Friday, February 11, 2011
*What's for Dinner?* Roasted Vegetable Lasagna
What's for Dinner?
Roasted Vegetable Lasagna
courtesy of marthastewart.com
People get very serious about their lasagna. Some prefer it with a rich meaty sauce, others with more ricotta, and some with extra mozzarella. Since our family is vegetarian, we are on a constant search for the perfect vegetable lasagna. I think we are getting closer!
Lasagna is notorious for turning a so-so day around here into an all-smiles evening. I particularly enjoy the crusty, nutmeg-brown crust that forms on top of a good lasagna. Upon close inspection, I've noticed that the corners in particular are crunchier and toastier than the middle. I always call dibs on the corner pieces. Served with a simple salad, you will have a meal that is sure to satisfy you and your crowd. Enjoy
As usual, cooking pasta begins with boiling the water...
I crave spinach at least a few times a month...high in iron and makes me feel like the dude with big muscles when I eat it....except I'm NOT a dude ;) Tasty!
I grew this turban squash out back. My, how it has kept all these months! I think its been like 6 months! Still good as ever. The recipe calls for butternut but can easily be substituted.
Canned tomatoes again. Last year I canned 15 jars of tomatoes myself. I think that lasted me about a couple of weeks. More canned stuff...can't wait for the tomatoes to arrive.
Don't waste the precious tomato juice! Bottoms up...especially if you are sick as I am. Every vitamin matters when trying to recover....plus it tastes great too. Well, kind of *winks*
Ricotta is a staple in lasagna...Whole Foods carries this brand...good quality.
If time is a factor, I always grab bagged cheese. You pay more, but convenience is really nice. Just ask me when I'm making dinner and three children are whirling around...$1-$2 extra is nothing!
Ahhh...Parmigiano Reggiano....right from
. My readers in Italy definitely know what I'm talking about! Nothing compares to the real deal....you won't ever catch me serving you the impostor. Malta
Nutmeg is often in lasagna. Personally, I find nutmeg in lasagna quite odd. Maybe that's because I'm so used to it appearing in pumpkin pie? Nonetheless, it tastes great in there. Actually, can't even taste it...or is that because I still have a cold?
These eggs are great. I can feel confident that paying an extra dollar for quality eggs is the right thing to do. I was voting for a healthier, happier chicken...and a healthier us too.
Thirty minutes later...the turban squash is done baking.
The squash is cut in half. If you tilt your jaw to the left and look at the picture, doesn't it look like Mickey Mouse? There is humor to be found in everything...
Tomatoes on a baking sheet fresh out of the oven.
The layering...It's all about the layering when making your lasagna.
The delicious squash layer. Turban squash has a nutty flavor. It really paired well with the other flavors in the dish.
The spinach layer...Popeye would be so proud!
The roasted tomatoes show up.
After cooking...the cheese layer must have been two inches thick! Yum!
Posted by The Green Mama at Friday, February 11, 2011