Italian > Lasagnas

St Tola Divine Roasted Vegetable Lasagne Recipe

Ingredients with Measurements:
- 1 package of lasagne noodles
- 1 large eggplant, sliced
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 4 cloves of garlic, minced
- 2 cups of St Tola Divine goat cheese, crumbled
- 2 cups of tomato sauce
- 1 cup of vegetable broth
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste

Special equipment needed:
- Large baking dish
- Aluminum foil

Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the sliced eggplant, zucchinis, red and yellow bell peppers, onion, and minced garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes or until the vegetables are tender.
3. In a large pot, bring salted water to a boil. Cook the lasagne noodles according to package instructions. Drain and set aside.
4. In a separate pot, heat the tomato sauce and vegetable broth over medium heat.
5. In a large bowl, mix the roasted vegetables with the crumbled St Tola Divine goat cheese.
6. To assemble the lasagne, spread a layer of tomato sauce on the bottom of the baking dish. Place a layer of lasagne noodles on top of the sauce. Add a layer of the roasted vegetable and goat cheese mixture. Repeat the layers until all ingredients are used up.
7. Top the lasagne with grated Parmesan cheese.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Let the lasagne cool for a few minutes before serving.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 42g
Protein: 20g
Sodium: 800mg
Fiber: 6g

Substitutions for ingredients:
- You can use any type of cheese instead of St Tola Divine goat cheese.
- You can use any type of vegetable broth instead of vegetable broth.

Variations:
- You can add ground beef or ground turkey to the tomato sauce for a meaty lasagne.
- You can add spinach or kale to the roasted vegetable mixture for extra greens.

Tips and tricks:
- Make sure to roast the vegetables until they are tender to ensure they are fully cooked in the lasagne.
- Let the lasagne cool for a few minutes before serving to allow the layers to set.

Storage instructions:
- Store any leftover lasagne in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the lasagne, place it in the oven at 350°F for 15-20 minutes or until heated through.

Presentation ideas:
- Serve the lasagne on a large platter with a side salad.

Garnishes:
- Sprinkle fresh herbs, such as basil or parsley, on top of the lasagne.

Pairings:
- Serve the lasagne with a glass of red wine, such as a Chianti or Cabernet Sauvignon.

Suggested side dishes:
- Garlic bread
- Caesar salad

Troubleshooting advice:
- If the lasagne is too dry, add more tomato sauce or vegetable broth to the layers.

Food safety advice:
- Make sure to cook the lasagne to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Lasagne is a traditional Italian dish that has been around for centuries.

Flavor profiles:
- The St Tola Divine goat cheese adds a tangy and creamy flavor to the lasagne, while the roasted vegetables add a sweet and savory flavor.

Serving suggestions:
- Serve the lasagne as a main course for a family dinner or a dinner party.

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Region: Irish

Taste: Savory, Rich, Herby, Creamy, Cheesy, Earthy, Nutty