Challenging as it may seem so many don’t like to eat vegetables. Remembering so fondly Mom saying “Dave eat your vegetables!” This recipe uses just vegetables and cheeses with Italian Herb Seasoning, which would make my Mom be so proud.
The key to success of this lasagne dish is by slicing root vegetables evenly and thinly, then par-boiling each vegetable until they are almost done. This technique speeds up the cooking time and more evenly cooks the vegetable layers. Also by baking this dish ahead of time, then refrigerating overnight even brings out the flavor profile better.
This recipe is a perfect way to sneak in those not so favorite vegetables and have great tasty results. Creating this lasagne with starchy root vegetables, then adding kale and beets which are not favorites by everyone, adds extra nutrients to the dish. So be inspired and creatively make alterations to this recipe. Use different kinds of vegetables and combinations of cheese mixtures, make this your perfect vegetable lasagne.
Vegetable Lasagne Without Noodles
Ingredients:
1 large sweet potato, peeled and sliced thinly
2 medium russet potatoes, peeled sliced thinly
3 large beets, peeled sliced thinly
2 large red bell peppers, roasted and peeled.
3 sprigs kale washed, stemmed and chopped
1 tablespoon kosher salt
2 teaspoons Italian Seasoning
1 teaspoon oregano
1 teaspoon black pepper ground freshly
1/2 teaspoon crushed red pepper
8 oz. Mozzarella Cheese, shredded
6 oz Parmesan Cheese, shredded
16 oz Ricotta Cheese
1 teaspoon basil
Directions:
1. Preheat oven to 425°F set rack to middle level.
2. Bring 4 quarts water to boil in stock pot.
3. Peel sweet potatoes, russet potatoes, beets then slice on mandoline vertical vegetable slicer very thin slices.
4. Roast red bell peppers in oven until blistered, remove from oven and place in ziplock bag to steam, for about 10 minutes. Then remove skin off peppers, remove stem and seeds. Medium dice peppers.
5. Par cook russet potatoes, sweet potatoes, kale then beets until almost tender. Note cook them separately one at a time remove them with spider keeping each cooked root vegetable separately, do beets last because they bleed and color the vegetables.
6. Mix together in small bowl kosher salt, italian seasoning, oregano, and black pepper.
7. Mix together in large bowl mozzarella cheese, parmesan cheese and ricotta cheese and basil until will combined.
8. Grease a 9″ by 9″ deep baking pan.
9. Place layer of russets potatoes down on bottom of greased pan, season with some italian spice mixture then spread 1/4 of the cheese mixture over potatoes.
10. Place next a layer of beets evenly over potato/cheese mixture. Season with italian spice mixture then spread 1/4 of the cheese mixture over beets.
11. Next place layer of kale and diced roasted bell peppers over beet/cheese layer. Season with italian spice mixture then spread 1/4 cheese mixture over kale and red bell peppers.
12 Finally place a layer of sweet potatoes over kale & pepper/cheese layer. Season with italian spice mixture then spread the remainder of cheese mixture over top of sweet potatoes. Cover with foil tenting foil so doesn’t touch cheese layer and bake for 1 hour or until knife goes easy into lasagne. Remove foil and bake for 15 minutes longer or until cheese golden brown. Remove from oven and let rest 15 minutes before cutting. Cut 2 by 3. Plate and garnish with freshly ground parmesan cheese.
Yield: 6 portions
Preparation Time: 30 to 45 minutes
Cooking Time: 1 to 1 1/2 hours
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