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Holiday Lasagne with Roasted Vegetables And Pesto Pt 1

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs California Veg06 12 servings

INGREDIENTS

2 tb Olive oil
1 1/2 lb Sliced zucchini; 1/2-inch rounds
2 lg Red bell peppers; 1-inch pieces
2 lg Leeks with white and pale green; thinly sliced
1 1/4 lb Mushrooms; quartered
Salt and black pepper; to taste
1/2 c Pesto sauce; your choice
3 tb Unsalted butter
3 tb All-purpose flour
2 c Hot whole milk
Salt and white pepper; to taste
1/4 ts Nutmeg; freshly grated
1 1/2 lb Ricotta cheese
3 lg Eggs
1 c Parmesan cheese; freshly grated
2 tb Finely chopped fresh parsley
Salt and white pepper; to taste
1 lb Lasagna noodles
Fresh or dried; green or white
3/4 lb Muenster cheese; thinly sliced
And diced
1/3 c Parmesan cheese; freshly grated

INSTRUCTIONS

ROASTED VEGETABLES
WHITE SAUCE
RICOTTA-CHEESE LAYER
ADDITIONS
ROASTED VEGETABLES: Clean the vegetables, being careful to remove the sand
from the leek rings. Preheat the oven to 450F. In a large roasting pan,
combine the oil, zucchini, peppers, leeks, and mushrooms and toss to coat
all the ingredients. Roast vegetables until softened, about 45 to 50
minutes, turning occasionally to keep them from sticking. (Note - water may
accumulate in the pan: drain excess and continue to roast.) Transfer the
vegetables to a mixing bowl, cool, and season with salt and pepper. Gently
toss the vegetables with the pesto, taste for seasoning, and set aside.
WHITE SAUCE: Melt the butter in a heavy medium saucepan over medium heat.
Off the heat, whisk in the flour until blended. Return the pan to the heat
and cook the flour for 2 minutes, whisking continuously until it is bubbly
but the mixture has not changed color. Remove from the heat and gradually
whisk in the hot milk, beating to prevent lumps from forming. Return to the
heat and bring to a boil. Reduce the heat to low and whisk until thickened
about 10 minutes. Season with salt, pepper, and nutmeg and taste for
seasoning. Cover with plastic wrap. Set aside.
RICOTTA-CHEESE LAYER: Combine the ricotta, eggs, Parmesan, parsley, salt,
and pepper in a medium mixing bowl and mix well.
NOODLES: cook in a large pot of salted boiling water (10 minutes for dried,
3 to 4 minutes if fresh), until just al dente. Drain and place the pasta in
a mixing bowl; cover with lukewarm water. When the noodles are tepid, lay
them in a single layer on paper towels to dry. Blot the pasta dry and set
aside.
LAYERING: To assemble the lasagne, spread half of the white sauce in the
bottom of a deep 13-inch-long ovenproof lasagne pan. Top the sauce with one
third of the noodles, then half of the vegetable pesto mixture, then half
the ricotta-cheese mixture. On top of the ricotta cheese mixture, place
half of the Muenster. Continue building the lasagna with the second third
of noodles, the remaining white sauce, the remaining vegetables, and the
last third of the noodles. Add the second half of the ricotta-cheese
mixture, the remaining Muenster, and then sprinkle the 1/3 cup Parmesan
evenly on top. With a serrated knife, cut the lasagne into equal squares (9
or 12), which will help when you serve it.
NOTE - The lasagne can be prepared up to 2 days ahead to this point. Seal
in plastic wrap or aluminum foil and refrigerate. Bring to room temperature
and bake. It may also be frozen at this stage. Bake it in a 375F above
without defrosting for about 1 hour or until piping hot in the center.
Meanwhile PREHEAT OVEN to 375F.
BAKE for about 45 minutes or until piping hot and bubbling throughout. Cut
into squares and serve immediately.
PANTRY: Commercially prepared pesto sauces are available in a variety of
bases: basil; mixed-herb; herb with vegetable; and sun-dried tomato. Any
would be suitable.
SOURCE: The California Cook, by Diane Rossen Worthington (Bantam 1994).
continued in part 2

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