Lasagne
Lasagna or Lasagne?
Well, it depends on how many you have.
If you have one, it’s a Lasagna, if you have more than one, than you have Lasagne.
In other words, the plural form of lasagna is lasagne.
End of story.
Okay, it’s not the end of the lasagna story, but it is the end of the debate on how
to spell this delectable, mouthwatering, behemoth of a meal fit to serve as many people
as you have attending whatever meal or event you’re making a lasagna for.
What is a lasagna? Well, a lasagna is first and foremost a noodle, a wide flat noodle,
sometimes with ruffled edges. Secondly, it is a dish made by layering lasagna noodles
with various cheeses [usually including mozzarella] with the your choice of sauce, the
most common being tomato, meat or Béchamel.
Ready for another lasagna debate?
Boiled lasagne noodles, or not?
How much time do you have? How willing are you to try something new? No, I’m
not talking about those “no-boil� lasagna noodles. What’s the point? You
can use regular lasagna noodles without boiling them. Really. No, it’s true.
Honestly. How does that make you feel? Relieved? Over-Joyed? Elated? Nervous?
Unsure? Doubtful? Angry?
There is no reason in the world to boil your lasagna noodles before you assemble the
dish. Unless you like piecing together noodles that have fallen apart, or burning your
fingers, or getting a steam facial when you empty 8 gallons of boiled water into the sink
[which isn’t very good for your pipes by the way]…Take your lasagna noodles
out of the box and use them as they exist.
Okay, for those of you who want the skinny on the no-boil, oven-ready noodles,
here's their story. The no-boil noodles are thinner than traditional lasagna noodles.
There are 28 to a pound vs.18 for regular varieties. Thinner noodles mean more layers,
which could result in a better-looking, more flavorful dish.
But you still have to soak oven-ready noodles in hot salt water. These noodles need
moisture to soften [and thus rob water from the dish during baking].
Presoaking ensures a moist, seasoned lasagna. I might recommend doing the same with
traditional lasagna noodles, but if you're going to go to trouble of getting a big pot of
water hot, then why not boil them?
Oh bother!
We've had this discussion before.
Just know that I've had great success without boiling my traditional
lasagna noodles prior to assembling or baking.
Many people view lasagnas as a time-consuming chore, but worth it because of the
results. When you look at any lasagna recipe you’re bound to feel a little
overwhelmed. That’s natural, but take a closer look. The lasagna ingredients are
really 4 [basically] different components. If you are adept enough to recognize that,
and like the assembly lines in life, you’ll look at making a lasagna [or lasagne] with
new optimism.
First are the noodles, straight out of the box and set aside.
Secondly, the sauce, whether that’s meat, tomato, or Béchamel,
prepared in advance and also set aside.
Third, shredded cheese or cheeses, usually mozzarella. Secondary and even tertiary
cheeses can be added, like Fontina and Parmesan. These aren’t “melting�
cheeses, however, and are added more for texture and flavor rather than creamy
goodness. If you want to get creative with the mozzarella, try smoked mozzarella.
The fourth and final component [not always present] is meat or a ricotta mixture. This
component is wide open in terms of creativity. It is the ingredient that will add a good
deal of the flavor to your lasagne. The ricotta mixture can contain any number of
ingredients you would like for flavor, visual, or texture. It is also used as a binder in
large lasagne as it often contains binders like eggs. Combining diced vegetables, herbs,
and spices is also very popular. As far as meat, sausage is a very popular ingredient.
More healthful ingredients like poultry are becoming increasingly popular.
Once you have the components of your lasagna stationed in your work area, the only
other thing you need is a lasagna pan. Make sure your pan is deep enough to hold all
of the layers. You don’t want the lasagna to bubble over into the bottom of your
oven. A pan at least 2� deep is best. Also, the straighter the sides, the better. You
will get a more evenly cooked lasagna, and it will be easier to cut and serve.
Lasagne can be made in advance, like the morning of. Simply wrap and tuck in the
fridge. Or freeze. Once you get the process of making your lasagna assembly-line
style, you can make two or three [or more!] at a time. Freeze the extras, for up to 6
months.
Vegetable lasagna is my favorite, But there are a few tricks to ensure that you donâ
€™t end up with a bland lasagna with over cooked vegetables.
Make quick, highly seasoned sauces.
Without meat to add richness, vegetable lasagnas can be bland.
Boost the flavor by adding garlic cloves to the milk, using canned
broth for part of the milk and adding Parmesan cheese.
Season and quickly cook the vegetables before assembly.
Bland vegetables will not be magically transformed during baking.
