Friday, July 13, 2012

Recipe Swap: Sauceless Garden Lasagna

Dun Dun Dun. It's Friday the Thirteenth!

Do you believe any of the superstitions that go along with today? I have no real issues with black cats crossing my path but I do attempt to avoid things like walking under ladders or breaking mirrors. I figure its mostly common sense but on a day where people believe things are designated to go wrong, you may as well avoid the obvious, right?

Actually, no that I think about it, there is one superstition that I avoid. Have you heard of Bloody Mary (no, not the drink) or Black Aggie? Supposedly if you stand alone in a bathroom with the light off and say her name three times while spinning around she'll appear in your mirror. As a relatively sane-minded twenty-seven year old, do I really believe that she will appear in my mirror? No, not necessarily but I don't see any reason to chance something like that.

 However, I will confess to you that I fully 100% believe that the ankle grabber lives under the bed. Unless you have a platform bed. Then he shares the closet with the boogeyman. But seriously, I can't help but to do a running leap into bed after turning off a light across the room. And my feet must remained covered at all times during the night even if its 100 degrees. Because you see, if the ankle grabber even senses that your ankles aren't covered, he's going to grab them and drag you under the bed. I don't know how two full-sized adults would fit under a bed, but that is besides the point, okay?

Now what does this have to do with a vegetarian recipe swap? Absolutely nothing. It just gave me a chance to share something random with you. Anyway, when I received this recipe my immediately thoughts were "awesome!" and "damn it!" I'm hoping the awesome is pretty self-explanatory but the damn it is because I knew no amount of bribing could convince Tom to even try this. He hates zucchini and tomatoes. So I just decided to scale the recipe down to 2 servings instead.



Sauceless Garden Lasagna
Source: Christine's Kitchen Chronicles as seen on All Recipes
Servings: 2
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Ingredients:
    • 1 portobello mushroom, sliced
    • 1/2 zucchini, thinly sliced
    • 1 cup spinach, roughly chopped
    • 1/4 cup red onion, diced
    • 1 garlic clove, minced
    • 1 tbsp. fresh basil, chopped
    • 1 tbsp. fresh oregano
    • 1 tbsp. olive oil
    • 1 tbsp. balsamic vinegar
    • 1/2 tsp. sugar
    • 3-4 oz. fresh mozzarella, sliced
    • 3 no-boil lasagna noodles
    • 1 large Roma tomato, thinly sliced
    • salt and pepper
Directions:
1. Spray an 8x4 loaf pan with non-stick cooking spray. Preheat the oven to 350.
2. Combine the mushrooms, zucchini, spinach, red onion, garlic, basil and oregano together in a large bowl. Add the olive oil, balsamic vinegar and sugar. Toss to coat.
3. Place a lasagna noodle in the bottom of the prepared pan. Top with 1/3 of the tomato slices then 1/3 of the vegetable mixture. Place a few mozzarella slices on top. Repeat, making the top layer the vegetable mixture with mozzarella on top.
4. Bake for 25-30 minutes or until cooked through. Let rest for 5 minutes before serving. Season with salt and pepper to taste.

Tom really has no idea what he is missing. This smelled incredible the entire time it was cooking and it tasted even better. I absolutely loved it. Now I just need to figure out what to do with Tom on the nights I want to make this. I'm thinking a bowl of cereal should suffice. :-)

2 comments:

  1. I am a huge Bloody Mary avoider. Kids I knew in Jr. High did this and nothing happened, but I wasn't there to witness it...I ran home and left them to play. It's horrible that husbands are closed minded sometimes. Glad you enjoyed the dish...it sounds delicious.

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  2. This looks incredible!

    Thanks for being part of the recipe swaps!

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