IMG_0990 This year I joined a Community Supported Agriculture (CSA) program.  Every other week I receive a large box of vegetables and herbs which have just been harvested…corn on the cob, zucchini, carrots, cucumbers, beets, broccoli, swiss chard, basil, anise, lettuces, and more.  And I love it!  The health benefits of these fresh vegetables are astounding and since I’m not the gardener in the family, having this bounty come to me is a highlight of the week!  As a result, I’ve had to channel my inner foodie diva and get creative with my meal preparation.  Salads are delicious but there are so many other recipes to try!!

This past week, my box was laden with eggplant, green peppers, fresh basil and onions and I still had some mushrooms and red peppers waiting patiently for a purpose.  I decided to create this easy recipe for vegetable lasagna which you may not think of as summer fare.  But when you have access to a bounty of seasonal vegetables it makes perfect sense to use them in recipes which usually call for meats.  My family loved the lasagna which served as a main dish for one vegetarian in the group and a side dish to accompany pork tenderloin for the others.  I hope you enjoy it as much as we did.

Naturally, our meal needed a bit of wine!  I chose the Cecchi Chianti Classico 2010 sent to me as a sample by Banfi Vinters.  Deep purple in the class, the intense aromas of violets, blueberries, cherries, and warm spice were enough to make me want to keep my nose in the glass!  But my palate demanded a turn.  Dry with bright acidity and soft tannins, flavors of vanilla, pepper, and more blueberries with a spicy twang at the finish paired ever so nicely with the vegetable lasagna and the pork.  The cost is only $12.

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Vegetable Lasagna

Ingredients

  • 6 lasagna noodles (cooked and drained)
  • 15oz pasta sauce (homemade or purchased)
  • 2 cups ricotta cheese
  • 4 cups mozzarella (shredded)
  • 1 green pepper (chopped or sliced)
  • 16oz mushrooms (sliced)
  • 1 Medium eggplant (coarsely chopped)
  • 1 red pepper (chopped or sliced)
  • 1 small onion (coarsely chopped)
  • 2 tablespoons olive oil

Directions

Step 1
Preheat oven to 350 degrees.
Step 2
Boil lasagna noodles until al dente. Drain in a colander and place on towel to dry.
Step 3
After chopping and slicing, sauté the vegetables in olive oil until onion is transparent and peppers are somewhat limp. Season with oregano, basil, or herbs of your choice.
Step 4
Spoon enough pasta sauce to lightly cover the bottom of casserole dish. Place three lasagna noodles on top.
Step 5
Spread half of the ricotta cheese over the noodles.
Step 6
Spread half of the vegetable mixture over the ricotta cheese.
Step 7
Spoon half of the pasta sauce over the vegetables.
Step 8
Sprinkle half of the shredded mozzarella over the pasta sauce.
Step 9
Repeat the layering: lasagna noodles, ricotta cheese, vegetables, pasta sauce, and mozzarella.
Step 10
Bake in a 350 degree oven for approximately 30 minutes or until the cheese on top is bubbly and lightly brown.
Step 11
Enjoy with a terrific bottle of Chianti Classico!

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 Cheers to enjoying the bounty of the season and a delightful glass of wine! ~ Cindy

Note:  Please join me and other food/wine bloggers (see below) for a lively Twitter chat, “Wine for Summer’s Bounty” on Saturday, August 9 at 11am Eastern /8am Pacific.  Use the hashtag #winePW.  I’ll see you on Saturday!

Wine Pairing Weekend # 3 Bloggers

Pull That Cork will share “Wine for Summer’s Bounty. Will Garnacha Do the Trick?”

Meal Diva will pair “Summer Vegetable Red Sauce with Amarone”

Culinary Adventures with Camilla is posting “Pan-Seared Padròns with DeRose Vineyards’ Négrette”

Vino Travels — An Italian Wine Blog will share “Tomato, toe-mah-toe: Summer’s bounty with Sicilian wine Donnafugata”

Grape Experiences is pairing “Cecchi Chianti Classico 2010 and Vegetable Lasagna”

Curious Cuisiniere will share “Chipotle Garden Salsa with Wild Hare Petite Sirah”

ENOFYLZ Wine Blog is posting “Grilled Paiche with Fresh Corn and Poblano Peppers”

Take a Bite Out of Boca will share “Quinoa-Crusted Eggplant and Heirloom Tomato Stacks paired with Monrosso Chianti”

foodwineclick is sharing “Summers’ Bounty or Attack of the Killer Turnips?”

Confessions of a Culinary Diva will blog about “Lobster Paella and Albarino”

Tasting Pour will share “Summertime and the Cooking is Easy”

Cooking Chat is pairing “Linguine with Pesto, Fresh Tomatoes and a Sauvignon Blanc”

You can also visit our group Pinterest board to pin some great pairing ideas for later! Stay tuned for the September Wine Pairing Weekend, which will focus on “Regional Food and Wine Pairings” on Saturday, September 13.

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8 comments

  1. Reply

    Veggie lasagna, yum!!! Looks like I was on the right track pairing veggies with Chianti. Great minds think alike 🙂

  2. Reply

    I just had lasagna last night Cindy, and I was craving a good Chianti. I adore Italian wines and of course what grows together goes together! Your dish looks fabulous. Everyone I know that’s in a CSA really likes it. Something I need to seriously consider! Great post!

    • Cindy Rynning

      Reply

      I’ll be making this recipe again and again- a true classic. And using organic ingredients makes it even better!

  3. Reply

    Love a good lasagna, this looks tasty! Hadn’t thought about lasagna as a way to tuck in some extra veggies from the CSA.

  4. Jen

    Reply

    Right up my alley! I met Andrea Cecchi earlier this year. Great line of wines! Love the use of fresh veggies in this.

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