vegJOY - roasted veg lasagne

December 7, 2000

The chapter on pastas in " about veg cooking " contains new recipes.

This recipe is " old " -- appears in BOTH the new release and the big book.

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Roasted Vegetable Lasagne (Joy Of Cooking)

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<RcpE name= " Roasted Vegetable Lasagne (Joy Of Cooking) " author= " Irma S.

Rombauer & apos;s New Joy of Cooking " >

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<![CDATA[

* Exported from MasterCook *

Roasted Vegetable Lasagne (Joy Of Cooking)

Recipe By :Irma S. Rombauer's New Joy of Cooking

Serving Size : 10 Preparation Time :0:00

Categories : Pasta

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ROASTING EGGLANT AND ZUCCHINI:

2 1.5-lb each eggplants -- quarter, slice 1/2-i

6 8-oz each zucchini -- slice 1/2-in thick

1/2 cup extra-virgin olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

ROASTING TOMATOES:

3 pounds ripe tomatoes -- halved crosswise

2 tablespoons extra virgin olive oil

salt -- generous amount

ground black pepper -- to taste

PASTA:

8 quarts water

2 tablespoons salt

1 pound lasagne (dried or fresh)

RICOTTA MIXTURE:

1 pound ricotta cheese

2 large eggs

1/2 cup grated parmesan cheese

1/2 teaspoon salt -- or to taste

ground black pepper to taste

ground nutmeg to taste (optional)

ADDITIONS:

1 pound mozzarella cheese (preferably fresh) -- shredded

8 tablespoons parmesan cheese

ground black pepper -- to taste

1 cup fresh breadcrumbs (optional)

Position a rack in the lower third of the oven and another in the upper third.

Preheat the oven to 450F. Lightly oil two 13 x 9 x 3-inch baking or lasagne pan.

ROASTING EGGPLANT AND ZUCCHINI: Place eggplant and zucchini slices in a large

bowl. Pour the first measure of olive oil over the vegetables; sprinkle with

salt and pepper.

Toss well to coat all the vegetable pieces with oil and remove to 2 roasting

pans. Position the pans side by side in the oven or place 1 on each rack if they

do not fit side by side. Roast for 20 minutes. Toss the vegetables with a metal

spatula, scraping up the browned bits. Continue to roast until well browned and

soft, about 20 minutes more. Remove to a large bowl.

ROASTING TOMATOES: Place the tomatoes in a roasting pan. Drizzle with oil,

sprinkle with salt and pepper. Roast the tomatoes until soft and slightly

golden, about 45 minutes. Remove the tomatoes with their juice and all the oil

to the bowl with the vegetables and stir together well. Reduce the oven

temperature to 375F.

PASTA: Bring the water to a rolling boil in a large pot; add salt. When the

water boils, add and cook until barely tender. Drain and separate the noodles.

Keep in a bowl of ice water.

CHEESE: While waiting for the pasta -- create the RICOTTA MIXTURE in a medium

bowl. Set aside. Shredd the MOZZARELLA; set aside. Get the remaining

ingredients ready.

TO ASSEMBLE the lasagne, arrange a layer of noodles over the bottom of the pan.

Spread with ONE-THIRD the ricotta mixture. Sprinkle ONE-QUARTER of the

mozzarella over the ricotta mixture. Sprinkle with ONE-FOURTH the parmesan

cheese and some freshly ground pepper. Spoon ONE-THIRD of the roasted vegetables

on top.

Add another layer of noodles and continue layering the lasagne until all the

ingredients are used. You will have 4 layers of pasta and 3 layers of filling.

Sprinkle the final layer with the remaining mozzarella, Parmesan cheese and the

breadcrumbs (if desired).

Cover the pan with aluminum foil and bake for 30 minutes. Uncover and continue

to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes

before serving.

Source:

" All About Vegetarian Cooking: Pasta and Grains (p.99) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 634 Calories; 35g Fat (49.3% calories

from fat); 29g Protein; 53g Carbohydrate; 7g Dietary Fiber; 107mg Cholesterol;

2030mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 3 Vegetable; 5 Fat.

