Recipe #74 - Super Veggie Lasagne

Another take on lasagna we tried this past week. As usual, we made enough to eat again. And again. And again. And freeze to eat again later.

9 oz. pack of your favorite premade square-shaped ravioli

1 bunch kale, tough ribs removed and leaves roughly chopped

2 cups sliced cremini mushrooms

1 Tbsp. olive oil

1 head cauliflower, broken into bite-size florets

2 large zucchinis, trimmed and cut with a mandolin into very thin slabs

6-8 oz. ricotta cheese

1 egg

1/2 tsp. dried oregano

1 28-oz. jar of your favorite marinara sauce (we used Trader Joe's)

2 cups Mornay Sauce (recipe follows)

3 oz. grated mozzarella cheese

3 oz. grated parmesan cheese

Preheat the oven to 375.

Boil the ravioli according to package directions. Drain in a colander and toss with some olive oil to prevent sticking.

Cook the kale in boiling water until tender, about 5 minutes. Drain and set aside.

Heat the olive oil in a saute pan and cook the sliced mushrooms until done and juices are released and cooked off for the most part.

Toss the cauliflower florets in olive oil and season with salt and pepper. Spread in a single layer on a sheet tray. Roast in the oven until tender and starting to turn golden brown. Remove from oven and set aside.

Whisk the egg, ricotta cheese and herbs in a bowl.

Now you're ready to assemble. Here's the order of assembly in a baking pan

• Marinara sauce


• Mornay sauce


• Raviolis


• Ricotta/egg/herb mixture


• Mushrooms


• Kale


• Mushrooms


• Cauliflower


• Zuke slabs


• Marinara


• Mornay sauce


• Mozz and Parm cheeses on top

Cover with foil and bake for 30 minutes. Uncover and bake for 30 to 40 minutes more, until the top is starting to brown and the lasagna is bubbly and done. Let sit for 15 minutes before serving so the lasagna can set.

Mornay Sauce:

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

2 cups milk, heated

1/2 tsp. nutmeg

Salt & white pepper to taste

1/2 cup grated parmesan

1/2 cup grated gruyere cheese

Heat the butter in a small saucepan. Add the flour and whisk to create a roux. Add the hot milk gradually while whisking and cook until it thickens. Season with nutmeg, salt and pepper. Whisk in the grated cheeses and continue to cook on low heat until smooth, hot and ready.