Lasagna With Caramelized Onions Roasted Peppers Squash Recipes

Steps:

• For the caramelized onions, heat the butter and olive oil in a large Dutch oven or heavy bottomed skillet over medium high heat.
• Add the onions, (the pan will be quite full at first), cover the pan with a lid (or with fil if the pan is too crowded), and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes.
• REduce the heat to medium, remove the lid, add the sugar and cook uncovered, stirring often, until the onions are golden brown and sweet, 45 to 55 minuters.
• Do not let them burn; reduce the heat to medium low if the onions are browning too fast.
• About 2 minutes before removing the onions from the heat, stir in the thyme.
• Transfer the onions to a bowl, let cook and use immediately, or cover and refrigerate for up to 10 days or freeze for up to 2 months.
• For the bechamel, melt the butter in a medium saucepan over medium-low heat.
• Add the shallots and saute until soft, about 5 minutes.
• Add the flour and cook, stirring frequently for 3 minutes, (do not let brown).
• Increase the heat to medium and slowly whisk in the milk and cream.
• REduce the heat to medium low and simmer, whisking frequently, until the sauce thickens, 8 to 10 minutes.
• REmove from heat and season to taste with salt and white pepper.
• Use immediately, or let cool, cover and refrigerate for up to 1 day.
• If using the next day, warm the sauce over low heat before continuing.
• Saute the pancetta iin a medium skillet over medium heat until just cooked, 3 to 5 minutes, stirring often.
• Drain onto paper towels and set aside.
• Cook the lasagna noodles in boiling water to which you have added the olive oil and some salt, about 12 minutes, or according to package instructions.
• Drain well, rinse under cool water and drain again.
• Preheat oven to 350*F.
• Brush a 9 by 13 inch baking dish with olive oil.
• Spread 1/2 cup of the bechamel sauce in the bottom of dish.
• Cover with 3 noodles, touching but not overlapping.
• Spread the noodles with another 1/2 cup of the bechamel, then top with 1/4 each of the onions, pancetta, mozzarella cheese and top with another layer of noodles.
• Repeat this layering 3 more times.
• Top with remaining bechamel sauce.
• Cover the baking dish tightly with foil and bake for 30 minutes.
• Remove the foil and bake until the top is just beginning to brown, about 10 minutes more.
• If the top is not browning, turn on the broiler and cook under the broiler until the top begins to brown, about 5 minutes.
• To serve let the sasagna sit in the pan for 10 to 15 minutes, then cut into servings and arrange the lasagna on individual plates, garnishing each serving with a thyme or a parsley sprig.

Steps:

• Make the pasta:.
• Combine flour, salt, and basil in food processor and pulse once or twice to mix. Add eggs all at once and process 30 seconds or so till dough pulls away from the sides and forms a ball. Add more flour if dough is too sticky, or more water (by the DROP) if dough is grainy. Wrap in plastic and set aside on the counter to rest for at least 30 minutes.
• Make the veggie layer:.
• Preheat oven to 400°F Drizzle a large baking sheet with 1 T. olive oil.
• Spread squash and bell pepper on the sheet and drizzle with remaining 1 T. olive oil. Sprinkle with salt and pepper (or paprika) to taste, toss gently and roast in preheated 400°F oven for 20 minutes or so (till very fragrant and not burned -- the longer you roast them, the better, but don't let them burn!) When done, transfer to a bowl; set aside.
• Meanwhile, in a large (12" or bigger) heavy skillet with a lid, heat 1/4 Celsius olive oil over low heat. Add onion rings (pile them in--they will reduce in size). Drizzle with a little more olive oil if needed and cook, stirring infrequently, till translucent and golden, 30 minutes or so. When onions are done, transfer to the bowl with roasted veggies with slotted spoon, allowing any excess oil to drip into the pan.
• Wipe oil out of pan with a paper towel and place 1 Celsius water in pan. Heat water till steaming (still over relatively low heat), then add the kale (work in batches if needed). Steam 5-7 minutes, till bright green and tender. Add to bowl with onions and roasted veggies and toss.
• Make the marinara:.
• Heat olive oil in 2 quart saucepan over medium heat. till shimmery. Add fennel (or onion) and cook 3-4 minutes, stirring occasionally, till softened. Add tomatoes and their juice, vinegar and fennel seed (if you don't like a strong fennel flavor and used fennel for sautéing, skip the seeds). Simmer 10-15 minutes, till heated through. Puree with an immersion blender (or start with pureed tomatoes). Set aside.
• Cook the pasta:.
• Bring a large pot of salted water to a vigorous boil. Breaking the pasta dough into 3 equal portions, roll out on a floured surface (adding as much flour as needed to prevent sticking) till dough is roughly 1/4" thick. Cut into long wide noodles (3" by 13" or whatever will fit your lasagna pan). When all noodles are rolled out, drop noodles into boiling water and cook no more than a minute. Drain thoroughly and lay noodles flat on a kitchen towel (use tongs to handle hot noodles) so they don't stick together. (If using dried noodles, cook according to package directions).
• Assemble lasagna!
• Preheat oven to 375°F Spray a 9" by 13" glass baking dish with olive oil.
• Spread a thin layer of marinara over the bottom and top with a layer of noodles, covering the bottom completely. Top with 1/2 the veggie mixture, 1/3 the ricotta (crumble it over the lasagna with your fingers--don't try to spread it!), 1/3 the Romano, and another layer of sauce. Begin a new layer of noodles and top with remaining veggie mixture, 1/3 the ricotta, 1/3 the Romano, and another layer of sauce. Top with remaining noodles, remaining sauce, remaining ricotta and Romano. Place assembled lasagna in 375 deg. oven. Bake for 30 minutes, till sauce is bubbly and cheese on top is melted. Let rest at least 15 minutes before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Steps:

• Roast the butternut squash. Preheat oven to 375 degrees. Cut squash in half lengthwise; remove seeds. Place in roasting pan and drizzle with 3 tablespoons of olive oil. Place in oven and cook until soft all the way through, about 1 hour. Set aside until cool. When cooled, remove skin and place in food processor. Purée until smooth, season with salt and pepper to taste, and set aside.
• To caramelize the onions: Place 3 tablespoons of olive oil in sauté pan. Heat until hot but not smoking; add onions. Toss to coat with oil. Turn heat down to medium and cook until onions are soft and browned, about 25 minutes. Season with salt and pepper to taste. Set aside.
• Prepare a ricotta cheese mixture. Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste. Set aside.
• Make a spinach Mornay sauce. Melt butter in a saucepan, add flour and stir. Cook 2 minutes. Add milk and stir until it comes to a boil. Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach. Season with salt and pepper. Set aside.
• Assemble the dish. Spray a 9" x 13" pan with cooking spray. Spread 1 cup of the spinach sauce on the bottom of the pan. Cover with a layer of fresh pasta sheets. Spread half of the roasted butternut squash on top of the pasta sheets. Top with another layer of pasta sheets. Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture. Cover with an additional layer of pasta sheets. Top with the other half of the butternut purée and then another layer of pasta. Finish by using the rest of the spinach Mornay sauce for the top layer. Cover with aluminum foil and bake at 350 degrees for 1 hour. Uncover and cook for 15 minutes more.