Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: February 14th, 2012
Roasted Vegetable Lasagna promising

Mamma always said to eat your vegetables. There's no tastier way than with Roasted-Vegetable Lasagna.

I love roasting just about everything. The even heat, caramelized surface, the smell in the kitchen, the heightened and concentrated flavor of veggies and meats make me feel like a genius just for turning on the oven.
Roasted ingredients, while wonderful on their own, also add complexity and body to any dish they touch. So I fell in love with this recipe the moment I laid my eyes on the title, Roasted Vegetable Lasagna.
The only problem with roasted anything is that you can’t rush it.
It’s not something you’re going to want to throw together. You could roast the vegetables a day ahead and refrigerate until you want to build the lasagna. It’s pretty much hands off work, so you can start the process and then sit down on the couch, read People, and say you’re cooking.

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