Vegetable Lasagna With Bechamel Recipes

Steps:

• Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
• VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
• BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
• Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
• ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
• Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.

Steps:

• Preheat oven to 375 degrees with rack in middle position.
• Heat 1 tablespoon oil in a large pot over medium-high heat. When oil shimmers, add onions and 1/2 teaspoon salt and cook, stirring occasionally, until translucent, 3 minutes. Add spinach, a few handfuls at a time, and cook, stirring frequently, until all spinach is wilted, 3-5 minutes. Transfer to a mesh strainer and press against spinach to remove as much liquid as possible.
• In a medium saucepan, melt butter over high heat. Add flour and cook, whisking constantly, until roux is golden brown, 1 minute. Add milk and continue whisking until milk begins to boil and thickens enough to coat the back of a spoon. Remove from heat and stir in Parmesan, nutmeg, 1 teaspoon salt, and black pepper. Cover surface with plastic wrap.
• Heat remaining 3 tablespoons oil in a large skillet over medium-high heat and fry zucchini, turning once, until golden brown on both sides, 2 minutes per side. Transfer to paper towel-lined plate to drain and sprinkle with remaining 1/2 teaspoon salt.
• Spread 1 cup bechamel along the bottom of a 9-by-13-inch baking dish. Place one-third of noodles over bechamel in a single, overlapping layer. Top with 1 cup bechamel and half of spinach. Repeat with a second layer of noodles, bechamel, and spinach. Top with remaining noodles, remaining bechamel, zucchini, mozzarella, and Pecorino Romano. Cover with foil and bake 45 minutes. Remove foil and continue baking until cheese is golden in places and lasagna is bubbling along the edges, about 15 minutes.
• Remove lasagna from oven and let stand 20 minutes before slicing and serving.

Steps:

• For Vegetables set colander in large bowl.
• Add eggplant; toss with generous amount of salt.
• Let stand for about 30 minutes.
• Heat oil in heavy large pot over medium-high heat.
• Add onion, celery and carrot.
• Sauté until onion is translucent, about 8 minutes.
• Add eggplant, potatoes, pepper, zucchini and broth.
• Cover and cook 5 minutes, stirring once.
• Uncover and cook until vegetables are tender, stirring often, about 10 minutes longer.
• Season with salt and pepper.
• For Sauce: Melt butter in large sauce pan over medium heat.
• Whisk in flour.
• Whisk 2 minutes.
• Gradually whisk in milk.
• Cook until mixture comes to a boil, Whisking often,about 15 minutes.
• Remove from heat.
• Season with salt and pepper.
• Preheat oven 375°F.
• Lightly butter 13x9x2-inch glass baking pan.
• Cook Lasagna noodles in large pot of boiling water until tender but still firm to bite.
• Drain; rinse under cold water.
• Spoon 1 cup of sauce over bottom of dish.
• Arrange 5 lasagna noddles atop sauce, overlapping slightly.
• Spoon half of vegetables over noodles.
• Spoon 1 1/2 cups sauce over veggies.
• Sprinkle 3/4 cup parmesan cheese over sauce.
• Repeat layering one time.
• Top with 5 lasagna noodles.
• Spoon remaining sauce over noodles.
• Top with remaining Parmesan cheese (Can be made one day ahead and then cover and chill).
• Bake lasagna uncovered on center rack until sauce is bubbling, about 30 minutes (45 minutes if previously chilled).

Steps:

