26 May

Made it: Roasted Vegetable Lasagna

Roasted Vegetable Lasagna from Everyday Food magazine

Here's the simple, yet beautiful masterpiece produced by Martha's minions

While I’d love to be posting fresh summer dishes, it has been RAINING non-stop in Portland this week so hardy winter fare is sounding a bit more comforting. 🙂

Here’s a really great vegetarian lasagna from Everyday Foods (Dec 2009 issue). The lasagna features a homemade sauce and layers of roasted squash, wilted spinach and a mixture of ricotta, Parmesan and mozzarella cheeses. Start to finish it takes about 2 hours so it’s best for a weekend meal!

For me the best part was the squash, spinach and sauce so you could probably turn this into a super-healthy vegan recipe by replacing the cheese mixture with tofu and substituting the regular noodles for whole wheat lasagna noodles.

First you toss the tomatoes with olive oil, oregano, garlic, salt and pepper. Then you roast them for 40 minutes. (Notice how sad and pale these tomatoes look. I can’t wait to make this again with fresh garden tomatoes.)

Roast the tomatoesThen you toss the butternut squash slices with oil, salt and pepper and roast them for 20 minutes.

Roasting the squashAfter sauteing the garlic, you add the spinach and cook until it is wilted… about 4 minutes… and then chop it up a bit.

Wilting the spinachHere are the roasted tomatoes before they are pureed into sauce.Roasted tomatoes

And the finished sauce. …let the layers commence.

Fresh tomato sauceTa-da — thank you Martha Stewart. Here’s my sloppy and slightly out of focus (but just as tasty!) finished product. I would definitely make this again and if I was short on time I’d use sauce from a jar, which would really cut down on the prep time.

Comma Happy's Lasagna

So, what do you think?