This Southwestern spin on a classic dish would be a jaw-dropper- if your mouth wasn't so full from enjoying each layer with its own unique and delicious flavour. This is a Rebar recipe- for those of you from BC, I don't need to explain how amazing their cookbook is- for those in Aus and abroad, Rebar is a restaurant in Victoria, Canada, and you should order their cookbook- it's worth the shipping cost!
There are a couple components to the dish, all of which you are able to make in advance (ex. pesto can be made and stored in fridge for a few days, or can even be stored in the freezer for up to a month and thawed when needed), so look at the following as several recipes you'd use (i.e. pesto, tomato sauce, etc) rather than just one long lasagna recipe! The pesto is so unique and the smoky tomato sauce you will make again and again for any tomato sauce dish i.e. spag bol!
Disclaimer: don't be intimidated by the amount of ingredients in the photos, we doubled the recipe for a large family gathering :)
Cilantro Pesto
2 bunches cilantro*
(as this is a Canadian recipe i'm going with the Canadian terminology, but to save you having to skip to my Canadian/Australian food index, cilantro = coriander in Australia)
1/2 cup pumpkin seeds, toasted
1/2 jalapeno pepper, chopped with seeds
2 garlic cloves
1 tbsp lime juice
1/4 cup grated Parmesan or Asiago cheese
(replace cheese with 1/4 cup pepitas for vegan/lactose-free option)
1/4 tsp salt
1/4 cup olive oil
Combine all ingredients in food processor/blender and blend until coarsely chopped. Continue to blend while slowly drizzling in oil. Season to taste and store covered in fridge for up to 3 days or in freezer for up to one month (store in ice cube trays to portion).
Smoky Tomato Sauce
2 tbsp olive oil
1 onion
1/2 tsp salt
2 bay leaves
6 garlic cloves
1/2 tsp red chilli flakes
2 tbsp ancho (mild) chilli powder
800 mL canned tomatoes (or fresh equivalant)
1 tsp chipotle puree
(puree up a can/jar of chipotle peppers in Adobo sauce. When stored in fridge this puree has a nearly indefinite shelf life and you can use it to make delicious chipotle mayo, Cuban-style black beans, or to spice up other Mexican-inspired dishes!)
1 tbsp brown sugar
salt and pepper to taste
Heat oil in saucepan on medium, saute onion, salt, and bay leaves until onion is translucent. Add garlic, chilli flakes, and chilli powder and saute several minutes longer. Puree the tomatoes and add to saucepan. Simmer gently for 30 minutes. Season with chipotle puree, sugar, salt and pepper to taste and simmer for 10 more minutes. Set aside to use in lasagna or store in fridge (for a few days) or freezer until needed.
Lasagna
900g green or yellow zucchini, roasted
3-4 red peppers/capsicums, roasted
3 bunches swiss chard (can use spinach if chard not available)
3 cups ricotta cheese
(lactose-free/vegan version: use silken soft tofu folded into whipped eggs below to break up tofu)
2 eggs, lightly beaten
2 cups grated Asiago cheese
1 cup grated Jack cheddar cheese
(lactose-free/vegan version: replace Asiago/Jack cheese with 3 cups grated mozzarella-style tapioca cheese (ex. Daia) that will melt)
4 fresh lasagna sheets (9x13) or non-oven ready lasagna noodles (12)
(gluten-free version: use brown rice/GF lasagna noodles or replace pasta entirely with zucchini strips (zucchini planed lengthwise) and leave out roasted zucchini in pesto layer.
Vegetable prep (can be done day before assembling):
1. To roast zucchini, slice 1/4" thick coins on a diagonal. Lay slices out on a parchment-lined baking tray. Lightly brush each side with olive oil and sprinkle with salt and pepper. Roast 10-15 minutes until tender.
2. To roast red peppers, cut in half lengthwise, remove seeds and stem, and place on lined baking tray, brush with oil, and roast for 15-20 minutes until tender. Allow to cool before peeling and slicing into 1/2" thick strips.
3. Remove stems from the chard/spinach and wash leaves in colander. Heat a large pot over medium heat and add wet chard leaves. Toss with tongs until wilted. Remove and cool. Squeeze out excess water and chop coarsely. Stir together with ricotta cheese and beaten eggs and set aside.
Lasagna assembly:
1. Preheat oven to 350F (180C). Lightly brush a 9x13" baking dish with olive oil.
2. Spread 1/2 cup tomato sauce over bottom of pan, top with a pasta layer, then another 1/2 cup sauce.
3. Sprinkle with 1/2 cup Asiago cheese and top with the chard.
4. Spread on the ricotta egg mix, followed by another pasta layer.
5. Spread the pesto over the pasta and layer on the roasted zucchini.
6. 1 1/2 cups sauce topped with 1/2 cup asiago and another pasta layer.
7. Cover pasta with 1 cup sauce and roasted pepper slices.
8. Final pasta layer, topped with sauce, with asiago and jack cheddar cheese sprinkled on top.
8. Place the pan on a large baking sheet and cover lasagna with foil, with edges sealed. Bake 45 minutes to 1 hour, until cheese is melted, sauce bubbling, and pasta tender. Let sit 15 minutes before serving.
Serves 8-10
IF there are any leftovers, it stores beautifully in freezer for up to 3 months!
Enjoy :)