NOTES : The vegetables in this meatless lasagne are first roasted, giving them

extra flavor and character. They can be prepared a day ahead and stored in the

refrigerator, making assembly of the lasagne simple. This version is made

without the traditional tomato sauce, incorporating fresh tomatoes into the

layers instead. The zucchini and eggplant are roasted together, divided between

two pans, while the tomatoes are roasted in their own pan because they release a

lot of juice, which would inhibit browning of the zucchini and eggplant. If your

oven will hold two pans side by side, then you will be able to roast everything

at the same time on two racks. If not, roast the tomatoes as a separate batch.

The lasagne is covered during a portion of the baking time because there is no

tomato sauce; use a layer of breadcrumbs if desired.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 3878 0 0 0 0 0 2130706543 2130706543

0 922 0 0 2130706543

]]>

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<CatS>

<CatT>

Pasta

</CatT>

</CatS>

<IPrp>

quarter, slice 1/2-in thick

</IPrp>

</IngR>

<IPrp>

slice 1/2-in thick

</IPrp>

</IngR>

<IPrp>

halved crosswise

</IPrp>

</IngR>

<IPrp>

generous amount

</IPrp>

</IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<INtI>

3878

</INtI>

</IngR>

<IPrp>

or to taste

</IPrp>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<IPrp>

shredded

</IPrp>

<INtI>

922

</INtI>

</IngR>

<IPrp>

to taste

</IPrp>

</IngR>

<INtI>

2130706543

</INtI>

</IngR>

<DirS>

<DirT>

Position a rack in the lower third of the oven and another in the upper third.

Preheat the oven to 450F. Lightly oil two 13 x 9 x 3-inch baking or lasagne pan.

</DirT>

<DirT>

ROASTING EGGPLANT AND ZUCCHINI: Place eggplant and zucchini slices in a large

bowl. Pour the first measure of olive oil over the vegetables; sprinkle with

salt and pepper.

</DirT>

<DirT>

Toss well to coat all the vegetable pieces with oil and remove to 2 roasting

pans. Position the pans side by side in the oven or place 1 on each rack if they

do not fit side by side. Roast for 20 minutes. Toss the vegetables with a metal

spatula, scraping up the browned bits. Continue to roast until well browned and

soft, about 20 minutes more. Remove to a large bowl.

</DirT>

<DirT>

ROASTING TOMATOES: Place the tomatoes in a roasting pan. Drizzle with oil,

sprinkle with salt and pepper. Roast the tomatoes until soft and slightly

golden, about 45 minutes. Remove the tomatoes with their juice and all the oil

to the bowl with the vegetables and stir together well. Reduce the oven

temperature to 375F.

</DirT>

<DirT>

PASTA: Bring the water to a rolling boil in a large pot; add salt. When the

water boils, add and cook until barely tender. Drain and separate the noodles.

Keep in a bowl of ice water.

</DirT>

<DirT>

CHEESE: While waiting for the pasta -- create the RICOTTA MIXTURE in a medium

bowl. Set aside. Shredd the MOZZARELLA; set aside. Get the remaining

ingredients ready.

</DirT>

<DirT>

TO ASSEMBLE the lasagne, arrange a layer of noodles over the bottom of the pan.

Spread with ONE-THIRD the ricotta mixture. Sprinkle ONE-QUARTER of the

mozzarella over the ricotta mixture. Sprinkle with ONE-FOURTH the parmesan

cheese and some freshly ground pepper. Spoon ONE-THIRD of the roasted vegetables

on top.

</DirT>

<DirT>

Add another layer of noodles and continue layering the lasagne until all the

ingredients are used. You will have 4 layers of pasta and 3 layers of filling.

Sprinkle the final layer with the remaining mozzarella, Parmesan cheese and the

breadcrumbs (if desired).

</DirT>

<DirT>

Cover the pan with aluminum foil and bake for 30 minutes. Uncover and continue

to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes

before serving.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Pasta and Grains (p.99)

</Srce>

<Note>

The vegetables in this meatless lasagne are first roasted, giving them extra

flavor and character. They can be prepared a day ahead and stored in the