Another alternative lasagna for this blog! This is a lasagna in flavour and looks, but it has no pasta in it; its a purely vegetable version of the classic pasta dish. This is a great gluten-free choice and a filling main dish or side.
Gypsy Boots Trail |
|
Prep Time
15 minutes |
|
Cook Time
35 minutes |
|
Total Time
50 minutes |
|
Ingredients
- 1/2 sweet potato, thinly sliced into rounds
- 1/3 large butternut squash, thinly sliced into rounds
- 1/2 zucchini, thinly sliced into rounds
- 1 small yellow onion, sliced and caramelized
- 1 green pepper, thinly sliced
- 1 cup spinach, shopped
- 1 ½ cup plain tomato sauce
- 1 ½ cup shredded cheese, cheddar or mozerella
- 2 tsp oregano
- 2 tsp basil
- 2 tsp Italian spice
- salt and pepper
Directions
- Preheat oven to 425’F
- Mix spices into the plain tomoto sauce to add extra flavor
- When slicing vegetables into rounds keep in mind you need enough of each to make 2 flat layers in a pie dish. This should help with measurements.
- Once all ingredients are prepared you simple layer them like a lasagna into a large pie plate or round baking dish starting with a small amount of tomoatoe sauce, a layer of sweet potatoe, a layer of zucchini, a layer of butternut squash, a layer of green pepper, a layer of onion, tomato sauce again, a layer of cheese, and REPEAT
- Once lasagna is assembled, place in oven and bake with foil on for 20 minutes, remove foil at this point and bake for another 15 minutes
- Lasagna is done once vegetables are cooked to a desired consistency, tested with a fork
- Allow to rest for 10 minutes before serving
Notes
- Get creative with yours, use different ingredients, add more sauce, layer differently, its up to you!