(Please note that I have moved my blog as of September, 2009. This post is now at: http://tinyurl.com/y9z5k38. Please hop on over and visit me at my new site. Thanks!)
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11.08.2008
Roasted Vegetable Lasagna
(Please note that I have moved my blog as of September, 2009. This post is now at: http://tinyurl.com/y9z5k38. Please hop on over and visit me at my new site. Thanks!)
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This looks DELICIOUS - and versatile, for those pesky vegetarians who sometimes come to dinner. (Only kidding - about the pesky part).
ReplyDeleteI LOVE THIS BLOG!!!!!!!!!
Gorgeous. Great photos and it sounds fantastic too!
ReplyDeleteIt looks absolutely delicious and a refreshing change from the red pasta dishes.
ReplyDeleteBrava! Looks so creamy good! :)
ReplyDeleteThis looks lovely. Now if only my family would eat their veggies. I may scale it down and freeze some of it just for me! By the way looks like you have some nice knife skills!
ReplyDeleteDiana: I actually use a vegetable chopper from Williams Sonoma when I have a lot of vegetables like these to chop and I want them to be a uniform size! It works great. I think it's called an alligator.
ReplyDeleteI was just going to comment on how nice your veggies were chopped, and then I read your comment. I think that's what's so unique about your lasagna here. In each bite you get to taste all of the different veggies together. Love it!
ReplyDeleteThis looks wonderful and your photos are gorgeous. That first one really grabbed me!
ReplyDeleteThanks for the gorgeous reminder that vegetable lasagne goes beyond spinach or butternut squash. Can't wait to give it a try!
ReplyDeletethat is some good uniform chopping! just like a pro!
ReplyDeleteThis was PERFECT!! I made this for Thanksgiving instead of the usual turkey and dressing, and everyone loved it - they couldn't get enough and I've had requests to make it again next weekend. I was hoping to have leftovers, but no luck!!
ReplyDeleteThis looks great but I don't see a reference to the amount of vegetables you are using. How many cups of chopped vegetables did you use?
ReplyDeleteLori: Good question. Most of the time when I make a dish like this, I just don't measure. I try to put basic quantities when I post on the blog, but things like this are really very, very flexible. I might just take whatever I have in the fridge at the time. I can grab a few carrots, a couple zucchini and an onion from the pantry. So don't worry about measuring, seriously. And most vegetables benefit from roasting. You can try tomatoes, asparagus, whatever you want. I can honestly say when I cook a certain dish (unless I'm baking - that's the exception) I will not cook it twice the exact same way. Even if that means that I use three cloves of garlic one night and the next week I use two cloves, something is always a little different!
ReplyDeleteI tried this recipe today and it was so delicious. I did add some ground Italian sausage, which made it heartier but I think I'll use salted butter next time, as my bechamel sauce came out a little bland. All in all, a keeper. Thanks for the great recipe!
ReplyDeleteThis dish looks so delicious. I am going to make it tomorrow and serve my family this very different type of lasagna. A leafy green salad, some bread and sweet grapes and I will have a meal fit for a king and my fussy family. Next I will make your Red Pepper Tomato Lasagna, my family is a pasta family and loves lasagna and I get tired of making the same old meat lasagna, even though it's my Italian grandmother's recipe and very good.
ReplyDeleteThank you for such wonderful recipes.
YUMMYYYYYYYYYYYYYYY !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeleteThis looks delicious. my husband hates the kind with tomato sauce, but he might go for this.
ReplyDeletein an effort to use all of the zucchini i have been getting this season, i have been searching for recipes. i found a recipes for "pasta noodles" made out of zucchini. slice the zucchini into "noodles", toss with a teaspoon of salt for every two/three zucchini, and let drain in a colander for an hour. rinse and saute slightly in some evvo and voila! noodles! i also have an electric meat slicer and i found that i can make lasagne type noodles out of large zucchini. this sounds like a fabulous recipe to try with it (vegetarian AND low carb!)
ReplyDeletethis was very good - I added green chile - because that is what we do in New Mexico - add it to everything - excellent recipe. The photos were not only beautiful but helpful.
ReplyDeleteI recently stumbled onto your blog. Love your recipes and photos. I may even be brave enough one day to attempt to make pasta - you are inspiring!
ReplyDeleteMary: You made my day! I hope you are inspired to try some new things. Fresh pasta is so easy and so good.
ReplyDeleteHi Elaine,
ReplyDeleteHaving just finished the last of a sausage lasagna from Sunday, I'm envious of how beautiful yours looks.
I've been humming and hawing about getting a veggie prep slicer (Christmas is coming and whadayaget the man that has everything) but haven't seen anything I liked until your pic of those perfectly diced veggies. Sounds so easy... guilty about lazy knife skills... will it lead me to the darkside?
Can you fill me in about the "I don't recommend "no boil" noodles for this..." as well as the par-cook/shock/towels vs the no-boil/hot soak/towels routine C.I. likes.
Happy to see "Made on a Mac" AND a twitter connection to Guy Kawasaki. I cook and iMac... I wonder if it's genetic?
Cheers, Stephen
Stephen:
ReplyDeleteThis post is now on my new site: http://tinyurl.com/yb2mrul
You should really leave your comment there!
I don't recommend "no boil" lasagna for this because it takes a lot of liquid/sauce for the noodles to properly cook. This lasagna has thick bechamel, which doesn't lend itself well to cooking with no boil lasagna. As for the shocking of the noodles, you only do that with regular noodles. That is so they stop cooking and are cool enough to handle so you can assemble the lasagna.
Hope this helps!