AND MAKE A ROUND LASAGNA!For some reason, don’t ask me why, I like curved objects! I know it’s a bit weird but my eye always goes to curved things, arches, rounded windows, scrolls, I can go on and on. Give me a choice between a straight line and a curve, and guess what I’m picking? So it’s no wonder that I sometimes like to make a round lasagna, it’s out of the norm, I know, but it’s fun to change it up sometimes. Just make your favorite lasagna, this one was made with ricotta and spinach, and do it exactly how you make any lasagna, just trim up the pasta to fit your spring form pan. This was made in a 10″ pan, and I’ve even made it in the smallest one, for an individual size, you can be very creative!! The only thing I would suggest is to bake it on a cookie sheet in your oven.
AND A ROASTED VEGETABLE CROSTATA! This is a great way to use up any vegetables you might have laying around. Cut them up and lay them on a cookie sheet with olive oil, and seasonings of your choice, I used a tuscan dried herb mix I have, plus salt and pepper. Roast them till al dente in a 400 degree oven, you do not want to overcook them!For mine I used, eggplant, zuccini, red pepper, onion, and a little fennel I had. Next, roll out one piece of puff pastry so its big enough to line the bottom of a 10″ springform pan, just push down the sides and make a little crust. Place your veggies on top, sprinkle with a generous amount of Romano cheese, about a cup of Provolone cut in chunks,( the real stuff). Beat 2 eggs with a little milk, pour all over, and finally, grated Fontina sprinkled all over the top. Bake at 375 degrees for about 35 mins, or until everything is golden and crisp.
Don’t cut it while its hot, let it cool down to room temp, that’s the best way to eat this! If you wait, it won’t fall apart when you cut into it either. Besides the flavors come out even more at room temp. This is great with a salad for dinner, or fancy enough to serve at a party! Only you will know, you were just using up your leftover veggie’s!!!BUON APPETITO!!
After many months of observing, I decided to join the elite group of men and women called, The Daring Bakers. This group is the brain-child of Ivonne of 
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
