I'm not sure what to call it, but I'm saying it's Noodle-Free Roasted Vegetable and Sausage Lasagna.
Here's how to make it, if you are in the mood to clean out your fridge.
I had a package of sliced portabello mushrooms to use up, but I'm assuming you could use the mushrooms of your choice. Saute lightly in about 1/4 tsp of butter.
Now, I decided to use pasta sauce from my pantry, and I chose the richest and strongest tasting one I had to make up for all of the paler vegetable tastes.
A layer of sauce, then of sauteed mushrooms.
Saute green peppers...
And add them as a layer.
A thin layer of grated strong cheese. I used Gruyere. Parmesan would work, too.
In the meantime, boil some sausages. I used three spicy ones here.
And add some more mushrooms to your frying pan as well. I ran out of portobello and used button mushrooms here.
Add some more tomato sauce, and then a layer of zucchini. Now, I imagine long slices of zucchini would be nice, but I had grated in the fridge so that's what I used. Lightly steam or saute it and put on top of the tomato sauce.
Now the next mushroom layer.
Some more cheese, and then your chopped, cooked sausage.
Some more sauce, a final grating of cheese, then in the oven at 350 for about an hour, or until the liquid has mostly evaporated.
That sounds really good. I think I'll try it, although I'll probably vary the veg depending on what we have.
ReplyDeleteWe had scalloped vegetables which I had previously frozen (potatoes, cabbage, sweet potatoes) and some sausages I three on top of cleaned and cored but not sliced red peppers with olive oil. It was a good way to eat a lot of veg, although I noticed Thomas ate only sausage for supper.
I love scalloped anything. It is such a great 'go-to' way to improve what is otherwise just, you know, STUFF.
ReplyDelete