I've posted many Juice and Smoothie recipes, I decided it's time to really start cooking people!
I wanted to share with you one of my favorite veggie packed recipes which is my ultimate Vegetable Lasagna.
This dish is really simple but full of flavor. I find that the key to eating veggie packed dishes is the more spices the better...!
I took some extra virgin olive oil and sauteed my zucchini and onions for about 5 minutes minutes.
Add the broccoli florets and don't forget to season each layer of vegetables, we're trying to build the flavor people...veggie layer by veggie layer.
I made a white cream sauce with olive oil, flour, parmigiano reggiano cheese, and low fat milk. I used organic fat free milk, but 2 percent milk would work perfectly.
I only buy fat free milk so I used what I had.
Time to start layering, place a little cream sauce at the bottom of a greased casserole dish, top with 4 overlapping lasagna noodles, then layer the veggies.
Note: you do not have to put your veggies like this...I just love pretty food so I went overboard...no one is going to see inside the lasagna so this is really not necessary...lol
Top that with the onions we sauteed earlier, mozzarella cheese, a little more cream sauce, and repeat with more noodles...finish off with mozzarella cheese and remaining cream sauce.
Bake in the oven for 35-45 minutes until nice and golden brown.
Don't forget to top the hot lasagna with grape tomatoes and Italian parsley for color.
The fresh tomatoes really adds a brightness to this lasagna.
Enough pictures and talking about it...it's time to eat!
Day 11: 21 Day Detox with a Vegetable Lasagna
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4-6
Vegetable Lasagna
12 lasagna noodles, cooked according to package directions
1 head of broccoli, cut into florets
1 white onion, sliced
3 small zucchini, sliced
2 cloves garlic, minced
2 tablespoons Italian Parsley, minced
2 cups 2% milk
2 cups mozzarella cheese, grated
1 cup parmigiano reggiano cheese, grated
15 ounces part skim ricotta cheese
1 egg, beaten
4 tablespoons extra virgin olive oil
3 tablespoons flour
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon creole seasoning
1/2 tablespoon dried oregano, crushed
2 cups grape tomatoes to garnish
Italian parsley to garnish
Directions:
Boil pasta according to package directions, drain, rinse in warm water, drain again, and set aside.
Mix seasoning blend together and set aside.
In a large pan add 1 tablespoon of olive oil over medium heat, add onion and zucchini, saute for 5 minutes, season with 1 tablespoon of seasoning blend, mix well, add broccoli and saute 3 minutes more.
Add garlic and cook 1 minute more. Remove from heat and set aside.
In a bowl mix ricotta, egg, Italian parsley, 1/2 cup parmigiano cheese and 1 teaspoon of seasoning blend, set aside.
To prepare white sauce, add 3 tablespoons of olive oil to pan over medium heat, whisk in flour, add milk, whisking constantly, add remaining seasoning blend.
Bring mixture to boil, reduce to simmer cook for about 4 minutes to allow mixture to thicken, turn off heat and add remaining parmigiano cheese.
To assemble lasagna in a 9 X 11 greased casserole dish, add 1/2 cup of white sauce to bottom of dish, layer with 4 overlapping lasagna noodles, top with vegetable mixture, top with 1/2 of ricotta mixture, top with a handful of grated mozzarella.
Top mozzarella with 1/2 cup more of white sauce, top with 4 overlapping lasagna noodles, top with more vegetables, top with remaining ricotta cheese, top with another handful of mozzarella.
Top with 4 more overlapping lasagna noodles. Top with remaining vegetables if you have any left, top with remaining mozzarella cheese, top with remaining white sauce.
Bake at 350 degrees for 35-45 minutes. Remove from oven, allow lasagna to cool about 15 minutes before serving.
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