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 #roasted veggie lasagna  #dinner  #csa  #two small farms  #meatless  #vegetarian 

roasted veggie lasanga — csa week 1

L-R: delicata squash, turnips, baby carrots and fresh spinach.

how gorgeous are these veggies? so fresh and full of color. that’s cos they were picked the day before i got them! thanks to my csa with two small farms, i’m once again able to cook with different veggies than i would usually pickup at the market. these were the veggies i decided to roast to make veggie lasagna last week.

i sliced everything thin, put it on a cookie sheet with olive oil, salt and fresh ground pepper. i then roasted them at 400 degrees for about 20-30 minutes. the smell coming from my oven was amazing!

i also took a few bunches of spinach from the box and sauteed them with a bit of garlic and olive oil, just until they wilted. i wanted them to be soft, but still bright green.

i don’t have an actual lasagna recipe, but i decided to make something new for this version. i usually cook meat (ground turkey or italian sausage) and then let it simmer in the sauce, so it flavors the marinara. since i wasn’t using meat, i wanted to give it a little more punch, so i added a can of tomato paste and some dried oregano to my fave low salt marinara. i learned this trick from a lady at trader joe’s the morning i was shopping for my lasagna. it must have been in the stars for us to meet that day because her trick really livened up my sauce!

i then layered everything three times to make a stacked and yummy lasagna! first was the noodles, sauce, veggies…

then the ricotta cheese…

and finally the mozzarella and parmesan! i put a little layer of parm on top to give it some extra flavor and crispness.

here’s the final product! hot, gooey, cheesy and chock full of veggies. the flavors all came together perfect, making this my new favorite way to make lasagna. hubby and i didn’t miss the meat at all. if you’re trying to incorporate more veggies into your day, this is one damn good way to go!

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Roasted Veggie Lasagna

2 small delicata squash (butternut or acorn would work well, too)
3 turnips
5 baby carrots
1 bunch fresh spinach
minced garlic
olive oil
1 jar marinara sauce (or make you own!)
1 can tomato paste
1 tsp dried oregano
9 lasagna noodles
1 tub fresh ricotta cheese
2 c shredded mozzarella cheese
1/2 c grated parm
salt and pepper to taste

slice veggies thin and cover with olive oil, salt and pepper. roast at 400 degrees for 20-30 minutes, until soft and tender. saute spinach with olive oil and garlic until just wilted. boil noodles until al dente, then drain. layer your lasagna the way you like it. here’s the order i go in (bottom to top):

-bit of sauce on bottom of pan
- noodles
- sauce
- roasted veggies
- spinach
- ricotta
- mozzarella
- repeat 3x and then add parm to the very top

bake covered with foil for 60-70 minutes at 400 degrees. you can bake it at a lower temperature if you have longer to wait, but i’m usually wanting it to be done NOW. remove the foil and bake for 10 more minutes to get the top crispy and brown. let sit for a few minutes before slicing into it, unless you like a sloppy piece of lasagna and then i say, go for it! :)

  1. ovenlovingirl posted this