Vegetarian Lasagna & Side Salad
Zucchini Mushroom Lasagna
3 cups of your favorite marinara sauce
4 medium zucchinis thinly sliced lengthwise. Dice up any leftover pieces to put in lasagna filling.·
4-5 cups mozzarella cheese shredded
1/4 cup parmesan cheese
1 lb white mushrooms diced
3/4 cup shiitake mushrooms diced
1/2 cup dried mushrooms
1 1/2 onion diced
1 tablespoon olive oil
6 cloves garlic crushes
2 teaspoons dried oregano
2 teaspoon garlic powder
2 teaspoons dried thyme
Red pepper flakes
Salt and pepper
2 tablespoon fresh basil finely chopped
Instructions
1. Place dried mushrooms in a heat proof dish and cover with hot or boiling water, allow to sit for 1 hour.
2. 3 cups of your favorite marinara.
3. Preheat oven to 350°F
4. Use a mandolin to slice each zucchini lengthwise to about 1/8 inch thick. Season slices with kosher salt and allow to sit for 15 minutes.
5. Blot with a paper towel to remove excess moisture and salt. Arrange slices in a single layer on a lined baking sheet and bake for about 10 minutes Remove from oven and set aside.
6. In a sauté pan, heat olive oil with a pinch of red pepper flakes and garlic until fragrant, about 1 minute.
7. Add onion and extra diced zucchini if there was any, season with salt and garlic powder. Sauté for about 5 minutes, until starting to soften. Sautee white mushrooms and shiitake mushrooms till crisp then drain excess liquid, add oregano, thyme and season with salt and pepper. Add dried mushrooms but save the soaking water. Sauté for about 15 minutes, until water is evaporated. Add about 1/4 cup of the soaking water and sauté until that has evaporated and mushroom mixture is browned.
8. To assemble lasagna, pour about 1/4 cup of marinara sauce in the bottom of a 9x13 baking dish. Layer about half of the zucchini slices on top, cover with half of the mushroom mixture, cover that with about half of the remaining marinara sauce, then sprinkle half of the parmesan cheese and half of the mozzarella cheese. Repeat one time.
9. Bake until cheese is browned and bubbly, about 40 minutes. If cheese is browning too much, cover with foil. If cheese is not browning enough, finish under the broiler for 2 minutes.
10. Remove from oven and allow to sit for a few minutes before cutting. Serve with chopped basil and more parmesan cheese and serve with salad.
Credit: foxandbriar.com
Lettuce Salad with Cucumber and Tomato
Ingredients
2 Medium English (1 lb) cucumbers, coarsely chopped
4 medium (1 lb) tomatoes, coarsely chopped
1 large bunch (1 lb) lettuce, coarsely chopped
1 small bunch dill, finely chopped
1/2 cup white or red onion, thinly sliced
3 tbsp virgin olive oil
1 tsp salt
Ground black pepper to taste
Crushed garlic and vinegar, to taste (optional)
Instructions
In a large bowl, add all ingredients in order as listed and as you are preparing them (washing and chopping the vegetables).
Stir well and gently, and serve immediately or within a few hours.
Store: To make ahead, refrigerate all vegetables covered in a bowl, and add oils, salt and pepper right before serving.
Credit: ifoodreal.com