Thursday, July 8, 2010

Vegetable Lasagna at the Beach

My wonderful, extended family and some of their friends (27 total) went last week to the Outer Banks on vacation.  We rented a huge house ocean front.  Everyone takes a turn cooking. Had Thanksgiving dinner/ham/tenderloin one night.  Enchiladas another.  Grilled hamburgers, hot dogs, and chicken too.  Then my turn came up.  What better to feed everyone than lasagna. There were actually 3 lasagnas, with a seafood one, and a traditional one.  Other talented chefs made those.  

I always add a jalapeno to my to make it a bit spicier.  Also, all the vegetables ensures leftovers, cause what kid will eat all these?  Well, not many kids that were with us.  Special thanks to Olivia and Maddie, my little cousins, for helping.  (Short of chopping, they did most of the work.)  

2 green zucchini chopped
2 yellow squash chopped
1 head of broccoli chopped/box frozen (prepare according to directions)
1 15 oz box of frozen spinach (prepare according to directions)
2/3 tomatoes
1 green pepper chopped
1 yellow or orange pepper chopped
1/2 jalapeno pepper chopped
1 jar tomato sauce
15 oz ricotta cheese
1 package of mozzarella cheese
1 egg
1 package of cooked lasagna noodles

Preheat oven to 350 degrees.  After cutting vegetables, put into pan with a little olive oil and heat.  Mix the ricotta cheese and egg, along with some mozzarella.  Put some sauce on bottom of 9" by 13" pan.  Put down 3 noodles across.  Then cheese on top of noodles.  Put a little pasta sauce on top of the cheese.  Use vegetables instead of meat sauce.  Repeat until down with ingredients.  Cook at 350 degrees for 30 minutes covered.  Uncover and cook an additional 20 minutes.  


1 comment:

  1. That sounds really good - I never thought to put jalapeno in my lasagna!

    This week, I got swiss chard & collard greens from the CSA - & I used it in the place of spinach in some pasta. It was a really pleasant substitution!