Follow Kevin and me on our journey through lasagna land....
ROASTED VEGETABLE LASAGNA
(fun
instructional video starring me & a friend on youtube.com/thetopofmymind)
serves
8
what
lasagna
pasta
ricotta
cheese
1
kabocha squash (acorn squash) or other similar squash
leeks
capsicum
mushrooms
garlic
onion
gruyère
(or mozza, any cheeses which inspire you)
rosemary
olive
oil
salt
& pepper
oven
tray for roasting
pan
for baking lasagna (I’ve used a deep le creuset frying pan and made a circular
lasagna
any veggies which are
nice to roast and in season which inspire you are suitable too!
how
preheat
oven to 235°C
place
large pot with water to boil (salt and oil optional)
cut
the squash into fourths
cover
with oil and season with salt and pepper
roast
for about 10 minutes or until slightly soft and deeper in color
meanwhile
halve
the well-washed leeks, fourth the capsicum, scooping out seeds; and peel and
fourth the onion
pop
these into the oven with the squash at the 10 minute mark, oiling and seasoning
roast
for another 10-15 minutes or until all ingredients are well-softened
meanwhile
clean
and slice the mushrooms
cook
in oil on medium-low heat, adding rosemary near the end and salt at the very
end
set
aside
meanwhile
cook
the lasagna to al dente
then
when
roasting is done, chop the leeks, onion, and capsicum together creating a jam-like
consistency
scoop
out the meat from the squash and mash with the ricotta cheese until smooth in
consistency
put it all
together
start
by smoothing out a layer of squash-ricotta at the base of your pan
carefully
lay lasagna across the base
add
a layer of the veggie jam
add
a layer of mushrooms
add
a layer of pasta; continue to the final layer of pasta, shredding a good
covering-layer of cheese on top
bake
at 180°C for 20 minutes
ENJOY :)
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