RANDOM RECIPE OF THE DAY - Vegetable Puttanesca Lasagna

Serves 4

You Will Need:

1 packet easy-bake lasagna noodles (hey, I'm lazy)

1 jar puttanesca tomato sauce (Or capers, anchovy paste, red pepper flakes and olives to fortify a regular tomato sauce to your desired taste)

1/2 lb. ground beef (optional)

16 oz. low-fat ricotta cheese

1 T basil

1 T parsley

1 T oregano

2 T garlic salt

1 egg yolk

2 c grated mozzarella

3 T vegetable oil

1 medium zucchini, cut into 2"-long sticks

1 yellow or red bell pepper, cut into small strips

4 small portabello mushrooms, thinly sliced

1/2 medium white onion, sliced widely

1/4 c vegetable stock or broth

1/2 c grated parmesan

kosher salt

Ground black pepper

Preheat oven to 350 F.

Season ground beef with salt and pepper and brown in a pan with 1 teaspoon vegetable oil. Drain off grease, mix into tomato sauce and set aside.

Heat 2 teaspoons vegetable oil in a large pan and add onions. Season with a generous amount of kosher salt and cook for 3 minutes, or until they release some of their moisture. Add bell peppers to the pan and cook, stiring frequently, until onions begin to look translucent and peppers begin to soften. Add mushrooms and zucchini and cook for another 5-10 minutes, or until all vegetables are soft and there are bits stuck to the bottom of the pan (but not burnt). When the vegetables are almost ready, add the vegetable stock to the pan and scrape the bottom, releasing the flavorful bits (if the bits are too burnt, omit this step). Cook until the liquid evaporates and set aside.

In a medium bowl, mix basil, parsley, oregano, garlic salt and egg yolk with the ricotta. Cover and set aside.

In a 6" loaf pan, spread a small amount of meat/puttanesca sauce on the bottom (to prevent the noodles from sticking). Place a single lasagna noodle and spread it with the ricotta mixture. Place 1/4 of the cooked vegetables into the pan, making sure to get some of each kind, and pour a large ladle of puttanesca sauce over the whole thing and season with salt and pepper. Sprinkle with mozzarella, and repeat the layering.

The 4th sprinkling of mozzarella will be your last. Sprinkle the entire pan with parmesan, salt, pepper and basil and bake for 25-35 minutes, or until the top is bubbling and light brown.

Serve with a beautiful loaf of wheat bread and some olive oil for dipping!