Cover the lasagna with foil and bake it on the oven's upper-middle
rack at a high temperature. The quicker the lasagna heats through, the
less chance of overcooked vegetables. Then remove the foil and
brown under the broiler, it really does look and tastesbetter that way.
Let it rest 10 to 15 minutes. A warm lasagna slices better than a hot one.
Vegetable Lasagna with Fontina Cheese & Parmesan Sauce
Make this lasagna with the vegetables you like and have on hand.
Combinations I've tried and liked: asparagus and mushrooms; zucchini and
spinach; broccoli and carrot; eggplant and bell pepper.
4 cups cooked vegetables [choose two vegetable options, below]
4 1/2 Tbs. butter
1 medium-large onion, chopped
1 1/2 Tbs. plus 1/4 tsp. salt
15 oven-ready lasagna noodles
2 1/2 cups milk
1 cup canned chicken broth
6 garlic cloves, smashed with the side of a knife
5 Tbs. flour
Freshly ground pepper, to taste
1 1/4 cups grated Parmesan cheese
1/2 pound Fontina cheese, grated [2 1/2 cups]
Heat 2 Tbs. butter over medium-high heat in a large skillet. Add onion; cook until soft
and golden brown, about 5 minutes. Set aside.
Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
Add noodles and soak until soft and pliable, 10 minutes. Drain and stack loosely.
[Noodles tend to stick together as they dry, but pull apart easily].
Make Creamy Parmesan Sauce
. Slowly heat milk, broth and garlic in a medium saucepan over medium-low heat until
steaming hot, about 8 minutes. Fish out garlic; discard.
Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides,
whisk in flour and continue to cook, whisking constantly,
until well blended. Pour in milk mixture all at once and whisk vigorously
until sauce is smooth and starts to bubble and thicken. Stir in 1/2
cup Parmesan, 1/4 tsp. salt and pepper to taste. Remove from heat;
place plastic wrap directly on the sauce's surface.
Adjust rack to upper-middle position and heat oven to 425 degrees.
Smear 1/4 cup of the sauce over bottom of baking dish. Assemble the next
4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one
of the cooked vegetables [alternating each layer], 1/2 cup
Fontina and 2 Tbs. Parmesan. Assemble final layer with
remaining noodles, sauce and cheeses.
Seal with foil and bake until bubbly, about 35 minutes. Remove foil, then broil until
cheese is spotty brown, 5-7 minutes longer. Let stand 10-15 minutes before serving.
Vegetable Options
Steam-Sautéed Veggies
1 pound of one of the following: thin asparagus cut into 1-inch pieces, OR cauliflower,
cut into medium florets, OR broccoli, cut into florets, stalks peeled and cut into 1/4-
inch-thick coins, OR carrots, peeled and sliced into 1/4-inch-thick coins, OR spinach,
rinsed and tough stems removed
2 garlic cloves, peeled and minced
2 tsps. butter
Scant 1/2 tsp. salt
If only thick asparagus are available, halve them lengthwise before cutting into pieces.
To perk up cauliflower, add 1/4 tsp. dried basil to the pan.
Place selected vegetable, 1/3 cup water [leave out water if cooking spinach], garlic,
butter and salt in a large deep skillet or Dutch oven.
Set pan lid ajar and cook over high heat until steam starts to vent. Cover pan and
steam until vegetables are brightly colored and just tender, 3-4 minutes. Remove lid
and continue to cook until water evaporates. Turn vegetables onto a plate; set aside.
So that broccoli and cauliflower lie flat, cut the florets into thick slices before
assembling the lasagna. Makes about 2 cups.
Sautéed Veggies
1 Tb. olive oil
1 pound domestic white or cremini mushrooms, rinsed and sliced,
OR yellow or red peppers, seeded and cut into 1/4-inch strips
Salt, to taste
2 garlic cloves, peeled and minced
Heat oil in a large skillet over medium-high heat. When oil starts to shimmer, add
vegetables and a sprinkling of salt; cook, stirring often, until soft and liquid evaporates,
5-7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn onto a plate
and set aside. Makes about 2 cups.
Broiled Veggies
1 pound eggplant, OR zucchini, OR yellow squash, trimmed
and sliced into 1/3-inch-thick rounds
1 to 2 Tbs. olive oil
Salt
2 minced garlic cloves
1/4 tsp. dried basil
Adjust oven rack to highest position and preheat broiler.
Lightly brush both sides of vegetables with oil and sprinkle with salt.
Broil, turning once until spotty brown on each side, 7-10 minutes.
