elaborate veg lasagne

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Holiday Lasagne with Roasted Vegetables and Pesto

 

Recipe By : Ed Giobbi; Diane Rossen Worthington*

Serving Size : 12 Preparation Time :4:00

Categories : 2Send Dairy

Pasta Vegetarian

Entertain

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----ROASTED VEGETABLES-----

2 tablespoons olive oil

1 1/2 pounds sliced zucchini -- 1/2-inch rounds

2 large red bell peppers -- 1-inch pieces

2 large leeks with white and pale green -- thinly sliced

1 1/4 pounds mushrooms -- quartered

salt and black pepper -- to taste

1/2 cup pesto sauce -- your choice

-----WHITE SAUCE-----

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups hot whole milk

salt and white pepper -- to taste

1/4 teaspoon nutmeg -- freshly grated

-----RICOTTA-CHEESE LAYER-----

1 1/2 pounds ricotta cheese

3 large eggs

1 cup Parmesan cheese -- freshly grated

2 tablespoons finely chopped fresh parsley

salt and white pepper -- to taste

-----ADDITIONS-----

1 pound lasagna noodles

fresh or dried; green or white

3/4 pound Muenster cheese -- thinly sliced

and diced

1/3 cup Parmesan cheese -- freshly grated

 

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).

>kitpath 4/99

 

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NOTES : *Diane writes: " This one-dish pasta recipe evolved with the help of

my dear friend Laurie Burrows Grad. One of our first cooking days together

was spent making Ed Giobbi's delectable lasagne recipe, which took the two

of us 10 hours to put together. " This version has been trimmed. " This

streamlined interpretation is meatless, lighter than the original, and will

win raves from your guests. I like to serve this for holiday buffet

dinners. Accompany the lasagne with a mixed green salad and some warm

crusty bread. " For dessert, try an orange cake and a bowl of fresh berries.

Parts of this recipe can be made ahead.

 

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