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Roasted Vegetable Lasagna


I went to the Eugene Farmers' Market on Saturday morning and saw stands covered with colorful vegetables.  What was special was to see all the summer vegetables like zucchini, cherry tomatoes and sweet peppers sharing the tables with fall vegetables, like squashes and kale.
I like the idea of a dish that both a farewell to summer and a welcome to fall.
I got some inspiration here and here and then I started improvising.  My bechamel sauce is made with soy milk because of my trouble digesting dairy, and I used the colorful vegetables that I found in the the farmers' market.  You can improvise yourself, and use whatever you have available.
I'm definitely planning on trying this recipe again with squashes, and different kales, in the fall.
I usually make home made pasta sheets, but you substitute store-bought lasagna pasta. 
This recipe takes some time but it's SO worth it.
It's a different experience from the lasagna that I've found here in Oregon -- here, it's been soggy and swimming in sauce. This version has 4 layers of pasta with crispy edges, a veil of bechamel sauce and plenty of colorful roasted veggies that keep their flavor during the cooking.
Ingredients :
For the roasted vegetables :
1 sweet italian yellow pepper (or bell pepper)
1 sweet italian red pepper (or bell pepper)
1 medium leek
1/2 beet
1 purple carrot
1 orange carrot
1 yellow carrot
4 small zucchini
6-7 leaves Tuscan Kale
a few rosemary sprigs
a couple table spoons of olive oil
salt and pepper
For the bechamel sauce :
50 gr of plain flour
50 gr of butter (replace with vegan butter for a vegan version)
500 ml of unsweetened non-dairy milk (I used soy) or cow's milk
1/2 table spoon nutmeg
80 gr of parmesan cheese, freshly grated (skip for a vegan version)
For the pasta :
2 fresh eggs (from my hens!)
100 gr of all purpose flour
100 gr semolina flour
a few table spoons of water
Method :
Preheat the oven to 350F. Chop all your veggies in small cubes. If you use kale, you can saute' it in a pan with a little bit of olive oil until soft and keep it on the side. Avoid cooking it with the other vegetables in the oven or it will dry out too much.
Place all your chopped vegetable on a cookie sheet. Add olive oil, chopped rosemary, salt and pepper to taste. Stir it well so all the vegetables are well coated. Roast in the oven for 15-20 minutes or until cooked.
If you're making your own pasta dough : place all the flour in a bowl. Crack the eggs in, add add a little bit of water. Mix with a fork and then knead with your hands until you have a nice smooth dough. Wrap in plastic and let it rest at room temperature for at least 30 minutes.  Roll it in a pasta maker and cut in sheets.
Make the bechamel sauce : Heat the milk in a pan (without letting it boil) and melt the butter in a saucepan on medium heat. Remove the saucepan from the heat, add the flour and stir. Add the warm milk little by little and stir to avoid lumps. Place your saucepan on the heat again, keep on stirring until the mixture becomes thicker and  creamy.  Turn off the heat. Add the nutmeg.
Whether you have fresh pasta sheets or dry store bought lasangna you will need to boil them for a few minutes (fresh pasta takes less time).
Place a pan with salted boiling water on the stove. On your working surface place a few clean kitchen towels. Cook 2-3 pasta sheets at the same time for one minute (if fresh) or more (according to the package if store bought pasta sheets) and then place them on the kitchen towel to dry.
Now you can assemble your lasagna. Use a rectangular baking dish and grease with a some olive oil to prevent it from sticking. Place a lasagna sheet, spread a thin layer of bechamel sauce, add a little bit of parmesan cheese and then add the vegetables and kale. Repeat other three times. Finish your top layer with a thin coat of bechamel, a few roasted veggies, some parmesan and if you have cheese in the fridge, like mozzarella or ricotta you can add tiny pieces on top to finish.
Cook in the oven at 390F for 20 minutes. Let it rest for 10 minutes before serving.



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About this document

Created: September 22, 2018

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