Roasted vegetable lasagna?
I'm trying to use up some of summer vegetable bounty (eggplants, squash, leeks, basil, etc.) and looking for a good roasted veggie lasagna recipe. Any suggestions? I hear Marcella makes one, but sadly I don't have her cookbook.
What would you make? Thanks for your suggestions!
My favorite is from Cooking Light. I've copied the recipe for you below. I add portabella mushroom & substitute aged Parmesian for the Asiago.
3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 red bell peppers, quartered and seeded
1 (15-ounce) container fat-free ricotta cheese
1 large egg
3/4 cup grated Asiago cheese, divided
1/4 cup minced fresh basil
1/4 cup minced fresh parsley
9 lasagna noodles, divided
1 (26-ounce) jar tomato-basil spaghetti sauce (such as Muir Glen), divided
3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup commercial pesto (such as Alessi)
Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.
Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1-inch-wide) strips. Add bell peppers to eggplant mixture.
Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.
Cook the lasagna noodles according to package directions, omitting the salt and the fat.
Preheat oven to 375°.
Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese.
Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.
Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.
Bake at 375° for 1 hour. Let stand 15 minutes before serving.
If you are open to other uses for your eggplants, basil & squash, check out my recipe for Ratatouille Crepes with Roasted Pepper Sauce on my blog: http://blog.typeadiversions.com/2007/...
I have made Delia Smith's from her cookbook; found it online here:
I like roasting the tomatoes with veg; gives it a nice colour and enriches the flavour.
Read down the following link to find the veg lasagna with fontina (sounds good too
When I make veggie lasagna I like to use bechamel instead of tomato sauce and ricotta. I prefer to roast tomatoes with the other vegetables and use them that way. No boil noodles work well because they soak up a lot of liquid; often vegetable lasagnas can be runny affairs. In fact, a light dusting of breadcrumbs on the veggie layers probably couldn't hurt. I can get a really nice local lightly smoked aged provolone, but many cheeses would be yummy.
Do you need a recipe?
Cut up the veggies (try to include shallots or a red onion in there)into equal size chunks. toss in olive oil, balsamic, salt ,pepper, dried oregano, thyme and about a billion cloves of garlic. OK, I use around 6 big cloves, but use what you like. roast at 400 degrees until soft and yummy.
reset oven to 375.
prepare your noodles, o get those ones you can bake without boiling first. Actually, I have found that if you use the right amount of sauce and cheese, any noodle will do. Still Better safe than sorry.
shred 3 cups of mozzarella (try buffalo!) I have also used crumbly goat cheese, or even feta! Try mortadlla or fontina, or telme! and grate 1 cup of a hard cheese. yes, we all use parmegianno reggiano, but how about gruyere or kasseri? Play with your cheese. Use three types, if you want!
I use Giada's tomato sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Now, take a lasagne dish, and slop a little sauce in there. Lay down a layer of pasta. then veggies, then cheese. repeat till near full. top with last noodles sauce, and cheese. I like to put a few balck olives on there, too. cover with foil
cook in a pre-heated 375 degree oven over a cookie sheet to catch any bubble ups for about 30 minutes, then uncover and cook until bubbly and melty and a little brown on top-10 to 15 minutes more. Serve with crusty bread a nice green salad and good red wine.
okay I just checked back on this and why my first message is gone is a mystery to me. anyway i had initially posted that i did a variation on a giada recipe that was great that wasn't exactly a lasagna but similar. i modified to what i had in the house since it sounded so good when i caught like 5 minutes of her show. may not be interesting now since someone has actually posted a lasagna recipe but...