Wednesday, January 21, 2009

Roasted Vegetable & Four Cheese Lasagna

Servings: 12

12 lasagna noodles
2 cups butternut squash, peeled and diced
1 eggplant, sliced in 1/2 inch slices
5 tomatoes, halved
1 (1 pint) container ricotta cheese
8 ounces feta cheese, crumbled
2/3 cup basil pesto
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can tomato sauce
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated

Preheat oven to 350º.

Prepare lasagna noodles according to package directions; drain and set aside.

Place diced squash on a baking sheet and roast in preheated oven until browned and tender, about 30 minutes.

In a sauté pan over medium-high heat, sauté eggplant slices, turning once, until browned on each side and tender, approximately 10 to 12 minutes; set aside.

Meanwhile, place tomatoes skin side up on a separate baking sheet; place in oven with squash during last 15 minutes of cooking time. Cook tomatoes until tender and wrinkly. Remove both tomatoes and squash from oven when done; set aside and let cool.

In a medium mixing bowl, stir together Ricotta, Feta, pesto, eggs, salt and pepper until well combined; gently fold roasted squash into mixture.

To assemble lasagna, spoon half the tomato sauce into the bottom of a 9x13-inch baking dish; place 4 lasagna noodles over sauce. Arrange a single layer of eggplant slices over noodles and top with half Ricotta mixture. Cover ricotta mixture with another layer of 4 lasagna noodles; arrange roasted tomatoes evenly over the noodles and spoon remaining ricotta mixture over tomatoes.

Sprinkle with 1 cup Mozzarella and cover with remaining 4 lasagna noodles. Pour remaining tomato sauce evenly over noodles and sprinkle with remaining 1 cup Mozzarella and 1 cup Parmesan.

Bake uncovered lasagna in preheated 350º oven for 30 to 40 minutes, until cheese is golden and bubbly.

--The Fresh Market

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