First, let me say, OMG! I, frankly, don’t think I’ll ever enjoy the traditional lasagne again after this. It reminds me of my Summertime Eggplant Parm in that ingredients don’t become muddled by being baked together.
Like the lasagne, FOODalogue ‘recipe’ posts have been pretty free-form too. I’ve always disliked providing ingredient ‘amounts’, believing that everyone should cook to their own palate and appetite. Unless, of course, one is baking and needs precise measurements. I generally use (and provide) recipes as a guideline to techniques and ingredients –and then have at it ‘my way’. I hope you do too! That said, I am attempting to provide a slightly more structured recipe format beginning with this post. But, my philosophy remains the same.
Recipe: Low-Fat, Free-Form Vegetable Lasagne
- 2 zucchini sliced lengthwise
- a few cloves of garlic in skin (so they could be squeezed out later)
- 4-6 juicy beefsteak tomato slices
- 1 large red pepper sliced lengthwise
- a few sprigs of parsley roughly torn
- 4 whole grain lasagne noodles
- part-skim mozzarella (shredded)
- parmigiano reggiano
- olive oil
- dry seasonings
- truffle salt (optional)
- Place vegetables on tray, drizzle with olive oil and sprinkle dry seasonings. Roast in oven.
- A few minutes before you’re ready to take them out, turn on the broiler and add mozzarella over the tomatoes.
- Squeeze roasted garlic over the red pepper.
- Boil noodles, drain, and assemble on plate. One noodle tri-folded up creates a 3-layer portion.
Finishing Touch: A sprinkle of truffle salt, freshly grated parmigiano reggiano and chopped parsley.
Cooking time (duration): 30
Number of servings (yield): 2-4
About this dish. There is no ‘sauce’, meat and very sparing use of cheese creating a relatively healthy lasagne. But, make no mistake, it is BIG on flavor. All the ingredients maintained their own wonderful tastes and textures. What more could one ask?
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!