Vegetarian Lasagna

February 15, 2014 14:44


tuscansunrise

I know, a rather odd picture to post on vegetarian lasagna.

The thing is, this  recipe from Saveur magazine, feeds 6-8, and I don't have any company coming over.  Long story short, I'm not making it just for myself, since I know I'd probably end up eating all myself.  It's just that good :) Several people who were on my retreat have asked me to post this recipe.  We had it for Saturday night's dinner, and it was, I think, the best thing we ate all weekend.  It includes a lot of things we probably shouldn't have been eating on a health transformation retreat, but once and awhile you have to loosen up a bit.  I hope you enjoy it as much as we did :)

Vegetarian Lasagna


Serves 6-8


12 tbsp. unsalted butter


12 sun-dried tomatoes


1 shallot, chopped


1 carrot, chopped


1/2 cup flour


5 cups milk


1 tsp. nutmeg


salt and pepper


3 tbsp. olive oil


2 lb. shiitake mushrooms, stemmed, quartered


1/2 lb. spinach, chopped


6 cloves garlic, chopped


3 tbsp. chopped flat-leaf parsley


2 tbsp. chopped oregano


1 tbsp. chopped thyme


1 tbsp. chopped rosemary


1 tbsp. tomato paste


5 cups whole canned tomatoes, crushed


1 lb. lasagna noodles (do not pre cook, they'll be less mushy)


2 1/2 cups grated parmesan


2 1/2 cups grated fontina


Grease 9" x 13" baking pan with 1 tbsp. butter. Cover dried tomatoes with 1 cup boiling water; soak for 20 minutes. Drain, chop, and set aside.


Make bechamel: Heat 8 tbsp. butter in a 4 qt saucepan over medium heat.  Add shallots and carrots; cook 5 minutes.  Add flour; cook 2 minutes.  Whisk in milk; boil. Reduce heat to medium-low; simmer, whisking, until thick, 20-25 minutes.  Add nutmeg; season with salt and pepper.


Heat olive oil and remaining butter in a 6 qt. pot over medium-high heat. Add mushrooms; cook ten minutes.  Add diced tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary and tomato paste;  cook three minutes.  Add canned tomatoes.  Cook for 8-10 minutes, stirring occasionally.  Set sauce aside.


Heat oven to 375.  Spread 2 cups tomato sauce in baking dish.  Cover with layer of noodles.  Spread 1 cup bechamel over top; sprinkle with 1/2 cup of each cheese and 2 cups tomato sauce.  Repeat layering 2 more times.  Top with remaining noodles, tomato sauce, bechamel and cheeses.


Bake, covered with foil on a baking sheet for 1 hour.  Remove foil; raise oven to 500. Bake until golden, about 15 minutes.

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Comments

Lynette

over 3 years ago

Paul, thanks for taking the time to post the receipt.... Will plan to make it this week.

seedthrower1

over 3 years ago

Hi Lynette, Did you have the chance to try out the recipe?


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