Welcome to my blog! Let’s get started. My first post is an end of summer favorite when the farmers market is overflowing with beautiful, fresh vegetables.
Trust me when I tell you, this vegetable lasagne will not last long in your house. There is no way to just have one piece at a time, and you definitely won’t be wishing it had meat in it. (Make your own marinara sauce! It’s easy and worth it.) Here’s how it’s made:
- 1 large bunch rainbow swiss chard
- 2 garlic cloves
- Olive oil
- 1 large eggplant
- 2 small zucchini
- 1 medium yellow onion
- 3 cups marinara sauce
- 2-3 cups ricotta
- 2 cups shredded mozzarella
- 1 cup freshly grated parmesan cheese
- “No boil” lasagne noodles
In a large saucepan, heat 2-3 tblsp olive oil. Thinly slice 2 garlic gloves and add to the oil. Once softened, add chopped swiss chard (large stems removed). Saute until tender, covering if needed, season with salt and pepper. Meanwhile chop onion, eggplant and zucchini into small cubes. Remove swiss chard from the pan, add more olive oil, and over medium heat saute the rest of the vegetables (adding salt and pepper) until tender, about 15 min.
In a rectangular baking dish, add 1/2 cup tomato sauce to the bottom. Add one layer of lasagne noodles over the sauce. Then start layering the ricotta, mozzarella, swiss chard, sauteed vegetables, and then another layer of noodles. The top layer should just be noodles, tomato sauce, mozzarella and parmesan cheese. Cover the top tightly with foil, and bake for 45 min at 350º. Uncover and bake 10-15 min longer to brown the cheese on top. Enjoy!