Tag Archives: roasted veggie lasagna

Vegetarian Pesto Lasagna

The crisp autumn wind that blew in last week made me want to cook comfort food. However, since we are heading to Southeast Asia for the first time next weekend, my main mission has been to cook meals to boost our immune systems (a tip I read for combatting tummy troubles while traveling in a new region). So while everyone knows I’d prefer a nice lamb bolognese or beef chili, I’m here to prove I can cook vegetarian meals that fill the “comfort” quota as well.

I settled on a roasted vegetable pesto lasagna. This was a bit of a process, but since I’d rather spend more time and do less dishes, I roasted the veggies separately. If you have a big pan or a dishwasher, it would be easy to throw them all in together, effectively cutting the cooking time down. Totally up to you. Me? I began roasting the red peppers and mushrooms.

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Roast red peppers at 500 for 20-30 min.

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Roast mushrooms at 475 for 10-15 min.

 

 

 

 

 

 

 

 

 

The mushrooms and red peppers supposedly need to be heated at a higher temperature than the rest of the vegetables I chose, although I maintain that throwing them all in one pan together would work just as well. If they’re a little undercooked, that’s okay, because everything will go back into the oven at the end.

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Roast other veggies at 400 for 20 min.

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Boil the lasagna for 10 min

 

 

 

 

 

 

 

 

 

In addition to mushrooms and red peppers, I roasted zucchini, cherry tomatoes, red onions and garlic. I also went with a whole wheat lasagna because that’s what we had in the house; whatever type of lasagna tickles your fancy will work just fine. Next up, the pesto:

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Basil, parmesan, walnuts, garlic, olive oil

creamy pesto, roasted vegetable lasagna, vegetarian, pesto lasagna, lea craft spencer, lea spencer

Then mix and add cream until smooth.

 

 

 

 

 

 

I know a lot of people make pesto with pine nuts, but I’ve seen it done many time with walnuts, which are healthier and (again) what I had lying around the house. So I processed the basil leaves with the parmesan, walnuts, olive oil and garlic, then added cream until it was smooth.

(In retrospect, I would have added more salt to the pesto itself instead of just seasoning the veggies as I built the lasagna, but hindsight is 20/20, no?)

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Then start building the lasagna.

After I chopped up all the veggies and mixed them together, I built the lasagna like this: pesto, pasta, veggies, pasta, pesto, veggies, pasta, pesto, mozzarella/parmesan. I read a lot of recipes that included ricotta cheese, but since I was using creamy pesto, I skipped that step. I’d rather have twice the mozzarella if we’re being honest. And I did:

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Top with fresh mozzarella and parmesan.

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Then into a 375 oven until cheese is bubbly.

 

 

 

 

 

 

I cracked a little pepper, threw a little salt, then popped my super-sexy tin foil lasagna pan into the oven at 375 until the cheese began to bubble bubble. This dish made a great little dinner for me, plus lunch for both me and mi amor the next day.

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Served here with an arugula salad.

Healthy? Check. Comforting? Check. Delicious? Double check. Traveller’s tummy? Bring it on, Thailand; we’re ready. POP POP.

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Roasted Veggie Lasagna

Since my man decided he was sick of taking sandwiches to work for lunch, my main dinner mission has been to cook meals that yield leftovers, which sounds easier than it is when you’re also trying to cook new things every week. Last week we decided to pay homage to our community and cook a nice Italian meal. I wanted to do a roasted veggie and lamb lasagna, but alas there was no lamb at my market, so beef had to suffice. It started with the veggies and the sauce:

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Red peppers & zucchinis into the oven at 450.

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I started the sauce at the same time.

 

 

 

 

 

 

 

 

 

 

I drizzled the zucchini  and the red pepper with some olive oil, sprinkled with salt and pepper, then popped them into a 450 degree oven for about 20 minutes or until they’re nice and blistered. For the sauce I used one can of plain, unseasoned tomato sauce and half a can of tomato paste. To this I added fresh oregano and basil from my garden, 2 cloves garlic, 1/4 medium red onion, some salt and pepper and let that baby simmer! (The longer, the better).

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We used whole wheat lasagna.

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Then we added beef to the sauce.

 

 

 

 

 

 

 

 

 

 

I didn’t make the pasta, just picked a box of whole wheat lasagna and followed the directions. I then browned the beef with some garlic and onions and added it to the sauce (leave this step out to make it vegetarian). Since I’m far from vegetarian, I let the beef simmer with the sauce while I finished the rest of the dish.

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Then I chopped up the veggies.

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And started building the lasagna.

 

 

 

 

 

 

 

 

 

 

All I had in the house were loaf pans, so I made two “loaves” of lasagna and it worked out great. I layered them like this: sauce, pasta, veggies, pasta, ricotta, veggies, sauce, pasta, sauce; did you get all that? If not, just wing it, delicious will always be delicious no matter the order 🙂

lasagna, italian recipe, roasted vegetable, recipe, italian, whole wheat pasta, lea spencer, lea craft spencer

Into the oven at 350 for 30 min.

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Top with mozz and back in until it melts!

 

 

 

 

 

 

 

 

 

 

Then I sprinkled with the top with a little parmesan and into a 350 degree oven for 30 minutes. After 30 minutes, I topped it with some sliced of fresh mozzarella and then back in until it’s nice and brown.

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Served with a leafy green salad!

Italian? Check. Leftovers? Check. Delicious? Double check. POP POP.

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