Veggie Lasagna with Meat
And -- The flour and durum wheat and semolina producers aren't going to like me for this one. The Gluten or Wheat intolerance folks will like this.
I substitute very thin sliced Potatoes, Zucchini and Egg Plant for the traditional noodles. Layer a mixed combination of them in each layer. And, I prefer a meat sauce.
It's a Keeper.
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- 2 large
- potatoes choice skin on/off sliced very thin
- 2 small
- zucchini sliced thin skin on/off
- 1 medium
- egg plant sliced very thin skin on/off
- 8 oz
- ricotta cheese
- 16 oz
- cottage cheese
- 1 jar(s)
- spaghetti sauce with/without meat (see note)
- 1 Tbsp
- italian seasoning dry
- 3 Tbsp
- extra virgin olive oil
- 3 oz
- parmesan cheese
- 3 to 4 oz
- mozarella, provolone or fontina cheese or combo
- salt and pepper
- pats of butter 2 teaspoons to top
1I use an 8" by 12" glass pyrex baking dish for this. Add a light coat of Olive Oil and rub and line dish.
2Wash and slice thin the Potatoes, Zucchini and Egg Plant. Mix the Ricotta and Cottage Cheese well.
3Start with thin layer of veggie combination, sprinkle on a very little Italian Seasoning. Then add thin layer of cheese mixture. Then thin layer a Spaghetti Sauce. Continue with additional layers of Veggies, Cheese and Sauce. Add a little Salt and Pepper if you must.
4Every second or third layer add a few thin slices of Mozzarella, Provolone or Fontina Cheese.
5Finish with a layer of sauce, and a few strips of the thin sliced cheese. Add two pats of Butter (2 Teaspoons) and drizzle with a little Extra Virgin Olive Oil.
6Cover dish with foil. Bake at 350 degrees for 1 hour 30 minutes. Remove foil and add a couple additional slices of cheese last 10 or 15 minutes.
7Serve with Salad (Italian Dressing or Vinegar and Oil), warm sliced Italian Bread with a EVOO and Parmesan topping, And a fine glass of Chianti Wine. Ciao
8NOTE: I like a meat sauce, if you choose meatless sauce you have a true Veggie Lasagna. You might try my "Spaghetti Sauce -- Italiano" with meat, (which see.)