• Make Chunky Tomato Sauce: Heat 2 T. olive oil in medium skillet over medium heat. Add 1/4 cup finely chopped onion and cook until softened, about 10 minutes. Stir in garlic and cook 1 minute. Add tomatoes with liquid. Heat to boiling. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Stir in parsley, salt, and pepper. (This should make about 2 cups.).
• Make Bechamel Sauce: Melt butter in medium saucepan over low heat. Stir in flour and cook, stirring frequently, 3 minutes. Gradually whisk in milk, then cook, stirring constantly, until sauce thickens and boils. Season sauce lightly with salt. (Makes about 2 cups also.).
• Stir 1/4 cup Parmesan cheese into bechamel.
• Stir ricotta, 1/4 cup Parmesan, the eggs, parsley, cloves, and pinch pepper together in mixing bowl.
• Chop broccoli florets and stems (about 3 cups) and the bell peppers. Thinly slice carrots and zucchini.
• Add spinach to broccoli in mixing bowl. Combine bell peppers, carrots and zucchini in second bowl.
• Heat oil in large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic; cook 2 minutes. Remove half the onion mixture to saucer and reserve. Stir broccoli and spinach into remaining onion mixture. Cook, covered, stirring occasionally, over low heat until very tender, about 15 minutes. Return to mixing bowl. Stir in 2 T. Parmesan and salt and pepper to taste.
• Return reserved onion mixture to skillet and heat over low heat. Stir in bell pepper mixture and cook, covered, stirring occasionally, until very tender, about 15 minutes. Return to mixing bowl and stir in 2 T. Parmwsan and salt and pepper to taste.
• Meanwhile, cook lasagne noodles in large pot of salted boiling water until tender but still firm to the bite. Drain and transfer to bowl of warm water to keep noodles from sticking together.
• Heat oven to 350 degrees.
• Spread half the tomato sauce in bottom of 13x9-inch baking dish. Pat 5 noodles dry and arrange overlapping on tomato sauce. Spoon broccoli mixture at intervals on noodles, then spoon half the ricotta mixture between dollops of broccoli. Spread evenly and sprinkle with 1/2 cup mozzarella.
• Layer 5 more noodles in dish. Spoon remaining tomato sauce over top. Spread bell pepper mixture over tomato sauce and top with remaining ricotta mixture. Sprinkle with 1/2 cup mozzarella.
• Add final layer of noodles. Spread evenly with bechamel and sprinkle with remaining mozzarella. (Lasagne can be prepared up to this point and refrigerated until ready to bake.).
• Bake lasagne until browned and bubbly, about 1 hour. Let stand 15 minutes before serving.

Steps:

• Put the flour and salt in a large bowl and make a well in the center with your hands. Put the eggs in the center of the well and gently incorporate the eggs into the flour by pulling the flour into the eggs. Dust a clean working surface with flour, remove the dough from the bowl and knead for approximately 5 minutes, until the dough becomes smooth. Shape the dough into a disk, and wrap in plastic wrap and put in the refrigerator for 30 minutes, maximum 48 hours.
• Put a large pot of salted water over high heat and bring to a boil.
• Dust a clean working surface with flour, remove the dough from the refrigerator, divide into 5 equal pieces and cover with plastic wrap to prevent the dough from drying out. Using a pasta machine, roll each piece of dough out into long thin pieces, adjusting the dial for desired thickness. Put the pasta on a tray and dust with flour. Repeat with the remaining dough, dusting the pasta with flour in between layers to prevent them from sticking to one another. Trim the sheets to fit the baking dish, if necessary.
• Put the remaining olive oil on a large baking sheet. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside.
• Preheat the oven to 400 degrees F.
• Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside.
• Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside.
• Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside.
• Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish.
• Layer the tomatoes, sheets of homemade pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top, submerging them in sauce. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown. Serve with Charred Rapini
• Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the chile flakes, stir and remove from the heat. Add the white wine and set aside.
• Preheat a grill.
• In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle chile honey.

Steps:

• Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
• Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
• Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
• Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
• Bake 40 - 50 minutes or until cheese is golden brown.

Steps:

• Cook lasagna according to package instructions; drain. Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool.
• Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.
• Assemble: Place layer of lasagna on bottom of 13 x 9" baking dish. Spread with 1/2 of the cheese mixture. Repeat layers, ending with lasagna.
• Sauce: Saute onions in oil until tender. Add flour and nutmeg. Stir in broth and remaining ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagna.
• Sprinkle with Parmesan cheese.
• Cover with aluminum foil and bake at 350 F for 45 minutes. Uncover and broil about 2-3 minutes or until it is lightly browned.