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Vegetable Lasagna

Ingredients:

  • 3 medium-large zucchini
  • 1 large globe eggplant, or 2-3 large Japanese eggplant
  • 15 oz. ricotta cheese
  • 1 head fresh greens (chard, kale, etc.), chopped
  • ½ onion, diced
  • 2 garlic cloves, minced
  • ½ cup dry white wine, such as Bogle Sauvignon Blanc
  • 2 tsp. red chili flakes
  • 1 T. lemon zest
  • 24 oz. pasta sauce (jarred or homemade)
  • 2 cups shredded cheese, such as mozzarella/parmesan mix
  • 2 T. fresh basil, cut in a chiffonade
  • Salt & pepper

Cooking Instructions:

  • With a mandolin, CAREFULLY slice the zucchini and eggplant into ¼” slices, lengthwise, to make your “noodles.” If you do not have a mandolin, use a sharp knife and carefully cut strips approximately ¼ by ¼”.
  • Warm a large non-stick sauté pan over medium heat. Do not add butter or oil, or any coating to the surface. When the pan is warm, carefully place the eggplant noodles in the pan. Allow to cook out the moisture for approximately 2-3 minutes, then flip with tongs. After another 2 minutes, remove to a plate and allow to cool. Work in batches until all eggplant slices are cooked.
  • Turn up the heat in the pan to medium-high and add a couple tablespoons of olive oil. Add the onion and sauté until softening. Add the greens, garlic and wine, and cook down until tender, or the wine cooks out, about 5-6 minutes, stirring frequently.
  • In a large glass or metal mixing bowl, combine the greens and the ricotta, chili flakes, lemon zest and basil. Set aside.

Assemble Lasagna

  • On the bottom of a 8×8” glass baking dish, coat with pasta sauce.
  • Place a layer of zucchini strips.
  • Top with a 1/3” layer of the ricotta mixture.
  • Top with a layer of eggplant strips.
  • Spread on a layer of pasta sauce, topping generously with the shredded cheese.
  • Continue zucchini, ricotta, eggplant, sauce, zucchini, ricotta, eggplant, sauce until all ingredients are gone.
  • Make sure to end with sauce and cheese on top.
  • Bake at 350 degrees for 40 minutes or until cheese is hot and bubbly on top. Remove from oven, let stand for 15 minutes.

Recipe Notes

Looking for a way to enjoy your favorite lasagna noodle-free? Try this healthful recipe full of bright flavors for a creamy, yet tangy faux-pasta dish. (Don’t tell your kids they aren’t noodles….) (Makes 6 servings.)

Suggested Wine Pairing

Serve with a fresh summer salad and glass of Bogle Merlot or Essential Red…enjoy!!