Veggie Lasagna with Green Salad
I had some shredded zucchini left over from baking zucchini bread last week and decided to toss it, along with some shredded carrots, into a tomato sauce for lasagna. It turned out to be really tasty, with a little extra sweetness from the carrots balancing the acidity of the tomatoes nicely. This version is meatless, but I added some fennel seed and smoked Spanish paprika, which are spices that I add to ground pork to make sweet Italian sausage, to give it a 'meaty' flavor. For the cheese, I just used what we had on hand, chevre and some grated pecorino-romano. The beautiful green salad was dressed simply with olive oil and balsamic vinegar and was a perfect accompaniment.
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