Thursday, September 3, 2009

Roasted Vegetable Lasagna

On Sunday, Patrick was study for his CPA exam and I decided that we needed to make this lasagna when I saw it earlier in the week. It was a great use for a lot of our CSA vegetables including the zucchini, summer squash and the spinach. We also used the fresh tomatoes that I canned on Saturday for the sauce. The lasagna was really good and was perfect for a cool August night.


Lasagna Piece

Roasted Vegetable Lasagna

1 medium onion
4 cloves of garlic
1/2 teaspoon chili flakes
1 teaspoon italian herb seasoning
1 Tablespoon olive oil
2 28 oz cans whole tomatoes (optional suggestion, use one can of fire roasted tomatoes)

1 15 oz container part skim ricotta cheese
1 egg beaten1
10 oz package frozen chopped spinach, thawed and drained (I used fresh spinach from our CSA)
1/4 cup grated parmesan cheese
2 cups sliced mushrooms
salt & pepper as much or little as you like

Additional Ingredients
3-4 zucchinis and squash, sliced
additional chile flakes
italian herb seasoning (oregano, rosemary, thyme, etc)
fresh mozzarella, sliced (5 oz "ball")
lasagna noodles of choice (whether it be homemade, fresh, the non-boil kind, or the kind you boil)
1/4 cup grated parmesan cheese

Prepare tomato sauce. Heat oil in a skillet over medium high heat. Saute onion & garlic. As those begin to soften, add chile flakes and italian seasoning. Cook 3-4 minutes, add the cans of tomatoes. Simmer and puree, or just roughly break up with a wooden spoon.

While the tomato sauce is simmering, prepare the roasted vegetables. Preheat the oven to 400 degrees and arrange the vegetables on a cookie sheet sprayed with olive oil nonstick spray, in an even layer. Sprinkle them with salt, pepper, chili flakes, dried herbs seasoning, and roast for 25-30 minutes until done.

Prepare the filling. Beat the eggs, add in ricotta, spinach, 1/4 cup grated parmesan cheese, mushrooms, salt and pepper, and combine well.

Prepare the noodles if necessary. An easy way is to boil them in a large skillet, about 4-5 at a time.

Layer ingredients in a 9x13 pan in the following order: sauce, pasta, filling, veggies, cheese, until you reach the top of the pan. Layer with remaining noodles, sauce, mozzarella cheese, and parmesan cheese. Bake at 425° for 35 to 45, until top is brown and bubbly. Remove from oven and let rest 20 minutes before serving.

Alternatively, you can wrap tightly with foil, and then plastic wrap, and freeze. To reheat, thaw in refrigerator, then place in oven, and turn oven on to 425° for 45 minutes, until top is brown and bubbly. Let rest 20 minutes before serving.

Source: Erin's Food Files

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