Roasted Vegetable Skillet Lasagna! PASTA PUNX PREVAIL!

My obsession with my cast iron skillets continues! After a long week, I decided I would like to spend my Saturday evening in, alone, eating pasta. As one does. I had half a box of lasagna noodles in the back of the pantry just waiting to be enjoyed, but I haven’t had the patience lately for more involved dishes…my lasagna usually involves a lot of dishes after the fact and doing the dishes and being an adult makes me very grumpy TBH.

Just letting you know, you WILL need a cast iron skillet to create this dish. Sorry. You can absolutely use all the components to make your own lasagna in the oven, but I can’t help you there. So, if you’re looking at this recipe, thinking about how you could make it in your wok, or your 9″ round cake pan, as I often would in my pre-cast iron days, I am just here to tell you, this recipe probably isn’t *~4 u*~, unfortunately.

Otherwise though, this is a fun and mostly easy dish, that can come together very quickly, especially if all of your vegetables are already prepped and ready to go! BEHOLD! My new favourite pasta. Holy damn.

lasagna4

Ingredients:
3 tbsp olive oil
(tbh, you might need more or less oil depending on how well your cast iron is seasoned)
1 medium sized yellow onion, diced
3 cloves garlic, minced
2 cups chopped kale
1 small head cauliflower, chopped&roasted*
juice of one lemon
1/4 cup nutritional yeast
1/2 red bell pepper, roasted*
1/2 cup marinated artichoke hearts, chopped
1/4 cup combined of fresh basil and oregano
250 grams lasagna noodles (about 8), broken
1 batch of this rosé sauce (or you know, roughly 32 oz your own favourite lasagne sauce)
3/4 cup water (hey, maybe 1/4 cup of that water is vodka if you have some around, I won’t judge you)
enough vegan “mozza” shreds or slices to cover the top of your lasagna***

Directions:
-Make sure you have your roasted veggies prepped. (Toss your cauliflower in half the lemon juice, nutritional yeast, salt, and pepper before setting aside)
-In cast iron pan on medium heat, with olive oil sauté onion until translucent, adding salt to taste
-Add minced garlic, and your torn up kales
-Squeeze the remaining half of your lemon juice over the kalessss, and cover your pan for 30-60 seconds to let the kale wilt.
-Toss in your cauliflower, roasted red peppers, and artichokes, fresh herbs, and stir.
-Place your broken lasagna noodles on top, then give it a gentle stir so that they kind of layer into your vegetables while some remain on top.
-Pour your rose sauce over the entire thing, distributing evenly and letting it get into all the nooks and cranny.
-Add enough of your water to make sure up to the top layer is covered with the sauce. Depending on the depth of your pan this may be more or less than my recipe indicates.
-Now, you’re going to cover your pan with a lid for 20-25 minutes until the noodles cook through. I do advise checking up on it and stirring gently every few minutes. The key is making sure this doesn’t boil over, or char at the bottom.
-You know you’re finished, when your sauce is not so liquid-y, and your noodles are tender/cooked through! TASTE ONE TO FIND OUT DUH. At this point, remove from heat.
-Immediately, you’ll want to set your “mozza” on top, and cover the pan just to let it steam and melt a little bit. I say for about 5 minutes. Meanwhile, heat your oven to a broil.
-Place your skillet right into the oven, and allow to broil (a high setting is fine, if you have two settings). Keep the oven door open, so you can watch. You’ll want the cheese to bubble and possibly be a little golden, if you have good vegan cheese.
-Set aside for a few minutes to cool before digging in. Garnish with more fresh oregano and basil before serving!

I like to slice this into 8 pieces like pizza because it’s round. PIZZASAGNA!!!

lasagna3

*How to roast cauliflower:

-Preheat oven to 400 degrees, and line a sheet with tin foil
-Toss cauliflower pieces in 2 tbsp oil, salt, and pepper
-Spread on foil, and roast for 25-30 minutes, tossing once until they start to brown.

**How to roast red peppers:
-Preheat oven to 400 degrees, and line a sheet with tin foil
-Slice and de-seed your red bell pepper. This recipe only calls for half, but I like to roast the whole thing so I have some for sandwiches later!
-Toss pepper in a tbsp of oil and salt to taste
-Roast for 25 minutes, or until skins are charred.
-Once you’ve removed them from the oven, you will peel off the skins.

***PRO-TIP: For this particular dish, I used four Follow Your Heart (Earth Island in Canada) mozza slices, and in advance cut them into tiny cute little circles with my favourite shot glass, so they look like slices from authentic mozza balls. Because I have that much time on my hands on a Saturday night.

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One Comment Add yours

  1. This looks so good, Thanks for sharing! I’ve got some serious carb-cravings going on now – Lizzie 🙂

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