Toss with garlic and basil, and set aside.
Makes about 2 cups
Vegetable Lasagna
with Creamy Ricotta & Rich-n-Quick Tomato Sauce
I prefer a smooth, creamy ricotta compared with the more grainy variety.
Short of buying and tasting all the ricotta brands, it's impossible to know
what you're getting until you open the carton. A grainy-textured ricotta, however,
can be quickly made smooth in a food processor.
1 pound each of 2 vegetables [see options and cooking instructions above]
Rich-n-Quick Tomato Sauce
3 Tbs. butter
2 medium onions, halved and sliced thin
2 minced garlic cloves
1/4 tsp. dried basil
1 28 ounce can crushed tomatoes
1 14.5 ounce can diced tomatoes
Salt, if necessary, and freshly ground black pepper
15 oven-ready lasagna noodles
Salt, as directed
1 pound grated mozzarella cheese
1 1/2 cups ricotta cheese
3/4 cup grated Parmesan cheese
Prepare vegetables [as above] to yield about 4 cups; set aside.
For the tomato sauce, heat butter over medium-high heat in a soup kettle.
Add onions and cook, stirring frequently until soft and golden brown,
about 10 minutes. Add garlic and basil; cook until fragrant, about 30 seconds longer.
Stir in tomatoes, rinsing out cans with about 1/4 cup water
and adding it to the pot. Bring to a simmer, reduce heat to low,
and simmer to blend flavors, 10 to 15 minutes. Season with salt,
if necessary, and pepper to taste.
Meanwhile, mix 1 1/2 Tbs. salt and 2 quarts of very hot tap water in
the13-by 9-inch pan for baking the lasagna. Add noodles and soak until
soft and pliable, 10 minutes. Drain and stack loosely
[Noodles tend to stick together as they dry, but pull apart easily].
Adjust oven rack to upper middle position and heat oven to 425 degrees.
Smear 1/2 cup of the sauce over bottom of baking dish. Assemble the next 4
layers in the following order: 3 noodles, 6 tablespoons ricotta cheese spread over the
noodles, a heaping 2/3 cup sauce, 1/2 of one of the cooked vegetables
[alternating each layer], 3/4 cup mozzarella, and 2 tablespoons Parmesan.
Assemble final layer with remaining noodles, sauce and cheeses.
Seal lasagna with foil and bake until bubbly, about 35 minutes.
Remove foil, then broil until cheese is spotty brown, 5 to 7 minutes longer.
Let stand 10 to 15 minutes, before cutting and serving.
Carcioffi & Fungi Lasagna
Filling
3 tablespoons butter
1 pound mushrooms, sliced
4 garlic cloves, minced
16-ounce can artichoke hearts, drained and coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons flour
4 1/2 cups whole milk
2 1/2 cups grated Parmesan cheese
Ground nutmeg
1 package lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced
For filling
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté
until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes
and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
Season with salt and pepper.
For béchamel sauce
Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1
minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce
thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2
cups Parmesan. Season to taste with salt, pepper,
and ground nutmeg.
For Lasagna
Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top
with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over.
Spoon 2/3 cup béchamel sauce over.
Top béchamel with 1/4 of mozzarella.
Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat
layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
Sprinkle with remaining Parmesan.
Can be prepared 1 day ahead.
Cover with foil and refrigerate.
Preheat oven to 350°F.
Bake lasagna covered with foil 1 hour [or 1 hour 15 minutes if chilled].
Remove foil. Increase temperature to 450°F.
Bake lasagna until golden on top, about 10 minutes longer
Four Cheese and Italian Sausage Lasagna
Make this lasagna vegetarian by leaving out the meat.
This is a double batch of sauce because it is nothing short of amazing
Sauce
2 tablespoons olive oil
2 cups chopped onion
1 ¾ cups finely chopped peeled carrots
4 tablespoons minced garlic
1 lb. lean ground beef
12 ounces spicy Italian sausages, casings removed
2 28-ounce cans crushed tomatoes with added puree
1/2 cup tomato paste
1/2 cup chopped fresh basil
2 tablespoons brown sugar
2 tablespoons dried oregano
2 bay leaves
2 teaspoons dried crushed red pepper
Lasagna
15 lasagna noodles
2 15-ounce containers whole milk ricotta cheese
1 cup grated Parmesan cheese
3/4 cup Fontina cheese
1 10-ounce package frozen chopped spinach, thawed, drained,
squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese [about 1 1/4 pounds]
For sauce
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic;
sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until
cooked through, breaking up meat with back of spoon, about 5 minutes. Add
remaining ingredients. Cover and simmer until flavors blend and sauce measures about
10 cups, stirring occasionally, about 15 minutes. Discard bay leaves. Cool.
