Vegetable Lasagna

This was a creation my friend, Peg, invented years ago. She says that every time she makes it it's a bit different...and I have found that to be true as well. It's a good recipe to have in mind when the CSA box is heavy, but I do purchase the ingredients for it if I need to since it's really good. This was a combination of CSA ingredients and purchased vegetables since we had received basil and mushrooms in the box last week.

Grate various cheeses:

smoked gruyere

cheddar
Parmesan
About 1 1/2 to 2 c total works for us.

In food processor whir 1 container ricotta, handful of rehydrated dried tomatoes, and basil (of course fresh is best but dried will work).

or

(check out all that veggie goodness)

In large pan (I use a stockpot or large skillet) saute vegetables in a generous tablespoon of olive oil. The veggies used usually depend on what you have and they are just added in the order of the item needing to cook the longest to cooking the least. For example:

chopped red onion

carrots, chopped

bell peppers

zucchini

eggplant

mushrooms

Add 28 ox can tomatoes and cook until most of the juice has evaporated and the mixture is thick.

Layer, sauce, cooked noodles, ricotta mixture and grated cheeses.

Bake at 350 degrees for an hour or so. Let stand before cutting and serving.

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