Freeform Lasagna With Tomatoes, Zucchini, & Artichokes
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A deconstructed lasagna featuring roasted zucchini and artichokes with diced tomatoes, layered with lasagna sheets and cheese.
01:15:00 total
Serves 6
medium
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Ingredients
- diced tomatoes - 1 can (from a can)
- fresh zucchini - watch the video to see (cut thick)
- frozen artichokes - watch the video to see (thawed)
- olive oil - to drizzle
- salt - to taste
- lasagna sheets - watch the video to see
- onion - 1/2 (half, cut big)
- garlic cloves - 3
- butter - watch the video to see
- marjoram - to taste
- cheese - watch the video to see (for layering)
Instructions
- Prepare Vegetables: Roast thickly cut zucchini and thawed artichokes with a bit of olive oil and salt in a 425°F oven until roasted.
- Make Sauce: Sauté half an onion and three garlic cloves in butter. Add roasted vegetables and diced tomatoes.
- Cook Lasagna Sheets: Boil lasagna sheets in salted water.
- Assemble Lasagna: Layer cooked lasagna sheets with the vegetable-tomato sauce mixture and cheese in a freeform style.
- Bake: Bake briefly to melt the cheese and combine flavors.
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