I have been making this Baked Vegetable Lasagna dish for several years and decided to add it to my blog because several people have asked me for the recipe. The first time I made this recipe; I liked it but did not love it. I felt the dish needed to taste better, so I added my Caribbean taste to it.
This lasagna is not a Caribbean dish. It is an Italian dish. The recipe is from an Italian Cookbook I have named “Italian – the essence of Mediterranean cuisine” by Carla Capalbo.
Before continuing, I have to say that the original recipe calls for egg pasta freshly made, onion, fresh or canned tomatoes, salt and ground black pepper, cultivated or wild mushrooms, butter, garlic, lemon, béchamel sauce, grated parmesan cheese and cheddar cheese.
I never made the lasagna with the egg pasta because I thought it was time-consuming. I never used can tomatoes because I thought it would not taste right and it might be too watery. And, I stop adding cheddar cheese because I thought it made the lasagna a little bit salty. As far as the other ingredients I did use them and added more.
I find this recipe to be a great side dish to eat with baked chicken. It complements a baked chicken dish well because you have your carbohydrates and your vegetables in one plate. And better yet, both dishes can go in the oven at the same time. No extra work and no fuss.
The recipe below will list the instructions but with some alterations for the added ingredients. I have used regular lasagna noodles and No-Baked noodles. I find the No-Baked noodles to hold the mixture better. I also use Grapevine Tomatoes, not because I like them but because they are juicier and tastier in my opinion than other types of tomatoes. I hope you enjoy my alterations or twist on this recipe.
Don’t forget to check out my recipe for Béchamel Sauce.