Sheri' DuMond has been doing the menu-planning and cooking here since Mark has been in culinary school. This is a wonderful lasagna recipe she came up with which will feed us many times.
1 lb. whole wheat lasagna noodles
Salt
1 lb. assorted veggies (we used portabella mushrooms, spinach, zucchini, red bell pepper)
1 medium onion, chopped
1 carrot, grated
Bay leaf
1/2 tsp. cinnamon
4 Tbsp. tomato paste
1/2 cup dry white wine
2 14-oz. cans crushed tomatoes
1/2 cup chopped fresh basil
3 Tbsp. unsalted butter
3 Tbsp. AP flour
1.5 cups milk, warmed in the microwave for 45 seconds to warm
Nutmeg, to taste
2 cups asiago cheese, grated
2 cups ricotta cheese
Bring a large pot of water to boil; break the lasagna noodles into odd shapes. Add salt to the water, put in the pasta and cook until not quite al dente. Drain in a colander, toss with a little olive oil to prevent sticking, and set aside.
Heat olive oil in another pan and add the veggies. Saute until the veggies are getting tender. Add the tomatoes and basil, and simmer for 10 minutes until the flavors meld nicely.
In yet another pot, melt the butter and add the flour. Whisk the roux, then slowly add the warm milk, whisking constantly. Add the nutmeg and season with a little salt and pepper. Whisk until thickened, then stir in half the asiago cheese and remove from heat.
Preheat the broiler in your oven.
Toss the cooked pasta with the veggie-tomato mixture and put it into a lasagna baking pan. Add dollops of ricotta cheese, and smooth all the bechamel cheese sauce over the top, smoothing it to cover the entire pan. Sprinkle the rest of the cheese over the top and put it into the oven until it's all bubbly, browned and great.
Serve with a green salad, garlic bread and wine of your choice.
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