Sunday, May 23, 2010

Eggplant and Zucchini Lasagna

Turned out fantastic.  The secret to great vegan lasagna - or any lasagna - is to layer it with great ingredients - each layer should be delicious enough to eat on its own with a spoon.

You can prepare all the layering ingredients in advance, even the day before if you want.

Layer cooked noodles with tomato sauce, basil-walnut pesto, creamy roasted eggplant and zucchini (coat slices in olive oil - I coated mine in sundried tomatoes in oil - and bake at 350 for 30 minutes),
and sauteed mushrooms.  Bake the lasagna at 375 for about an hour, until the crust begins to brown and all the flavors are melded and baked into a yummy, lovely, layered square of perfection.

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