For lasagna
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost
tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta, Fontina, and 3/4 cup Parmesan cheese in medium bowl.
Mix in spinach. Season to taste with salt and pepper. Blend in eggs.
Drain pasta and pat dry. Spread 3/4 cup sauce over bottom of 13x9-inch glass baking
dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach
mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-
spinach mixture. Spoon 1 3/4 cups sauce over cheese, spreading with spatula to cover
[sauce will be thick].
Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella
and 1 3/4 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining
sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup
Parmesan cheese evenly over lasagna. Can be prepared up to 1 day ahead.
Cover tightly with plastic wrap and refrigerate.
Cover baking dish with aluminum foil.
Bake lasagna 40 minutes; uncover and bake until hot and bubbly,
about 40 minutes. Let lasagna stand 15 minutes before serving
Lasagna a la Asparagus
One of my favorite vegetables in a favorite Italian dish, this lasagna is
reminiscent
of eggs benedict and asparagus with hollandaise. It is made in a more
manageable 8� square baking dish and bakes in under a half an hour
Ingredients
2 tablespoons butter
1 medium white onion, finely chopped
2 garlic cloves, minced
3 tablespoons flour
2 cups milk
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3/4 pound asparagus
1 1/2 cups ricotta cheese
6 to 9 lasagne noodles
1 1/3 cups shredded Swiss cheese
1 cup diced Canadian bacon
1/2 cup canned tomato sauce
Freshly grated Parmesan cheese
Method
Melt butter in heavy medium saucepan over medium-low heat.
Add onion and garlic and sauté onion until translucent, about 8 minutes.
Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk.
Simmer until mixture thickens, stirring constantly, about 2 minutes.
Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper.
Can be prepared 1 day ahead. Cover white sauce and refrigerate.
Grease 8-inch square baking pan. Steam asparagus over boiling salted water until just
crisp-tender, about 4 minutes. Refresh under cold water; drain.
Cut asparagus into 1-inch-pieces. Combine asparagus and ricotta in small bowl.
Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain.
Rinse noodles with cold water and drain well.
Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles,
trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture.
Top with half each of Swiss cheese and bacon. Top with another layer of noodles.
Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss
cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce.
Sprinkle with Parmesan cheese.
Can be prepared 1 day ahead. Cover and refrigerate.
Bring to room temperature before continuing.
Preheat oven to 350°F. Bake lasagne until heated through, about 20 minutes.
Let stand 15 minutes before slicing and serving.
Lobster & Crab Lasagna
This is a freeform lasagna, with only the slightest hint of the traditional
layered-lasagna. The lack of structure is made up for in the loose-yet-elegant
presentation and the use of lobster and crab
Lobster Sauce
2 live 1 1/4- to 1 1/2-pound lobsters
2 tablespoons olive oil
1 1/3 cups finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira
4 teaspoons tomato paste
3 cups chicken stock
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream
Filling
1/3 cup lentils
2 tablespoons butter
2 medium leeks [white and pale green parts only], thinly sliced
6 ounces crabmeat
6 lasagne noodles
2 tablespoons chopped fresh cilantro
For Sauce
Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool.
Drain. Working over large bowl to collect juices, remove claws and tails. Using knife,
cut tails into 2-inch-wide pieces. Remove meat.
Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies
to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic;
sauté 8 minutes. Add Madeira and tomato paste; bring to boil.
Add stock, lobster shells and any juices; bring to boil. Reduce heat;
simmer until reduced to 2 1/2 cups, about 30 minutes.
Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl.
Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced
to sauce consistency, about 8 minutes.
For filling
Cook lentils in medium saucepan of simmering water until tender, about 20 minutes.
Drain. Melt butter in large skillet over medium heat.
Add leeks; sauté until tender, about 15 minutes. Add lentils,
lobster meat, crabmeat and 1/2 cup lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain.
Cut each noodle crosswise into 4 pieces. Divide half of pasta among
6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta.
Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
tom saaristo
(c) Thomas Saaristo
All Rights Reserved
tom@tomsaaristo.com
Well, it depends on how many you have.
If you have one, it’s a Lasagna, if you have more than one, than you have Lasagne.
In other words, the plural form of lasagna is lasagne.
End of story.
Okay, it’s not the end of the lasagna story, but it is the end of the debate on how
to spell this delectable, mouthwatering, behemoth of a meal fit to serve as many people
as you have attending whatever meal or event you’re making a lasagna for.
