Vivacious Veggie Layer Lasagna
A fired-up, caveman-approved vegetarian recipe that will instantly heat up your taste buds, this zesty dish is packed full of fiber, nutrients, antioxidants, and absolutely fantastic flavor! This veggie lasagna can also be made using the Chipotle Tomato Sauce or Jalapeño Tomatillo Sauce, both found in Chapter 2. Enjoy this vivacious creation after a warm bowl of Tasty Tomato or Spicy Avocado Soup, both found in Chapter 3, for a super-healthy, meat-free, hot and spicy, complete meal.
Serves 4–6
For Lasagna:
2 large zucchini, sliced lengthwise into 1⁄4″–1⁄2″ thick slices
1 eggplant, sliced lengthwise into 1⁄2″ slices
1 red bell pepper, quartered and seeded
10–12 trimmed asparagus spears, chopped
2 tablespoons canola oil
1⁄2 teaspoon cumin
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon sea salt
1⁄2 teaspoon black pepper
1 tablespoon rosemary
10 thyme sprigs
1⁄2 cup chopped fresh basil leaves
For Sauce:
1 thinly sliced onion
2 cloves garlic, minced
1 tablespoon olive oil
1⁄2 teaspoon red pepper flakes
1⁄2 tablespoon dried oregano
1 tablespoon tomato paste
1 (14-ounce) can plum tomatoes
- For Lasagna: Brush vegetables with canola oil and sprinkle with cumin, red pepper flakes, sea salt, pepper, rosemary, and thyme sprigs. Roast the slices of zucchini, eggplant, and bell pepper at 400°F for 20–25 minutes, or until soft.
- Remove the zucchini, eggplant, and the asparagus from the roasting pan, and continue to roast the red bell peppers for another 12–14 minutes.
- For Sauce: To make the sauce, sauté the onion and garlic in olive oil in a medium saucepan over medium heat for 5 minutes. Add the red pepper flakes and oregano, stirring to coat, and sauté for another 2–3 minutes. Next, add the tomato paste and stir. Crush the whole canned tomatoes and add them, along with their juices, to the pan. Simmer on low for 16–20 minutes.
- To Complete: Add a thin layer of the cooked sauce to the bottom of a 9″ × 13″ baking dish, and then add 3⁄4 of the roasted zucchini slices, followed by a layer of eggplant, using 3⁄4 of the eggplant slices. Next, layer half of the remaining sauce, 1⁄4 cup of the chopped basil, the remainder of the zucchini and eggplant, all of the asparagus pieces and red bell peppers. Finish the layering with the remainder of the sauce and 1⁄4 cup of basil. Cover with foil and bake at 375°F for 30 minutes, and then remove foil and cook another 30 minutes. Let it sit before cutting. Serve warm!
