Roasted Eggplant Lasagna

Found this recipe when we were blow-drying my mom's cookbooks after a leak in the kitchen. It's adapted from the Williams-Sonoma Pasta cookbook. I loved the addition of the goat cheese; it was delicious!

J'adore: Roasted Eggplant Lasagna

Ingredients:
1/2 a large eggplant, diced
2 zucchini, diced
1 red or orange bell pepper, diced
1 onion, diced
8-10 mini plum tomatoes OR 4 regular size tomatoes, diced
1 can fire roasted diced tomatoes with roasted garlic
4 cloves garlic, minced or pressed
olive oil
4 sprigs fresh rosemary, minced
1 lb. (med. container) tomato sauce*
1 package fresh lasagna sheets*
1 lb. (1 med. size container) fresh ricotta cheese*
1 small log (5 oz.) goat cheese
1/2 cup half and half, milk, or cream
leaves from 2-3 sprigs fresh parsley, chopped or minced
grated parmesan or romano cheese

Directions:
Dice the eggplant, zucchini, onion, bell pepper, and rosemary. Mix them together in an oven-safe baking dish, drizzle with olive oil, sea salt, and pepper, toss to coat, and bake at 450°F for approximately 35 mins. The vegetables should be cooked and lightly browned.

In a skillet or sauce pan combine diced tomatoes, fire roasted tomatoes, garlic, and some olive oil. Turn heat to med-low and simmer for approximately 15 minutes while the other vegetables are roasting.

In a separate bowl, combine ricotta, goat cheese, half and half, and chopped parsley.

To assemble the lasagna, first pour some tomato sauce into the bottom of your lasagna dish. Place a layer of pasta over the sauce. Spread 1/3 of the roasted vegetables onto the pasta and drizzle or spread 1/4 of the tomato mixture over it. Add another layer of pasta, another layer of veggies, and some more of the tomato mixture or sauce. This time, dot with the cheese blend before adding your next layer of pasta. Continue with one more layer containing cheese, tomatoes and/or tomato sauce, and roasted veggies. I usually sprinkle some grated parm. or romano cheese on each layer as well. Once you have your final layer of pasta over the cheese and veggies, top with the remaining tomato mixture and ample sauce to cover all of the pasta. Sprinkle with more grated cheese. Bake at 350°F for approximately 45 minutes.


*I am spoiled and always get fresh pasta sheets, fresh ricotta, and sauce from Carlino's Italian Market in West Chester or Ardmore. If you can get fresh, use it because it makes a far superior lasagna.

Pepper-Crusted Cashew Goat Cheese

This recipe appeared in the April 2009 issue of Vegetarian Times. I've never been big on fake meats or fake cheeses mostly because I've never liked the taste of meat and I eat dairy products, but when I saw this recipe it looked good enough to try. I mostly taste the cracked peppercorns, but it's got just the right flavor and texture for me to make it again and again. I have not made any changes to the original recipe.

I recommend it on a sandwich with hearty bread, roasted red peppers, tomato slices, and basil. It's delicious.

J'aime: Pepper-Crusted Cashew Goat Cheese

Ingredients:
3/4 cup raw cashews
6 Tbs. canola oil
1/4 cup lemon juice
1 Tbs. tahini
1 1/4 tsp. salt
1 tsp. cracked black peppercorns or coarsely ground black pepper

Directions:
1. Place cashews in large bowl; cover with 3 inches water. Soak overnight. (*I start them soaking on a Friday morning so that it can age overnight)
2. Drain liquid, rinse cashews under cold water, and drain. Puree cashews, oil, lemon juice, tahini, salt, and 2 Tbs. water in a food processor for approx. 6 minutes or until smooth and creamy.
3. Place a large strainer over a bowl and line with triple layer of cheesecloth. Spoon cashew mixture into cheesecloth. Fold sides of cloth over cheese and form into 6-inch-long oval loaf. Twist ends and secure with rubber bands or twist ties. Set in strainer over bowl and let stand 12 hours at room temperature. discard excess liquid. Chill at end of 12-hour period. (*If your kitchen is warmer than room temperature the cheese will get a little crusty on the outside. Best to do it on a cool day)
4. Preheat oven to 200°F. Line baking sheet with parchment paper. Unwrap cheese and scrape into 7-inch-long log on cheesecloth. Rewrap and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes or until cheese becomes set on outside but still soft, turning occasionally. Cool and chill.
5. Unwrap cheese. Sprinkle or roll in cracked peppercorn, pressing to adhere.

Spinach and Leek Risotto with Goat Cheese

This recipe was modified from a recipe in the April 2009 issue of Vegetarian Times. Once they post it on their website I'll post the original recipe. Their recipe calls for a pressure cooker and fennel. 1. I do not have a pressure cooker, and after looking them up online, I'm pretty sure I don't want one, and 2. I don't do fennel or anything else that remotely resembles anything related to licorice.


J'aime beaucoup: Spinach and Leek Risotto with Goat Cheese

Ingredients:
3 tablespoons olive oil
1/2 cup frozen chopped spinach (or more to taste)
8 green onions, chopped (white and light green parts)
1 leek, white and light green green parts chopped
5 cloves garlic, minced or pressed
1 1/2 cups Arborio rice
3 1/2 cups vegetable broth
1/2 to 1 cup chopped fresh herbs (I used basil, parsley, and oregano)
2 oz. aged goat cheese, grated (I used Midnight Moon)

Directions:
Saute chopped leeks, green onion, garlic, and olive oil in a large sauce pan until tender/translucent. Rinse rice and add to the pot. Cook rice and vegetable mixture until rice is translucent, stirring regularly (approx. 5 mins.) Add spinach and stir. Add vegetable broth and a pinch of salt. Stir all contents together and bring to a boil. Reduce heat to low and cover pot. Allow rice to absorb all moisture (approx. 30 mins.) Turn off heat once rice is cooked. Add goat cheese and chopped herbs and mix into rice. Add salt and pepper if desired. Serve and enjoy!

*I did not add pepper. I added a lot of oregano, but I think it was a little overpowering. Next time I'll use 2 or three sprigs of oregano and use more basil and parsley. I think this would also be good with asparagus, but Scott doesn't like asparagus, and since it was only for us I skipped it. If you like asparagus give it a shot.