I am sorry I have no picture of this one, though honestly, it probably wouldn’t have looked like much anyway. I made this for Sam to take to a potluck, threw it in the oven, set a timer, and then took the kids to a block gathering at the neighbor’s. And forgot to ask Sam to nab a pic. I’m told that people loved the way it tasted, which is the really critical part anyhow, right?
The genius in this recipe is making a non-tomato veggie sauce. In this case, I made a nice thick puree of carrots with basil. Then I layered more veggies into the lasagna. Really, once you’ve freed yourself from the conventional sauces, you can use basic lasagna technique to cram in all sorts of veggies. I would wager that pretty much any veggie puree will make a nice lasagna base, and maybe this fall will be the time to really explore this technique!
- 2 C chopped carrots
- 2 cloves garlic
- 1/4 – 1/2 C basil leaves
- 1/4 C cream or half and half
- 2 small or one large summer squash
- 9 no-boil lasagna noodles
- 2 C Parmesan
Put carrots in a pot, cover with water and boil until very soft. Saving 1/2 C cooking liquid, drain carrots and add to blender with cream, garlic, basil, and some salt and pepper. Add cooking liquid as necessary to loosen the carrots until they are a nice baby-food texture (just slightly thicker than standard pasta sauce).
Preheat oven to 350. Slice the zucchini into thin slices. In an 11×7 pan, add 1/2 C carrot sauce, and spread it out along the bottom. Add three noodles across the bottom of the pan. Cover the noodles with 1/2 C more sauce, a layer of sliced zucchini, and 1/2 C shredded cheese. Add three more noodles, and again, cover them with 1/2 C sauce, a layer of zucchini, and cheese. Finish the dish with one more layer of three noodles, the rest of the carrot sauce and 1 C cheese.
Cover with tin foil and bake for one hour total – 45 minutes covered, 15 uncovered. Serve.