Vegtasagna

 

 A weekend and mid-week Farmer's Market delights me, so I'm making room for more goodies tomorrow.  For this recipe from Laura's Lean Beef, I skipped the beef (I've had 2 beef meals this week).  I made Laura's Enchilada Sauce (without the beef) on the weekend which demonstrates the recipes are so versatile!

Summer Lasagna

(Serves 4) 

Gather and prepare vegetables:

2 Medium Zucchini, sliced thinly lengthwise

1 cup Cooked Spinach, water squeezed out

 6 Cremini Mushrooms, cooked and sliced

 1/2 cup Fresh Corn on the Cob, cooked, and cut off the cob 

1 cup Diced Canned Tomatoes, canned without salt

1/2 tsp. Italian Seasoning

1/4 cup Onion, diced

1 Garlic Clove, minced

1 tsp. Olive Oil

Saute onion and garlic in olive oil.  Add tomatoes and seasoning.  Cook until most of liquid evaporates.

2 Tbsp. Fresh Basil

Mix ricotta, eggs and cheese in food processor:

1/2 cup Part-skim Ricotta Cheese

2 Eggs

1/3 cup Shredded Swiss Cheese

Spray baking dish with Pam.  Layer as follows:

Zucchini

Corn

Tomato-Onion-Garlic Mix

Zucchini

Mushrooms

Zucchini

Spinach

Basil

Ricotta-Egg-Cheese Mix

Zucchini

Top with 2 Tbsp. Shredded Swiss Cheese and Mrs. Dash.

Bake at 375 for 25 minutes.  Turn oven to broil and cook a few minutes more to brown the cheese.  Cool 10 minutes before cutting.