Comfort Food Recipes: Vegetable Lasagna
Quaker Oats Instead of Flat Lasagna Noodles
In the fall, it is really cheap to buy seasonal veggies like zucchini, cauliflower, cherry tomatoes, swiss chard, etc. These are what we need to layer a great vegetarian lasagna; though you could substitute some of the veggies for whatever is in season if you're making this any other time of the year.
I don't have a garden except for the Topsy-turvy on my balcony that I do get some cherry tomatoes from. I roast most of my vegetables in the oven because caramelizing them takes them to a higher level of flavor. I am going to make a lasagna by layering these vegetables to see if it will go watery or stay firm (together).
The only thing I used to bind it with instead of wheat noodles or lasagna noodles is Quaker oats. I'm eating more oats because they help the cholesterol in your body. Also, oats are gluten-free and cook faster.
Vegetable Lasagna Cook Time
Ingredients for Vegetable Lasagna
Ingredients for Vegetable Lasagna
- 1 head cauliflower, cut in half then start to cut slices from the centre outwards
- small bag beansprouts, washed
- 2 boxes red cherry tomatoes, halved
- 2 red peppers, julien sliced like tooth picks
- bunch swish chard, diced
- box spinach, what I had on hand diced
- 2 boxes white mushrooms, halved
- 2 cups whole oat grains
- 250 gms pizza mozerella cheese, sliced in strips
- 1 cup extra vrigin olive oil
- 1 cup pamesan cheese powder
- spices to taste basil, hotpepper flakes, paprica
Instructions for Cutting the Califlower Bottom Lasagna Layer
First of all, I greased both these pans with olive oil and then I cut the cauliflower right down the center. I sliced from the center to the outer edge, which results in these large, thin slices of about a quarter-inch in thickness. I used cauliflower for the first layer on the bottom because it will brown up like a crust and make it sturdier when I cut it.
Slicing the Califlower for the Bottom Layer of LasagnaClick thumbnail to view full-size
Layering the Vegetable Lasagna
- I layered in bean sprouts, cherry tomatoes, and red peppers.
- I put in two cups of oats on top of the tomato layer because when they cook, they have a lot of water to soak up.
- Then add Swiss chard and spinach for one whole layer. Next comes the mushrooms with mozzarella cheese, bean sprouts, and then I sprinkle the top with basil, red pepper flakes, and paprika.
- Sprinkle olive oil over the whole top layer and put Parmesan on the top of that. You are ready for the oven at 400 degrees for 30 minutes.
- The one in the roasting pan is made without the spinach because I ran out. Instead of layering it, I put the layer of cauliflower down and then I mix the other stuff on top with the spices and everything inside it. This way the spices don't brown up and become crispy and brown, like they did on the other glass pan one.
- We need to learn from our mistakes, and I always eat my mistakes. These lasagnas were taken to the next level by roasting them.
TIP: Roast them with the lid off, it makes a better taste, and also they're not whithery and watery vegetables but remain crispy and yummy. I just love them. I don't miss the wheat-flour flat pasta at all in this recipe. In fact, I enjoyed it better, as it wasn't so heavy sitting on my stomach when I ate a few helpings. Yes, it was so good I could not stop eating it. Enjoy and have a good day.