Tuesday, November 2, 2010

Day 305: Vegetable Lasagna

After yesterday's post about the cookbook, I got a few emails about what will be included in it.  So I'm guessing that many of you are having the same questions.  It will include all the "A" and "B" recipes (there will be over 200 recipes), plus everything I've learned about seasoning, cleaning, heat control, baking and so on.  I hope it will be a good resource for the beginner and the experienced dutch oven cook.  All the instructions will also include baking temperatures so you can use it in your kitchen as well.

Vegetable Lasagna
12" dutch oven

2 medium carrots, julienned or thinly sliced
1 yellow summer squash, cut into 1/4" slices
1 medium onion, sliced
1 cup broccoli florets
1/2 cup chopped sweet red pepper
1 medium zucchini, cut into 1/4" slices
1/2 cup sliced celery
1/2 cup chopped green pepper
2 cloves minced garlic
1 tsp. salt
2 Tbs. vegetable oil
1 (29 oz.) jar spaghetti sauce
8-10 lasagna noodles
2-3 cups shredded mozzarella

In a 12" dutch oven over a full spread of coals, stir fry the vegetables, garlic and salt in oil until crisp-tender.  Remove from the pot and keep warm.  Wipe the pot clean with paper towels.   Spread 3/4 cup of sauce into the bottom of the pot. Arrange half of the noodles over the sauce. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350° for 60-65 minutes or until bubbly. Use 1 1/2 ring on top and 1 ring on the bottom.  Let stand 15 minutes before cutting.  Serves 10-12.

The Finished Product

The Review

For a meatless meal this was good.  Its no secret that we're carnivores at our house, so having a meatless meal is a little hard.  But this was yummy and very filling.  My kids only complained a little (which is a big deal).  If I were going to add meat I'd use shredded chicken, but really, this doesn't need it.  I'll make this again when I can get the veggies out of my garden.  Grade B+.

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