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Hearty Roasted Vegetable Lasagna

By
Tanya Eng
Photography by
Mark Schultz
A warm winter favourite is revamped with layers of roasted veggies, jarred roasted red peppers and sun-dried tomatoes. Roasting the vegetables before assembling deepens the flavours and produces a firmer lasagna. Use a mandoline to slice the vegetables thinly and evenly. If you're using a knife and end up with thicker slices, simply roast a little longer to achieve the same result.

Ingredients

  • 1 tub (475 g) Tre Stelle Light Ricotta
  • 1/2 cup  (125 mL)  fresh basil, chiffonade, plus leaves for garnish
  • 3 oz  (85 g)  sun-dried tomatoes (about 20)
  • 1 jar (300 mL) roasted red peppers, drained
  • 1 can  (398 mL)  PC Black Label French Onion & Cider Soup
  • 2 zucchini
  • 1 eggplant
  • 1 sweet potato, peeled
  • 6 portobello mushrooms
  • 1 tsp  (5 mL)  salt
  • 1/2 cup  (125 mL)  shredded part-skim mozzarella

Preparation

1. In medium bowl, combine ricotta and basil; set aside.

2. In separate bowl, soak tomatoes with 1 cup/250 mL boiling water for 30 minutes. Remove tomatoes; discard liquid. In blender, pulse tomatoes with peppers and soup into a thick sauce.

3. Meanwhile, thinly slice zucchini, eggplant and potato lengthwise into 1/8-inch/3 mm pieces using a mandoline or knife. Remove gills of mushrooms with a spoon and discard; slice mushrooms into 1/2-inch/1 cm pieces. Spritz 3 or 4 rimmed baking sheets with cooking spray and arrange vegetable slices in single layer; lightly sprinkle with salt and spritz with cooking spray.

4. Bake on top and bottom racks of 425°F/220°C oven for 15 minutes, rotating baking sheets halfway through. Let cool enough to handle.

5. Spread 1/2 cup/125 mL of the tomato sauce in an 11 x 9-inch/28 x 23 cm baking dish; lay zucchini evenly and top with 1/2 cup/125 mL of the sauce. Continue with eggplant slices, 1/2 cup/125 mL of the sauce, ricotta cheese mixture, 1/2 cup/125 mL of the sauce, sweet potato slices, 1/2 cup/125 mL of the sauce, mushrooms and the remaining sauce.

6. Bake uncovered in 400°F/200°C oven for 30 minutes, sprinkle with mozzarella, then bake for 15 more minutes.

7. Let sit for 15 minutes; garnish with basil leaves before serving.

If dealing with a food allergy, intolerance or sensitivity or special dietary needs for a medical condition, always check the label of processed foods (including spices and condiments) to ensure that they’re free of potentially harmful ingredients. If you have any doubt about a product’s ingredients, contact the manufacturer.
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Source

Fresh Juice: February/March 2013

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