The Ardent Epicure

An Ode to the Pleasures of Food

5:37 PM

Roasted Vegetable Lasagna with Heirloom Tomato Sauce

Posted by Magic of Spice

What you will need:

Approximately 16 ounces of fresh lasagna noodles

1 to 2 pounds your favorite roasted vegetables (or favorite meat if you prefer)

4 ½ cups (36 ounces) Heirloom Tomato Sauce (2.5 pounds fresh tomatoes)

2 tablespoon chopped fresh parsley (use ½ in sauce and ½ in cheese mixture)

1 to 2 clove garlic, crushed (we really like garlic)

1/2 tablespoon fresh finely chopped oregano

1/2 cup minced onion

1/8 cup molasses

2 teaspoons fresh lemon juice

2 tablespoons extra virgin olive oil
4 to 5 large leaves of basil

1 1/2 teaspoons salt (use 1 teaspoon for sauce and ½ teaspoon in cheese mixture)

¼ teaspoon freshly ground pepper

1 egg

1 pound small ricotta cheese

3/4 cup grated Parmesan and comte̒, (has a nutty but not sharp flavor)cheeses

1 pound shredded mozzarella cheese (Oh heck just use a lot of cheese)

Conversion Note: 1 teaspoon of the dried herb = 1 tablespoon of the fresh

Preparing you tomatoes:

Boil your tomatoes whole until skins starts to peel

You can do this ahead of time and cool in the refrigerator

Once they are cool peel the tomatoes and seed

You can then chop the tomatoes for a chunkier sauce or blend in the food processor for a smoother sauce

Preparing your roasted vegetables:

Make sure your vegetables are no more than ¼ inch thick

Brush lightly with extra virgin olive oil

Season lightly if you wish but be careful as your sauce will be seasoned

Place on a baking sheet in a preheat oven to 350 degrees F

Depending on the thickness of your vegetables this will take 30 min or more

When vegetables are tender they are done (do not overcook)

How to Make It:

Preheat oven to 375 degrees F

Bring a large pot of lightly salted water to a boil

Add the pasta, and cook for 2 to 3 minutes. Fresh pasta cooks very quickly. It will float to the surface when fully cooked. Drain thoroughly

If using roasted vegetables, have these prepared beforehand
In a large pot place your prepared tomatoes

Add fresh parsley, crushed garlic, oregano, minced onion, molasses, lemon juice, olive oil, basil, salt and pepper

Cook over a low heat for 60 to 90 minutes, stirring occasionally
In a large bowl combine

Ricotta cheese, grated parmesan, comte̒, egg, parsley, salt and pepper

In a large baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.

Cover with foil and bake in preheated oven for 35 to 40 minutes

Remove foil and bake for another 5 to 10 minutes

Let stand for 10 to 15 minutes before cutting

Wine Pairing:

A nice full-bodied
Or for a soft smooth wine try a Pinot Noir

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