Quick-ish roasted vegetable lasagna
13 September 2011 § 7 Comments
After what seems like the longest vacation ever The Ladies™ started back at preschool today. I offered to make them their favorite dish for dinner. Although their preferences change on a daily basis their request was for lasagna.
Usually I make lasagna with grass-fed beef, but as we had a trip to Fleisher’s meat palace on the weekend we’d had more than our fill of red meat. I never used to eat red meat but Fleisher’s has started me on an expensive new habit. So much to King Marv’s chagrin we had vegetable lasagna.
Next time I would add some mushrooms to give it some earthiness – fry them when you fry the onions for the red sauce. The Ladies™ ate all of it, consuming vegetables they would never usually touch. The only rejections were a few larger bits of eggplants that were left on the side of one of their plates.
Anyway back to the lasagna. It is quick-ish as instead of making a béchamel sauce as that requires another pan, I made an egg ricotta sauce that is done in one bowl. If you’re short of time, this is a good one to make at the weekend and freeze for the week before baking.
- Oven ready lasagna noodles – allow enough for 2 layers in a 6″ x 10″ baking pan
- 1 acorn or butternut squash – peeled, seeded and chopped into 1″ pieces
- 1 small eggplant – chopped into 1″ pieces
- 1 red pepper – seeded and chopped into 1″ pieces
- 2 garlic cloves – crushed
- 1 small onion chopped
- 1 tbsp of fresh basil
- 1 tbsp of fresh oregano
- 1 small can of crushed tomatoes
- 1 15 oz can cannellini beans – rinse them
- 1 15 oz tub of ricotta cheese
- 2 eggs, whisked
- 2 cups of grated cheese – I used a mixture of cheddar, mozzarella and parmesan
- A pinch of ground nutmeg
- Some olive oil for coating the roasted vegetables and frying the onions in
- Salt and pepper
Pre-heat the oven to 385°. Toss the squash, eggplant, pepper in some olive oil and season with salt and pepper. Roast until soft for about 25 minutes.
While this is cooking, make the red sauce – fry the onions and garlic, add the tomatoes and herbs and gently simmer for about 15 minutes.
Make the white sauce, beat the eggs then stir in the ricotta and half the grated cheese and the nutmeg and some salt and pepper.
When the roasted vegetables are cooked, mix them with the red sauce and the rinsed cannellini beans. Put half of the tomato/ vegetable mixture in the bottom of the pan and put a few spoonfuls of the white sauce over it. Then cover with a layer of pasta.
Then add the rest of the tomato/ vegetable sauce plus some white sauce then another layer of pasta. Cover the pasta in the remaining white sauce and sprinkle with the leftover grated cheese.
Bake in the oven at 375° for about 40-45 minutes. I cover in aluminum foil for the first 20 minutes and them remove to get a crispy brown top. Let it stand for 10 minutes before serving.