Kids Creative Chaos: Easy Vegetarian Lasagna Recipe with Basil and Squash

Easy Vegetarian Lasagna Recipe with Basil and Squash


Try this Vegetarian Lasagna Recipe with Basil and Zucchini

Angie's at it again with this Vegetarian Lasagna Recipe with Basil, Zucchini, and Winter Squash. This is a great way to use up that leftover summer zucchini or make a dish with the flavors of Fall. Enjoy!

Easy Vegetarian Lasagna Recipe with Basil and Squash
              Easy Vegetarian Lasagna Recipe with Basil and Squash.

Vegetarian Squash Lasagna with Fresh Basil

9 uncooked lasagna noodles
2 C of fontina cheese (or any cheese of your choice)
1/4 C of parmesan cheese
2 medium zucchini
2 C. loosely packed fresh basil leaves
1 whole nutmeg grated (or 1tsp of ground nutmeg)
3 T of olive oil
1/2 C of all purpose flour
3 C of milk divided
1 1/4 tsp of salt
1/2 tsp of pepper
2 pkgs of frozen cooked winter squash, thawed (or 4 C fresh butternut squash cooked and then mashed)
freshly diced tomatoes are optional

Preheat oven to 400.  Cook noodles to package directions, omitting the salt and oil.  Drain and set aside.  Meanwhile combine cheeses and set aside. Slice zucchini on #3 setting using the simple slicer and set aside.  Chop basil and grate nutmeg to equal 1/2t or use 1tsp of ground nutmeg.

Sauce:  Heat oil in 4qt casserole over medium heat 1 minute.  Add flour: whisk until completely incorporated. Gradually add 1 cup of milk, whisking constantly until smooth.  Add remaining milk, nutmeg, salt and pepper, whisking constantly.  Bring mixture to a simmer.  Reduce heat to medium-low; cook 3-4 minutes or until thickened, whisking frequently.  Add squash and basil; bring to a simmer. Remove casserole from heat.

Assembly:  Spread 1 cup of sauce over bottom of Rectangle Baking Pan. Top with 3 noodles.  Spread 1 1/4 C of sauce over noodles; top with half of the zucchini and about a 1/4 C of cheese mixture.  Repeat layers one time, starting with noodles.  Top with remaining noodles, sauce and cheese mixture.  Cover pan with foil; bake 25 minutes; carefully remove foil and continue baking uncovered, 15-17 minutes or until cheese begins to brown and center is hot. Remove pan from oven  and let stand uncovered for 20 min. Top with tomatoes, if desired.

Try to make Tofu Parmigiana with Fire Roasted Tomatoes.

Recommended Reading:

Fresh and Fast Vegetarian: Recipes That Make a Meal*

Easy Tofu Parmigiana

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