Sunday, February 20, 2011
Roasted vegetable lasagna
This is one of my favorites. This is a vegetarian dish is a crowd pleaser among non-vegetarians as well.
The main ingredient is roasted vegetables. I roast things like eggplant, peppers and zucchini and garlic. Wondering what the green stuff is? I didn’t want to lose the spinach for its taste and nutrients, but I don’t care for the texture of the stringy, wet leaves in lasagna. So here’s a little secret: I puree the spinach with cottage cheese. Not only does this effectively disguise the texture of the spinach, it gives the cottage cheese a much nicer, smoother texture, similar to that of a ricotta cheese. I use Mozzarella and Parmesan cheeses, as well. The Mozzarella is a good melting cheese and the Parmesan provides a strong, sharp flavor.
Lasagna takes some work, but it goes a long way: It’s a great way to feed a group, and it’s a meal that can be prepared before guests arrive, so that you are free to socialize instead of sweating over the stove while your company waits. It also freezes well: It can be frozen prior to baking, then baked at a later date; alternatively, it can be baked, frozen, then reheated.