The order of the layering the vegetables does not really matter, as long as the potato slices are on the bottom. (So the layer doesn’t fall apart before you can plate it). The vegetables in the dish are based on what I found at the farmer’s market. You can switch out the cauliflower for broccoli and spinach for chard. The chard will require a slightly longer cooking time on the pan. Also, feel free to use whatever herbs you can find. You can use button or crimini mushrooms instead of the portobello. It’s really a free-for-all kind of dish. Instead of having a slice of garlic bread with the lasagna, serve it with a side of quinoa. Quinoa is a super whole grain, containing complex carbohydrates and protein.
2cupsplain marinara or pasta sauce
1teaspoonred chili flakes
2bunches spinach with stemswashed well and still damp
1largerusset potatoscrubbed and cut into thick slices
1portobello mushroomcut into ¼ inch thick slices
1/4cupdried basil and/or oregano
1/2teaspoonfreshly ground black pepper
¼ - ½cupCauliflowercut into small pieces
1/4cupgrated Parmesan or Pecorino cheeseoptional
2Tbs.Olive Oilfor drizzling
Preheat the oven to 375 degrees F. Butter a 9" x 9" glass baking dish.
Warm 1 tablespoon olive oil in a medium pan, over medium heat. Add garlic and hot pepper flakes, and sauté until the garlic turns golden brown. Turn up the heat to medium-high and add spinach. Sauté the spinach until all of the water has evaporated, about 5 minutes.
Meanwhile, spoon ½ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the potato slices on top of the marinara. Next, arrange the portobello slices over the potatoes. Spoon more marinara and sprinkle 1 tablespoon of herbs over the mushroom. Spread out the sautéed spinach and cauliflower over the marinara and herbs. Next, spread the ricotta with the remaining marinara over the layers of vegetables. Sprinkle with parmesan, black pepper, and remaining herbs. Drizzle two tablespoons of olive oil.
Bake for 40 minutes. Serve warm over a bed of cooked quinoa.