On a recent foray to Whole Foods (a gourmet’s mecca in the US, the Canadian equivalent might be Sunterra in Calgary), I found what sounded ridiculously delicious: Pumpkin Pasta sauce. Without any particular plan in mind for it, I threw it in my cart and forgot about it for a few weeks.
After calling my mum and brainstorming a bit, I decided a roasted vegetable lasagna would fit the bill perfectly. My ingredients of Choice: roasted red pepper, yellow zucchini, fennel, onion, a cheese/spinach layer, and some smoked aged cheddar from Beecher’s, right here in Seattle.
I don’t have a particular recipe to share for this, I sort of made it up as I went; but more specifically, I chose to roast the pepper separately, then roasted the onion and fennel, but left the zucchini because I was worried roasting then baking it would make it too mushy. As for the cheese layer, I finely chopped spinach, and combined with equal parts ricotta and goat cheese, and seasoned with salt and pepper. I also chopped some of the leafy ends of the fennel bulb and added it to the cheese for extra depth of flavour.
