August 16, 2014

Curry Vegetable Lasagna

by Marjan


Layers of vegetable, accented with spices from the east, brought together with a velvety texture of coconut milk and lime zest- are you ready to try my vegetarian lasagna unlike any other recipe out there?
I personally love my recipe for beef lasagna. I hope to share it with you in future blogs. My family and friends always ask me to make it for them on special occasions. It is a classic Italian recipe with all the pleasures of indulging herbs, tomato, ricotta cheese, and beef based flavors.

However, lately, I have found myself eating much healthier which means excluding recipes which require meats, processed pasta, and cheese. No matter how healthy I prefer to eat, I can never substitute taste and flavor for the sake of eating healthy! Therefore, with the abundance of vegetables available from our garden, I am constantly substituting coconut milk in place of cream and cheese; quinoa as my protein base; and using vegetables instead of pasta, bread and rice to satisfy my hunger.

In this recipe, I do use 6-8 sheets of lasagna; however, using curry and coconut milk, really sets this preparation of flavors apart from any other recipe out there for vegetarian lasagna. The ingredients are versatile, therefore you can incorporate any vegetables you already have such as bell pepper, onions, mushrooms, tomatoes, etc. Try it, I’m certain you will love it!


Serves 6-8
5-6 medium size zucchini- sliced thin
4 carrots- sliced thin
½ cup frozen corn kernels- thawed
½ cup frozen peas- thawed
½ cup red quinoa- not cooked
6 sheets of lasagna sheets (cooked al dente according to packaging instructions)
1 can premium coconut milk
1 tablespoon curry powder
Zest of 4 limes
Salt and pepper


In a small bowl, mix coconut milk, lime zest and curry powder.

Preheat oven to 375 degrees.

In a 9 inch baking dish, spray olive oil on the bottom and sides. Place 3-4 sheets of lasagna on the bottom of dish. Arrange in a single layer, zucchini slices to cover pasta sheets. Top with one layer of carrots to cover the zucchini.

Evenly sprinkle ½ of the quinoa, corn and peas over the carrots. Ground some rock salt and pepper on top. Pour ½ of coconut cream evenly over the vegetables. Place the final 3-4 sheets of lasagna and repeat all layers. Finish the top layer with zucchini and pour remaining coconut milk over vegetables. Sprinkle additional ground salt and pepper.

Bake for 40 minutes covered. Remove covering and bake for an additional 20 minutes.
Let cool for 15 minutes prior to serving.
Enjoy!

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