ROASTED VEGETABLE LASAGNA
This is a no meat dish, and is a perfect meal for those who faithfully practice the "no meat other than fish on Christmas Eve". Nothing wrong with fish, but some people don't like it, tire of it, and why spoil Christmas Eve when you have a meatless lasagna just full of roasted vegetables.
A meatless dish for a meatless Christmas Eve. What is the significance of no meat and only fish? When I was very young and had Catholic friends who could not eat meat on Friday, and could only eat fish on Friday, I was of course, as a Protestant kid puzzled by this. I was told by a very wise older Italian man that it had nothing to do with religion, except that the Catholic Church used this practice to help out the Italian fishermen who were falling on hard times. To rectify this financial bind the fishermen were in, the "Church" decided to make Fridays a "Fish Only Day". Now than I am older, I think maybe they found a few more times that they could steer meatless dinners into the Italian diet and thus keep the fishermen prosperous and the practice of tithing perpetuated. No one else could give me an answer, so you will just have to take my word on it.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Makes 6 Servings
1 pound lasagna noodles, cooked, rinsed and cooled in cold water
6 zucchini, sliced lengthwise, ¼ inch slices, roasted or grilled
2 Japanese eggplant or Globe eggplant, sliced in ¼ inch slices
4 red bell peppers
1 head garlic
1 large yellow onion, sliced ¼ - ½ inch slices (keep the slices from separating into rings)
2 Tblsp. extra virgin olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
1 can or 2 cups diced Roma tomatoes
2 Tblsp. fresh basil, chopped fine
1 tomato sauce, 8 oz.
½ lb. Mozzarella cheese, grated
½ lb. Ricotta cheese (Can use lo-fat)
½ cup grated Parmesano Reggiano cheese
￭ Brush the zucchini and eggplant slices with the olive oil and sprinkle with salt and pepper. Grill slices
on a barbeque until soft and have definite grill marks. Set aside and let cool. Roast peppers and
garlic**SEE COOK'S NOTES -1**. Peel the charred skin off and seed the roasted peppers. Squeeze out
the roasted garlic cloves and set aside. Brush the sliced onions with the remaining olive oil and grill until
translucent and have good grill marks.
￭ In a lasagna pan, assemble the lasagna by layering. Begin with a layer of lasagna noodles, and then
to begin every 3 layers. The noodles are followed by a layer of zucchini, a layer of Mozzarella, a layer of
eggplant, a layer of tomatoes, a layer of onions, a layer of Ricotta cheese, a layer of roasted bell
pepper and a layer of noodles. Repeat the layers if necessary until all the ingredients are depleted. Make
the next to last layer roasted zucchini and topped with the Parmesano Reggiano.
￭ In the tomato sauce and juice from the diced tomatoes, combine the basil, salt, pepper and roasted
garlic. Pour this over the layers.**SEE COOK'S NOTES-2** Sprinkle the top with Parmesan cheese and
bake, covered with foil, in a 375ºF oven for 45-60 minutes.
￭ Garnish the top with a chiffonade of Basil leaves before serving.
￭ Serve hot as a side dish. Serves 6.
1. To get assistance on roasting fruits and vegetables, go here:Roasting Fruits & Vegetables
2. You can use your favorite meatless marinara sauce instead of the tomatoes if you desire.
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