Tuesday, June 8, 2010

Meatless Monday ~ Summer Vegetable Lasagna

Last night, not wanting to go to the grocery store, I was forced to use what I had on hand in the kitchen.

Haves: Squash, Zuchini, Red Pepper, Spinach, Mozzarella, Bread Crumbs, Eggs, Marinara Sauce.

That turned into Veggie Lasagna wonderfulness. Meatless (and Minimal Carb) Monday.

Start by roasting your red pepper over an open flame until charred and placing in a brown bag.
Meanwhile, start slicing your veggies lengthwise about 1/2 inch thick.
Set up your batter station: 1 bowl - egg wash and 1 bowl - panko bread crumbs with salt, pepper, and fresh herbs.
Start frying!!!

Place veggies on paper towels to absorb excess grease.

Next, start layering. I used a cross hatched method (vertical for the first layer, horizontal for the second layer and so on).
Layer sauce, veggies, chopped spinach, more sauce, cheese, veggies, repeat.

For the very top layer, the roasted red pepper was sliced and placed on top in the center, covered with more sauce and cheese and fresh herbs.

Bake in oven at 350 degrees for 25 minutes or until cheese is melted and insides are bubbling.

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