Veggie Lasagna

After the Christmas rush, and poor eating for a few months, I felt like we needed a veggie overload week.  So we did.  Minestrone soup, veggie lasagna, Chinese chicken salad, and a quinoa salad.  It was a healthy week, but this was by far hubby's favorite.  It made a HUGE pan, so we're still eating leftovers.  

The original recipe is called "Pasta-less Lasagna," but I added pasta - and then it didn't feel like a side dish of veggies.  Just one layer of pasta made it feel like a complete dish.  

3 zucchini cut long ways 1/8 inch thick
3 yellow squash cut long ways 1/8 inch thick
6 red bell peppers cut in half
3 eggplant sliced long ways 1/8 inch thick
4 carrots cut long ways - blanched
2 TBL chopped garlic
2 cups goat cheese
1 cup grated Parmesan
2 cups marinara
Olive oil
Salt and Pepper

Coat all veggies with olive oil, chopped garlic, salt, and pepper.

Grill veggies on flat iron griddle OR charbroil OR bake at 400 for 20 minutes until cooked through.

Grease bottom of 9x13 baking dish (or larger). Place a layer of eggplant, then bell pepper.  Sprinkle with crumbled goat cheese and Parmesan. Then a layer of carrots and both squashes. More cheese. Repeat until all veggies are layered. Sprinkle top with the cheeses, then cover with marinara sauce.

Bake at 325 for one hour. Cover with foil after 30 min if necessary.

I add a layer of dry lasagna noodles, just because I like the added starch!

There also is a lot of water that comes from the veggies. I think grilling them would eliminate some of that, but to keep the water from taking over, it's a good idea to press each layer with a towel.