Easy Roasted Vegetable Lasagna

7 ingredients. That’s all. I swear! It’s easy prepare and there is very little cleanup. The hardest part of this lasagna is waiting for it to be done.

The amount of eggplant I use for this recipe depends on size of the eggplant. I bought 3 locally grown eggplant at Whole Foods that were barely bigger than the red pepper so I used 3 of them.

I cut the eggplant, peppers and onions into similar sizes.

This is the lasagna ready to be baked and before I covered it with foil:

The yummy-delish finished product:

Roasted Vegetable Lasagna

  • 2 medium or 3 small eggplant,Ā cut into chunks
  • 1 large white onion, cut into chunks
  • 1 large (or 2 smaller) red bell pepper, cut into large chunks
  • 1 – 15 ounce container ricotta cheese
  • 1 – 9 ounce box no-boil lasagna noodles
  • 1- 16 ounce bag shredded mozzarella cheese (sometimes I’m guilty of using much more cheese than this but this is all I used this last time)
  • 1 large jar of your favoriteĀ spaghetti sauce

Method

  • Preheat oven to 375. Prepare the veggies. Layer them evenly on a baking sheet and drizzle with extra virgin olive oil, kosher salt and pepper. Bake for 45 minutes stirring every 15 minutes.
  • Spray the bottom of a deep 13×9 dish with olive oil cooking spray. Add about 1/4 spaghetti sauce on the bottom of pan. Next add 4 lasagna sheets, overlapping a bit. Add 1/2 of the roasted veggies, sauce andĀ mozzarellaĀ cheese then 4 more pasta sheets. On top of the pasta sheets add all of the ricotta and smooth it around to cover the sheets. Add 4 more pasta sheets on top of the ricotta. Layer more sauce then the other half of the roasted veggies and more mozzarella cheese. Add the last layer of pasta sheets, the remaining sauce and cover with the remained mozzarella cheese.
  • Cover with foil and bake for 45 minutes at 375 degrees. Uncover and bake another 5-10 minutes. Remove from oven and cool 10 minutes before serving.
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Pasta with Asparagus, Mini Tomatoes and Buttermilk Cream Sauce

Light, summery, bikini ready pasta and a cream sauce at that!! This recipe was a total experiment from my kitchen and it was delish! Fresh vegetables, comforting pasta and a slightly tangy, very creamy sauce that is good for you due to the buttermilk, whole wheat pasta, part skim ricotta and just a little bit of grated cheese. The guys in my house loved it….of course it was served with grilled burgers and there is a chance they loved the burgers more. But, I will say, later that night when there was pasta leftovers and a leftover hamburger Travis went for the pasta and left the hamburger there! Enough said!

I like to call cherry tomatoes, “mini” tomatoes because it’s cuter. It makes me think of mini chocolate chips and I get excited and want to eat more mini tomatoes šŸ™‚

Pasta withĀ Asparagus, Mini Tomatoes and Buttermilk Cream Sauce

Ingredients

  • 8 ounce package whole wheat thin spaghetti
  • 2 tablespoons olive oil
  • 1 package asparagus, ends trimmed and pieces cut into thirds
  • 1 pint mini (cherry) tomatoes, halved
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 3/4 cup buttermilk
  • 1/2 cup part-skim ricotta
  • 1/4 cup parmigiano-reggiano cheese, grated
  • 1/2 cup hot pasta cooking water, reserved
  • kosher salt and freshly ground pepper
  • zest of one lemon

Method

  • Bring a large pot of water to boil over high heat for the pasta. Salt the water and add the pasta once it boils. Cook the pasta slightly less than al dente because it will finish cooking after being added to the sauce. In the meantime prepare vegetables. Trim the ends from the asparagus and slice into three equal pieces. Slice tomatoes. Mince shallot and garlic.
  • Once all the vegetables are ready, heat oil over medium heat in large skillet. Add the shallots and garlic to the skillet, season with salt and pepper and cook for 2-3 minutes stirringĀ occasionally. Add asparagus and cook for 6-8 minutes stirring every minute or so. Add buttermilk to a small saucepan and heat but do not bring to a boil. Add tomatoes to skillet, then add cooked spaghetti noodles, about 1/4 cup of the pasta water and the heated buttermilk. Toss together with tongs. Let simmer on medium-low heat for a minute or two then add the ricotta and the gratedĀ parmigiano-reggiano cheese andĀ stir again. If pasta sauce is too thick add a little more of the reserved pasta. Check seasoning to see if any salt and pepper are needed. Top with the grated lemon zest. Serve warm.

Honeyed Ricotta Mousse with Drunken Strawberries

My beautiful,Ā gorgeous sister Zandria is visiting for the weekend with her boyfriend Paul!! I’m SO, SO excited. Roommates for the weekend! Our pool opens! Good food! Good wine! We are all off on Monday! It doesn’t get any better right??!

I’m not making dinner tonight (we’ll probably go out for Thai food) but I’m making dessert! I found Ask Chef Dennis‘ blog when he did a guest post for A Little Bit of Everything. The only change I made is to double the recipe. I can’t wait to share it with my company. I think it’s going to be cool, refreshing, light and delicious! I will update the bottom of this post with pictures later on. Right now the mousse is chillin’ in the fridge!

Honeyed Ricotta Mousse with Drunken Strawberries

From Ask Chef Dennis

Ingredients

  • 2 cups whole milk ricotta
  • 1/2 cup mascarpone
  • 1 cup confectioners sugar
  • 2 cups heavy cream
  • 2 teaspoons vanilla
  • 4 cups slices strawberries
  • 1/3 cup wine (I used dry Reisling)
  • 2 tablespoons sugar
  • 2 tablespoons artisanal raw honey

Method

  • In large bowl mix together the ricotta, mascarpone and confectioners sugar.
  • In a separate medium sized bowl, pour in the heavy cream and vanilla. Start whipping it slowly using an electric mixer and then bring the speed up to med-high. Whip until it’s theĀ consistency of whipped cream (be careful not to over whip).
  • Gently fold whipped cream into ricotta mixture. Cover andĀ refrigerateĀ for at least 1 hour.
  • Slice strawberries and mix with sugar and wine and allow to marinate for at least an hour.
  • To serve, place a scoop of ricotta in a cup, top with marinated strawberries and drizzle with honey on top. Serve immediately.

UPDATE (4 hours later):

We got back from eating out around 9:30 tonight. The thai place we ate dinner at tempted us with their homemade ice cream offerings but I reminded everyone that we had ricotta mousse waiting for us at home. When we got home, I sat out the dessert glasses…

And put it all together…

I was even happy to realize that it looks very, very close to the picture from the blog where I got the recipe! I must have done something right!

The dessert is creamy but also has a nice bite to it due to the texture of the ricotta cheese. The strawberries were perfect and the honey topped it all off. At first I thought the honey wouldn’t be needed but it adds a wonderful bite of sweetness. Easy to make, fun to eat. My description is not doing this dessert justice I’m sure! Everyone loved it and commented on how they can’t wait to have more!