Sunday, January 27, 2008

Homegrown Lasagna

It's days like these that I'm thankful we put up so much of our garden's harvest. Just when the stores have the fewest local veggies, I can pull out our homegrown ones. This lasagna features garden grown squash, collard greens, and pesto- along with olives cured by my co-worker/friend Nick. The Three Olive tomato sauce really is something special. The olive oil, olives, and then sun-dried tomato infused olive oil work together to make rich layers of flavor. Plus, it's a great use for the olive oil left over after I used up my sun-dried tomatoes from last year! I know this recipe has a lot of steps. The good news is that any of these mini recipes are good enough to stand on their own.

Homegrown Lasagna

1 box lasagna noodles

1 batch of Cashew Ricotta from Veganomicon

Roasted Squash

1 butternut squash, peeled and cubed (about 6 cups)

4 Tbsp olive oil

6 cloves garlic

1/2 onion, sliced

1 tsp. salt (I like a blend of Hawaiian red clay and French sel gris salts)

Freshly ground black pepper to taste

Directions: Preheat oven to 400 F. Toss squash, onions, garlic, salt and pepper in the olive oil. Roast for 30 minutes, until squash is tender and onions are beginning to brown. (I removed the garlic for another recipe). Lightly mash with a fork, leaving plenty of chunks.

Triple Olive Tomato Sauce

1 Tbsp. olive oil

1/2 onion, minced

3 cloves garlic, minced

6-8 big green olives (I used home-cured garlic olives)

32 oz can tomatoes (I used diced)

1 tsp. salt

dash of cinnamon (just a little!)

2 Tbsp. dried Italian herb blend

2 Tbsp. olive oil from oil packed sun-dried tomatoes

Directions: Heat olive oil in a saucepan. Saute the onions until beginning to get translucent. Add garlic, olives, tomatoes, salt, and herbs. Simmer for about 20-30 minutes with a lid on. If needed, you can add a bit of water to thin out the sauce. Partly puree to form a thick sauce. Stir in the sundried tomato infused olive oil to finish.

Pesto Collards

4 -6 Tbsp. pesto (I used 4 ice cubes worth of frozen pesto)

2 bunches of collard greens (either frozen or still wet from washing)

Salt to taste

Directions: Cram the greens into a large skillet with the pesto. Put a lid on them and steam/cook until bright green and tender, about 5-8 minutes. Salt to taste- depending on the saltiness of your pesto.


Preheat oven to 350 F. Cook lasagna noodles as directed

In a 9X11 inch baking dish, layer noodles, ricotta, squash, greens, and tomato sauce. End with tomato sauce on top. Cover with foil and bake for 30 minutes.

I dropped my lasagna noodles and ended up with little pieces. So I made the lasagna in a 9X9 pan and used the little pieces in a mini lasagna in a lunch sized glass bowl. When I'm at work I can just pop it into the toaster oven or microwave. Yum!

1 comment:

Kristine said...

that lasagna looks DIVINE!! thanks for the inspiration!!