Roasted Veggie Lasagne

It’s so easy to assemble a lasagne the day before you have company coming into town. And a veggie lasagne is sure to please everyone, especially if you serve it with a bottle of wine and really good crusty bread!

As for the marinara, I usually have some homemade in the freezer, but it’s Spring, and we ate it all (don’t judge!). We did however get Costco’s brand of marinara try to try out – it was excellent, and you only need 1 jar for the recipe.

Roasted Veggie Lasagne – 8 servings
1 1/2 pounds eggplant, unpeeled, sliced lengthwise about 1/4-inch thick
3/4 pound zucchini, unpeeled, sliced lengthwise about 1/4-inch thick
2/3 cup olive oil
1 tablespoon dried oregano
Kosher salt
Freshly ground black pepper
10 (9 sheets) ounces oven-ready lasagna noodles
16 ounces fresh whole-milk ricotta
10 ounces Boursin garlic-and-herb cheese, at room temperature
2 extra-large eggs, lightly beaten
1/2 cup chopped fresh basil leaves
1 cup freshly grated Parmesan cheese, divided
4 1/2 cups (about 40 ounces) marinara
1 pound fresh mozzarella, thinly sliced

Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.

Arrange the eggplant and zucchini in single layers on prepared sheet pans. Brush veggies with the olive oil on both sides, you should use all of the oil. Sprinkle with oregano, salt and pepper. Roast for 35 minutes, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees F (to bake lasagne immediately).

In the bowl of an electric mixer fitted with the paddle attachment combine the ricotta, Boursin , eggs, basil, 1/2 cup of the Parmesan, salt and pepper, and mix on low.

Spread 1 cup of marinara in a 9x13x2 inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (about 3 sheets), a third of the mozzarella, and a third of the ricotta mixture. Repeat twice, starting with the marinara. Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.

Cover and refrigerate baking dish for up to 1 day, bring to room temp before baking.

Place the dish on a baking sheet (line sheet pan with parchment paper, if you desire). Cover with foil, bake for 50 minutes, remove foil, and bake for another 10-15 minutes or until the lasagne is browned and bubbly.

Allow to rest for 10 minutes, cut into 8 pieces and serve.
Happy Cooking! Bon Appetit!


What?! Funfetti Cheesecake

That’s right – you can thank me now for all the flashbacks on your wonderful childhood memories while eating this amazing cheesecake. You will need a 9-inch spring-form, and I would recommend making this the night before because it’s a no-bake cheesecake it will have more time to setup properly. My sister did ask me a question about whether she can make these in muffin pans – heck yes you can, and who doesn’t love mini cheesecakes.

Also, I used Oreo Golden Birthday Cake Cookies, you can use the chocolate if you like, but it won’t have that buttery flavor you get when you eat funfetti. For the cookie crumbs, you will use the whole cookie, so no need to separate the icing, just toss into your food processor and start.

Funfetti Cheesecake – 9-inch cake
For the Crust:
14.3 oz Oreo Golden Birthday Cake Cookies crumbs (about 2 1/2 cups)
3 tablespoons unsalted butter, melted, cooled
2 tablespoons sprinkles (jimmies)
For the Filling:
24 oz creame cheese, room temperature
1/2 cup + 2 tablespoons sugar
2 tablespoons Pillsbury Funfetti cake mix
3 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 tablespoons sprinkles (jimmies)
12 ounces Cool Whip, or homemade sweetened whipped cream

Prepare a 9-inch spring-form pan by lining the bottom with parchment paper, and lightly buttering the bottom and sides.

In a small bowl combine Oreo crumbs, the melted butter and sprinkles. Press the crumb mixture into a 9-inch spring-form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer for at least 1 hour.

Using an electric mixer set at medium-high speed fitted with a paddle, mix cream cheese, sugar, cake mix, and extracts until well combined. Fold in 8 ounces of Cool Whip and sprinkles.

Pour the filling into the crust, and smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate for a minimum of 6 hours or until firm.

Once firm, unclasp the sides of pan, and remove the cheesecake. Garnish with remaining 4 ounces of whipped cream and if desired, additional sprinkles. Refrigerate until ready to serve.

Happy Cooking! Bon Appetit!