What is a lasagna? Well, a lasagna is first and foremost a noodle, a wide flat noodle,
sometimes with ruffled edges. Secondly, it is a dish made by layering lasagna noodles
with various cheeses [usually including mozzarella] with the your choice of sauce, the
most common being tomato, meat or Béchamel.
Ready for another lasagna debate?
Boiled lasagne noodles, or not?
How much time do you have? How willing are you to try something new? No, I’m
not talking about those “no-boil� lasagna noodles. What’s the point? You
can use regular lasagna noodles without boiling them. Really. No, it’s true.
Honestly. How does that make you feel? Relieved? Over-Joyed? Elated? Nervous?
Unsure? Doubtful? Angry?
There is no reason in the world to boil your lasagna noodles before you assemble the
dish. Unless you like piecing together noodles that have fallen apart, or burning your
fingers, or getting a steam facial when you empty 8 gallons of boiled water into the sink
[which isn’t very good for your pipes by the way]…Take your lasagna noodles
out of the box and use them as they exist.
Okay, for those of you who want the skinny on the no-boil, oven-ready noodles,
here's their story. The no-boil noodles are thinner than traditional lasagna noodles.
There are 28 to a pound vs.18 for regular varieties. Thinner noodles mean more layers,
which could result in a better-looking, more flavorful dish.
But you still have to soak oven-ready noodles in hot salt water. These noodles need
moisture to soften [and thus rob water from the dish during baking].
Presoaking ensures a moist, seasoned lasagna. I might recommend doing the same with
traditional lasagna noodles, but if you're going to go to trouble of getting a big pot of
water hot, then why not boil them?
Oh bother!
We've had this discussion before.
Just know that I've had great success without boiling my traditional
lasagna noodles prior to assembling or baking.
Many people view lasagnas as a time-consuming chore, but worth it because of the
results. When you look at any lasagna recipe you’re bound to feel a little
overwhelmed. That’s natural, but take a closer look. The lasagna ingredients are
really 4 [basically] different components. If you are adept enough to recognize that,
and like the assembly lines in life, you’ll look at making a lasagna [or lasagne] with
new optimism.
First are the noodles, straight out of the box and set aside.
Secondly, the sauce, whether that’s meat, tomato, or Béchamel,
prepared in advance and also set aside.
Third, shredded cheese or cheeses, usually mozzarella. Secondary and even tertiary
cheeses can be added, like Fontina and Parmesan. These aren’t “melting�
cheeses, however, and are added more for texture and flavor rather than creamy
goodness. If you want to get creative with the mozzarella, try smoked mozzarella.
The fourth and final component [not always present] is meat or a ricotta mixture. This
component is wide open in terms of creativity. It is the ingredient that will add a good
deal of the flavor to your lasagne. The ricotta mixture can contain any number of
ingredients you would like for flavor, visual, or texture. It is also used as a binder in
large lasagne as it often contains binders like eggs. Combining diced vegetables, herbs,
and spices is also very popular. As far as meat, sausage is a very popular ingredient.
More healthful ingredients like poultry are becoming increasingly popular.
Once you have the components of your lasagna stationed in your work area, the only
other thing you need is a lasagna pan. Make sure your pan is deep enough to hold all
of the layers. You don’t want the lasagna to bubble over into the bottom of your
oven. A pan at least 2� deep is best. Also, the straighter the sides, the better. You
will get a more evenly cooked lasagna, and it will be easier to cut and serve.
Lasagne can be made in advance, like the morning of. Simply wrap and tuck in the
fridge. Or freeze. Once you get the process of making your lasagna assembly-line
style, you can make two or three [or more!] at a time. Freeze the extras, for up to 6
months.
Vegetable lasagna is my favorite, But there are a few tricks to ensure that you donâ
€™t end up with a bland lasagna with over cooked vegetables.
Make quick, highly seasoned sauces.
Without meat to add richness, vegetable lasagnas can be bland.
Boost the flavor by adding garlic cloves to the milk, using canned
broth for part of the milk and adding Parmesan cheese.
Season and quickly cook the vegetables before assembly.
Bland vegetables will not be magically transformed during baking.
Cover the lasagna with foil and bake it on the oven's upper-middle
rack at a high temperature. The quicker the lasagna heats through, the
less chance of overcooked vegetables. Then remove the foil and
brown under the broiler, it really does look and tastesbetter that way.
Let it rest 10 to 15 minutes. A warm lasagna slices better than a hot one.
