Sunday, June 21, 2009

Spring Vegetable Lasagna

Very, very good stuff! I love the crunchy, cheesy topping. Yesterday, I decided to caramelize the vegetables before assembly, rather than sautéing as the recipe calls. This really developed the flavor! Once cooked the vegetables were kept in the refrigerator until ready to use.

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  • Cooking spray
  • 8  cups  torn Swiss chard (about 3/4 pound) or 1 box frozen, thawed spinach
  • 2  cups  chopped yellow squash
  • 1 1/2  cups  chopped onion
  • 1  cup  chopped red bell pepper
  • 1  cup  sliced mushrooms
  • 1/2  teaspoon salt
  • 1  tablespoon butter
  • 4  garlic cloves, crushed
  • 2  tablespoons all-purpose flour
  • 1 1/2  cups fat-free milk
  • 1/4  cup grated fresh Parmesan cheese
  • 2  cups  low-free ricotta cheese
  • 1/2  teaspoon dried oregano
  • 1/4  cup  grated Asiago cheese
  • 1/2  cup  grated Monterey Jack, cheese
  • 6  no-boil lasagna noodles, or 9 regular

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chard, squash, onion, bell pepper, mushroom, and salt; sauté 10 minutes or until tender. (OR Preheat oven to 425°. Dice vegetables, drizzle with EVOO, salt and pepper and roast on two baking sheets for 30-45 minutes until carmalization begins. Prepare chard or spinach, add to heated vegetables.)

Melt butter in a saucepan over medium heat. Add garlic; sauté 30 seconds. Add flour, and cook 1 minute. Stir constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook until thick (for about 4 minutes). Remove from heat; add Parmesan. Stir until cheese melts.

Preheat oven to 375°.

Combine ricotta, oregano, salt and pepper in a bowl.

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Spread 2 tablespoons milk mixture in the bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over milk mixture; top with half of ricotta mixture, half of vegetable mixture, and 1/2 cup milk mixture. Repeat layers, ending with noodles.

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Spread remaining milk mixture over noodles. Sprinkle with cheeses.

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Bake at 375° for 45 minutes. Let stand 15 minutes.

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Recipe courtesy of Cooking Light

Happy Father’s Day!

We love you!!

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Dad and I a few weeks ago at my brother's wedding.

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Me and David (my step-dad of 23-years) with my nephew Colton.

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Andy with his Dad at Buckhorn Inn

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3 comments:

girlichef said...

Yum, this IS oh-so-good!!! Thanks for sending it to this week's BSI: Greens!!

Sara said...

Yummy! That looks and sounds so good.

nick said...

This:

"I decided to caramelize the vegetables before assembly, rather than sautéing as the recipe calls. "

Was a really good idea.

Looks fantastic.