I just ate the last bite of the veggie lasagna I made last week. It was possibly better than the lasagna bolognese I also made. Before I forget what I put in it, here's the recipe.
1 lb. mozz.
no boil noodles
squash of some sort
This entire recipe, save the lasagna noodles, milk, butter and flour was made from items garned from the Flagstaff CSA.
I received a ginormous squash at the CSA. I put it out with the Halloween pumpkins and thought I would leave it on the porch steps for a month or two until its collapsed form no longer could fake decoration-status. But why not use it? Lo though I hate peeling sqaush, this one was so big, it was actually kind of easy. I used about half of it and contributed the rest to the squash heap of history. I sliced it into thin half-rounds and boiled it in salted (and a big sugared) water until it was al dente. Then, I sliced parsnips and cooked them in butter because there wasn't enough butter in the bechamel which I was making on the side and not the fancy, clove-stuck onion and bay leaf way, but the butter, flour = roux, whisk in some milk way.
Then I layered.
First bechamel. Then, noodles, then squash, parsnips, sliced tomatoes, torn arugula, mozz, then bechamel, noodles, squash, parsnips, sliced onions, sliced tomatoes, torn basil mozz, then bechamel, noodles, squash, parsnips, arugula, mozz, then noodles, then bechamel, then topped with mozz (and maybe some parm).
Cook for 1 hour while at a neighbors' party.
Possibly better than the bolognese (with CSA pork and ground beef) version I also took over to a different party that evening. Possibly.