A food world devoted to the young chef and those young at heart

Monday, August 16, 2010

Summer Lasagna (Vegetarian)

Our garden is struggling a bit this summer (the heat swelters on) yet our household need not despair our eggplant is growing strong, the zucchini is blooming, the basil is as magical as ever and of course the farmer's market is thriving with wondrous treats. So to utilize all the colourful flavorful meaty vegetables my dad brought up vegetarian lasagna (yeah the big carnivore in the house wants vegetarian lasagna go figure). Well to say the least, it is one of the most satisfying dishes ever. An explosion of epic flavor integrating together, a trademark of all classic comfort food.

Summer Lasagna
Preheat oven to 375 degrees Fahrenheit
serves 3-4

  • 1 medium zucchini
  • 1 medium eggplant (any variety will do, we used Japanese eggplant)
  • 1 14.5 ounce can of unsalted diced tomatoes
  • 1 heaping 1/2 cup of Greek yogurt (mixed with some salt and pepper)
  • 6 lasagna noodles (the kind that cook in the oven)
  • 1/2 lb button mushrooms
  • 1 small hand full of basil
  • 1 small hand full of flat leaf parsley
  • 1/2 of an onion
  • 2 medium cloves of garlic
  • Handful of Mozzarella cheese
  • Salt and pepper
Begin by dicing the onion and garlic, rough chopping the basil and parsley, slicing the mushrooms, cutting the zucchini and eggplant into discs (approximately a quarter of an inch wide).
Dribble some olive oil into a saute pan and heat over medium-high heat. Once the oil is hot add the zucchini and eggplant in a single layer (I had to do it in two batches). Wait a few minutes, then flip them over they should reveal a golden carmelization on that cooked side. If you are getting to much sticking, deglaze the pan with a splash of water. Continue to saute until fully cooked (the white flesh with have degraded in colour). take out of the pan and set aside.

Add oil to the same pan, saute the onion and then add the garlic and mushrooms.Once brown and delicious pour in the tomatoes and herbs with a dash of salt and pepper. Turn off the heat and set aside.
Using a square glass baking dish, pour a laddle full of the tomato mushroom sauce on the bottom and place two lasagna noodles on top of that. On this dress with more sauce and a layer of eggplant/zucchini. Set two more noodles on this, spread the yogurt, followed by another layer of eggplant/zucchini. Put the final two noodles on top with the remaining sauce and sprinkle mozzarella cheese.
Now place in the oven for approximately 30 minutes or until the noodles are cooked (don't be freaked out if some of the noodles on the top are crispy, its just because they are near the edge) and the cheese is a golden paradise. Cut into fourths, serve and swim in the abundance of meaty textures, fragrant herbs and tantalizing-ly scrumptious vegetables.


  1. These enchiladas look so yum!

  2. Wow, so I left a comment but I guess it didn't show up.. I just wanted you to know I stumbled across your blog the other day, made this gorgeous lasagna for dinner the other night, and consequently swam in an abundance tantalizingly scrumptious vegetables! Thank you very much!

  3. I am so glad you enjoyed it! :)
    Our house is now over run with yellow squash and zucchini, so we've been having this for almost every meal


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