Monday, August 3, 2009

Roasted Vegetable Alfredo Lasagna

Vegan Mom gave me a beautiful extra deep, enamel-coated, cast iron lasagna pan for my birthday. Armed with my new fresh pasta recipe and a fridge full of veggies, I put together this lasagna. I'm not going to post an actual recipe since it did not come out perfectly, but I'll tell you what I did. The idea was to use this alfredo recipe combined with roasted veggies. I did not cook the alfredo sauce ahead of time, figuring that it would cook in the oven. The end result tasted amazing but the sauce did separate, giving it a curdled look. I wonder if cooking the sauce first would be a good idea. I also think the sauce should be a little thinner and that the arrowroot powder is not needed. Anyway, here is an idea you can play around with.

On the BBQ I roasted:
- 1 large eggplant (roast until soft and squishy, about 20 min), then skin
- 1 head of garlic (roast the whole head, skins on, for about 15 mins)
- cremini mushrooms (tossed in olive oil)
- zucchini, sliced lengthwise, tossed in olive oil
- red, yellow, and orange peppers
- red onion, roasted with skin on for about 15 min

- fresh lasagna noodles, dried for 30 mins
- 1 recipe alfredo sauce

I put some sauce on the bottom of the pan, then layered sauce and veggies, and topped the final layer of noodles with a thick layer of sauce. I baked it for 1 hour, covered, in a 350 degree oven. Then I baked for 15 mins, uncovered, to firm up the top.

Let me just say that Son#1 absolutely hated this lasagna. In fact, I think it is the only meal he has refused to eat. I suppose the combo of onions, eggplant, zucchini, and mushrooms was just too much for him. He never actually took a bite but he was convinced that it was gross. To make it up to him I made a more traditional lasagna with veggie ground round, tofu ricotta, and vegan cheese on top.

15 comments:

yasmin said...

This looks amazing! I need to do something similar to use up all the veggies in my fridge.

Conundrum Cupcakery said...

Sounds delicious! I usually think of lasagna as a fall/winter dish, but this is a great way to use summer vegetables. And, if my husband agrees with your son #1, now I also know what to do about that ;)

cardiovegsular said...

wow. that first lasagna looks SO amazing (not that the traditional one you made for your son doesn't also look amazing!) want to figure out a way to send me a portion of EVERYTHING you make? haha. it all looks so delicious!

Sal said...

shame your son wouldn't eat it but it looks awesome to me!

Lisa -- Cravin' Veggies said...

Don't you love when kids make up their mind how things will taste by the way it looks?? How frustrating!

For the record, I think it looks wonderful.

As always... you rock.

Kelly said...

Those both look awesome. I have a bevy of veggies from my CSA share i need to use up so some variation on this recipe seems liek a good idea.

VeganLinda said...

Yum! I love vegan lasagna!

T said...

That looks phenomenal!

Englann said...

It's quite humorous he refused to even taste it, I have those days as well =D

Bianca said...

It looks delicious to me! Curdle, schmurdle!

Sarah said...

Delicious! I must try this!

Dad Blog said...

My family and I try to eat vegetarian a few times a week. I discovered your blog today and I am excited to try some of your recipes especially the crispy cajun chickpea cakes.

The Liberty Belle said...

Wow! Your posts amaze me (and make my mouth water) regularly. Awesome blog!

Amanda said...

I have just stumbled upon your blog and within minutes I became a Vegan Dad lover. If I wasn't so poor, I would run out and buy your book right now. I can't wait to try so many of your recipes! Taking a peek at the sausages, crab cakes, lasagna, and berries has my mouth watering, so I need to take a break. Thank you for your blog! I know I will be coming here a lot!

miss vegan said...

After seeing this post, I tried my own version. I did cook the alfredo slightly, mostly just to emulsify it. I used spinach and kale instead of roasted veggies and also added dollops of cashew cream throughout the layers. The end product was delicious!