Wait a sec, I’m not morphing TheFabZilla to a food blog but unknown to most of you, moi loves to cook. It’s not chef-calibre but this lipstick-obsessed woman knows how to whip up a recipe or two. To say that I love vegetables is an understatement, I have to have ’em in every meal or I feel deprived. For today, ‘thought I’d share with you this easy-bake Veggie Lasagna!
Lasagna is all about layering but in lieu of pasta sheets, we’re using vegetables hence the title, duh?!
Feel free to use whatever you have in your pantry/fridge but here are my staples: eggplant, zucchini, bell pepper, mushrooms, spinach, mozzarella cheese, marinara pasta sauce, olive oil.
In baking pan, layer vegetables alternately with cheese and sauce
(as demonstrated in the above collage)
Drizzle the very top layer with olive oil
Cover with aluminum foil
Pre-heat oven to 350 degrees
Bake for 1.5 hours
Similar to next-day pasta lasagna, the stacked appearance of this veggie version is more pronounced after being refrigerated. But with food this good, my growling tummy can’t wait! Bon appetit!
|more cheese for me mamita!