Vegetable Lasagna with Slow Roasted Tomatoes

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Zucchini Lasagna with Slow Roasted Tomatoes

Well, these slow roasted tomatoes put a new tool in my kitchen box.  They are extremely flavorful and easy, really, so easy, to make.  I can imagine many ways to use these tomatoes to amaze-up otherwise mundane recipes.  Gwyneth Paltrow suggests they be eaten in sandwiches, salads and on cheese plates.  I put them on top of a basic zucchini lasagna and they made the dish.  Dad got a helping of this lasagna the night he returned from a ten day trip to Massachusetts to see my sister.  It’s a nice “giving dish,” a packable, fresh, comfort food.

Zucchini Lasagna Recipe

10 ounces Lasagna Noodles

2 Tablespoons Olive Oil

1 whole Medium Onion

4 cloves Garlic

4 Diced Zucchini

2 cups Tomatoes

Salt & Pepper to taste

30 ounces Ricotta Cheese

2 whole Eggs

1/2 cup Grated Parmesan

1/4 teaspoon Kosher Salt

Freshly Ground Black Pepper

1 pound Thinly Cheese (I used a sharp cheddar)

Extra Parmesan Cheese, For Sprinkling

Preheat oven to 350 degrees.

Cook noodles according to package or use no boil noodles, ready to bake.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. zucchini and cook for a few minutes. Add salt & pepper.

Add tomatoes. Use hands to squeeze juice out of them into the sink first so your sauce won’t be so watery.. Stir to combine and let simmer for 20 minutes or so.

In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with cheese slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the sliced cheese.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.  Top with Slow Roasted Tomatoes.

Inspired by http://www.thepioneerwoman.com

Slow Roasted Tomatoes Recipe

Preheat the oven to 275.  Cut tomatoes in half or thickly slice.  Place on a baking sheet oiled with olive oil, seed side up.  Drizzle with olive oil and lightly salt.  Bake for 3-5 hours, until the edges of the tomatoes are caramelized.

From “My Father’s Daughter, ” by Gwyneth Paltrow

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