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Saturday
Jun302012

Free Form Vegetarian Lasagna

Free form lasagna

I am not sure how I found my way there, but one day, I ended up visiting Bev Cooks. I flipped through the wonderfully written posts with beautifully photographed food and came across this recipe. I usually love making lasagna in the winter time, but it can be a little bit labor-intensive, not to mention messy when trying to get pieces out of the pan. This recipe, however, was as easy as sautéing some vegetables and piling things on a plate! I suppose you could even go so far as to call it "lazy man's lasagna," but then again I associate the word lazy with sloppy, and this lasagna looks so elegant all layered up on a plate (well, until the sauce starts to slide down the stack and make a puddle underneath)! Our only complaint was that the herbed ricotta was still cold, so it made each bite only luke-warm; a little spin in the microwave fixed that, though! All in all, a deliciously easy weeknight meal!

6 No-Boil Lasagna Sheets
2 cups Cherry Tomatoes
2 Garlic Cloves, minced
3 tablespoons Olive Oil, divided
2 cups Ricotta Cheese
1 tablespoon Fresh Herbs, chopped (we used basil, oregano, and rosemary)
1 Zucchini, sliced into thin discs
1 Yellow Squash, sliced into thin discs
1 bunch Swiss Chard, chopped (we used baby spinach)
Salt and Pepper, to taste
1/4 cup Walnuts, toasted (we omitted)
Fresh Parmesan and Basil, for garnish

Place the lasagna sheets in a shallow dish filled with water (we used boiling water because warm tap water didn't do anything). Soak for 30 minutes while preparing the rest of the lasagna. Pulse the tomatoes in a food processor until smooth. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the garlic and cook for 30 seconds, or until fragrant. Pour the tomatoes into the saucepan, cover and simmer on low, adding salt and pepper to taste. Heat the remaining 2 tablespoons of oil in a large skillet. Add the zucchini and squash and sauté until soft and golden brown, about 5 minutes. Add the chard (spinach) and continue to sauté until it wilts, about 2 minutes. Season with salt and pepper. In a small bowl, mix the ricotta with herbs and a pinch of salt and pepper. Pat each lasagna sheet dry and place one on each serving plate. Arrange some vegetables over each sheet, followed by a dollop of the herbed ricotta. Layer with another sheet of pasta, more vegetables, and more ricotta. Repeat with the remaining pasta sheet, vegetables, and ricotta. Finally, spoon the tomato sauce over each pile. Garnish with toasted walnuts, parmesan shavings, and a few fresh basil leaves, if desired. 

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