This past Tuesday — well, I prepared it Monday, then baked it Tuesday — decided to make my very own vegetarian lasagna. From scratch-ish. I didn’t make the noodles, but I did make the white sauce.
And I must say … mmmm-mmm-mmm! I mean, if I don’t toot my own horn, who is, right?
I took 6 lasagna noodles, broke them and half and boiled. Poured a little olive oil in the water while it boiled. One squash, one zucchini, 1/3 of broccoli stalk, two carrots and one bundle of spinach lightly sauteed with onion, garlic powder, black pepper, pink salt and a little oregano. I actually let all my veggie sit (marinade) in the seasoning overnight in the fridge.
My white sauce is grated parmesan cheese, flour and skim milk boiled and stir on medium-high heat and poured on each layer as I stacked my lasagna.
And, yes, it was delicious! And inexpensive. Servings, between 6-8, depending on how hungry a girl is.
*I know lasagna isn’t typically round, but my skillet was the only deepest and biggest dish for my lasagna.