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Let's go back to the cutting board nice, knife in hand and I'll show you we start cutting up these vegetables that we need.
Let's get out the mandolin because as good as my knife skills are, I don’t know that I can consistently cut these things as thinly as I really need them to because I'm going to layer them in a pan and go ahead and bake them off.
Yeah, my knife skills are good but why not go ahead and use the mandolin. And if you have a mandolin, please be careful. This is the most dangerous piece of equipment in the kitchen. I know more horrible finger cuts, losing your fingerprint on the mandolin than anything else. So, please be careful with the mandolin.
Btu what I'm going to do is use the3 yellow squash and the green zucchini squash and just carefully run it through the mandolin to come up with these nice thin pieces. Then I've got an eggplant and I can do the same thing ton the eggplant. Run the eggplant through the mandolin and come up with these thing discs of eggplant. Add a sliced tomato to that and now we start making our own vegetables lasagna.
What I've got are one of these little loaf pans here that you got to guess that they're at the grocery store, probably farmer's market. I think I got this in Pennsylvania like at the Amish place. I don’t know that the Amish makes special metal but anyway. And I have a piece of parchment paper here and I'll show you a cool little trick.
See how I cut the corners out of the parchment paper? What this enables me to do is press this into a square pan and the corners fold over each other so it makes kind of like a little box in there so in this way I know that my lasagna is going to come out of the pan when I go ahead and turn it over. Let's tilt down here and I'll go ahead and show you how I just layer these ingredients together.
So taking my lying pan, what I can do is take the yellow and green squash. Let's put a layer yellow squash down like that. How about a tomato? We've got our sliced tomatoes here. Slice the tomato. Well, maybe we'll cut this one in half. Layer a piece of tomato. How about some cheese, provolone cheese? Half of that slice. Fit that in there. Green zucchini like that. It's pressed down. Squish everything in there. What do you think? Now the tomato, one, two. More cheese. Let's rip it in half. How about eggplant? Eggplant, push. Squish it all down in there. Get it all in there.
What do we need next? More cheese you say? More cheese it is, another piece of cheese. Now the tomato. Just go crazy. You want to put slices of garlic in here? You can put slices of garlic or yellow squash. And now you start looking at this method, this thing that I've made up. More cheese? okay, more cheese. It also glue things together kind of and then green squash on the end. Continue to push all this down together. And now here is my vegetable lasagna that you can imagine when it bakes, it’s going to have all these layers of different vegetables. And then this goes off to the oven.
I got a sheet pan to put under it because a lot of times, all that moisture will come bubbling over and I don’t want it to wind up on the bottom of the oven.
Don’t forget about our lasagna. Remember, I told you about our lasagna in the pan. And the reason that I put that paper on there so that the paper can peel right off. I need two hands to do it. And you're left with this beautiful squash lasagna.
Look at the layers in there of different squash and tomatoes and cheeses.