Veggie Couscous Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 and 1/2 cups water
1 and 1/4 cups plain couscous
1 ounce of oil-packed sundried tomatoes, chopped or julienne (about two generous TBs)
1 TB olive oil
1 onion, peeled and coarsely chopped
2 cloves garlic, minced
6 ounces cremini mushrooms, cleaned and sliced
1 eight ounce zucchini, cut into 1/4 thick slices, then diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1/2 tsp kosher salt
2 generous cups fresh tomatoes, chopped (or high quality canned tomatoes with juices)
1/2 cup dry white wine
2 TB fresh chopped basil
coarse pepper to taste
8 ounces shredded fontina cheese
1/.3 cup grated Parmesan, plus more for topping (fresh is best, but can used packaged)
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Directions: |
Directions:Bring water to a simmer in a small saucepan. Combine sundried tomatoes and couscous in a shallow bowl. Add the hot water, cover with plastic wrap, and set aside to cool to room temperature. Heat 1 TB olive oil in a large skillet over M/H heat. Add onion and saute til lightly colored. Stir in garlic, mushroom, zucchini, and bell peppers. Sprinkle with salt and saute until volume is reduced by half and the vegetables are fork tender. Add the tomatoes, wine, and basil. Bring to a simmer and cook another 10 minutes. Season to taste with salt and pepper and remove from heat. Fluff coucous with a fork to separate the grains, breaking apart any clumps. Transfer to a large bowl, add the grated cheese, and toss, breaking up any large clumps of cheese. Spread half this mixture in a lightly greased 11x7 lasagna pan (I use olive oil spray to grease the pan). Top with 1/2 the vegetable mix. Repeat this layer. Finish with a light sprinkle of grated or shredded Parmesan on top, cover tightly with nonstick foil and bake 35 minutes or until hot. |
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Number Of
Servings: |
Number Of
Servings:depends on if entree or side dish |
Personal
Notes: |
Personal
Notes: I usually make a double batch of this, since it freezes well as long as you thaw it before baking.
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