Vegetable Lasagne

This recipe for Roasted Tomato, Zucchini Eggplant Lasagne is from Tom Colicchio's Think Like a Chef. Start by roasting the tomatoes - cut tomatoes in half, mix together with garlic cloves, olive oil and fresh thyme sprigs. Roast at 350 degrees for 20 minutes. Remove and discard tomato skins, reserve juices.


Then roast at 225 degrees for another 3 to 4 hours.


Next make fresh pasta and roll out lasagne sheets:


Saute a small onion, cut in strips, and garlic for a few minutes. Add strips of red pepper, cook for another couple of minutes, then add zucchini and eggplant strips and cook about 5 minutes. Add the roasted tomatoes and juice, set aside to cool.


Boil the lasagne noodles for about 1 minute and drain. Build the lasagne starting with the pasta, top with half the vegetable mixture, ricotta cheese and parmegiano cheese, add another layer of pasta, vegetables and cheese. Top with the reserved tomato juice, olive oil and parmegiano cheese. Bake for about 40 minutes - and here you go:


Sarah, when you're looking for a vegetarian dish (if cheese is ok), this would be a good alternative to the mushroom pasta - your dad & I both liked it.