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Squash Layered Lasagna with Fresh Mushrooms and Béchamel


"The fresh vegetables are blanketed in 
the béchamel sauce and noodles!"



INGREDIENTS:
9-12 lasagna noodles
1 lb. ground beef, turkey or lamb (optional)
1 medium onion, chopped
4 garlic cloves, crushed and chopped
1 teaspoon oregano
4 zucchini (6”-8”), sliced into 1/4” rounds
4 yellow squash (6”-8”), sliced into 1/4” rounds
1 lb. fresh mushrooms, sliced
1 lb. cherry or grape tomatoes, halved
16 oz. ricotta cheese
1 egg
1/4 cup fresh flat-leaf parsley, chopped
3 Tbs. butter
4 Tbs. flour
4 cups heavy cream
Sea salt and pepper to taste
2 cups Parmigiano-Reggiano cheese, grated

PREPARATION
Heat oven to 350 degrees F.


1.     Prepare lasagna noodles according to package directions.  Set aside in a pot with cool water to keep noodles from sticking together.

2.     In a skillet, sauté meat with onion until meat is cooked through.  Add garlic and  sauté for a minute longer.  Drain off excess oil, sprinkle with oregano and set aside to cool.

3.     In a bowl, combine ricotta cheese, egg and parsley.  Mix well and set aside.

4.     In a saucepan over medium, melt butter then add the flour and stir until the flour is completely combined with the butter.  Add the heavy cream and bring to a boil.  Reduce heat and simmer until sauce begins to thicken (3-5 minutes).  Salt and pepper to taste.  Set aside.

5.     Spray the bottom of an 8” x 10” glass dish.  Cover the bottom of the dish with 3 lasagna noodles.  (If you cooked 12 noodles, lay two layers.)

6.     Spread the zucchini, 1/2 of the sliced mushrooms and 1/2 of the tomatoes over the noodles.  Dollop 1/2 of the ricotta mixture over the zucchini.  If you are using ground meat, spread 1/2 of the meat mixture over the ricotta.  Pour 1/3 of the béchamel sauce over the layer.

7.     Repeat second layer using yellow squash.

8.     Top with a layer of noodles.  Spread a few spoonful’s of béchamel sauce over the noodles then top with Parmigiano-Reggiano cheese.

9.     Cover with aluminum foil sprayed with non-stick cooking spray.

10.  Bake for 35 minutes.  Uncover and bake for 10-12 minutes longer; cheese should begin to brown.

11.  Let sit for 5 minutes before cutting.

12.  Serve and enjoy!

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