“I am 1/7 billionth of humanity, and I am hungry for truth. I’m also hungry for love, knowledge, and pasta.
― Jarod Kintz, Love quotes for the ages. And the ageless sages.
It’s molten, and it’s cheesy.
It’s browned to a perfect golden yellow and it begins with the letter “L”….
It’s also vegetarian too (and so extra cheesy…)
To cut a long description short: it’s amazing.
Because it’s LASAGNE! And any molten, creamily packed pasta with mile high layers of deliciousness deserves to be spoken about poetically. But this particular one = especially so:
Whilst fixing this all together, I was absolutely terrified of the ‘volcano-in the-oven’ that was totally about to be: it turns out that I seriously over estimated the amount of vegetables that were needed (apparently chopping is super therapeutic), but I remained unprepared to compromise 3 layers of lasagne for 2 – 2?! No.
Miraculously however, these 3 seriously packed out layers of marinara, noodles, roasted veggie mountains, beds of spinach, egg-y cheese filling plus a generously cheese-drowned top managed to melt neatly into the tray (rather than out) and actually decided against spilling heaps of dripping hot lasagne guts out all over the oven. It was a tense wait.
The smell was absolutely amazing. Aside from the waft of roasted veggies that had been done the hour before, the browning cheese cast a spell on all of our appetites. Photographs had to be done extremely quickly…
I had mine with salad and tomatoes. But my dad’s preference has always been lasagne + tinned baked beans. My brother decided that 2 whopping great pieces by themselves made a decent enough snack (?!), whilst the veggie phobic bro missed out completely.
Ingredients for the lasagne:
- Pre-roasted vegetables chopped finely, I used: 2 small sweet potatoes, 1 baby zucchini, 1 medium eggplant, 2 medium onions, 1 red pepper, 1 yellow pepper (it made a lot but it fitted).
- 1 C spinach
- 3 C of ricotta
- 1 egg
- 2 C mozzarella
- ½ C parmesan
- 1 large jar marinara sauce
- 500g pack of lasagne noodles (I didn’t use all of them).
- ½ tsp oregano
- ½ tsp basil
- ½ tsp thyme
- ½ tsp parsley
- Salt + pepper to taste.
For the topping:
- ½ C parmesan mixed with ½ C shredded mozzarella, combined.
- In a large bowl, mix the 3 C ricotta with the mozzarella + parmesan and egg (for the filling) set aside.
- The layers of the tray should look something like this:
- ¼ C marinara sauce (bottom layer)
- ½ the roasted veg.
- ½ Ricotta + Mozzarella + Parmesan mixture.
- Final layer: Pour the remaining sauce over a final layer of noodles, and top with the mozzarella + parmesan mixture which you set aside earlier.
It was beautiful. Hands down, the top layer was the bestest of all top layers ever. Thick, cheesy, and rich.
Currently crushing on:
Pam’s picture perfect kitty!
Peanut butter and baked beans (speak of the devil…). THE FOOD PYRAMID IS FINALLY COMPLETE: I bet they would go seriously nicely with this lasagne! Sorry to gross any baked bean haters out (not sorry).
And MAPLE WHIPPED SWEET POTATOES #OMG I am officially done. Don’t you just love fall?! The best of the food blogosphere comes out!
Soooo, what’s your preferential lasagne side?
Is anyone else getting really sad now that autumn/fall is kicking in and it’s getting increasingly hard to photograph stuff at meal times because it’s too dark?! How do you work around this?! #foodieissues
Let me know in the comments!