Friday, April 18, 2008

What Is This Dish, With Wine!


Can you guess what this is??? No, not pizza, which it sorta looks like. OK, I will tell you. It is the best vegetarian lasagna that I have ever made! No kidding! I know, I know, another lasagna dish. But you have to see the ingredients! Mike said, “This even has beans in it!” I was having a non-exciting afternoon and was contemplating what to have for dinner. I am tired of red meat, already had my fish fixes for the week, I needed a boost of fresh veggies. So I headed to the market and picked up fresh veggies! Result:



Vegetarian Lasagna



Loads of garlic, chopped
1 onion chopped
Coconut Oil
1 small zucchini chopped
1 small yellow squash chopped
8 oz. (one pack) of cremini mushrooms, cleaned, sliced, and sautéed in butter
1 can of white beans, I used Great Northern, drained and rinsed
1 bunch of kale, chopped and cooked in veggie broth till wilted
1 small bunch of asparagus tuff ends cut off and cut into 1-1/2 inch pieces
1 big bunch of fresh oregano or 1 heaping teaspoon of dried
2 cayenne peppers chopped
1-2 carrots chopped
A splash of white wine
Lasagna noodles
Lots of mozzarella cheese
Grated parmesan cheese
A nice hunk of Manchango cheese grated
Salt and Pepper to taste
Your favorite tomato based pasta sauce

Heat a nice glug of oil in your pan; add the onion, garlic and cayenne pepper. Sauté a few minutes, add the carrot and asparagus and sauté about 5 minutes. Then add the oregano, zucchini and squash. Salt and pepper to taste. You want to cook all of these veggies until almost done, but still a bit crunchy as they will cook again in the oven. If they seem to be getting dry in the pan, like mine did, I added about ¼ cup of the wine I was drinking while preparing!
Cook your noodles
Layer:
A bit of sauce
Noodles
½ of the Kale and beans
Manchango Cheese
A bit of sauce
Noodles
Your sautéed veggies
A bit of sauce
Noodles
Rest of the kale
Mushrooms
Loads of mozzarella cheese
A hefty sprinkling of parmesan cheese

Pop that baby into a 350 degree oven for about 35 minutes or till the cheese is nice and browned. Remove and let rest for about 5 minutes before cutting.



Oh my gosh, heaven from one dish! I served a small Caesar salad aside, as this is Mike’s favorite and a loaf of 7 grain bread with bowls of olive oil to dip.



I know this sounds like a lot of work, but actually it is not. I was surprised that I had it all together and in the oven in under an hour. Well worth it! Just look at that kale and beans!



What did we have to drink with this delicious dish? Some delicious wines! Mike had his favorite Cabernet, Columbia Crest Grand Estates Cabernet Sauvignon and I had a thirst quenching crisp Sauvignon Blanc from New Zealand, Monkey Bay! Both wines were great to sip before dinner and paired well with the lasagna!



Cheers!
Have a great weekend!

15 comments:

Bellini Valli said...

Cheers to you Deb:D Have a great weekend...wish I were there in sunny Florida to sip on some Monkey Bay and devour some veggie lasagna:D

Peter M said...

Very interesting lasagna and I like the bean addition...that'll make it filling.

Manchego? You win the lottery? lol

Johanna said...

this looks delicious and I smiled at the thought of you sharing your wine with your lasagna!

Magnolia Wedding Planner said...

Wonderful recipe but can I put a little less garlic..I really don't like it.
I was looking for a recipe for a importatnt dinner that I have tomorrow and i think this is the one :-) thanks
Silvia

Wendy said...

Ooooooooooh, lovely! Veggie lasagne is one of my favourites.

Why coconut oil? I've never used it.

Lore said...

Your lasagna has such delicious layers Deb!

Proud Italian Cook said...

Deb, Your veggie layers look so good, I bet it did taste great! A refreshing change from your typical lasanga.

noble pig said...

Wow, that's beautiful Deb. I love the idea of using Kale and BEANS! I would eally like to try this.

LisaRene said...

A vegetarian dish! Honestly, that does look very, very good. I haven't had lasagna in at least 15 years and the same goes for making one. Why? Can't really say, no particular reason, just haven't done it. Love the diverse ingredients. To heck with measurements, "loads of garlic" works for me :)

Wine and food... just perfect together yet so few "food bloggers" make the correlation. Food and wine pairings are such fun and totally enhance the whole experience.

FYI - I ordered The sharper your knife the less you cry. Just received it and will be reading it soon :)

Shayne said...

I think you have a winner here. loaded with what the body needs.

Sophie said...

That lasagne sounds and looks really fantastic Deb! Beans and manchego cheese - it just has to be good. I've bookmarked this one to ponder later

Mike of Mike's Table said...

Looks like a great twist on the usual lasagna. I normally am inherently skeptical of vegetarian dishes (I can't help it! I lust for meat :o ), but this looks like it would satisfy even the most die-hard of carnivores. I really like the addition of beans and manchego--must have been quite tasty!

Lucy said...

I think that's the most poetic layering method I've read.

You know Deb, your blog just gets better and better - aging like a fine wine.

Monkey Bay. How could anyone say no?

Pixie said...

That looks like the tastiest vegetable pasta I've ever laid my eyes on!

Thanks for stopping by and consider this recipe bookmarked.

Lori Lynn said...

Love the third photo down, with the fork and the crispy top of your lasagna. Very nice!