What’s Cooking: Veggie Lasagna

If you love BBQ you’ve got to visit Sweet Cheeks in Boston where they have different options to help you find whatever you’re looking for.

Executive chef and owner Tiffani Faison is full of creative recipes including this veggie lasagna that will trick your taste buds into thinking you’re eating pasta.

“It’s basically a really fresh take on lasagna,” she said.

Vegetable Lasagna

Serves 4 for dinner, 6-8 as a side dish

For the “noodles”
8 ea large zucchini and or yellow squash sliced thinly, longways
2 tablespoons garlic oil
5 sprigs of thyme, picked
1 spring of fresh oregano, leaves removed and chopped
salt and pepper to taste
Mix zucchini/squash ribbons gently with above ingredients and allow them to sit in refrigeration for 2-4 hours. 
Remove them from the marinade and pat dry, set aside. 
For the filling: 
2 cups fresh ricotta cheese
1/2 cup cream cheese
1/4 cup Parmesan, freshly grated
1 tablespoon fresh rosemary, chopped gently
4 tablespoons Fresh parsley, chopped (with stems)
2 tablespoons chives, chopped
1 tablespoons lemon Zest
3 tablespoons Olive Oil
2 teaspoons chili flake
salt to taste

Marcella Hazan’s Tomato Sauce:
3 cups Canned tomatoes or 2.5 # Fresh tomatoes, peeled
5 tablespoons butter
1 Spanish onion, diced
salt to taste

In a heavy bottomed pot, cook onions until translucent, add tomatoes.
Cook for 20-30 minutes until sauce is thickened and sweet, breaking up large pieces of tomato. Season to taste.
Once all components are cool, assemble your lasagna.
It can be layered like traditional lasagna or stacked into a ring mold for individual portions.
Garnish with olive oil fresh parsley and freshly shaved parmesan.