge in the almost autumn, summer vegetables in this full-meal vegetarian lasagna. If you need a bit more to complete the meal, try a simple salad and French bread with olive oil and balsamic vinegar to dip.
As the summer comes to a close the harvest is often bountiful and waning all at the same time and every garden is different. A simple vegetable lasagna will use up veggies that are aged, bumped, bruised and give them new life. While we will call for lots of different vegetables, take the freedom to mix in or substitute ones that work with the veggies available to you. If you are feeling adventurous and have too many tomatoes as well, make your marinara from scratch.
Please note the recipe does not require you to cook the noodles first. I apologize to all true Italian chefs, but I grew up starting with dry noodles and prefer this method as I like them a touch el dente and it skips a major time consuming step.
If you are an Italian purest and want to take the time to boil them- by all means go ahead. We all have our personal preference.
Lightly dressed, garden fresh cucumbers & tomatoes compliment each other on a bed of leafy greens.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
