Vegetable lasagna! A produce basket in your mouth!

My take on those endless recipe blog posts with photos and cheery instructions you have to scroll through to finally get to the ingredients and recipe itself:

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Vegetable lasagna! Who doesn’t love the oohey-gooey confabulation of ruffled pasta, creamy cheeses, and vegetables all baked to crispy-smooth perfection? And because of the vegetables, you don’t need to feel any guilt at all about this special dish. It’s a veritable produce basket in your mouth!

For years, I’ve used an old family recipe for this splendiferous concoction, something that’s been passed down for, well, days, in our circle. It’s easy! It’s fun! So, enjoy, as I walk you through the steps.

First, cut up the veggies! I like to dice them into small chunks. Squash, onions, peppers, mushrooms, broccoli, even some leftover asparagus from a yummy salmon dinner I made the other night! Here they are all hanging out in the saute pan together!

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Don’t they look just yummy? I threw in some garlic, too, and salt and pepper, of course, along with basil and oregano. Oh, and a can of diced tomatoes! Here’s a picture of them with a wooden spoon joining the fun!

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While they were enjoying their tropical hangout, I put the water on to boil for the pasta. Here is that simmering water, just waiting for the ruffled pasta sheets to be dropped in! Doesn’t it look scrumptious?

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I only cook the pasta for a scant few minutes–oh, maybe two, or three, or four, or five. Who knows? Just long enough so it’s pliable but not overdone. Here are those delish pasta sheets enjoying a sauna in the sieve, along with their friend, the happy wooden spoon!

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Oops, did I forget the ricotta instructions? Well, here they are: scoop a bunch of ricotta from where it’s nestled in its colorful plastic container into a charming bowl. Add basil and garlic salt/powder! Mix! That’s it! No egg. Ooh, ooh, ooh, don’t like those nasty yolky eggs in my ricotta mixture. (But if you do, I won’t judge!) Here’s a photo of that creamy deliciousness I put together, along with its friendly spoon:

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Now it’s time to layer this party for your palate into a square baking dish. I’m only making enough for hubs and me — for dinner and next-day leftovers. So here’s how I pull all this magic into a mouth-watering treat: Layer of veggies, followed by pasta, followed by ricotta mixture, followed by slices of fresh mozzarella, and more veggies…the scrumptiousness is enough to make you swoon! See that plastic container at the top–that’s where I had kept my leftover asparagus! It wants to join the celebration!

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After the last layer is constructed, I toss a little grated parm over all and set this delectable three-story casserole constructed for our cornucopia of cravings into a 350-degree oven. Mmm-mmm. How will we be able to wait for it to be done? Go have a glass of wine with your beloved, set up the table in front of the fireplace, talk about all the wonderful things in your life, and voila! At the end of that time it’s done! You don’t need to limit dining to your kitchen or dining room. Here’s our setup for this fantastic, fabulous, fluffy, filling, fol-de-rol of a feast!  No salad necessary – all those vegetables are enough healthy stuff for a year of eating!

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Oh, and here’s the recipe for this delectable, deliciousness of a dish!

VEGETABLE LASAGNA

  • Vegetables, diced
  • Pasta noodles
  • Garlic, herbs
  • Ricotta cheese
  • Mozzarella cheese

Parboil the pasta, saute the veggies, assemble the dish. Bake until done.

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