I couldn’t let summer slip away without making this dish which I developed many years ago—my garden vegetable lasagna. Full of the bounty of fresh, late summer veggies, this dish has always been a crowd pleaser (whether the “crowd” was just me or a table filled with diners at a dinner party). The pasta must be freshly-made and rolled as thin as possible. The vegetable sauce is a simmered mixture of fresh tomatoes, diced onions, carrots, mushrooms, red peppers, chopped zucchini, and minced garlic with some fresh basil thrown in at the end of the cooking. Half the sauce goes into a blender to puree, while the rest remains in its “chunky” state. Pasta, vegetable sauce, ricotta, mozzarella and parmesan are layered into a dish and baked. Lasagna made from scratch is not for the neophyte cook, nor the time-challenged individual—you can plan to spend most of your day in the kitchen on this. But, think of it this way…you’ll most likely have leftovers for later in the week when you need do nothing but heat this up and enjoy!

Garden vegetable lasagna Chez Edouard
Romaine salad with Ceasar dressing
Whole wheat roll

Dessert of your choice

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