A Fresh Take on Lasagna
Summer food to me should be fresh, simple, and easy to make. This was a quick meal I whipped up to use some summer veggies and my favorite heirloom tomatoes. It is layered like a lasagna but lacks the heaviness of tradition cheesy and saucy lasagna. The cheese I used on top is super thinly sliced smoked provolone, but you can skip it if you like, or top with your favorite cheese. Please note the cheese makes it look kind of ugly in the picture but it was actually really good and great as leftovers.
Ingredients:
Eggplant
Squash
Tomato
Tofu
Fresh Herbs
Salt and Pepper
Cheese (optional)
Directions:
Preheat the oven to 350 degrees. Slice up all components to the same thickness for even cooking. Spray or grease a glass baking dish with olive oil and begin layering. I did tofu first to line the bottom completely then eggplant next
topped with fresh basil and rosemary and salt and pepper to taste.
Next up were the star of the show, the heirloom tomato, again topped with herbs and salt and pepper.
I really do love these tomatoes and cannot wait to start getting them in my CSA box. Come on where are they??…Please?
Next some yellow squash (I added herbs on this layer too, just not pictured).
Followed by cheese! Bake in the oven covered (with foil) for 15-20 minutes, uncover and allow the top to brown and the veggies to begin to bubble (approximately another 15-20 minutes).
You should let the pan cool off and set for about 10 minutes. Then cut in and enjoy! I ate my leftovers in pitas as sandwiches. It is really versatile, throw in any veggies and any herbs you have! It does get pretty watery from cooking, but just cut and transfer to another container for storage.
