Vegetable Bechamel Lasagne |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 8 |
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From Good Food Magazine March 1988. This is a fancy, jazzed-up lasagne, perfect for a holiday, dinner party or guests. Serve with some nice crusty Italian bread and Roasted Red Peppers With Olives, and a nice Chianti! Ingredients:
2 tablespoons olive oil |
1/4 cup finely chopped onion |
1 garlic clove, finely chopped |
1 (28 ounce) can italian plum tomatoes, coarsely chopped, with liquid |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
fresh ground pepper |
4 tablespoons unsalted butter |
5 tablespoons all-purpose flour |
2 cups low-fat milk |
salt |
3/4 cup freshly grated parmesan cheese |
15 ounces part-skim ricotta cheese |
2 large eggs, lightly beaten |
1/4 cup finely chopped fresh parsley |
1/8 teaspoon ground cloves |
fresh ground pepper |
1/2 lb broccoli |
1/2 lb bell pepper, halved, seeded |
4 ounces carrots, pared |
4 ounces small zucchini, trimmed |
1 lb fresh spinach, stems removed, coarsely chopped |
4 tablespoons olive oil |
1 cup chopped onion |
1 tablespoon finely chopped garlic |
salt |
15 lasagna noodles (about 10 oz.) |
2 cups shredded mozzarella cheese |
Directions:
1. Make Chunky Tomato Sauce: Heat 2 T. olive oil in medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened, about 10 minutes. Stir in garlic and cook 1 minute. Add tomatoes with liquid. Heat to boiling. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Stir in parsley, salt, and pepper. (This should make about 2 cups.).
2. Make Bechamel Sauce: Melt butter in medium saucepan over low heat. Stir in flour and cook, stirring frequently, 3 minutes. Gradually whisk in milk, then cook, stirring constantly, until sauce thickens and boils. Season sauce lightly with salt. (Makes about 2 cups also.).
3. Stir 1/4 cup Parmesan cheese into bechamel.
4. Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
5. Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini.
6. Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl.
7. Heat oil in large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic; cook 2 minutes. Remove half the onion mixture to saucer and reserve. Stir broccoli and spinach into remaining onion mixture. Cook, covered, stirring occasionally, over low heat until very tender, about 15 minutes. Return to mixing bowl. Stir in 2 T. Parmesan and salt and pepper to taste.
8. Return reserved onion mixture to skillet and heat over low heat. Stir in bell pepper mixture and cook, covered, stirring occasionally, until very tender, about 15 minutes. Return to mixing bowl and stir in 2 T. Parmwsan and salt and pepper to taste.
9. Meanwhile, cook lasagne noodles in large pot of salted boiling water until tender but still firm to the bite. Drain and transfer to bowl of warm water to keep noodles from sticking together.
10. Heat oven to 350 degrees.
11. Spread half the tomato sauce in bottom of 13x9-inch baking dish. Pat 5 noodles dry and arrange overlapping on tomato sauce. Spoon broccoli mixture at intervals on noodles, then spoon half the ricotta mixture between dollops of broccoli. Spread evenly and sprinkle with 1/2 cup mozzarella.
12. Layer 5 more noodles in dish. Spoon remaining tomato sauce over top. Spread bell pepper mixture over tomato sauce and top with remaining ricotta mixture. Sprinkle with 1/2 cup mozzarella.
13. Add final layer of noodles. Spread evenly with bechamel and sprinkle with remaining mozzarella. (Lasagne can be prepared up to this point and refrigerated until ready to bake.).
14. Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving.
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