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End of Summer Lasagna

Do you ever get the summer scaries? That feeling that summer is ending and you're not ready for fall yet? Lean in and celebrate the summer's bounty with this recipe. Each bite of corn, squash, tomato and harissa-laden goodness will remind you to savor each memory.

Chef Tip: To make sure your noodles have enough moisture as they bake, start and end your lasagna with a base layer and topping of sauce. Build even layers so you can get a nice balance of vegetables, cheese, noodles, and sauce in every bite. Make sure you rest the lasagna after baking for at least 10 minutes so everything can set-up and slice easily.

Vegetarian Kid-approved Lunch/Dinner

Ingredients

  • Olive oil

  • 1 onion, diced

  • 3 large, fresh tomatoes, chopped

  • 3-4 squash, yellow and zucchini, cut into bite-sized pieces

  • 1 bag of frozen corn, or 2 ears of fresh corn, shucked

  • 1 28oz can of tomato puree

  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa

  • 1 cup ricotta cheese

  • 5 cups shredded, low moisture Mozzarella cheese

  • 2 tbsp shredded Parmesan cheese

  • Salt

  • 1 box of oven-ready lasagna noodles

  • ½ cup shredded low-moisture mozzarella

Steps

STEP 1

Preheat oven to 375. In a large skillet, add a glug of olive oil, then the onions and cook until softened, about 5 minutes. Add the tomatoes and squash, and cook for about 15 minutes, till the veggies are soft. Add the corn, canned tomatoes, and about ¼ pouch of Harissa. Stir and cut the heat.

STEP 2

Meanwhile, in a bowl, combine ricotta, 1 cup of the mozzarella (save some for the top!) and the Parmesan cheese with a pinch of salt

STEP 3

Add a small glug of oil to a large casserole dish to coat it, then ladle in enough of the tomato mixture to coat the bottom Add a small glug of oil to a large casserole dish to coat it, then ladle in enough of the tomato mixture to coat the bottom

STEP 4

Lay down 3 lasagna noodles, side by side to cover the sauce, then another layer of veggie mixture, then a layer of the cheese mixture

STEP 5

Then make another layer of the noodles, then vegetables, then cheese

STEP 6

Lay down the final noodles and remaining sauce. Sprinkle the top with the mozzarella cheese.

STEP 7

Cover with foil. Bake for 25, then uncover and bake for 5 minutes more

More than 30 minutes Feeds a crowd Pasta & Noodles Vegetables
$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe is also great with our Red Pepper Romesco sauce.

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