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!
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...
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.
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.
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
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/...