Roasted vegetable lasagna
January 25, 2010
Here’s the recipe I was originally going to share:
Wretched January
- 1 earthquake
- 1 removal of limits on corporate campaign financing
- 1 healthcare reform bill at risk of deflating like a botched soufflé
- 1 f#@%ing roof leak
- Combine all ingredients.
- Season with endless hours of darkness.
- Serve cold.
But, I actually have a cheery addendum. Mr. Onepot informed me earlier that a lasagna would make him feel better–this from a man who never makes food requests! I mean, he’s equally happy regardless of whether he’s eating a decadent multi-course meal or some strange whole grain/mystery fungus experiment of mine. So how was I to say no?
Roasted vegetable lasagna
- 3 red bell peppers
- 2 zucchini
(What’s that? You’re about to tell me that those are not in season? You know what’s in season in Chicago right now? Icicles. So let’s move on, shall we?)
- 1 medium onion
- 1 lb frozen spinach
- 1 lb cottage cheese
- 1 28oz can diced tomatoes
- 2 8oz cans tomato sauce
- 1 box no-boil lasagna noodles
- a fistful of shredded cheddar, a bit of parmesan, and some gorgonzola crumbles
- capers
- salt and pepper to taste
- I seasoned the first 3 ingredients and roasted them at 400F for 25 minutes.
- Then I combined them with spinach, cottage cheese, and diced tomatoes. Yup–all together just like that.
- Then it was time to layer, and there’s really nothing to tell. I used 1 little can of tomato sauce under the bottom noodle layer and the other on the very top. In between: a layer of vegetable+cottage cheese mixture, a sprinkling of other cheeses, a layer of noodles, and so on and so forth until I ran out of ingredients…
- …and heaved the overflowing dish, cursing a little, into the 380-degree oven. It spent the first 45 minutes in there bashfully covered with aluminum foil, and the final 10 minutes naked, under a sprinkling of cheese and capers.
Ah, it was good. And, as we patted our full bellies, we started to feel just a tad hopeful again.
For starters: the roofer comes tomorrow.
