Rustic Bread and Zucchini Lasagna

First of all I have to apologize for the lack of posting. I am now working full time so that is taking up most of the time. The amazing thing is I work at Crampton's Market which is an amazing place that sells local veggies, fruit and stuff. Anyhow to tonight's dinner...

I had to admit that I was quite intregued when I first read about this lasagna that uses layers of bread instead of pasta. Turns out it is friggin fantastic. This is perfect comfort food for winter. I modeled my recipe from the recipe for Rustic Bread & Eggplant Lasagna from the amazing Vegan Yum Yum Blog.

I started off with a homemade sauce simmering on the stove. I used portabellos, onions, carrots, roasted garlic, lentils, local tomatoes and Aussie Basil. I then sliced an old loaf of ciabatta bread and roasted it in the oven with Garlic Infused Oil. I sliced some local zucchini and layered the bread, zucchini and sauce with vegan Daiya cheese. The end result tasted amazing. I made one to freeze and will be looking forward to eating it very soon. This recipe is a keeper for sure!

We had a slice of this lasagna with local green and yellow beans steamed on the side.

I have an amazing friend who went to Fargo, ND over the weekend and returned with these 2 large bags of Daiya cheeze. Enough to last for the rest of the year! I portioned them out into smaller 2 cup bags and now have 32 cups of Daiya cheeze waiting for me in the freezer. Now to start looking for recipes that I want to make :)

Dragonbowl Salad and Latkes

I am trying to clean out the fridge and cupboards and found some mock chick'n strips hiding in the back of the freezer so we had those tonight with a nice refreshing salad made with lettuce right out of the garden, local baby carrots, local baby beets, shelled hemp seeds and a miso-tahini dressing. I also baked some grated zucchini and sweet potato on the side.