Sunday, February 28, 2010

Vegetable Lasagna with Garlic Bread

Cheesy goodness was on the menu tonight. We tried a new vegetable lasagna recipe that we found online. It was pasta free and called for thinly sliced zucchini, chopped eggplant and chopped yellow squash. All three were roasted in a mixture of olive oil, garlic and dried thyme.

We switched out the portobello with baby bella and the button mushrooms with cremini. In the future we will use all cremini and saute the whole batch. Also, I didn't let the tomato sauce simmer quite long enough and it was still a bit too liquid which made for a messy final dish. Despite that, it was quite tasty and we will definitely make it again. We give it 3.5 out of 5 stars.

yellow squash

 lightly roasted zucchini

mushrooms, mmmmm

 Parmesan

final result

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