Vegetable Lasagna with Fontina Cheese & Parmesan Sauce
Make this lasagna with the vegetables you like and have on hand.
Combinations I've tried and liked: asparagus and mushrooms; zucchini and
spinach; broccoli and carrot; eggplant and bell pepper.
4 cups cooked vegetables [choose two vegetable options, below]
4 1/2 Tbs. butter
1 medium-large onion, chopped
1 1/2 Tbs. plus 1/4 tsp. salt
15 oven-ready lasagna noodles
2 1/2 cups milk
1 cup canned chicken broth
6 garlic cloves, smashed with the side of a knife
5 Tbs. flour
Freshly ground pepper, to taste
1 1/4 cups grated Parmesan cheese
1/2 pound Fontina cheese, grated [2 1/2 cups]
Heat 2 Tbs. butter over medium-high heat in a large skillet. Add onion; cook until soft
and golden brown, about 5 minutes. Set aside.
Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
Add noodles and soak until soft and pliable, 10 minutes. Drain and stack loosely.
[Noodles tend to stick together as they dry, but pull apart easily].
Make Creamy Parmesan Sauce
. Slowly heat milk, broth and garlic in a medium saucepan over medium-low heat until
steaming hot, about 8 minutes. Fish out garlic; discard.
Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides,
whisk in flour and continue to cook, whisking constantly,
until well blended. Pour in milk mixture all at once and whisk vigorously
until sauce is smooth and starts to bubble and thicken. Stir in 1/2
cup Parmesan, 1/4 tsp. salt and pepper to taste. Remove from heat;
place plastic wrap directly on the sauce's surface.
Adjust rack to upper-middle position and heat oven to 425 degrees.
Smear 1/4 cup of the sauce over bottom of baking dish. Assemble the next
4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one
of the cooked vegetables [alternating each layer], 1/2 cup
Fontina and 2 Tbs. Parmesan. Assemble final layer with
remaining noodles, sauce and cheeses.
Seal with foil and bake until bubbly, about 35 minutes. Remove foil, then broil until
cheese is spotty brown, 5-7 minutes longer. Let stand 10-15 minutes before serving.
Vegetable Options
Steam-Sautéed Veggies
1 pound of one of the following: thin asparagus cut into 1-inch pieces, OR cauliflower,
cut into medium florets, OR broccoli, cut into florets, stalks peeled and cut into 1/4-
inch-thick coins, OR carrots, peeled and sliced into 1/4-inch-thick coins, OR spinach,
rinsed and tough stems removed
2 garlic cloves, peeled and minced
2 tsps. butter
Scant 1/2 tsp. salt
If only thick asparagus are available, halve them lengthwise before cutting into pieces.
To perk up cauliflower, add 1/4 tsp. dried basil to the pan.
Place selected vegetable, 1/3 cup water [leave out water if cooking spinach], garlic,
butter and salt in a large deep skillet or Dutch oven.
Set pan lid ajar and cook over high heat until steam starts to vent. Cover pan and
steam until vegetables are brightly colored and just tender, 3-4 minutes. Remove lid
and continue to cook until water evaporates. Turn vegetables onto a plate; set aside.
So that broccoli and cauliflower lie flat, cut the florets into thick slices before
assembling the lasagna. Makes about 2 cups.
Sautéed Veggies
1 Tb. olive oil
1 pound domestic white or cremini mushrooms, rinsed and sliced,
OR yellow or red peppers, seeded and cut into 1/4-inch strips
Salt, to taste
2 garlic cloves, peeled and minced
Heat oil in a large skillet over medium-high heat. When oil starts to shimmer, add
vegetables and a sprinkling of salt; cook, stirring often, until soft and liquid evaporates,
5-7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn onto a plate
and set aside. Makes about 2 cups.
Broiled Veggies
1 pound eggplant, OR zucchini, OR yellow squash, trimmed
and sliced into 1/3-inch-thick rounds
1 to 2 Tbs. olive oil
Salt
2 minced garlic cloves
1/4 tsp. dried basil
Adjust oven rack to highest position and preheat broiler.
Lightly brush both sides of vegetables with oil and sprinkle with salt.
Broil, turning once until spotty brown on each side, 7-10 minutes.
Toss with garlic and basil, and set aside.
Makes about 2 cups
Vegetable Lasagna
with Creamy Ricotta & Rich-n-Quick Tomato Sauce
I prefer a smooth, creamy ricotta compared with the more grainy variety.
Short of buying and tasting all the ricotta brands, it's impossible to know
what you're getting until you open the carton. A grainy-textured ricotta, however,
can be quickly made smooth in a food processor.
