20 September 2009

Roasted Vegetable Lasagna

Now that we have the mouse situation under control, I can finally use my stove again (that's a lot of scrubbing and bleaching--phew!), and I decided to try out a recipe I've been dying to give a shot since I saw it on For the Love of Cooking.

I love lasagna, and I love roasting vegetables, and combining these two elements together made for one perfect dinner. With a salad on the side, I was able to get a full day's worth of my vegetable intake in one meal.

The only changes I made here were to sub yellow sweet onions for the red onions and I used a mixture of crumbled tofu and ricotta in the ricotta layer. Tofu adds protein and isn't detectable; it absorbs the other flavors and its texture mirrors that of the ricotta. I also cooked my noodles beforehand and used leftover homemade marinara sauce in place of the jarred.

Roasted Vegetable Lasagna (from For the Love of Cooking)

Roasted Vegetables:
8 oz button mushrooms, quartered
1/2 red onion, quartered
2-3 orange, red or yellow baby bell peppers, sliced
Broccoli florets
1 small handful of shredded carrots
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
1 yellow squash, sliced
Olive oil
Sea salt and freshly cracked pepper, to taste
Dried basil
Dried oregano

For the ricotta layer:
1 16 oz container of fat free ricotta cheese
3-4 tbsp mozzarella cheese, grated
3-4 tbsp parmesan cheese, grated
1 clove of garlic, minced
1 egg
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
Dried basil, to taste
Dash of nutmeg

Additional ingredients:
Lasagna noodles
Marinara sauce
Mozzarella cheese, shredded
Parmesan cheese, grated
Dried basil

1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.
2. Combine all the ingredients for the ricotta layer and set aside.
3. Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown.

Nutritional goodness

Ready to roast

Ready to bake

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