Today’s #RecipeForThePeople is a favorite recipe of my wife, Vegetable Lasa …well we actually made this for the first time recently but she really liked it so here we are making it again!! This one is dedicated to to all small business owners, who we love … will the times be hard? Yes. But we should be looking to the future with hope, we will all make it together!! And we of course are cooking with the music of my friend David Matthews @davematthewsband, The Space Between … because social distancing means we stay together, but to show that we love each other is to stay away from each other.
Zucchini
Eggplant
Onions
Cheese (ricotta & parmesan)
Canned Tomatoes
Olive Oil
No-Cook Lasagna Noodles
Salt & Pepper
Cut a zucchini, eggplant, some onions into discs, get some cheese ready (ricotta&shredded parmesan), some canned tomatoes, lot of black pepper, salt, olive oil.
Roast the vegetables at 350º for 20 mins, 30 mins, until is cooked. Then while they are roasting you make the kind of “raw” tomato sauce … canned tomatoes, salt, sumac, cumin, all of the spices that you might want.
When the vegetables are roasted is time to build the lasaña.. in a roasting pan, put Tomato sauce down, then a few no-cook lasagne noodles .. then we layer the roasted vegetables.. onions, eggplant, zucchini, some of the cheese on top, more sauce. Then another layer of pasta .. and you know the drill by now, more sauce, onions, eggplants, zucchini, cheese, a final layer of pasta, sauce on top, some cheeses, maybe the parmesan on top, a little salt, olive oil, and in to the oven!
Cook for maybe 10-15 minutes until everything looks golden and bubbling, and the lasaña is done!
