This is one of my favorite discoveries of the summer. This was a great way to use up all the garden vegetables and greens. This dish is packed with flavor. The lasagna and/or the sauce can be easily frozen for another day.
*The picture above is of Veggie Spaghetti Pie ( I didn’t have lasagna noodles that day)
Yields: 8 X 8 in. casserole dish
1 zucchini, cubed
1 yellow squash,cubed
1/2 eggplant, cubed
1 pint mushrooms, quartered
1/2 pint cherry tomatoes, halved (or any tomatoes! I imagine sun dried tomatoes would be great in this too!)
1/2 yellow onion, chopped
2 cloves garlic, minced
lasagna noodles (cook as directed or us the “no-boil” noodles)
3 cups spinach or kale (steamed and drained)
2 T. butter
2 T. flour
1 cup low-fat milk
1/4 c. Parmesan cheese
salt and pepper to taste
Preheat oven to 350. In a large sauce pan, cook onion and eggplant 1-2 T. olive oil. Cook about 5 minutes. Add zucchini, squash, mushrooms, garlic and tomatoes. Cook another 5-7 minutes or until tender. Add salt and pepper to taste.
Meanwhile, cook white sauce by melting the butter in a small sauce pan. Once melted, quickly stir in flour till combine. With a wire whisk (or spoon), slowly pour in milk while constantly stirring. Once all the milk is added, slowly turn up the heat, while stirring. Once the sauce thickens/boils, turn it off. Add Parmesan, salt and pepper. Pour spinach or kale into a food processor, add the white sauce and blend.
To assemble the lasagna, place a small amount of the sauce at the bottom of the pan. Add a dash of milk to thin and coat bottom. Layer: noodles, veggies, sauce, cheese, noodles, veggies, sauce, cheese, noodles, veggies, cheese.