I love lasagna, especially vegetarian lasagna with plenty of sauce and cheese. But I don’t make it that often because 1. That is way too much cheese in one dish and 2. It is time consuming. So I thought of a simpler, less fatty dish using lasagna noodles and ingredients that I usually have at home. So here’s what I did: I made pasta sauce with as many vegetables I could fit in and basically layered the pasta with the sauce, a bit of feta and a bit of parmesan and that was that. I put it in the oven and I had “lasagna”, a light dish that you can accompany with a salad for a complete meal and it not complicated to make.
This is not one of those extravagant cheesy 5-layer lasagna dishes that seem to be require a separate recipe for each layer. It is an easy and tasty lunch or dinner, with plenty of tomato sauce, a great choice especially for kids, since you incorporate all those vegetables. I used a bit of olive oil in the pasta sauce and moderate amount of cheese, and only a few sheets of lasagna making it a vegetable rich recipe with few calories at about 270 for a generous piece.
You can make your own recipe for pasta sauce, but the idea here is to get a lot of vegetables in the sauce. I used vegetables that I had that day in the fridge and I like red pepper because it gives a sweetness and makes the lasagna very “red”. I also cut the vegetables in teeny-tiny pieces. This idea came from a recipe I saw in the book The Art of Eating by M. F. K. Fisher, the American food writer. For her pasta sauce recipe she basically advised cutting the vegetables in tiny cubes, and it makes for a nice texture for pasta sauce.
Photo: Olive Tomato