My one-year-old son eats like a horse. More like a teenaged racehorse. The only thing he doesn’t voraciously devour is vegetables. Unless I hide them in things. Which is how this lasagna recipe came about.
Sneakiness. Hidden Vegetable Lasagna! By building in layers of mashed cauliflower, shredded zucchini and roasted tomatoes, I’ve created a vegetable-delivery system that he doesn’t argue with. No picking through and chucking to the floor going on here. He gobbles every morsel like it’s going to run away! We like it, too.
Roasted tomato sauce
1 # can organic diced tomatoes
1 # can organic tomato puree
one large onion, diced
4 cloves garlic, chopped
fresh or dried herbs like oregano, basil, marjoram
1 head cauliflower, cut into one-inch pieces
1 large, or 2 small zucchini, shredded, salted and left to drain in a colander
1 lb mozzarella, shredded
Link here: from Epicurious
No-boil lasagna noodles
Salt and pepper
Preheat oven to 350ºF. Combine tomatoes and onion and roast on a sheet pan for one hour, stir often to prevent burning. Stir in chopped garlic to combine (this retains more of the garlic kick, I've found.)
Meanwhile, cook cauliflower in salted boiling water until very soft. Drain and mash into a puree.
Spread a thin layer of tomato sauce into the bottom of a 9 x 12 lasagna pan, then top with a layer of uncooked noodles. Spread the cauliflower over noodles, then add more noodles. Spread béchamel over noodles, then tomato sauce and more noodles. Continue adding layers using the zucchini, mozzarella topping the final layer with tomato sauce and grated Parmesan.
Cover pan with oiled aluminum foil and bake until oozy and bubbling, about one hour.
STILL HUNGRY? Browse the CSA Cookoff file for more HOMEGROWN recipes.