Roasted Vegetable Lasagna

August 14, 2011 § 1 Comment

Sometimes … sometimes I just want to eat bad things. Good-tasting things but bad for you, or your waistline. Fried chicken. Wings. A big drippy pulled-pork sandwich. A pile o’pasta.

But if it’s homemade, I hear, it’s half as much calories, conveniently. At least that’s what I tell myself. And if it has vegetables in it, well … then it’s downright a health food.

So that makes our roasted vegetable lasagna not only calorie-free but good for you, too. And the best thing about this recipe is it’s a combination of three previous posts. Brilliant!

Recipe

NOTE: If you’re not making your own pasta … and really, you don’t have to … buy the lasagna sheets that you don’t have to pre-boil. A few cents more, but really, the convenience is worth it.

-Our roasted vegetables of choice for this lasagna are yellow squash. We sliced it into 1/4-in. slices, lengthwise. Glug of evoo, salt and pepper, and roast at 425F for 6 minutes each side.When done, set aside.

-Roasted cherry tomato sauce – just as the recipe says. You may want to puree it.

-Homemade pasta … prepare just as the recipe says. Make the sheets to fit half the width of the pan.

We have the sauce, the pasta, the veggies. Oh, wait – one more vegetable.

-Chard. Stem it and then steam it for 1 minute, 2 minutes max. Let it cool. Squeeze the water out of it. And chop. Set aside.

-Put the ricotta into a medium bowl. Add the chopped chard, nutmeg and a pinch of salt and combine. That’s your cheese filling.

Now it’s time to assemble! It’s all about layers. Get the layers, get the lasagna.

-Lay down a thin layer of sauce. Then top with two lengths of pasta sheets. If you crank out the pasta  as you go, you can cut the pasta to the correct length. Top the pasta with some roasted vegetables. For the squash, we fit 4-5 lengths of squash per layer.

-Next, spread some of the ricotta – as much as you’d like – over the veggie layer. Dot with slices of mozzarella. A little cheese, a lotta cheese – whatever you want.

-Add another layer – sauce, pasta, veggies, cheeses. You can make as many layers as you have ingredients for. Three or four is typical. Just keep going until you fill the dish and have absolutely no more room.

-When you are done layering, you’re going to top with a layer of pasta, then a thin coating of sauce. Then top with as much mozzarella cheese as you like. And a dusting of parmesan, too. Done!

-Cover with aluminum foil. Pop into a 375F oven for 25 minutes. Remove foil and cook for another 15ish, or until the sauce and cheese are bubbling.

-Let it sit for 10 minutes.

Try not to make a pig of yourself at the dinner table. Really, you’re better than that.

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