The depth of flavour in this particular lasagna comes from roasting the vegetables, which coaxes out all of their natural sweetness and complexity. Adding the capers, sun dried tomatoes and olives after the roasting perks up that flavour and adds a welcome acidic note to the sweetness. Whether you choose goat
- Roasted Vegetables
- 1 red onion, chopped -
- 2 small zucchini, diced -
- 1 eggplant, diced -
- 1 fennel bulb, trimmed and diced -
- 2 tbsp olive oil -
- 1 tsp dried rosemary, crushed -
- 1/4 tsp pepper -
- 1/3 cup julienned sun dried tomatoes, packed in oil -
- 1/3 cup halved pitted olives -
- 1/4 cup capers -
- 12 rice flour lasagna noodles -
- Cheese Filling
- 1-2/3 cup part skim ricotta cheese -
- 2 eggs -
- 1/2 tsp pepper -
- 4 cups tomato pasta sauce -
- 1 cup crumbled goat or feta cheese -
- 1-1/2 cups shredded mozzarella cheese -
1. Preheat oven to 425F.
2. Roasted vegetables: In large bowl, gently toss together onion, zucchini, eggplant, fennel, oil, rosemary and pepper. Spread evenly onto rimmed baking sheet. Roast in centre of preheated oven for about 35 minutes or until tender and turning golden. Transfer to bowl; stir in sun dried tomatoes, olives and capers. Set aside. Reduce oven to 350F.
3. Meanwhile, in large pot of boiling salted water, cook lasagna for 6 to 8 minutes or until tender but firm. Drain well. Arrange noodles in single layer on damp tea towels.
4. In bowl, stir together ricotta, eggs and pepper.
5. Arrange 3 noodles in bottom of 13-x-9-inch baking dish. Spread one quarter of tomato sauce over. Top with one-third of vegetables, one third of ricotta mixture and one third of goat cheese. Repeat layers twice more. Layer with last three noodles and last quarter of tomato sauce. Sprinkle mozzarella evenly over. Cover loosely with foil.
6. Bake in centre of preheated oven for 30 minutes. Remove foil. Bake uncovered for 25 to 30 more minutes or until bubbly and top is light golden. Let lasagna rest for 10 minutes before cutting into servings.