Before I start this post, I have two things to point out:
- This is the first time I have made this recipe, and it is still baking.
- Photos and content are all being posted from my phone. This is kind of a test…I mean, what’s the point of having this fancy camera phone with a huge monthly data plan if I can’t update our blog from it?
Yesterday morning we spent about 8 minutes picking veggies in the garden before we gave up (it was 90 decrees and rising!) and came in. Here’s what we ended up with in that short time:
On order to clear off counter space, I decided dinner tonight would consist of mostly these things.
Hence, fresh garden lasagna. No noodles, one pot, little prep. Bonus: vegan and gluten free!
- Tomatoes (these are Marvel Striped and Prudens Purple tomatoes
- Tofu ricotta (crumbled tofu with generous amounts of olive oil, nutritional yeast, salt and pepper)
- Salt and pepper
Simple. Slice all vegetables. Layer in a pan. The finished result may look something like this:
We have a little convection oven out on our deck. It lives there or in the garage (depending on the weather), and we use it on sweltering hot days like this one, for roasting coffee, etc.
I crammed all of that into one 9×9″ pan, and it is baking at 400F. I’ll report back if it’s any good!
So, I learned that my iPhone 5 isn’t a replacement for my digital camera. Sorry about the fantastically blurry pictures.
Also, this turned out pretty good. Very flavorful – I went a bit overboard on the basil, but that was a good thing!
Tip for the future: Salt the eggplant and zucchini first. (To do this, lightly sprinkle each piece with salt and place in a colander to drain). This will remove some of the liquid – it was a bit soggy, but still tasted just fine. Alternatively, adding uncooked lasagna noodles would have helped, as it would have soaked up much of the moisture. But not too bad for an impromptu dinner using up some veggies!