Monday, December 1, 2008

Parmesan and Root Vegetable Lasagna

My picture doesn't do it justice, but this was a very good recipe. I burned my mouth drinking the sauce while it was too hot, and I ate some of the squash out of the oven. I'm such a pig. I was full before it was even ready from sampling the components of the recipe. I would have done a picture on the plate, but I was in such a rush getting everything on the table. The recipe comes from Cooking Light Magazine, posted here:
After a day of shopping and cleaning and research for Christmas gifts, I was exhausted, but this wasn't that hard to make. I bought precut squash and sweet potato from Dole in the refrigerated section of the store. So the most time-consuming part of the prep work was eliminated, making this easy. But it still took me from 3:30 until 5:30 from start to finish. It was expensive considering the cost of the precut veggies and all the cheese. But I'd definitely do this again for guests. The only thing I'd change is that it suggests that you just toss the veggies in the olive oil while roasting and place them that way onto the noodles when arranging the lasagna; however, I think some of the chunks were too big. I would like to try mashing the veggies a bit before layering next time. But all in all, a very worthwhile homemade meal.

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