1 pound each of 2 vegetables [see options and cooking instructions above]
Rich-n-Quick Tomato Sauce
3 Tbs. butter
2 medium onions, halved and sliced thin
2 minced garlic cloves
1/4 tsp. dried basil
1 28 ounce can crushed tomatoes
1 14.5 ounce can diced tomatoes
Salt, if necessary, and freshly ground black pepper
15 oven-ready lasagna noodles
Salt, as directed
1 pound grated mozzarella cheese
1 1/2 cups ricotta cheese
3/4 cup grated Parmesan cheese
Prepare vegetables [as above] to yield about 4 cups; set aside.
For the tomato sauce, heat butter over medium-high heat in a soup kettle.
Add onions and cook, stirring frequently until soft and golden brown,
about 10 minutes. Add garlic and basil; cook until fragrant, about 30 seconds longer.
Stir in tomatoes, rinsing out cans with about 1/4 cup water
and adding it to the pot. Bring to a simmer, reduce heat to low,
and simmer to blend flavors, 10 to 15 minutes. Season with salt,
if necessary, and pepper to taste.
Meanwhile, mix 1 1/2 Tbs. salt and 2 quarts of very hot tap water in
the13-by 9-inch pan for baking the lasagna. Add noodles and soak until
soft and pliable, 10 minutes. Drain and stack loosely
[Noodles tend to stick together as they dry, but pull apart easily].
Adjust oven rack to upper middle position and heat oven to 425 degrees.
Smear 1/2 cup of the sauce over bottom of baking dish. Assemble the next 4
layers in the following order: 3 noodles, 6 tablespoons ricotta cheese spread over the
noodles, a heaping 2/3 cup sauce, 1/2 of one of the cooked vegetables
[alternating each layer], 3/4 cup mozzarella, and 2 tablespoons Parmesan.
Assemble final layer with remaining noodles, sauce and cheeses.
Seal lasagna with foil and bake until bubbly, about 35 minutes.
Remove foil, then broil until cheese is spotty brown, 5 to 7 minutes longer.
Let stand 10 to 15 minutes, before cutting and serving.
Carcioffi & Fungi Lasagna
Filling
3 tablespoons butter
1 pound mushrooms, sliced
4 garlic cloves, minced
16-ounce can artichoke hearts, drained and coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons flour
4 1/2 cups whole milk
2 1/2 cups grated Parmesan cheese
Ground nutmeg
1 package lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced
For filling
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté
until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes
and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
Season with salt and pepper.
For béchamel sauce
Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1
minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce
thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2
cups Parmesan. Season to taste with salt, pepper,
and ground nutmeg.
For Lasagna
Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top
with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over.
Spoon 2/3 cup béchamel sauce over.
Top béchamel with 1/4 of mozzarella.
Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat
layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
Sprinkle with remaining Parmesan.
Can be prepared 1 day ahead.
Cover with foil and refrigerate.
Preheat oven to 350°F.
Bake lasagna covered with foil 1 hour [or 1 hour 15 minutes if chilled].
Remove foil. Increase temperature to 450°F.
Bake lasagna until golden on top, about 10 minutes longer
Four Cheese and Italian Sausage Lasagna
Make this lasagna vegetarian by leaving out the meat.
This is a double batch of sauce because it is nothing short of amazing
Sauce
2 tablespoons olive oil
2 cups chopped onion
1 ¾ cups finely chopped peeled carrots
4 tablespoons minced garlic
1 lb. lean ground beef
12 ounces spicy Italian sausages, casings removed
2 28-ounce cans crushed tomatoes with added puree
1/2 cup tomato paste
1/2 cup chopped fresh basil
2 tablespoons brown sugar
2 tablespoons dried oregano
2 bay leaves
2 teaspoons dried crushed red pepper
Lasagna
15 lasagna noodles
2 15-ounce containers whole milk ricotta cheese
1 cup grated Parmesan cheese
3/4 cup Fontina cheese
1 10-ounce package frozen chopped spinach, thawed, drained,
squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese [about 1 1/4 pounds]
For sauce
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic;
sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until
cooked through, breaking up meat with back of spoon, about 5 minutes. Add
remaining ingredients. Cover and simmer until flavors blend and sauce measures about
10 cups, stirring occasionally, about 15 minutes. Discard bay leaves. Cool.
For lasagna
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost
tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta, Fontina, and 3/4 cup Parmesan cheese in medium bowl.
Mix in spinach. Season to taste with salt and pepper. Blend in eggs.
