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    VEGETABLE LASAGNA II


    Source of Recipe


    Reprinted with permission from the Today Show

    List of Ingredients




    2 cups Béchamel (recipe below)
    2 cups canned crushed tomatoes
    2 pounds julienne onions
    1 pound spinach (cleaned)
    1 pound julienne roasted red peppers
    12 ounces artichokes marinated in olive oil (drained and chopped)
    8 ounces mozzarella (diced into 1-inch pieces)
    8 ounces fresh ricotta cheese
    12 ounces Parmigiano Reggiano cheese (grated)
    6 tablespoons butter
    3 tablespoons olive oil
    1 pound fresh pasta sheets
    2 eggs
    black pepper and salt

    Recipe



    To prepare filling:

    In a medium pan sauté onions with butter over medium heat until onions soften and begin to caramelize. Season with salt, remove from heat and chill.

    In a sauté pan, heat olive oil and sauté spinach for 1-2 minutes until very wilted. Season with salt, drain on paper towels and when cool, chop roughly.

    Combine mozzarella, ricotta, eggs and parsley with salt and black pepper.

    Note: All preparation up to this point can be done two days in advance.

    To assemble:

    Pour 1 cup of tomatoes into bottom of 8x12-inch baking pan.

    Cover tomato with uncooked fresh lasagna noodle, overlapping slightly (cut sheets to fit if needed).

    Spread 1/3 of the cheese over the pasta.

    Spread remaining Béchamel and tomato over top layer of pasta and sprinkle with remaining Parmigiano Reggiano cheese.

    Bake the lasagna in a 350 preheated oven for 1 hour until the top is golden brown and the sides are bubbling.


    Note: All the vegetables need to be seasoned individually.

    BÉCHAMEL

    Ingredients:

    2 cups milk
    1 shallot (peeled)
    1/8 teaspoon nutmeg
    3 tablespoons butter
    3 tablespoons flour
    Salt to taste

    To prepare Béchamel:

    In a small saucepan combine milk, shallots and nutmeg. Bring to a boil and simmer 5 minutes.

    In a separate pan, melt butter over low heat, add flour and stir with a wooden spoon until flour is absorbed by the butter making a roux. Stir for 2-3 minutes while mixture boils.

    Slowly pour the hot milk into the roux, whisking to avoid lumps.

    Bring sauce to a boil and simmer for 2-3 minutes. Season with salt.

    Remove from heat and strain.

    Note: Can be made two days in advance and stored covered in the refrigerator









 

 

 


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