Recipe: Roasted Vegetable Lasagna

Sorry I’ve been away for a few weeks, but work’s been crazy! This recipe is actually inspired by all of the craziness. I wanted something that was not only delicious, but also comforting. This lasagna is packed full of roasted vegetables, so it’s also a healthy dinner to serve your family. This recipe might seem like it has a lot of steps, but all of them are simple and can be multitasked. So if you want to feed a crowd, or have a lot of leftovers–which are delicious!–try this recipe for Roasted Vegetable Lasagna.DSC00340DSC00341

Ingredients:

  • 28 oz can of crushed tomatoes—my favorite brand is San Marzano for its inherent sweetness, but any brand should be fine
  • ½ teaspoon of crushed red pepper flakes
  • 2 ½ teaspoons of dried oreganoDSC00369
  • 1 tin of anchovy filets—it’s important that the anchovies are packed in oil as opposed to water since you want to flavor and richness of the oil to help flavor the sauce. Flat filets are also easier for melting into the oilDSC00368
  • 4-5 medium garlic cloves, roughly chopped
  • 1 pound of grape tomatoes—quartered whole tomatoes or cherry tomatoes could work in this dish too, but grape tomatoes are a nice size and roast beautifully in the oven
  • Salt and pepper
  • 1 pound of cremini mushrooms, halved or quartered depending on size
  • 2 small to medium zucchini, cut into half moons
  • 2 small to medium yellow squash, cut into half moons
  • 1 green pepper, sliced into strips
  • 1 large onion, chopped roughly
  • 1 pound of ricotta cheese—it might be tempting to use low fat here, but use whole milk ricotta—trust me, you’ll taste the difference!
  • 1 cup of Parmesan cheese—shredded or grated as long as you’d eat it on your pasta
  • 2 eggs
  • 10 oz package of frozen chopped spinach, thawed and drained—Make sure you squeeze as much water out of the spinach as you can
  • 1 box of oven ready lasagna noodles
  • 1 bag of shredded mozzarella—one of those Italian blends works too
  • 1 small ball of fresh mozzarella (optional)
  • Olive oil

To Cook:

  1. Preheat oven to 400 degreesDSC00345
  2. Toss tomatoes with 1 tablespoon of oil, 1 teaspoon of oregano and salt, and ½ teaspoon of black pepper
  3. Spread tomatoes on a sheet pan and roast for 15-20 minutesDSC00343DSC00344
  4. At the same time, use a second, larger sheet pan for the zucchini, squash, pepper and onion and increase to 2 tablespoons of oil, 1 tablespoon of salt, 2 teaspoons of oregano, and 1 teaspoon of pepper
  5. Roast the veggies for around 30 minutes, while you prepare the rest of the components for the lasagna
  6. Drop the heat to 375 degrees when the veggies come out of the ovenDSC00363DSC00362
  7. While the veggies are in the oven, add enough olive oil to a big sauté pan to coat the bottom and heat on medium-high heatDSC00370
  8. Add anchovies to the pan and break them up with a back of a wooden spoon—Don’t skip this step! Even if you don’t like anchovies, the high heat will melt the filets into the oil and it will give needed background and depth to your sauceDSC00371
  9. Once the anchovy is melted, add the garlic and brown for about a minute or twoDSC00372
  10. Add the mushrooms—it’s important for mushrooms to be spread out for them to brown evenly. If they’re too crowded in the pan, then they’ll start to steam and turn rubberyDSC00373
  11. Once the mushrooms have cooked, season with a teaspoon of salt, ½ teaspoon of black pepper,½ teaspoon of oreganoDSC00375
  12. Add the crushed tomatoes to the pan and stir—you want the seasonings to be evenly spread throughoutDSC00374
  13. Reduce the heat to medium low, and simmer until the roasted tomatoes are ready to come out of the oven, and then transfer tomatoes to the sauce
  14. Continue to simmer for another 5 minutes
  15. While the sauce is finishing up, you can work on the ricotta layerDSC00364DSC00365DSC00366
  16. In a large bowl, add ricotta cheese, parmesan, eggs, and spinach, as well as a teaspoon of salt and ½ teaspoon of pepperDSC00367
  17. Whisk all the ingredients together for about 3-4 minutes
  18. Time to assemble the layers! In a 9×13 baking dish, spoon a bit of the tomato sauce on the bottom of the dish
  19. Add the lasagna noodles to the dish in a single layer all the way across—I shingled a little and also got creative by using one noodle that I cracked to fill in empty crevicesDSC00378
  20. The next layer should be some more tomato sauce
  21. Next up is a layer of the roasted vegetables
  22. After the vegetables should be a layer of the ricotta mixture—don’t skimp on the ricotta!DSC00377
  23. After the ricotta comes the cheese layer—add about ¼ of the bag of mozzarella cheese over the ricottaDSC00379
  24. Repeat the layering another 3 times, and top with a layer of noodlesDSC00380
  25. For the final layer, add a thick layer of tomato sauce all over the top, followed by the rest of the cheese, and a handful of parmesan—for my top layer, I actually like to use some fresh mozzarella since it melts so beautifully and makes for a beautiful presentation
  26. I place the whole thing onto a larger sheet tray so that if there’s spillage, it doesn’t go all over the oven floorDSC00383
  27. Bake in the oven at 375 degrees, uncovered, for 30-35 minutes

DSC00384Let it cool for at least 5-10 minutes before you cut into it. In fact, lasagna is a great make-ahead dish that you can keep in the fridge for up to 2 days before heating it. If you plan to refrigerate, make sure you add an additional 10-12 minutes to the cooking time. Also, this makes for a pretty saucy lasagna, but if you want you can reserve some extra sauce and spoon it over the top of each piece as it’s served, and garnish with some extra parmesan. Now who wouldn’t want a piece of that beauty? Buon Appetito!

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