Monday, July 19, 2010
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.