Drain pasta and pat dry. Spread 3/4 cup sauce over bottom of 13x9-inch glass baking
dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach
mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-
spinach mixture. Spoon 1 3/4 cups sauce over cheese, spreading with spatula to cover
[sauce will be thick].
Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella
and 1 3/4 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining
sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup
Parmesan cheese evenly over lasagna. Can be prepared up to 1 day ahead.
Cover tightly with plastic wrap and refrigerate.
Cover baking dish with aluminum foil.
Bake lasagna 40 minutes; uncover and bake until hot and bubbly,
about 40 minutes. Let lasagna stand 15 minutes before serving
Lasagna a la Asparagus
One of my favorite vegetables in a favorite Italian dish, this lasagna is
reminiscent
of eggs benedict and asparagus with hollandaise. It is made in a more
manageable 8� square baking dish and bakes in under a half an hour
Ingredients
2 tablespoons butter
1 medium white onion, finely chopped
2 garlic cloves, minced
3 tablespoons flour
2 cups milk
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3/4 pound asparagus
1 1/2 cups ricotta cheese
6 to 9 lasagne noodles
1 1/3 cups shredded Swiss cheese
1 cup diced Canadian bacon
1/2 cup canned tomato sauce
Freshly grated Parmesan cheese
Method
Melt butter in heavy medium saucepan over medium-low heat.
Add onion and garlic and sauté onion until translucent, about 8 minutes.
Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk.
Simmer until mixture thickens, stirring constantly, about 2 minutes.
Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper.
Can be prepared 1 day ahead. Cover white sauce and refrigerate.
Grease 8-inch square baking pan. Steam asparagus over boiling salted water until just
crisp-tender, about 4 minutes. Refresh under cold water; drain.
Cut asparagus into 1-inch-pieces. Combine asparagus and ricotta in small bowl.
Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain.
Rinse noodles with cold water and drain well.
Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles,
trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture.
Top with half each of Swiss cheese and bacon. Top with another layer of noodles.
Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss
cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce.
Sprinkle with Parmesan cheese.
Can be prepared 1 day ahead. Cover and refrigerate.
Bring to room temperature before continuing.
Preheat oven to 350°F. Bake lasagne until heated through, about 20 minutes.
Let stand 15 minutes before slicing and serving.
Lobster & Crab Lasagna
This is a freeform lasagna, with only the slightest hint of the traditional
layered-lasagna. The lack of structure is made up for in the loose-yet-elegant
presentation and the use of lobster and crab
Lobster Sauce
2 live 1 1/4- to 1 1/2-pound lobsters
2 tablespoons olive oil
1 1/3 cups finely chopped shallots
1 cup chopped fennel bulb
3 large garlic cloves, chopped
1/4 cup Madeira
4 teaspoons tomato paste
3 cups chicken stock
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
1/2 cup whipping cream
Filling
1/3 cup lentils
2 tablespoons butter
2 medium leeks [white and pale green parts only], thinly sliced
6 ounces crabmeat
6 lasagne noodles
2 tablespoons chopped fresh cilantro
For Sauce
Boil lobsters in pot of boiling water 8 minutes. Transfer to bowl of ice water; cool.
Drain. Working over large bowl to collect juices, remove claws and tails. Using knife,
cut tails into 2-inch-wide pieces. Remove meat.
Crack claws; remove meat. Cut bodies in half. Transfer shells and bodies
to bowl with juices. Slice meat; place in small bowl. Chill.
Heat oil in large Dutch oven over medium-high heat. Add shallots, fennel and garlic;
sauté 8 minutes. Add Madeira and tomato paste; bring to boil.
Add stock, lobster shells and any juices; bring to boil. Reduce heat;
simmer until reduced to 2 1/2 cups, about 30 minutes.
Strain liquid into saucepan, pressing on shells. Mix butter and flour in bowl.
Add to liquid. Bring to boil, whisking often. Add cream; simmer until reduced
to sauce consistency, about 8 minutes.
For filling
Cook lentils in medium saucepan of simmering water until tender, about 20 minutes.
Drain. Melt butter in large skillet over medium heat.
Add leeks; sauté until tender, about 15 minutes. Add lentils,
lobster meat, crabmeat and 1/2 cup lobster sauce.
Cook pasta in pot of boiling salted water until just tender. Drain.
Cut each noodle crosswise into 4 pieces. Divide half of pasta among
6 shallow bowls. Rewarm filling, mix in cilantro and spoon over pasta.
Top with remaining pasta. Bring sauce to simmer. Spoon over pasta.
tom saaristo
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