If you have been following my Monday Munchies, you might have noticed that I really enjoy Italian food. But I must admit that I get tired of red sauce. So a good way to mix it up is with a white sauce and one of my favorite ways to use it is in a vegetarian lasagna. This is me but I don’t even noticed the meat missing…all the other flavors are playing a symphony in my mouth.
That said, it’s a meal I make in advance because it does require work. On the plus side, it freezes well and it’s worth the work.
3 tablespoons of Olive oil
2 1/2 sticks of Butter
Salt and pepper
Granulated onion powder
1 bag of Italian Blend – asiago, mozzarella, fontina, Parmesan, Romano, provolone – cheese
1 bag each of Additional Mozzarella and Shredded Parmesan
1 container of Ricotta cheese
1 cup of Kale (diced)
1 medium Onion
1 large Zucchini
1 large Yellow squash
2 boxes of Crimini mushrooms (sliced)
1 cup of Shredded carrots
1 cup of Spinach (diced)
Putting It All Together:
1. Chop up the kale and spinach to a fine chop. Then sauté it in a large sauté pan in one tablespoon of Olive oil. Set aside when reduced down – it will turn a bright green.
2. Slice and half the zucchini and the yellow squash. In the same pan that you cooked the spinach and kale in, cook the squash and zucchini until tender. Set aside.
3. Repeat above with shredded carrots. Set aside.
4. Dice the onions. Cook onions and mushrooms in one tablespoon of butter until onions are translucent. Set aside.
5. Boil lasagna noodles according to the box. Make sure they are al dente. They should remain slightly solid. Rinse and place in bowl of cold water until sauce is made. This helps keep the noodles from sticking together. Another alternative is to lay them flat on a baking sheet.
6. In the same pan with all the soux (this is a fancy word for all remnants left in the pan), add two sticks of butter and melt. Slowly add spoonfuls of flour and mix until you develop a thick paste. If you start on a low heat and slowly added the flour, you will not get lumps. Remember to stir constantly. Add salt (1/2 teaspoon), pepper (1/8 teaspoon), granulated onion powder (1/8 teaspoon) and Italian seasoning (1/4 teaspoon).
7. Add a cup of chicken broth to the sauce and stir until blended. Repeat until you have a sauce consistency of spaghetti sauce. Set aside.
8. Assemble the lasagna in a roasting pan or lasagna pan by first adding a layer of sauce, then noodles, then veggies, then ricotta, layer of Italian cheese blend, and then repeat for three to four additional layers. Finish with noodles on top.
9. Cover top with Parmesan and mozzarella cheese so completely covered.
10. Bake in oven on 350 degrees for about 40-45 minutes. If cheese starts to brown, cover the lasagna with tin foil for the rest of the time. It is done when it is bubbly.
11. Remove from oven and let cool for 15 to 20 minutes. Cut into squares and serve with a glass of white wine.
Yummy gooey goodness!