Crunchy Salty Sweet

If you asked me my favorite cuisine, It would certainly be difficult to pick one, but I’d land on Mexican or French, maybe Greek…unlike most people, Italian doesn’t rank in my top 5. I rarely eat pasta, and red sauce is something I crave only once every few months.

However, the one dish I find to be one of the most comforting meals, especially in the colder months, is lasagna. I’ve yet to master a classic red sauce lasagna, but this veggie version with lots of cheese and bechemel (sound familiar?) ranks as one of my favorite recipes I’ve ever made (right up there with this, and these.)

Preheat the oven to 350.

In a medium saucepan, over medium heat, melt the butter. Whisk in the flour for a couple minutes, but don’t let the roux get too dark. (The photo shows a fairly dark roux, because I used a whole wheat flour.)

Pour in the milk and whisk pretty consistently. Add in the Parmesan cheese, a small pinch of salt, and some pepper. Whisk to combine and set aside. It should be pretty thick at this point.

In a separate large pot, over medium heat, brown the beef in the olive oil. I know this is supposed to be a veggie lasagna but I couldn’t help myself. This step is completely optional, and the lasagna is equally as fantastic without the beef.

Once the beef is browned, add the broccoli, mushrooms, onion and garlic to the pot. Add in the basil, oregano, onion and garlic powder. If you’re skipping the beef, just start here.

You could go in any direction here with your veggies. Carrots (I decided not to add mine, mostly due to laziness and not wanted to get my grater dirty…) or zucchini are great here too! Cook over medium heat for about 5 minutes so the veggies get tender.  Lastly, add in the spinach and give it a mix until the spinach wilts. Turn off the heat and set aside.

In a medium sized bowl, with a wooden spoon, mix together the ricotta, egg, Italian cheese blend, and mozzarella cheese (leave about 1/2 cup of mozz. for the topping), Parmesan, salt and pepper.

Spray your baking dish with non-stick spray.

Pour about 1/4 cup of the bechemel into the bottom of the baking dish and spread evenly. Place 3-4 no boil lasagna sheets atop the bechemel. Spread half of the ricotta mixture over the pasta sheets. Then spread half the veggie/beef mixture atop the ricotta. Then top with 1 cup of bechemel.

Continue with 3-4 lasagna sheets, the rest of the ricotta mixture, the rest of the veggies/beef, and 1 cup bechemel.

Finish the lasagna with the final 3-4 sheets of pasta, the rest of the bechemel, and the 1/2 cup of reserved shredded cheese.

Bake, covered with foil, for 30 minutes.

Remove from the oven and take off the foil. Turn on the broiler (or increase the heat to 550), and bake for an additional 1-2 minutes, or until brown and bubbly.

---

Adapted from: Food Network

Makes: 6-8 servings

Prep: 15 minutes, Cook: 45 minutes, Total: 60 minutes

White Sauce:

• 3 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk
• 3/4 cup grated Parmesan
• Kosher salt
• Black pepper

Veggie/Beef filling:

• 1 tablespoon olive oil
• 1 pound ground beef or turkey (optional)
• 4 oz shiitake mushrooms
• 1/4 cup diced white onion
• 1/2 cup diced broccoli florets
• 2 cloves garlic, minced
• 2 cups spinach
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Ricotta filling:

• 16 ounces whole milk ricotta
• 1 large egg
• 1/2 cup grated Parmesan
• 1 1/2 cup Italian blend cheese
• 1/2 cup Mozzarella cheese
• Salt and pepper to taste

To prepare:

• 1 package no-boil lasagna noodles (10-12 noodles)
• 1/2 cup mozzarella cheese

Preheat the oven to 350.

In a medium saucepan, over medium heat, melt the butter. Whisk in the flour for a couple minutes, but don’t let the roux get too dark.

Pour in the milk and whisk pretty consistently. Add in the Parmesan cheese, a small pinch of salt, and some pepper. Whisk to combine and set aside. It should be pretty thick at this point.

In a separate large pot, over medium heat, brown the beef in the olive oil. Once the beef is browned, add the broccoli, mushrooms, onion and garlic to the pot. Add in the Italian seasoning.

Cook over medium heat for about 5 minutes so the veggies get tender. Lastly, add in the spinach and give it a mix until the spinach wilts. Turn off the heat and set aside.

In a medium sized bowl, with a wooden spoon, mix together the ricotta, egg, most of the shredded cheese (leave about 1/2 cup for the topping), Parmesan, salt and pepper.

Spray your baking dish with non-stick spray.

Pour about 1/4 cup of the bechemel into the bottom of the baking dish and spread evenly. Place 3-4 no boil lasagna sheets atop the bechemel. Spread half of the ricotta mixture over the pasta sheets. Then spread half the veggie/beef mixture atop the ricotta. Then top with 1 cup of bechemel.

Continue with 3-4 lasagna sheets, the rest of the ricotta mixture, the rest of the veggies/beef, and 1 cup bechemel.

Finish the lasagna with the final 3-4 sheets of pasta, the rest of the bechemel, and the 1/2 cup of reserved shredded cheese.

Bake, covered with foil, for 30 minutes.

Remove from the oven and take off the foil. Turn on the broiler (or increase the heat to 550, and bake for an additional 1-2 minutes, or until brown and bubbly.