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.
- 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
|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:
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.
- The Wild Bazilchuk