Eat and be happy : delishytown: Delicious Potato Lasagna This is...

delishytown:

Delicious Potato Lasagna

This is so delicious! Sorry my pictures aren’t so great here, I like to wait until nighttime to turn the oven on. If you’re growing zucchini (or any kind of summer squash) and tomatoes, I highly recommend this easy dish. My husband and I ate seconds and thirds.

This isn’t actually lasagna, there are no noodles, no tomato sauce or béchamel. This is so much easier than making a lasagna! It’s just sliced fresh vegetables, cheese and aromatics, including red potatoes, plum tomatoes, zucchini, mushrooms, garlic, shallots and fresh basil, parmesan and cheddar cheeses, and drizzled at the end with olive oil and white wine. The delicious “sauce” comes from the bubbling wine and aromatic ingredients.

To prevent the cheese from burning before all the veggies are cooked, cover the dish with parchment before baking. Twist the corners to get it to stay on, and cut a slit in the center to let the steam escape. I cook this until there’s no longer any bubbling liquid in the bottom of the dish.

Here is a word diagram of the layers in the casserole dish, I season with a little salt and pepper between layers. Butter the pan generously before adding vegetable slices:

Top layer: chopped shallots and grated cheeses

drizzle of olive oil and 3/4 cup white wine

sliced potatoes

sliced mushrooms (I used mini portabellas)

chopped garlic, basil, grated parmesan, & olive oil, salt and pepper (I call this the pesto layer)

sliced plum tomatoes

sliced zucchini

Bottom layer: peeled and sliced red potatoes, salt and pepper

buttered casserole dish

Once you have the layers assembled, before you put the cheese on top, press down on the whole thing gently with your hands. Add the rest of the chopped shallots and cheese. Cover with parchment with a vent cut into it. Bake at 375 for 35 minutes. Turn the oven down to 350 and bake an additional 15 minutes until most of the the liquid is absorbed. Yum!

Eat and be happy

2012-07-19