Mexican Vegetable Lasagna

I basically changed the flavor profile of the original recipe. It just seemed more appropriate. Also, it turned out F&^*ing amazing!


Source: Avocados from Mexico | Serves: 6 | Time: 1 hr 15 min


Ingredients


Veggies

2 medium #carrots, peeled and sliced into 1/4 inch thick rounds

2 medium #zucchini, sliced 1/4 inch thick

1 #BellPepper, seeded and sliced (I used green)

1 cup cherry #tomatoes, halved

1 cup button #mushrooms, cleaned, destemmed and sliced

Olive oil

1 tbsp Old El Paso taco seasoning

S&P, to taste


Avocado Sauce

4 cloves of garlic

2-3 tbsp fresh cilantro

2 #avocados, pit and skin removed

2 tbsp lime juice

S&P, to taste

1/3 cup chipotle infused olive oil (I used Tubby Olive brand)


Assembly

9 oven ready lasagna sheets (had no idea you could buy no boil lasagna noodles!)

1 cup shredded mozzarella

1/4 cup shredded parmesan

Cilantro for garnish

Instructions

Preheat oven to 450 degrees and line a baking sheet with foil.


Prepare veggies for roasting by seasoning with salt, pepper, and a drizzle of olive oil.

Roast for 15-20 minutes until caramelized, tender and tomatoes begin to burst.


Reduce oven temperature to 350 degrees.


Prepare avocado sauce by pureeing all of the ingredients until smooth.


To build lasagna, slather a 1/2 cup of avocado sauce on the bottom of a 2-quart casserole dish and begin layering with 3 oven ready lasagna sheets, followed by more sauce, a smattering of assorted roasted veggies, and 1/3 cup mozzarella cheese. Repeat, building two more layers, finishing with extra sauce and cheese.


Cover with foil and bake for about 30 minutes. Remove foil and bake for another 10-12 minutes until golden and bubbly. Cool slightly before slicing.


Top with parsley and parmesan cheese.

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