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Vegetable Lasagna Red Mountain Spa (Utah) Makes one 9-inch pan (about 8 servings) Olive oil as needed 4 large peeled Idaho potatoes ¼ cup shredded parmesan 6 roasted red peppers 3 large zucchini 5 yellow squash 2 eggplant 4 cleaned portabello mushrooms and sliced thin 1 tablespoon finely chopped parsley ½ tablespoon finely chopped oregano ½ tablespoon finely chopped basil ½ tablespoon finely chopped thyme ½ teaspoon cayenne 1 teaspoon garlic powder 2 teaspoons chili powder 1 teaspoon onion powder 2 teaspoons salt 1 teaspoon ground pepper ¼ cup cornstarch Spray all sides of a 9-inch casserole dish with olive oil. Combine all the fresh herbs together. Combine all the spices together. Slice the potatoes 3/8 of an inch thick. Layer them making sure to overlap the edges on the bottom of the casserole dish. Season with spices, herbs, and cheese. Dust with cornstarch. Next slice the zucchini 3/8 of an inch thick and place over the potatoes, making sure to overlap the edges. Season with spices, herbs, and cheese. Dust with cornstarch. Next slice the yellow squash 3/8 of an inch thick and place over the zucchini, making sure to overlap the edges. Season with spices, herbs, and cheese. Dust with cornstarch. Repeat this process with the eggplant and red bell peppers. After the peppers repeat the layering in the opposite order making sure to season each layer and dust with cornstarch. The last layer should be potato. Preheat the oven to 350 degrees. Bake covered for 30 minutes. Uncover and bake another 20 minutes or until vegetables are soft. Let cool before cutting. Print a copy of this article, Share it with a friend, and tell them about Destination Spa Group® at www.destinationspagroup.com |