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Lilly’s Table

 
 
Green Salad with Cucumbers & Tomatoes
© Lillys-Table.com Photo of Lasagna Toss
 

Tags: Dairy Free Gluten-Free Low-Glycemic Vegan vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Lasagna Toss

from Lasagna Toss & Green Salad, the Week of July 17, 2016.
View the previous recipe for this meal.

When it is hot and you have all the glorious ingredients for lasagna, such as tomatoes, zucchinis, garlic, and basil. You may want it, even crave it, but, the last thing you would want to do is turn on your oven. Right? Only one solution: you must toss it. You can even make this vegan by taking out the cheese and using tofu instead of ricotta. Either way, it will be on your table faster and keep your home a bit cooler.

Ingredients

  • 6 sheets lasagna noodles, fresh or dried, whole-grain or gluten-free
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1¼ cup roasted crushed tomatoes, or fresh, chopped
  • 1 zucchini, small to medium or summer squash
  • 1 eggplant, small or 8 ounces mushrooms
  • ½ onion, thinly sliced
  • ½ cup ricotta cheese, or crumbled tofu
  • ½ cup fresh basil, minced or torn in pieces
  • 2 tomatoes, remove stem, cut in half and slice
  • ½ cup shredded mozzarella, optional
  • 2 tablespoons grated parmesan cheese, optional

Serving Size: 2 People

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Preparation Instructions

Bring a large pot of water up to a boil.

Place the crushed tomatoes in a small pot with half of the garlic. Bring up to a simmer and reduce to low. Let it bubble away until ready to use.

Thinly slice the zucchini and eggplant or mushrooms. Drizzle olive oil into a skillet with a pinch of the garlic. Place over medium heat. As soon as the garlic starts to sizzle, add the sliced squash. Sear on each side until just starting to change color. Set aside.

Repeat the same thing with the eggplant or mushrooms and the onion slices. Add a pinch of garlic and sear on each side until golden. Season each veggie with just a pinch of salt.

Boil the lasagna sheets according to the package directions. Just a few minutes for fresh or about 6-8 minutes for dried.

Mix together half of the minced basil with the ricotta or tofu. Season with salt and pepper.

If using the mozzarella, stir it in to the tomato sauce. As soon as it is melted and gooey it is ready to use.

Toss the cooked lasagna noodles with the tomato sauce first. Once they are coated add the vegetables and then finish with dollops of the ricotta, the remaining basil and a generous sprinkle of grated parmesan if desired.