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!