I was inspired to make lasagne because we were given two very large summer squashes - one zucchini, one yellow crookneck - that I was afraid might be a bit fibrous and seedy. I sliced them lengthwise into 1/4" thick slabs and used them - raw - as my "noodles":

Bottom of pan: layer of tomato sauce
Layer 1: slabs of squash
Layer 2: sautéed portobello  mushrooms
Layer 3: another layer of squash slabs, topped with tomato sauce
Layer 4: sautéed spinach with garlic and onions
Layer 5: another  layer of squash slabs, topped with tomato sauce
Top: generous sprinkle of Daiya mozzarella-style vegan grated "cheese"


I wrapped the whole thing in foil and cooked for a little more than an hour at 375. Then I removed the foil and broiled for about 2 minutes to brown the "cheese".  When I pulled it out, it looked yummy but was floating in liquid; I hadn't thought about how much water the squashes would release when cooked. In fact, I had put extra generous tomato sauce layers because I was thinking of it like a lasagne made with uncooked noodles. However, with no pasta, it was way too soupy! So, I poured out the the liquid - which would probably have made an excellent base for something else had I thought to retain it - and let it sit for a few minutes. The result? Delightful! 
 


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    Mary Alzire

    Thank you for taking the time to visit my site.  You can comment on any post by clicking its title. I welcome your comments and questions.

    "The Year of the Vegan" is a diary of my challenges and triumphs during 2010 - a year in which I will not consume any animal products. This commitment is motivated by my disgust about the hidden and externalized environmental, social and societal  costs of our nation's food network. Join me considering what we eat, and why.

    This year is also a year of personal transitions - from graduate student and freelance writer living in rural southwestern Virginia to fully-employed DC resident.

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