What better inspiration than a bag of the most lovely eggplant I have seen. It was next to some delicate zucchini and after adding a few more ingredients to my shopping list roasted veggie lasagna was on it's way to becoming a reality. First was to roast the zucchini and eggplant with olive oil and Italian seasoning. Second saute the spinach with some fresh garlic, salt, pepper and a smidgen of nutmeg. Put together an organic tomato basil sauce and add a can of diced tomatoes some Italian seasoning and fresh garlic. My secret ingredient??? Umami paste added to my sauce to give it that extra special flavour. You may ask what other secrets I have up my sleeve? Fresh lasagna sheets instead of dried pasta, it makes all the difference! Now for the layers:
1. small ladle of sauce
2. fresh lasagna sheets
3. ricotta cheese, topped with sauteed spinach, topped with sauce and a sprinkle of mozzarella cheese
4. next layer of fresh lasagna sheets
5. zucchini, eggplant topped with sauce and another sprinkle of mozzarella cheese
6. final layer of lasagna sheets topped with the remainder of the sauce
7. add a good helping of mozzarella cheese
Bake at 350F until bubbling along the edges and cheese is browned slightly. I'd say take the time to savour and enjoy every bite however it's so delicious it won't last that long! Enjoy!
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