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August 3, 2009

Roasted Vegetable Lasagna

roasted vegetable lasagnaThis dish is excellent for a big family dinner. But it requires about two hours of your time and some of your patience. Please pay attention that this recipe contains several types of cheese.

Ingredients:

  • 1 small eggplant
  • 2 small zucchini
  • 5 plum tomatoes, seeded
  • 1 large sweet red pepper
  • 1 large onion, cut into small wedges
  • 1/4 cup olive oil
  • 3 tablespoons minced fresh basil, divided
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2/3 cup pitted Greek olives, chopped
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2-3/4 cups milk (you can use soy milk)
  • 1 bay leaf
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons grated Parmesan cheese, divided
  • 2 tablespoons shredded Asiago cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 6 no-cook lasagna noodle

Take a large bowl and mix there the first four ingredients from the list; cut them into 1-in. pieces in advance. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Bake in two greased 15-in. x 10-in. x 1-in. baking pans at 450° for 20-25 minutes; stir in olives.

Take a large saucepan; melt butter, and stir in flour until smooth. Then stir in milk, add bay leaf and nutmeg; cook for 2 minutes. Discard bay leaf. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Spread a fourth of the sauce in a greased 11-in. x 7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly.

Let stand 15 minutes before serving.
Makes 8 servings.

Via

Vegetarian Recipes

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