Summer Bounty on a Late Winter Night

We've been slowly eating our way through last summer's bounty, but as I took inventory of our remaining stock, I realized that we are not making much headway on certain veggies.  So this weekend, I threw together a late winter must-go veggie meal.  And you know what, it was a big hit!

The recipe below is adapted from my spinach-mushroom lasagna.

Ingredients:

 

1 box lasagna noodles
1 small container ricotta cheese
1 8-oz bag mozzarella cheese
1/4 c. parmesan cheese
1 jar marinara sauce
1 large package mushrooms
1 package frozen eggplant
3 bags frozen swiss chard
1 package frozen tomatoes

1.  Start with the pasta -- boil the lasagna noodles, then drain and cool. 

2.  Coat a large baking dish with oil and add a layer of lasagna noodles. 

3.  Sprinkle noodles with half of the chard, eggplant, tomatoes, mushrooms, marinara, ricotta, and mozzarella.

4.  Top with a second layer of lasagna noodles. 

5.  Sprinkle noodles with other half of chard, eggplant, tomatoes, mushrooms, marinara, ricotta, and mozzarella.  Top with 1/4 cup parmesan.  

 

6.  Add one final layer of lasagna noodles and brush with oil.
7.  Cover and bake in the oven at 350 degrees for 1 hour.  Bake uncovered for the final 20 minutes. 

8.  Remove from oven and let rest approx. 15 min. before serving.

 

This recipe is really simple, and can be easily adapted to the veggies you have on hand.  It goes great with a fresh salad and garlic toast.  Happy eating!