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Vegetable lasagna

(Sheryl julian)
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July 30, 2008

Serves 6

If you slice zucchini, yellow or pattypan squash, and tomatoes thinly enough, when you layer them in a baking dish they hold together and you can cut the "lasagna" into squares. Use a long chef's knife or hand-held slicing machine, such as a mandoline, to make very thin slices of zucchini and yellow squash, and a serrated knife for the tomatoes. After the vegetables have cooked together, sprinkle the top with cheese, and return the dish to the oven to melt the cheese. To add more protein to this dish, slice two large balls of fresh mozzarella and layer them with the vegetables. The next day, reheat pieces of the lasagna in a microwave and top each serving with a poached or soft-cooked egg.

Olive oil (for sprinkling)
5 medium zucchini
2 medium yellow squash
6 medium tomatoes
Salt and pepper, to taste
1/4 cup chopped fresh thyme, marjoram, or oregano
1 cup grated Gruyere, sharp cheddar, or other firm cheese
1. Set the oven at 400 degrees. Lightly oil a 9-by-13-inch baking dish.

2. Using a long chef's knife or a hand-held slicing machine, cut the zucchini and squash on a slight diagonal into 1/8-inch slices. Use a serrated knife to cut the tomatoes into thin slices.

3. Arrange half the zucchini in the dish, then half the squash, followed by half the tomatoes. You can overlap the slices if the squashes are thinly cut. Drizzle with a little oil and sprinkle with salt, pepper, and thyme, marjoram, or oregano. Make another layer just like the first set, ending with tomatoes, oil, salt, pepper, and fresh herbs.

4. Cook the vegetables for 35 minutes or until they are almost tender when pierced with a skewer.

5. Sprinkle the cheese all over the tomatoes. Continue cooking the vegetables for 10 minutes more or until the cheese melts.

6. Turn on the broiler. Slide the dish under the broiler for 2 minutes or until the cheese browns. Sheryl Julian

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