Wednesday, September 11, 2013

What Mama's Cooking: Roasted Vegetable Lasagna

I've been wanting to try a roasted vegetable lasagna with beans. So, one evening after work I gave it a go with some shortcuts. I decided to use frozen grilled vegetables (eggplant, zucchini, onion, and red and yellow peppers) and homemade tomato sauce from my freezer.

I used a couple cans of cannellini beans and dried herbs (garlic flakes, onion flakes, parsley, rosemary, thyme, Aleppo chili, pepper, and salt for you) blended with just enough vegetable broth to give it a hummus-like texture but I made sure to let some beans stay whole.

I roasted a medium cauliflower that I had separated into florets and tossed with olive oil and pepper and puréed that. I thoroughly mixed the beans and the cauliflower together. Yum!

Hint: Make sure to make extra for sandwiches on toast with thick slices of tomatoes and a drizzle of balsamic vinegar.

Spoon some sauce in a baking dish and top with lasagna noodles, I used whole wheat and I did not precook them. Layer the bean/cauliflower mixture and then half the veggies, following with sauce.

Repeat making a second layer.

Finish with noodles then sauce. Since this is a plant-based dish I sprinkled coarsely ground  cashews on top of the sauce and baked it at 350 for 30 minutes. Let it cool about ten minutes before cutting. I hope you enjoy it!

xx Mama and Molly

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