WBRZ - Baton Rouge

BATON ROUGE - Chef KD took WBRZ anchor Rosa Flores out to the LSU AgCenter to pick ingredients for a vegetarian lasagna today.

Chef KD says for a little lagniappe, you can add any vegetable to that you enjoy to the recipe below without changing the basic instructions.

Start with:

• ¼ Cup Olive Oil
• 1 Cup Chopped Seasoning Onions, celery, bell pepper, green onion, garlic, parsley

Sauté' in 12 quart pot, caramelizing the seasoning a couple of times and adding water to lift the brown from pot bottom.

Add:

• 1 Eggplant Peeled and diced into ½ inch cubes
• 2 Zucchini diced
• 2 yellow Squash diced
• 2 banana Peppers diced
• 4 medium tomatoes diced (peeling is optional)
• ½ pound sliced Mushrooms (your choice)

Simmer for 15 minutes. Season to taste with seasoned salt, salt, pepper (whatever is your favorites)

Preheat oven to 350 degrees. Put one layer of sautéed veggies, then one layer of whole wheat lasagna pasta (uncooked). Top with remainder of sautéed veggies. Bake covered for 35 to 45 minutes to cook pasta.

Uncover and top with Rice Mozzarella Cheese. Return to oven for 10 minutes until cheese is melted