Spring is finding its way into summer here in Vermont. As we approach next week's new moon and the possibilities that it brings, consider ways to bring more vegetables into your life. This shift offers a host of benefits: from improved digestion and immunity to healthier skin and balanced weight.
Try this vegetarian lasagna recipe to bring more green into your next meal.
Green Vegetarian Lasagna
You will need:
2 packages gluten-free lasagna noodles, oven ready (I like De Bole's brand)
1 stick butter
2 cups grated Parmigiano Reggiano cheese
1/2 cup milk
2 large yellow onions
3 tablespoons olive oil
1 teaspoon each: thyme and oregano
3 cups cremini mushooms
5 medium zucchini
3 cloves garlic
Two 15 ounce cans (canellini white kidney) beans (I like Eden Organics) or 3 cups cooked dry beans
I like this recipe because you can prepare the two sauces on a day off, assemble the lasagna whenever you have time, and refrigerate it for up to a day before baking it.
Chop the onions and saute them in olive oil for 15 minutes on medium heat, stirring often. Add salt and pepper to taste. Add thyme and oregano.
Coarsely chop and add zucchini. Saute for 5 more minutes and then set aside to cool. Blend with immersion or upright blender until you get a smooth sauce.
Then, prepare the second sauce.
Melt the butter in a deep skillet.
Chop the mushrooms into bite-sized pieces and add them to the butter. Cover and cook on low heat for 15 minutes, stirring occasionally.
Add salt and black pepper to taste.
Mince garlic and add that to the mushrooms. Add cooked beans and milk. Stir well saute for 3 or 4 more minutes, then and turn off heat.
Preheat the oven to 350 degrees.
Oil a 9 x 13 glass baking dish with olive oil.
Assemble the lasagna by first spreading a thin layer of the mushroom bean sauce on the bottom.
Place noodles on top and make sure that they do not overlap for even baking.
Spread the zucchini sauce over the noodles.
Cover with a generous helping of grated Parmigiano.
Add another layer of the mushroom bean sauce, more noodles, zucchini sauce, and cheese.
Repeat until you get to the top of the dish. I usually make 4 layers.
After you lay down your last layer of noodles, do not add more zucchini. Just cover them with cheese and then wrap the dish tightly with aluminum foil. It's ok if it mounds over. It will settle as it bakes.
Bake for 50 minutes.
Remove foil, turn broiler on high, and broil for 3 to 4 minutes or until cheese is bubbling.
Serve immediately with a side salad.