First off, pre-heat the oven to 450 degrees and oil up a lasagna pan with some olive oil. The trick to this lasagna is slicing the veggies super thin. I used a kitchen mandolin on the thinnest setting. Select a bunch of different veggies and slice them up thin, grab some ricotta, pasta sauce, cheese and start layering.
Here is the order of layers from bottom to top that I used:
- 2 red potatoes
- layer of ricotta (part skim)
- Swiss chard, leaves only (you can then press down on the leaves to even out the ricotta
- 1 turnip
- 1/2 a yellow onion
- Pasta sauce (I prefer something spicy or something filled with vegetables)
- 1 large yellow potato
- 1 large carrot
- ricotta, again
- swiss chard, again
- 2 red peppers (tip- slice the pepper whole rotating from side to side on the mandolin)
- sauce
- the other 1/2 of the yellow onion
- 3 plum tomatoes
- mozzarella cheese
- parmesan cheese
Liberally use salt and pepper, basil, rosemary, olive oil and garlic powder through-out the layers.
Pop it in the oven for 45 minutes covered with foil. This will help steam the veggies inside.
Then reduce the temp to 350 and put the dish back in uncovered for 20 minutes
Finally, for no more than 5 minutes, set the oven to broil to give it a nice crusty top.
It is that easy. Add celery root or eggplant or mushrooms or whatever you want! It is just like a lasagna. Tomato-ey and cheese-ey but this time gluten free and filled with healthy vegetables! Unlike traditional lasagna, it does not hold together well on the plate (see photo to the right)...but it is still amazingly delicious!
It also reheats like a dream!!
I can't wait to make it again. Though this time I will probably use the slicer blade on the food processor or on the salad shooter (remember those)...I spent a lot of time slicing on that mandolin by hand. But at least this time I used the guard and did not lose a hand.
So layer away and discover this hearty twist on a classic!
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