Charred Vegetable Lasagna

Amarante

Thu, Oct 13 2022, 12:32 pm

This was a really excellent vegetable lasagna. By roasting the veggies and then processing them, the filling is much more flavorful than the standard vegetable lasagna.

You can simplify prep by making the veggie mixture ahead of time. Although there is a recipe for tomato sauce, obviously one can use a good tomato sauce or again - tomato sauce freezes well so one can make a huge vat and then have it frozen and available for multiple meals.

And of course lasagna freezes well - see tips for how to freeze and then cook the lasagna for best results.

Charred Vegetable Lasagna

Excerpt From: John Kanell - Preppy Kitchen

We all love lasagna in theory, but in practice, it can be… not so great. It seems like it should be this incredibly comforting, delicious dish (I mean, all that cheese!), but then it’s kind of eh. My solution was to keep all the things you love—the noodles, the sauce, and yes, the cheese—then introduce more flavor with charred, caramelized vegetables like mushrooms and carrots. The dish is still its signature hearty self, but the veg helps lighten things up while keeping the lasagna from tasting one-note.

SERVES 8 TO 10

FOR THE CHARRED VEGETABLES

8 ounces (225g) cremini or baby bella mushrooms, cleaned and halved
4 large carrots, peeled, halved, and cut into 1-inch pieces
3 stalks celery, halved and cut into 1-inch pieces
1 large sweet onion, peeled and cut into 8 wedges
1 garlic head, cloves separated but not peeled
¼ cup (60ml) extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fennel seeds
¼ teaspoon crushed red pepper
2 tablespoons tomato paste
2 tablespoons balsamic vinegar

FOR THE EASY TOMATO SAUCE

1 (15-ounce/425g) can tomato sauce
1 (14.5-ounce/411g) can crushed fire-roasted tomatoes
1 tablespoon Italian seasoning
¾ teaspoon garlic powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

FOR THE LASAGNA

2 cups (500g) ricotta cheese
1 large egg
1¼ cups (113g) grated Parmesan cheese
¼ cup finely chopped fresh basil
½ teaspoon kosher salt, plus more for the pasta
½ teaspoon freshly ground black pepper
1 (16-ounce/454g) box dried lasagna noodles
16 ounces (450g) fresh mozzarella, sliced
3 cups (340g) shredded mozzarella cheese
Fresh basil leaves, for garnish

MAKE THE CHARRED VEGETABLES:

Position an oven rack in the upper third of the oven. Preheat the oven to low broil (450°F).

On a baking sheet, toss the mushrooms, carrots, celery, onion, and garlic cloves with 3 tablespoons of the oil, plus the salt, pepper, fennel seeds, and red pepper. Broil for 12 minutes.

In a small bowl, whisk together the tomato paste, vinegar, and the remaining tablespoon of oil. Drizzle the mixture over the broiled vegetables and toss to coat. Return the vegetables to the oven and broil until tender and slightly charred, about 10 minutes more. Let cool slightly.

Squeeze the roasted garlic cloves out of the skins and discard the skins. Transfer the vegetable mixture and garlic to a food processor and pulse 15 to 20 times, until coarsely chopped, stopping to scrape down the sides as needed. Set the mixture aside.

MAKE THE EASY TOMATO SAUCE: In a large bowl, add the tomato sauce, crushed tomatoes, Italian seasoning, garlic powder, salt, and pepper and stir to combine. Cover and set aside until ready to use.

ASSEMBLE THE LASAGNA: In a medium bowl, whisk together the ricotta, egg, ¼ cup of the Parmesan, basil, salt, and pepper until combined. Cover and chill until ready to use.

Bring a large pot of water to a boil over high heat and season well with salt. Add the lasagna noodles and cook until tender and pliable but not fully cooked, about 7 minutes. Drain and set aside.

Preheat the oven to 375°F.

In a deep 13x9-inch baking dish, spread 1 cup of the tomato sauce evenly over the bottom of the dish. Top with a layer of noodles (about five), tearing any noodles to cover gaps, if needed. Spread 1 cup of the ricotta mixture over noodles and scatter half the vegetable mixture on top. Dollop with about 1 cup of the tomato sauce and scatter about a third of the fresh mozzarella slices on top. Sprinkle with 1 cup of the shredded mozzarella and 2 tablespoons of the Parmesan. Repeat the layers, starting with the lasagna noodles. Top with another layer of noodles (you may have extra) and the remaining tomato sauce, ricotta mixture, fresh mozzarella, shredded mozzarella, and Parmesan. Set the baking dish on a rimmed baking sheet to catch any drips.

Bake for about 1 hour, until the top is golden brown and bubbly. Let cool for 10 minutes and garnish with the basil.

TIPS AND TRICKS

Feel free to use whatever vegetables you like, such as fresh fennel, shallots, parsnips, or bell peppers of any color. Just be sure to cut them in similar-sized pieces so they cook evenly.

Be sure to leave the garlic peels on during broiling to keep the cloves from burning. To make squeezing out the roasted garlic cloves easier, cut off the hard “root” end from each clove before roasting.

Since lasagna noodles can vary slightly in size and can break during cooking, I like to have a few extra cooked noodles on hand to make sure there are plenty for this recipe. Do not use no-boil noodles.

I definitely recommend making the Easy Tomato Sauce, but if you have a favorite jarred sauce or just want to save a few minutes in prep, I recommend Rao’s and Newman’s Own.

If you want to freeze the unbaked lasagna, cover tightly with plastic wrap, then with foil. Freeze up to 3 months. Thaw in refrigerator overnight. Remove plastic wrap and bake covered, at 350°F, for 20 minutes. Uncover and bake at 375°F until heated through and top is browned and bubbly, 30 to 45 minutes more.”