Veggie Lasagna

Pasta, Vegetables

Yield: 9x9 baking dish

Ingredients for Veggie Lasagna

6 portobello mushrooms, gills and steams removed, sliced in half lengthwise
12 roasted red bell peppers, skins and seeds remove
12 roasted yellow bell peppers, skins and seeds removed
10 zucchini sliced ¼ in thick lengthwise, roasted 10 yellow squash sliced ¼ in thick lengthwise, roasted
1 quart Indian tomato chutney
1 cup brown butter
1/4-cup aged balsamic
1 head of frisee lettuce, clean green removed
1 cup toasted hazelnuts, crushed
2 cups olive oil, to roast the vegetables
2 cups balsamic, to roast the vegetables
Salt and pepper to taste
1 cup mixed chopped herbs

Method for Veggie Lasagna

• Brush the vegetables with olive oil and balsamic. Salt and pepper to taste.
• Place vegetables on parchment lined sheet pan, roast at 350°F for 15 minutes, remove from the oven and let cool.
• Line a 9×9 baking dish, brush soft butter on the inside of the dish. Starting with the red peppers, place the bottom layer, season with salt and pepper, sprinkle chopped herbs. Place the zucchini on top of the red bell peppers, season, continue to layer all the vegetables placing the portobella mushroom as the middle layer until all vegetables are used. It will be an inch higher than the rim, which is OK as it will go down as it bakes.
• Place in the oven and bake at 350°F for 30 minutes, transfer to the refrigerator and press with another pan on top, cool overnight.

121 S. 17th Street, Philadelphia, PA, 19103