Roasted Winter Vegetable Lasagna

 This week was my turn to work the weekend, which meant I had Thursday off, so I spent the day grocery shopping, prepping veggies, making dip and baking lasagna. With the thermometer stuck below 20 degrees, it was too cold to do much else. 
I was inspired by a roasted root vegetable lasagna that I had at Kramerbooks in Dupont Circle a few years ago. You wouldn't think that radishes, squash and leeks would make for delicious lasagna, but it did. So I had high hopes for this recipe from "The view from great island" blog.

Ingredients:
1/2 butternut squash, peeled and sliced (I used the pre-cut squash)
1 leek, sliced
1 fennel bulb, sliced
a couple of handfuls of Brussels sprouts, quartered
about a cup and a half of thickly sliced mushrooms
3 garlic cloves,whole with skin on
olive oil
1 package of no cook lasagna noodles (I used a little more than half the box)
1 large jar of your favorite tomato sauce, or tomato puree
1 1/2 lb of whole milk ricotta cheese
2 eggs
large handful of fresh sage leaves, chopped
salt and fresh cracked pepper
2 -3 8 oz balls of fresh mozzerella, thinly sliced (I used ~20 oz)

Directions:
1) Set the oven to 400 degrees for the roasted veggies. Spread the vegetables out on baking pans in one layer. Drizzle them with olive oil and sprinkle with salt and fresh cracked pepper. Roast them in the hot oven just until they brown a bit and are almost tender. This will only take 10 or 15 minutes. Stir or shake the pan once or twice during roasting. 
2) After you take the vegetables out of the oven, turn down the heat to 375. Squeeze out the roasted garlic from its peel and chop it up.
3) Mix the ricotta with the eggs and sage. Season liberally with salt and pepper.
4) Ladle some of the tomato sauce to cover the bottom of your 9x12 lasagna pan and lay a first layer of noodles down. Try to cover most of the space, breaking noodles to fit, if necessary. Put down 1/2 of the veggies, 1/2 of the ricotta mixture, and 1/3 of the mozzerella.
5) Make 1 more layer the same way. Press down on the noodles lightly as you layer and season with salt and pepper.
6) For the last layer put down the noodles, top with sauce, and mozzerella. Make sure all exposed noodles are covered in sauce. No-cook noodles need extra sauce to cook in and absorb.
7) Cover loosely with non-stick foil and bake at 375 for 50-60 minutes. Remove the foil for the last 15 minutes, and run under the broiler to brown if necessary. Let rest for 15 minutes before cutting. Cool completely before freezing.

From: http://theviewfromthegreatisland.blogspot.com/2011/12/roasted-winter-vegetable-lasagna.html#

Allergens: Eggs, milk, wheat, gluten
Nutrition (1/12 lasagna): 367 calories, 22 g fat, 11 g sat fat, 94 mg cholesterol, 677 mg sodium, 561 mg potassium, 23 g carbohydrate, 4 g fiber, 21 g protein, 69% vitamin A, 37% vitamin C, 12% iron, 39% calcium, 22% vitamin B-12, 11% vitamin B-6, 17% folate, 11% magnesium, 32% phosphorous, 24% riboflavin, 13% thiamin, 16% zinc

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