roasted veggie lasagna

In brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 02.27.11 at 1:35 pm

… and the roasted veggie extravaganza continues… this time i thought i’d try out a little culinary experiment: lasagna sans meat, sans tomato sauce. here’s how it panned out…

the prep:
– bring large pot of water to a boil & add whole-wheat lasagna pasta sheets (approx 12 large pieces).
– just half-cook the pasta sheets, until slightly al dente.
– preheat oven to 375F
– lightly brush medium-sized baking pan w/ extra-virgin olive oil (evoo)
– roast 1 small acorn squash, following the roasting instructions from a previous yumyumyummers recipe for roasted acorn squash soup
(tip: you may want to roast the acorn squash the day prior, if you’re tight on time for weeknight meals.)

the layers:
– line baking pan w/ 3 sheets of half-cooked lasagna pasta
– spread 3/4 cup light cottage cheese
– spread 1/2 of roasted acorn squash (don’t worry about covering the entire layer with squash, but try to distribute evenly.)

– add 1/3 cup organic spinach leaves (fresh, not frozen)
– add 1/3 cup grape tomatoes (halved)
– add 1/8 cup fresh parsley (finely chopped)
– season w/ 1/2 tsp ground nutmeg & 1/2 ground black peppercorns
– sprinkle generously 3/4 cup grated cheese
(tip: a mixture of gruyere & gouda works well since both cheese melt nicely and are not overly strong in taste.)
– add another layer of pasta sheets & repeat instructions above for the second layer of filling

– add top layer of pasta: 3 sheets of half-cooked lasagna
– add 1/3 cup organic spinach leaves
– sprinkle generously 1/2 cup grated cheese, mixed w/ 1/8 cup fresh parsley (finely chopped)
– sprinkle roasted acorn squash seeds (optional)

– bake uncovered for 40min at 375F
– allow to cool on rack before slicing lasagna

  1. Beautiful! I’ll have to try a gluten-free dairy-free version.


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