As much as I've always complained about how bad dorm food was, I have to admit that there were several things I liked. I loved the hamburgers, crispitos, foot long corndogs, and the all-you-can-eat ice cream (so did my hips).
And then there was the vegetable lasagna...it was vegetarian, healthy, and all of the things that my other favorite dishes were not. And yet...I loved it.
Sometimes I even surprise myself.
Although my college days are past me now, my stomach still growls when I think of that vegetable lasagna. I had to make it, so I created my own recipe. I'm sure it's quite different than the dorm version, but it satisfied my craving nicely. I couldn't get enough of this stuff.
Roasted Vegetable Lasagna
- 3 T. butter
- 1/2 cup flour
- 2 3/4 cup milk, divided
- 1 1/2 cups Parmesan cheese
- 2-3 T. Dijon mustard
- 1 t. salt, divided
- 1 t. basil, divided
- 1/4 t. Tabasco
- 2 cups fresh mushrooms
- 11 oz. fresh spinach
- 2 bell peppers, cut into strips
- 1 eggplant, peeled and chopped
- 2 large carrots, peeled and sliced
- 1 T. olive oil
- 9 lasagna noodles, cooked
Sprinkle the eggplant with salt and let it sweat for 30 minutes; rinse. Toss all vegetables in oil and place in a roasting pan. Sprinkle with salt, basil, and pepper (to taste) and roast at 450 degrees for 25-30 minutes.
In a saucepan, melt butter and stir in flour; let brown for 1-2 minutes. Add 2 1/2 cups of milk and boil until thickened. Remove from heat and add Parmesan, Tabasco, mustard, 1/2 t. salt, and 1/2 t. basil. Stir until cheese has melted.
Wilt spinach in nonstick pan and then add the veggies. Add 1 1/2 cups of the cheese mixture and stir until mixed. Mixed 1/4 cup of milk into the rest of the cheese mixture until smooth. Pour 1/2 of the cheese sauce into a greased casserole dish. Layer cooked lasagna noodles, vegetables, and sauce in the following order - 3 noodles, 1/2 vegetable mixture, 3 noodles, 1/2 vegetable mixture, 3 noodles, then the rest of the sauce. Bake at 350 for 30 minutes. Serves 12-15.
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