Wednesday, September 12, 2012

Noodle-less Lasagna, It’s a Thing, Really.

I think by typing that phrase alone I’ve irrecoverably damaged a little piece of my carb-loving-self. But it’s true, somehow I’ve managed to create something that satisfies even this die hard pasta junkie. It started as way to follow meatless Mondays. I mean, who doesn’t love veggie lasagna!? But then I realized my effort to eat healthier (i.e. meatless Mondays), were totally thwarted by the delicate sheets of pasta I was tucking between all those layers of healthy veggies. Argh. Alas, my noodle-less lasagna was born whereby my bounty from the Sunday farmers market would be roasted and gently layered between blankets of sweet and spicy tomato sauce, supported of course by creamy mozzarella (I haven’t gone completely mad people; it’s mostly healthy.) This is so utterly and completely satisfying I’ve made it every week for a month!

My noodle-less lasagna is built around two core ingredients: good tomato sauce, which I make myself but if you have a jarred sauce you love, go for it; and a diverse array of veggies, some of which must include veg that are long and can be but into lasagna noodle type shapes. I use eggplant and a mixture of zucchini and squash cut into wide thin strips as my base and top to keep the ‘lasagna’ together and it totally works. Throw in whatever you like in between! I’ve used mushrooms, roasted peppers, saut√©ed kale, corn, spinach, fennel…you name it. The trick is all the veggies have to be cooked before you assemble the lasagna. But trust me, one bite of tender roasted vegetables dancing in a tangy and tomato-y sauce with layers of melty cheese….seriously. It’s good. Really really good. And ridiculously easy to make.