Roasted Vegetable Lasagna
(Seriously, CCers—this is, hands down, the BEST lasagna I have ever had!!!)
For the Veggies:
1/2 cup extra virgin olive oil
1 large zucchini, sliced 1/4” thick
1 medium eggplant, sliced 1/4” thick
1 large red onion, sliced 1/4” thick
2 large tomatoes, sliced 1”/4 thick
Salt and pepper to taste
PReheat oven to 400-deg. Lay all the veggies on a large baking sheet and sprinkle generously with salt and pepper. Coat with the olive oil and toss with your hands, making sure each veggies is seasoned and covered with oil.
Roast in the oven for 45 minutes or until soft in the centers but crisp and caramelized on the outside. Set aside, leaving the veggies on the baking sheet.
For the Layers and Filling:
8 oz uncooked lasagna noodles
1 lb ricotta cheese
12 oz mozzarella, shredded
3/4 cup parmesan cheese, shredded
3/4 cup pecorino cheese, shredded
8 oz sour cream
1/2 cup Italian parsley, chopped
1/2 tsp salt
3 large eggs, beaten
Mix together the ricotta, sour cream, eggs, and salt together in a large bowl.
In a separate bowl, toss together the parmesan and pecorino, then stir into the ricotta mixture. Set aside.
Cook the noodles in salted boiling water for 10 minutes, being careful not to overcook as they will continue to cook in the oven.
For the Bolognese Sauce:
4 tbsp olive oil
4 large garlic cloves, minced
1 yellow bell pepper, chopped
1 green bell pepper, chopped
42 oz canned fire roasted tomatoes
24 oz tomato paste
2 tbsp fresh rosemary, chopped
1 tbsp sugar
1 bay leaf
2 yellow onions, chopped
8 oz white mushrooms, sliced
2 cups vegetable stock
2 tbsp salt
1/2 tsp cayenne pepper
5 tbsp fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
In a large Dutch oven, brown the onion in the olive oil over medium-high heat, then add the garlic and saute an additional minute.
Add the remaining sauce ingredients (except the parsley), stirring well to combine. Simmer for 90 minutes, uncovered, until most of the liquid reduces. Stir in the parsley, then continue to let reduce. Remove the bay leaf, then taste and season with salt and pepper if necessary.
Arrange the lasagna:
In a deep baking dish that’s been greased, spread a layer of sauce on the bottom, then top with three lasagna noodles.
Layer three noodles side-by-side, then spread a third of the ricotta mixture over them. Sprinkle with a fourth of the mozzarella cheese, then a third of the sauce. Follow with a third of the roasted veggies and top with a fourth of the parmesan-pecorino cheeses.
Repeat twice more, finishing with the mozzarella and parmesan-pecorino cheeses.
Bake at 325-deg for 45 minutes or until golden. Let sit 15 minutes before slicing and serving.
(FYI, the leftovers of this one are AMAZING.)
Approximate Nutritional Values: http://www.food.com/recipe/roasted-vegetable-lasagna-25460