Vegetarian Lasagna
List of Ingredients
Sauce:
4 tablespoons ( 1/2 stick) butter
1/4 cup flour
1/2 cup heavy cream
2 cups whole milk
1/2 teaspoon basil
1/2 teaspoon oregano
Salt, to taste
Roasted vegetables:
1 red bell pepper
1 green bell pepper
1 medium onion
2 small zucchini
2 small summer squash
1 medium eggplant
8 ounces mushrooms
1/4 cup olive oil
1/2 teaspoon basil
1/2 teaspoon oregano
Salt and pepper, to taste
1/2 pound lasagna sheets
8 ounces ricotta
8 ounces shredded mozzarella
Preheat oven to 350 degrees.
Recipe
Sauce: In a saucepan, heat butter over medium heat. When foam begins to
subside, whisk in flour. Turn heat to medium-low and cook, whisking
constantly, 2 to 3 minutes until roux turns a pale golden color. Add cream
and milk, whisking vigorously. Season with basil, oregano and salt.
Roasted vegetables: Cut bell peppers, onions, zucchini, summer squash and
eggplant into 3/4-inch dice. Slice mushrooms. Toss diced vegetables and
mushrooms gently with olive oil, basil, oregano, salt and pepper and spread
in a single layer on a baking sheet. Bake 15 to 20 minutes until vegetables
are lightly browned. Set aside.
Raise oven temperature to 375 degrees.
In a large pot of boiling salted water, cook lasagna sheets 8 to 12 minutes
until al dente. Drain and rinse with cold water.
Spread bottom of a large baking dish with a thin layer of sauce. Place a
layer of noodles on top of the sauce, using half the noodles. Spread half of
the roasted vegetables over the pasta layer. Top with dollops of the
ricotta, using about half, then half the remaining sauce, and finally half
of the mozzarella. Repeat layering in this order, finishing with the
mozzarella on top.
Bake at 375 degrees 30 to 40 minutes until bubbly and browned.
Makes 6 servings.
Per serving: fats, 40 grams (55% of calories); calories, 660; cholesterol,
101 milligrams; carbohydrate, 53 grams; fiber, 6 grams; protein, 26 grams;
sodium, 732 milligrams
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