Though I am not a vegan, many of my main meals are free of dairy. I do however have a weakness for cheese and from time to time I will indulge. I will also admit a weakness for lasagna on rare occasions — the occasion this time was a need to satisfy an urge after receiving a cookbook for possible review.
This delightfully cheesy Provençal roasted vegetable lasagna is adapted from Cooking Inspired by Estee Kafra. After leafing through a copy of her book, I was immediately seduced by the beautiful photos throughout. When I got to the lasagnas in the book, I was sold on the idea of a cheesy meal. Craving comfort food, I had a difficult time deciding which one I wanted to try first, but I went with this one because of the number of vegetables included and I happen to adore ricotta and goat cheese. The result was a very lush lasagna with complex and competing flavors.
Ms. Kafra's book is all about "bringing creativity and passion back into the kitchen". All of the recipes are kosher friendly, and selected from KosherScoop.com. There are many gluten-free recipes and ones for Passover too that are easily identified. Over 200 recipes are beautifully presented, complete with photos, most of which are taken by the author. You certainly don't have to be Jewish to enjoy this book. Alas, it is not vegetarian, but there are plenty of offerings for vegetarians and some that vegans could enjoy too. It is a refreshing creative journey illustrating the connection between the senses, friends and family, healthy living and special occasions to food. Certainly I was inspired to get creative in my own kitchen.
On the topic of Ms. Kafra's gorgeous book, my readers will have a chance to win a copy. The chapters are divided into categories of inspiration to keep you cooking all year round. Everything from starters, soups and sides, breads, mains and desserts and treats are covered.
And it's just in time for Passover too, although this particular recipe is not Passover friendly. My only complaint is the number of meat and seafood dishes, but then I'm a vegetarian, so that is not really a criticism of the book. Indeed, if I wasn't a vegetarian, I would want to try many of the offerings. Besides, I also enjoy transforming meat dishes into vegetarian ones.
To win, simply leave a comment on this post by the 19th of March. I would also appreciate it if you liked my page on facebook, but that is not necessary to enter for a chance to win. Please include an email address in your comment if you don't have a blog or an email associated with it so that I can contact you should you happen to be a random winner of a copy. The contest is open to Canadian and US residents.
Congratulations to Joanne of Joanne Eats Well With Others who is the winner of a copy of this beautiful cookbook.
As always, the opinions expressed here about this book are my own.
Notes: I made my own tomato sauce for this lasagna as I figured that if I was going to treat myself, the experience could only be enhanced with a homemade sauce. The original recipe called for the inclusion of 1/3 cup sun-dried tomatoes to be stirred into the roasted vegetables with the olives and capers. Instead, I made a Sun-Dried Tomato Sauce. This time, I changed my sauce a bit. I used a small shallot instead of a large onion, I added about 6 fresh mushrooms, adding them to the pan after sautéing the shallot, ginger and carrot, and omitted the chili flakes and used 1/2 teaspoon each of basil, thyme and oregano instead. I still included a jalapeño for a bit of heat.
|Roasted Vegetable Lasagna|
|Recipe by Lisa Turner|
Adapted from Cooking Inspired
Published on March 5, 2014
Lush, creamy and delicious lasagne with roasted zucchini, eggplant and fennel and topped with a rich zesty sun-dried tomato sauce
More lasagna recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mushroom and Spinach Lasagna
Asparagus Pesto Lasagna with Mushrooms
Ricotta Pesto and Mushroom Lasagna
On the top of the reading stack: Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes by Emily von Euw
Audio Accompaniment: silence