experiencelifemag.com Print › | Back › Pastaless Vegetable Lasagna Makes six servings November 2009 1 pound eggplant 1 pound fresh tomatoes 1 1/2 pounds zucchini 1 large white onion 1/2 cup dried porcini mushrooms 3 cloves garlic, crushed and minced, or to taste 1/4 cup olive oil 1 can (28 ounces) crushed tomatoes 1 tsp. dried oregano 1 bunch basil leaves, picked off the stems 1 container (8 ounces) ricotta cheese 2 cups grated hard cheese (fontina, Parmesan and Romano are all good choices) Salt and freshly ground pepper to taste Preheat the oven to 350 degrees F. Use a mandoline, meat slicer or knife to thinly slice the eggplant, fresh tomatoes, zucchini and onion into 1/4-inch slices. Slice the zucchini and eggplant lengthwise. Boil 1 cup water and pour over the dried mushrooms. Let steep for five minutes. Remove the mushrooms from the water, squeeze the water out, and chop them roughly. Sauté garlic in 2 tablespoons of the olive oil. Add the crushed tomatoes, the oregano and the porcini mushrooms, and cook over medium heat for 10 minutes, stirring frequently. Remove from the heat and add the basil. Take a 10- to 15-inch-wide rectangular or square ovenproof dish and grease liberally with the remaining olive oil. Mix the ricotta cheese with a spoon to soften it, adding water if necessary to make sure the ricotta is soft and spreadable. Layer the dish, starting with a layer of the mixed vegetables (each layer should contain all types of vegetables) and topping that with a layer of ricotta (dab this on using two forks or your fingers), a handful of the mixed grated cheese and a ladleful of tomato sauce. Alternate layers until the vegetables are used up. The top layer should be tomato sauce topped with grated cheese. Add salt and pepper to taste. Bake for 45 minutes or until the vegetables are tender enough for a fork to slice easily through the lasagna. If the top is browning too quickly, tent the pan with aluminum foil. Remove the lasagna from the oven and let it rest for at least 30 minutes. This dish will also be delicious the next day. Recipe excerpted from Slow Food Nation’s Come to the Table: The Slow Food Way of Living by Katrina Heron (Modern Times, 2008).

Pastaless Vegetable Lasagna

Makes six servings

• 1 pound eggplant
• 1 pound fresh tomatoes
• 1 1/2 pounds zucchini
• 1 large white onion
• 1/2 cup dried porcini mushrooms
• 3 cloves garlic, crushed and minced, or to taste
• 1/4 cup olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 tsp. dried oregano
• 1 bunch basil leaves, picked off the stems
• 1 container (8 ounces) ricotta cheese
• 2 cups grated hard cheese (fontina, Parmesan and Romano are all good choices)
• Salt and freshly ground pepper to taste

Preheat the oven to 350 degrees F.

Use a mandoline, meat slicer or knife to thinly slice the eggplant, fresh tomatoes, zucchini and onion into 1/4-inch slices. Slice the zucchini and eggplant lengthwise. Boil 1 cup water and pour over the dried mushrooms. Let steep for five minutes. Remove the mushrooms from the water, squeeze the water out, and chop them roughly. Sauté garlic in 2 tablespoons of the olive oil. Add the crushed tomatoes, the oregano and the porcini mushrooms, and cook over medium heat for 10 minutes, stirring frequently. Remove from the heat and add the basil. Take a 10- to 15-inch-wide rectangular or square ovenproof dish and grease liberally with the remaining olive oil. Mix the ricotta cheese with a spoon to soften it, adding water if necessary to make sure the ricotta is soft and spreadable. Layer the dish, starting with a layer of the mixed vegetables (each layer should contain all types of vegetables) and topping that with a layer of ricotta (dab this on using two forks or your fingers), a handful of the mixed grated cheese and a ladleful of tomato sauce. Alternate layers until the vegetables are used up. The top layer should be tomato sauce topped with grated cheese. Add salt and pepper to taste.

Bake for 45 minutes or until the vegetables are tender enough for a fork to slice easily through the lasagna. If the top is browning too quickly, tent the pan with aluminum foil. Remove the lasagna from the oven and let it rest for at least 30 minutes. This dish will also be delicious the next day.

Recipe excerpted from Slow Food Nation’s Come to the Table: The Slow Food Way of Living by Katrina Heron (Modern Times, 2008).

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