Late Summer Lasagna
Highlighting the best of the farm in delicious layers! Pasta bakes are a great way to incorporate more vegetables into your meals. Whether they’re in the sauce, or folded in, veggies add flavor and nutrients in unexpected ways!
Vegetarian
Serves 6-8
From the farm:
2 pints cherry tomatoes
2 medium or 4-5 small zucchini, sliced thin lengthwise
1 buch Swiss chard, roughly chopped
1 onion, thinly sliced
3-4 cloves garlic, halved
From the store:
Whole wheat, no boil lasagna noodles
16 oz. cottage cheese
Optional: ground meat seasoned and cooked to your liking
Fresh mozzarella
Parmesan cheese, grated
Salt and pepper
Olive oil
Preheat oven to 350*
In a large baking dish (13 x 9), roast the tomatoes and garlic cloves in a generous amount of olive oil, seasoned with salt and pepper for approximately 45 mins. Once finished, take out, set aside, and increase oven to 425*
Arrange the zucchini in a single layer on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper, and roast for approximately 25 mins at 425*, or until golden. Return oven to 350 once done.
Over medium heat, sauté the onion in olive oil until it begins to caramelize. Add the Swiss chard, stir and cook until bright green and tender.
Begin to assemble your lasagna in the baking dish you roasted your tomatoes. First a layer of tomatoes, then pasta, zucchini, pasta, cottage cheese, meat if using, pasta, chard mixture, pasta, tomatoes, and top with grated fresh mozzarella and parmesan.
Bake at 350* for 30 minutes or until juices are bubbling and cheese is golden. Let sit for at least 10 minutes before cutting.