Little fairy tale eggplants were the inspiration for this recipe. That and a strong craving for Italian food.
I was shopping for tomatoes and corn, but my eyes were drawn to the beautiful purple -- my favorite color -- and white streaked fruits.
One of my favorite ways to cook and eat eggplant is roasted with plenty of garlic. I could have made eggplant parmesan, but what I really wanted was cheesy lasagna.
The casserole provided me with the ideal opportunity to test some spray olive oil a public relations representative for Bertolli had sent. The oils, available in 100 percent Extra-Virgin, 100 percent Classico and 100 percent Extra Light Tasting, come in canisters that look very similar to the kind hair-styling mousse comes in. What makes these oils different from others on the market is that they do not contain propellants or any additives. After getting past the off-putting shape of the can (and the half-hearted expectation that the oil would foam when I pressed the nozzle), I found the spray oils to be easy to use and control.
As frequent readers are aware, my husband is allergic to raw tomatoes and can only tolerate cooked tomatoes in small amounts. But he loves lasagna. And tomato sauce. I recently figured out a compromise. By using pizza sauce instead of marinara, I'm able to get the same robust tomato flavor while using less sauce.
I roasted the eggplant along with red and yellow bell peppers and some summer squash for a tasty, meatless take on the Italian classic.
Roasted Vegetable Lasagna
8 to 10 fairytale or baby eggplant, diced OR 1 regular eggplant, peeled and diced
1 yellow squash or zucchini, diced
1 red bell pepper, cored and roughly chopped
1 yellow bell pepper, cored and roughly chopped
1 onion, peeled and cut into small wedges
3 cloves garlic, smashed
1 teaspoon dried basil, divided use
Salt and ground black pepper
2 to 4 tablespoons olive oil
1 cup shredded mozzarella cheese
1 cup ricotta cheese
1 tablespoon minced fresh oregano OR 1 teaspoon dried
1/4 teaspoon crushed red pepper flakes
Olive oil spray such as Bertolli
1/2 (12-ounce) package refrigerated wonton wrappers
1 (14-ounce) jar fire-roasted pizza sauce, such as Classico
10 to 12 ciliegine (cherry-size) balls fresh mozzarella cheese, halved
Heat oven to 400 degrees.
In a mixing bowl, combine the diced eggplant, squash, bell peppers, onion and garlic. Sprinkle with half of the basil and season to taste with salt and pepper. Drizzle with olive oil and toss to coat. Spread vegetables on rimmed baking sheet. Roast 20 to 30 minutes, or until vegetables are tender and the edges are turning deep golden brown.
Reduce oven to 350 degrees.
In a medium bowl, stir together the shredded mozzarella, ricotta, remaining basil, the oregano and crushed red pepper flakes. Season to taste with salt and pepper.
Lightly coat a 7-by-11-inch baking dish with olive oil spray. Layer 4 wonton wrappers in bottom of dish. Top wontons with a thin layer of pizza sauce, then vegetables, followed by cheese mixture. Repeat layers. If the dish has sloping sides you will eventually need an additional wonton (cut in half) to create each layer. Repeat layers as many times as vegetables and cheese allow. Top the final layer with the fresh mozzarella balls.
Bake 30 to 35 minutes or until cheese is melted and lasagna is piping hot. Let stand 5 minutes before slicing and serving.
Makes 4 to 6 servings.
Food on 07/23/2014