28 January 2016

Vegetable Lasagna



Not the best photos, but my, oh my, this was really delicious ... meatless, but with cheese and plenty of hearty vegetables and good spice.

Vegetable Lasagna

Tomato Sauce Ingredients:

1- 14.5 oz can of tomato sauce
2 tbsp. tomato paste
1/4 c. vegetable broth or water
1/4 c. dry white wine
2 tbsp. Thai chili garlic sauce
2 tbsp. butter
1/4 tsp. dried marjoram leaves, crumbled
1 tbsp. fresh basil leaves, cut to ribbons

Combine the above ingredients in a small saucepan and bring to a simmer. Stir frequently to blend flavours. Cover, remove from the heat after 20 minutes simmering and set aside.


White Sauce Ingredients:

2 tbsp. butter
2 tbsp. flour or potato starch or cornstarch
1 1/2 c. milk
a pinch nutmeg
a pinch white pepper
a pinch of onion powder
1/4 c. grated parmesan cheese
- more milk, if necessary, to thin the sauce a bit

In another saucepan, make a roux with the butter and flour over medium heat.  Whisk in the milk and spices, and continue whisking until thickened. Add the Parmesan cheese and whisk to melt and distribute. Add additional milk to make the sauce a smooth, relatively loose spoonable sauce. Remove from the heat, cover and set aside.

Vegetable Filling Ingredients:

These vegetable measurements are approximate. You can add more or less of each ... 

2 c. broccoli florets, broken into small bite (1-inch) size
2 c. cauliflower florets, ditto
1 sweet red pepper, stemmed, deveined and seeded, sliced into 2 inch slivers
2 small zucchini squash, washed and sliced into 1/2 inch thick coins
2 carrots, peeled and coarsely grated
2 c. Crimini mushrooms, sliced thickly
1 medium shallot, coarsely chopped
1 large clove garlic, minced

1 box no-cook lasagna noodles
1 c. fresh basil leaves, cut to ribbons
3 c. grated Cheddar cheese
a handful more grated Parmesan cheese

Bring a large pasta pot of water to a boil. Drop the broccoli, cauliflower, sweet pepper, and zucchini squash in the pot. Cover and blanch for 3 minutes. Drain the veg into a colander and rinse with cold water to stop the cooking. 

While the vegetables blanch, place 2 tbsp. olive oil in a frypan and add the mushrooms and shallots. Sweat the mushrooms and shallots until they glisten. Add the garlic and cook for a couple minutes longer. Stir in the grated carrot and toss to coat with the oils and juices and heat the carrot through.

Turn all the vegetables into a deep bowl and toss gently with some Kosher salt and black pepper.

Using a 13 x 9 inch casserole pan, drizzle the bottom of the pan with a bit of olive oil. Spoon a few tablespoons of the red sauce in the bottom of the pan and spread it around. Now, begin layering ... five noodles overlapped,  1/2 of the vegetable mixture spread over top, several tablespoons of the red sauce, 1/3 of the grated Cheddar cheese, 1/2 of the white sauce, 1/2 of the basil ribbons, five noodles overlapped, 1/2 the vegetable mixture, more red sauce, 1/3 of the Cheddar, 1/2 of the white sauce, 1/2 of the basil ribbons, last 5 noodles, overlapped, more of the red sauce and 1/3 of the Cheddar, the rest of the red sauce, the handful of Parmesan, black pepper. 

Preheat the oven to 350 degrees F. Bake the casserole, covered tightly with foil (spray oven spray on the foil so the cheese doesn't stick to it. Bake for 35 to 45 minutes.
Remove the foil and crisp up the top cheese layer for a few minutes. Remove from the oven and let the lasagna settle for about 5 -10 minutes. 

Cut in large squares and serve.







3 comments:

  1. Delicious!!!!
    Have anice weekend

    ReplyDelete
  2. Thus sounds awesome (never put red pepper in veggie lasagna. I have a go to white lasagna with ricotta, squash and spinach that I make but I'd like to try the red sauce one.

    ReplyDelete
  3. Gosh, that looks good!

    ReplyDelete

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