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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