This is the face of a dog who doesn’t really like to pee in the cold and would rather cuddle upside down in daddy’s chair.
This is also the face of a dog that could care less that he isn’t supposed to be in said chair. “Busted! But look how cute I am mom!” – Renly
Winter came to South Carolina this week, whether or not it’s actually here to stay remains to be seen. It has not been abnormal to have the temperature fluctuate from 40-70 from one day to the next this year. For now, I’m happy to finally be able to wear sweaters and boots without sweating…whether or not that attitude will last also remains to be seen.
One undeniable winter positive is the fact that I can now make as many stews, roasts and “hearty” dishes as my little heart desires. One of my first orders of business is this delicious roasted vegetable lasagna.
Last year was the first Christmas I spent with Robert’s family and although it was wonderful, nearly everyone got the stomach bug leading up to the holiday. Since no one felt well enough to cook, his aunt’s sweet best friend brought over some delicious vegetable lasagnas for our Christmas Eve meal. They were warm and cheesy and full of healthy veggies so of course everyone was instantly cured!
Ok, so maybe they weren’t miracle medicinal lasagnas, but they sure were yummy and since I magically avoided the bug, I helped myself to seconds and thirds 🙂
I had attempted veggie lasagnas in the past that always came out watery, so when I inquired after this one, I learned that the secret was to roast your veggies first….simple and genius! Her lasagna was much prettier than mine since she sliced her vegetables on a mandolin and had nice long strips, but I decided dicing was much easier (and also easier to eat!), but you could go either way. The chopping is really the only labor intensive part of the recipe, after that it’s all layering…piece of cake, or rather piece of lasagna 🙂
Ok, no more cheesy jokes. See what I did there? Ok, ok, I’m really done. Hope everyone has a wonderful winter weekend!
Noodleless Roasted Vegetable Lasagna
2 Zucchini, diced
2 Squash, diced
1 Onion, diced
8 oz package mushrooms, buy pre-sliced or dice yourself
2 Tbsp. Olive Oil
2 Carrots, shredded, again, you can buy the pre-shredded carrots
2 Cups Fresh Spinach
Quick Marinara Sauce, I use THIS recipe, but you can use store bought
1 15 oz container of Part Skim Ricotta
8 Oz. Shredded Mozzarella Cheese
1/2 Cup Shredded Parmesan Cheese
Salt and Pepper
- Preheat oven to 400. Toss diced zucchini, squash, onions and mushrooms in Olive Oil, Salt and Pepper generously, and spread on a foil lined baking sheet. Roast for 30 minutes until soft, stirring occasionally.
- If you are making quick marinara, prepare this while vegetables roast. If you are using pre-made, warm it in a large pot and add the fresh spinach. Cook over medium heat until marinara is heated through and spinach is wilted.
- In a medium bowl, mix your ricotta, egg until egg is absorbed and ricotta is fluffy. Salt and pepper generously. Feel free to add fresh chopped herbs or your favorite italian seasoning!
- Once vegetables are done, remove them from oven and reduce temperature to 350. Spread 1/3 cup of sauce over the bottom of your baking dish. Then layer a portion of your roasted vegetables, a thin layer of shredded carrots and then a layer of ricotta. Repeat layers (sauce, veggies, carrots, ricotta) making sure to end with a final layer of sauce.
- Spread your mozzarella evenly over the final sauce layer and sprinkle with the shredded parmesan. Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and beginning to brown.
- Let stand for at least 5 minutes and then serve and enjoy!