Vegetarian (No Noodle) Lasagna

This recipe is A LOT easier with a mandoline.  Also, you will note that it calls for hard mozzarella cheese.  You can use any cheese you want, really, but with all these veggies, it’s a “wet” lasagna, so the less moisture, the better.  But it’s not my lasagna, so if you want fresh mozzarella, that’s your prerogative.  Have at it!

You will also note that there are no pictures of this recipe.  I promise you, I made it, just this weekend in Nashville at our friend’s house.  I neglected to take any pictures.  Sorry.  But I wanted to type out the recipe before I forgot what I put in it.  It was so yummy.

Ingredients:

2 Zucchini – sliced with a mandoline, laid out on paper towels and sprinkled with salt to get the water out.

1 Butternut Squash – poked with a fork, heated in microwave on high for 3 minutes, peeled, then sliced with a mandoline.

1 onion – peeled, then thinly sliced with a mandoline.

1.5 pints cremini or button mushrooms, sliced with a mandoline

6 large carrots, peeled, sliced with a mandoline, and blanched in boiling water for 1 minute or two.

10 basil leaves, rolled like a cigar and thinly sliced

1 tablespoon olive oil

Salt & Pepper to taste

1 jar marinara sauce, I like Rao’s brand marinara, or homemade, whatever floats your boat

1 pound hard mozzarella cheese, grated

Directions: 

Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat.  Once oil is swirly, but not smoking, place mushrooms in pan and season with salt and pepper.  Sauté until browned and soft.  Use slotted spoon to remove mushrooms and place in bowl.  In same pan, place onions inside pan, season with salt and pepper, and sauté until somewhat caramelized.  Set aside in same bowl as mushrooms.  Mix mushrooms and onions in bowl with the basil slices.

Preheat oven to 375 degrees.

In large lasagna casserole dish, put a thin layer of tomato sauce in the bottom and swirl around with a spoon making sure there aren’t any dry spots.  Start to layer your veggies, marinara sauce, and cheese.  Think like an architect.  You need strength at the bottom, around the middle and a little less at the top.  Your strength layer is your butternut squash, so this will go on the bottom and somewhere in the middle.  Your in-between layers will be your zucchini, your mushroom mixture, and your carrots.  Once you put down a layer, dot some marinara sauce around and some cheese, making sure to reserve enough sauce and enough cheese for the top layer.  Once all your layers are complete, tent some foil on the top and place in heated oven.  Set timer for 45 minutes.  After 45 minutes in the oven, remove foil and put back in oven for 15 minutes, or until cheese is melted and bubbling on the top.  Set aside to rest and let the liquids settle down for about 15 minutes.  Serve with garlic bread and a simple salad.