I know that turning on your oven for 50 minutes sounds like the worst thing ever in late July. I get it, but I’m hoping I can convince you otherwise.
I’ve been eating mostly salads, grilled veggies and veggie burgers, and other oven-free foods lately. I love raw veggies when it’s hot out, but this weekend I felt the need to switch things up and throw some of summer’s best produce into the oven.
Being a Minnesotan, there’s only a small window of time when fresh, organic, local produce is available at the co-op. Since zucchini is starting to take over gardens around the state, I used that seasonal, beautiful squash in this summertime lasagna.
When we started dating, Ryan would probably have been uninterested in vegetarian lasagna. He would assume it was bland, because lasagna was all about the meat to him. I assume most people feel this way, and I understand why, but I have to disagree.
These days, when we’re at a restaurant and he considers ordering lasagna, he says, “Well, I shouldn’t order that here, because you make really good lasagna at home.”
Such a sweet talker! That’s a man after my heart.
To make vegetarian lasagna interesting, you need to layer in the flavors. Instead of plain ricotta, I swirled in some homemade basil pesto. Instead of canned marinara, I made my own with high-quality crushed tomatoes with basil, and dark brown sugar to give it a little smoky sweetness. The vegetable layer includes the fresh, seasonal zucchini and yellow squash I couldn’t resist at the co-op, as well as some super-flavorful sliced leeks. When I don’t know what to add to a dish to give it more flavor, I usually reach for leeks. They have a deep, savory flavor that takes dishes a step further than a regular old onion ever could.
I’ll admit that lasagna takes more time and effort than most of my meals, but I don’t mind putting in some extra elbow grease when the result feeds me for DAYS. I made this lasagna on Sunday, and enjoyed 3 slices before heading out of town to meet up with Ryan in northern MN. I gave half of the pan to my sister, and I still have another 3 slices waiting for me in the freezer when I return.