What do you do when you are sitting up to your eyeballs in fresh eggplant, zucchini and tomatoes? Well, you put on your thinking cap and create a dish that uses all three of these ingredients in a very delicious way!
My parent’s garden is overflowing with beautiful veggies which they brought to the cottage with us to share. My sister came up with this idea for a veggie “lasagna,” and I put quotation marks around the word lasagna because there aren’t any noodles in this dish! It made for a perfect side to the small rack of lamb that my Dad bbq’d that evening and we all thoroughly enjoyed it; in fact, my Mum liked it so much that she passed on the lamb and ate only the veggies!
The following recipe is a very rough estimation of the amount of veggies and other ingredients that we used. To bake the dish, we used an 8x10 (and deep) aluminum roaster pan.
Veggie “lasagna” - serves 6-8 as a side dish
- one to two small zucchini, sliced into thin circular coins
- one to two small eggplant, sliced into thin circular coins
- half a small head of cauliflower, cut into small chunks/thin-ish slices
- small green bell pepper, diced
- 6-8 very large tomatoes, diced (keep juices)
- 1 medium sized onion, diced (we used a vidalia)
- small handful of regular white mushrooms, diced
- 2-4 cloves of garlic, minced
- dash of red wine of your choice
- 1 cup mozzarella, grated
- 1/2 cup Parmesan cheese
- a few teaspoons of dried oregano
- freshly ground salt and pepper
- a few slices of havarti cheese (thinly sliced, like you would use to make a sandwich)
- First, get your sauce going. In a large saucepan, add a bit of olive oil and get your onions, mushrooms and bell pepper cooking. Cook until softened and add your garlic and tomatoes. Add a bit of salt, pepper, your oregano and the dash of wine and simmer, breaking down the tomatoes until you have a chunky sauce.
- Meanwhile, preheat your oven to 400 degrees. Slice up your veggies and prepare your pan by oiling it lightly with some olive oil on a piece of paper towel.
- Once your sauce is cooked, you can start putting together your lasagna. Put down a layer of eggplant, then zucchini, then some mozzarella. Repeat, but this time, add a the layer of cauliflower, half of the tomato sauce and half the parmesan. Repeat again with the zucchini and eggplant, mozzarella and now add the havarti. Top with the remaining sauce and sprinkle with the remaining parmesan.
- Cover tightly and bake for 45 minutes or so. Remove the foil and bake for another 20 minutes. Broil the top for a few minutes if you like it extra crispy!
- After removing it from the oven, let it rest for 5-10 minutes and serve. Ours was a bit liquidy, but it still tasted great!