Tuesday, January 28, 2014

The Veggie Project: Roasted Vegetable Lasagna

Ah, the roasted vegetable. Roasted vegetables are, to me, proof that the realm of healthy foods and yummy foods does intersect somewhere. I could (and have) eaten pans of roasted vegetables for dinner. (I've also eaten pints of ice cream for dinner, so I'm not sure I'm qualified to say anything about healthy food).

I don't feel that the vegetables in this lasagna replace meat so much as reinvent your concept of what is lasagna. So go ahead, give it a try.

 



Roasted Vegetable Lasagna

Created by me, merging several sources around the inter webs.
Makes one lasagna pan, or about four generous servings. Probably could serve six with a side of bread and salad.

Ingredients:

  • Around 10 lasagna noodles, cooked if they're the kind that needs to be pre-cooked. I usually use the kind that cooks in the oven - less fuss!
  • Two jars of your favourite tomato sauce, or about 1 liter of sauce.
  • Vegetables for roasting. I usually do 1 onion, 1 bell pepper and 1/2 zucchini. Eggplant would also do very well in this dish.
  • A big handful of fresh spinach, or a few cubes of thawed frozen spinach
  • 200 grams feta cheese (the kind that comes in a big block, not small cubes in oil)
  • 300 grams ricotta cheese (can be found at up-scale grocery stores)
  • 2 - 3 cloves of garlic, depending upon your taste
  • Olive oil, salt and pepper for seasoning
  • Parmesan and regular white cheese, to taste for topping
Directions

Preheat your oven to 200 C. Slice your vegetables and put them in a baking dish (I use the same dish for the vegetables and then the lasagna). Sprinkle with salt and pepper and coat with olive oil. Bake for 20 minutes, or until soft but not burned. If you're in a real hurry you could skip roasting the vegetables, but this really brings out their flavor.

Mmmmroasted veggies
In the meantime, pour the excess water off the feta and ricotta cheeses and place them in a bowl or blender. Add the garlic and spinach, and blend (hand mixers and blenders both do the job well) until smooth. The sauce should have the consistency of guacamole.
Green goo. It's yummy, I swear!

When the vegetables are done roasting, turn the oven down to 180 C. Next assemble the lasagna. Start with a layer of half of the roasted veggies with one jar of sauce:

 
Next do a layer of noodles, and then spread out the green cheese sauce on top of the noodles with a spatula. I like to do all of the green cheese sauce in one layer, you get a nice coherent layer, but you could potentially divided it up more.


Then do another layer of noodles, followed by a second layer of veggies and tomato sauce. This time, save about 1 dl of sauce to use on the final topping.


Do a final layer of noodles, and spread a thin layer of tomato sauce on top. Finally, sprinkle with the desired amount of white and parmesan cheese.

 
Bake for 40 minutes, or until crispy and brown and delicious on top.

This dish does well on its own, but is also great served with a side of green salad and garlic bread.

- The Wild Bazilchuk

4 comments:

  1. Is pesto the "green goo"? If so, I just made a pizza with all the same ingredients. I especially like slicing zucchini like pepperoni. I bet it would be fantastic as a lasagna too!! YUM!

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    Replies
    1. The green goo is ricotta spinach purée :) I bet you could do something with pesto as well though!

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