When making this, I definitely fell into the trap of not looking at all my ingredients before I started cooking. What makes a lasagna? Red sauce/Tomatoes, right? So assuming I had a few jars, I went right ahead slicing all the veggies and laying them out in the baking pan. It wasn't until I went searching for the red sauce that I realized we were out. Out of white sauce too! This was after all my ingredients were in the pan... what to do...
Why not turn this red sauce lasagna into a white sauce lasagna? I added a can of Cream of Potato Soup and whipped up a butter and milk mixture that I poured over top the veggies. I wasn't sure how it would taste, but it was fantastic! If you have a bunch of random veggies that you need to get rid of, try this recipe either sticking to this white sauce recipe (feel free to add any Cream Of soup, or simply more of the milk/butter mixture) or add a can of tomatoes in place of the soup and add some extra red sauce as well.
You can see from the pictures that Avett helped me cook :) Will was not at home, so the pictures came from my camera. *I promise if I ever cook for people other than Will and myself, Avett will not be allowed on the table or in sniffing range of the food!
"Clean out the Fridge" Veggie Lasagna (makes 4 servings)
- Veggies: Anything you have in your fridge. You'll want a few types:
- 2-3 Eggplant, zucchini, squash for the noodles
- Greens - I used a bag of frozen creamed spinach (heated up prior to adding) and fresh kale
- Garlic- Any other veggies you may have
- Handful of noodles (not too many!)
- 1tbsp each basil, oregano, pepper, thyme
- 1tbps of butter
- 1/3 cup of milk
- 1/2 cup of shredded mozzarella cheese
- 1 can Cream of Potato soup
Slice up your veggies, keeping the "veggie noodle" layer in large slices. Put the 1/2 of the largest slices around the bottom of the pan to create a solid layer. Add some seasoning. Layer on top the spinach, garlic, any extra veggies. Sprinkle 1/3 of the cheese on top. Keep layering the veggies to look like a lasagna, saving the second half of the large slices for the top (don't add yet).
Add the second 1/3 of cheese. Add the Cream of Potato soup, spreading it on top to create it's own layer. Add the remaining large slices of veggies to the top (this should use up all your veggies).
Melt the butter in a sauce pan, add milk and beat together. Pour over the veggies. Sprinkle remaining cheese on top.
Heat at 400 degrees for 40 minutes, or until the veggies are all tender. ENJOY!
(I forgot to take a picture at the end of baking it... It was too delicious to remember silly things like that!)
