Roasted Veggie Lasagna
Feb. 18th, 2011 07:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsNot for the mushroom-avoidant. This is what I used. You can mix it up any way you want. I may use some carrots next time, in addition to what's here. There actually was room for more veggies. I might also add some roasted cauliflower to the next batch. The bottom line? There are layers and layers of flavor in this lasagna. There was also pretty much nothing left of it after six people were done eating!
ROASTED VEGGIE LASAGNA
Roasted veggies:
2 large sweet onions - frenched
2 red bell peppers - cut into 1/2" chunks
1 orange bell pepper - cut into 1/2" chunks
2 Japanese eggplants, chunked
4 small zucchini, chunked
1 lb crimini mushrooms, quartered
1/2 lb white button mushrooms, quartered
I do each veggie separately, and in batches.
Toss veggies in olive oil and some balsamic vinegar, spread in single layers in baking pans, sprinkle with kosher salt and black pepper. Roast at 350F for 40 minutes. Remove to large bowl and allow to cool. Toss cooled veggies together.
Sauce:
1 medium red onion, chopped
4 large cloves garlic, minced or pressed
Olive oil
Kosher salt
2 Tbsp concentrated tomato paste
2/3 cup dry marsala
2 Tbsp sugar
Dried basil, to taste
Dried oregano, to taste
1 oz dried porcini mushrooms
Approx 1-1/2 cups boiling water
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes with their juice
1 14 oz can tomato sauce
Sweat red onion in olive oil with a little salt until soft. Add garlic and cook a couple of minutes longer. Mix in tomato paste and brown a bit. Add marsala, sugar and herbs and cook down until most of the liquid is gone. Add crushed tomatoes, diced tomatoes and tomato sauce. In the meantime, pour boiling water over dried porcini. Let sit for 30 minutes. Drain through a coffee filter. Add filtered soaking liquid to pot. Rinse rehydrated porcini in cold water then finely chop (something smaller than chop, something larger than mince) and add to pot. Let sauce simmer for an hour or so, partially covered. Taste for seasoning. Add more salt, sugar and/or herbs to taste.
The rest:
1-1/2 lbs whole milk mozzarella cheese, shredded
1 cup shredded parmesan cheese
2/3 cup whole milk ricotta
Dried oregano
Barilla no-boil lasagna sheets
I use a deep lasagna pan. Quantities may be different for a shallower pan. Layer in this order: Sauce, lasagna sheets, veggies, sauce, ricotta, mozzarella, parmesan, lasagna sheets, veggies, sauce, ricotta, mozzarella, parmesan, lasagna sheets, veggies, sauce, mozzarella, parmesan, lasagna sheets, sauce, mozzarella, a bit of dried oregano, parmesan.
Preheat oven to 375F. Cover dish with foil and bake 50-60 minutes. Uncover and bake 10-15 minutes more, or until cheese is browned and dish is bubbly. Let stand 10-15 minutes. Serve with a tossed green salad, some good sourdough bread, and a fruit-forward red :).
Next time I make this, I'll take photos. In addition to being delicious, it's really pretty!
ROASTED VEGGIE LASAGNA
Roasted veggies:
2 large sweet onions - frenched
2 red bell peppers - cut into 1/2" chunks
1 orange bell pepper - cut into 1/2" chunks
2 Japanese eggplants, chunked
4 small zucchini, chunked
1 lb crimini mushrooms, quartered
1/2 lb white button mushrooms, quartered
I do each veggie separately, and in batches.
Toss veggies in olive oil and some balsamic vinegar, spread in single layers in baking pans, sprinkle with kosher salt and black pepper. Roast at 350F for 40 minutes. Remove to large bowl and allow to cool. Toss cooled veggies together.
Sauce:
1 medium red onion, chopped
4 large cloves garlic, minced or pressed
Olive oil
Kosher salt
2 Tbsp concentrated tomato paste
2/3 cup dry marsala
2 Tbsp sugar
Dried basil, to taste
Dried oregano, to taste
1 oz dried porcini mushrooms
Approx 1-1/2 cups boiling water
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes with their juice
1 14 oz can tomato sauce
Sweat red onion in olive oil with a little salt until soft. Add garlic and cook a couple of minutes longer. Mix in tomato paste and brown a bit. Add marsala, sugar and herbs and cook down until most of the liquid is gone. Add crushed tomatoes, diced tomatoes and tomato sauce. In the meantime, pour boiling water over dried porcini. Let sit for 30 minutes. Drain through a coffee filter. Add filtered soaking liquid to pot. Rinse rehydrated porcini in cold water then finely chop (something smaller than chop, something larger than mince) and add to pot. Let sauce simmer for an hour or so, partially covered. Taste for seasoning. Add more salt, sugar and/or herbs to taste.
The rest:
1-1/2 lbs whole milk mozzarella cheese, shredded
1 cup shredded parmesan cheese
2/3 cup whole milk ricotta
Dried oregano
Barilla no-boil lasagna sheets
I use a deep lasagna pan. Quantities may be different for a shallower pan. Layer in this order: Sauce, lasagna sheets, veggies, sauce, ricotta, mozzarella, parmesan, lasagna sheets, veggies, sauce, ricotta, mozzarella, parmesan, lasagna sheets, veggies, sauce, mozzarella, parmesan, lasagna sheets, sauce, mozzarella, a bit of dried oregano, parmesan.
Preheat oven to 375F. Cover dish with foil and bake 50-60 minutes. Uncover and bake 10-15 minutes more, or until cheese is browned and dish is bubbly. Let stand 10-15 minutes. Serve with a tossed green salad, some good sourdough bread, and a fruit-forward red :).
Next time I make this, I'll take photos. In addition to being delicious, it's really pretty!
