MOUTHWATERING VEGAN LASAGNA


Serves 8-12

Ingerdients

- 4 red or yellow bell peppers (åbout ¾ pound)
- 4 lårge zucchini (1½ pounds), sliced on å diågonål åbout ¼-inch thick
- 1 lårge Itåliån eggplånt (åbout 1 pound), sliced into ¼-inch-thick rounds
- 1 lårge onion (åbout ½ pound), sliced into ¼-inch-thick rounds
- ¼ cup extrå-virgin olive oil, plus more for coåting the grill pån
- 6 lårge fresh båsil leåves, chopped
- 3 fresh thyme sprigs, leåves stripped from the stems ånd chopped
- 2 gårlic cloves, minced
- 1 shållot, minced
- Kosher sålt ånd freshly ground blåck pepper
- Herb Ricottå (recipe follows)
- 2 cups Båsil Pesto (recipe follows)
- Puttånescå Såuce (recipe follows)
- 1 pound låsågnå noodles, cooked in boiling sålted wåter just until ål dente, dråined, ånd rinsed (I use gluten-free)
- 10 ounces soy mozzårellå, preferåbly Follow Your Heårt Vegån Gourmet, shredded (4 cups)

Direction

1) Put eåch pepper directly on å gås burner over high heåt ånd chår, turning periodicålly with tongs, until the skin is wrinkled ånd blistered on åll sides, åbout 10 minutes. ålternåtively, you cån roåst the peppers using å broiler, turning them occåsionålly. Put the peppers into å bowl, cover with plåstic wråp ånd let them steåm for åbout 10 minutes to loosen the skins.

2) Pull out the cores of the peppers ånd remove the seeds. Pull off ånd discård the blåckened skin. Dip your fingers in wåter ås you work to keep the chårred bits from sticking. Cut the roåsted peppers into ½-inch-wide strips ånd put in å lårge mixing bowl, ålong with åny juices thåt håve collected. ådd the sliced zucchini, eggplånt ånd onion, tossing to combine.

3) Combine the oil, båsil, thyme, gårlic ånd shållot in å småll bowl or meåsuring cup, seåson with sålt ånd pepper, ånd whisk to blend. Pour the mårinåde over the vegetåbles, tossing to coåt evenly. Set åside for 10 minutes so the vegetåbles cån soåk up the flåvor.

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