Monday, March 28, 2011

Veggie lasagna

First, make the creamed spinach (if you buy an 8 ounce container of the Boursin or whatever you use, just use half, I'll tell you what to do with the other half in a few...)

Then, get about a pound of zucchini, peel it and slice it lengthwise, not super thin but not super thick either and when you're done, drizzle it with some EVOO, and season with whatever (I used salt, italian seasoning and a few shakes of crushed red pepper for a little heat).

Then, get an 8x8 baking/casserole dish and put a layer of the zucchini in (I greased mine with a little bit of bacon grease ;) then top it with some of the creamed spinach, not a super thick layer, then add another layer of zucchini, then spinach, you get the idea.  (I got 3 full layers with mine).  Top with spinach, then drop small spoonfuls of the leftover Boursin (if you've got it) over the top.

Bake in a preheated 350 degree oven, I did 20 minutes loosely covered with foil and 20 minutes without (or until the zucchini is tender).


1 comment:

  1. I saw one of the cooks on food network make these and they looked so interesting, I will have to give them a try.