There’s nothing better on a blustery winter day than tasting the freshness of summer. As I walked into a local grocery yesterday, looking for casserole options for the freezer, a rainbow of vegetables enticed me into creating the experimental lasagna described below. I like to think of my life in layers, with experiences and memories creamed, sautéed, tossed or gently folded into each day.
To make this twist on an Italian family favorite, I layered pureed vegetables in between lasagna noodles and tomato sauce. For each vegetable layer, I used roughly equal parts per item.
For the first layer, I boiled, then smashed together cauliflower, turnips and potatoes. I added a pinch of rosemary and winter savory, and a small amount of non-dairy ricotta cheese. If I could change one thing, I would use less turnip—its peppery zing overpowered the Yukon golds.
I sautéed bay leaf, Poblano pepper, onion, and Boca® crumbles, then added non-dairy ricotta cheese to make the next layer. Marjoram and oregano added more flavor. If I could change one thing, I might choose a cream cheese instead of ricotta.
To create the last layer, I boiled, then creamed sweet potatoes, carrots and gold beets. If I could change one thing, I’d use a blender instead of a hand mixer—in the photo, look for the carrot slices that escaped the whirling blades.
I topped the lasagna with tomato sauce and a blend of dried herbs from my garden. I included one of my favorites—hyssop—to lend a buttery depth.
Pickled beets rounded out my kitchen crafting for the winter. I discovered the gold beets have a less earthy flavor than their red counterpart. I used Alton Brown’s recipe from the Beet It episode of Good Eats.