19 December 2010

Veggie "Lasagna" Bake

I was going to prepare a raw, vegan dinner tonight but decided against at the last minute when I realized that I didn't have the tools to prepare cashew cheese. Thanks to a discussion with Emily earlier in the day, I had carrot and zucchini on my mind. So, improvisation time - zucchini carrot pasta bake? Why not!

The "lasagna" with rice
Veggie "Lasagna" Bake (serves 1)
  • 1 carrot
  • 1 zucchini
  • 1 bunch trumpet royale mushrooms (10?)
  • handful of grape tomatoes (10?)
  • chili flakes
  • salt
  • shredded cheese that you like and that melts (asiago is a good call)
Preheat oven to 425. Grate the carrot and zucchini onto a plate. Save the ends you don't want to grate for fear of destroying your fingertips for garnish. Slice the tomatoes as thin as you can without juicing them - for me, this was into halves or thirds. Cut the mushrooms into sticks. In a small oven dish (like, say, a loaf pan), put down a layer of mushrooms and lightly salt them. On top of this, put down about half the tomatoes, squeezed a bit, and a very thin layer of grated cheese. Then layer on the zucchini and carrot bits, topping it off with the remainder of the tomatoes and a final layer of cheese, plus the garnish slices of carrot/zucchini. Top with chili flakes.

Bake for 30 minutes - it is done when the top layer is browning. Attempt to serve in original shape (namely, that of lasagna) but watch it fall apart completely when you scoop it up so just serve it as a pile. Maybe attempt to bake it for longer and hope that it sticks together more, but know, deep down, that it won't.

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