Recipe

Roasted Vegetable Lasagna Recipe

	Acmichael / All my dishes 1 year, 10 months ago This is from a very good friend of mine, in California. This recipe uses a fresh pasta. You can either make your own or try the rice lasagna sheets. You best have a friend over to Help or plan on being an All Day job!!! It's Yummy, well worth the wait.... More Prep:23m Cook:23m Servings:810	Acmichael
	wow knock your socks off good

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Ingredients

Vegetables

* 2 medium onions, diced

* 2 green peppers, diced

* 1 yellow pepper, diced

* 12 ounces button mushrooms, quartered

* 1 small eggplant, diced

* 8 cloves garlic, peeled

Marinade

* 1/2 cup olive oil

* 1/3 cup balsamic vinegar

* 1 teaspoon sea salt

* 1/2 teaspoon ground pepper

Sauce

* 2 cans (28 ounces each) diced tomatoes

* 1 tablespoon oregano

* 2 tablespoons basil

* 1 teaspoon salt

* 1/2 teaspoon ground pepper

Filling

* 2 cups ricotta

* 2 teaspoons basil

* 1 beaten egg

Cheese-Mix

* 2 cups mozzarella, shredded

* 1/2 cup smoked mozzarella, shredded

* 1/2 cup Parmesan, grated

Fresh Pasta

* 1/2 cup cornstarch

* 1/2 cup tapioca starch

* 1/3 cup potato starch

* 1/3 cup rice flour

* 2 tablespoons xanthan gum

* 4 large eggs

* 2 tablespoons olive oil

Directions

Preparation

Line 4 baking pans with parchment. Toss the onions with 1/4 of the marinade and spread on one sheet pan. Repeat with the peppers, mushrooms, and eggplant each on their own pan. Roast the vegetables in a 350°F oven for about 30 minutes, or until they are well caramelized and have given up much of their moisture. (You may need to roast 2 pans at a time, if your oven cannot accommodate all 4 at once.)

Toss the garlic with 2 tablespoons of olive oil and roast it in a small metal bowl, covered with aluminum foil, for about 20 minutes, or until soft.

While the delectable scent of roasting vegetables fills your kitchen, prepare your fresh pasta. Mix the dry ingredients well in an electric stand mixer with the paddle attachment. Add the eggs and olive oil, beating on high speed for 3 minutes. Turn the dough onto a rice floured board, and divide it into 9 portions. A pasta machine is helpful at this point, though generations of cooks have rolled dough by hand.

Crank or hand roll each portion of dough into a sheet approximately 3x15 inches. Mix the roasted garlic and vegetables into the sauce ingredients and, in a separate bowl, mix the components for the filling.

Assembly

Grease the bottom and sides of a 9x15-inch baking dish with 2 tablespoons of olive oil, and layer the lasagna as follows:

1. One-fourth of the sauce.

2. Three pasta sheets.

3. 1/2 of the ricotta filling (spread carefully to avoid tearing pasta)

4. 1/4 of the cheese mix

5. 1/4 of the sauce

6. Three more pasta sheets

7. The remaining half of the ricotta filling

8. 1/4 of the cheese mix

9. 1/4 of the sauce

10. Third (and final) layer of pasta sheets

11. The remaining 1/4 of the sauce

12. The remaining 1/2 of the cheese mix.

Bake in a 325°F oven, uncovered, for about 40 minutes, or until the cheese starts to brown nicely. Let the lasagna rest for 10 minutes before serving (if you can stand the wait; it really does help the dish to set up). Garnish with chopped fresh herbs or parsley.

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