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Vegetable lasagna
Ingredients

For the white sauce
1 cup butter
1 cup flour
1 clove garlic, minced
5 cups milk
1 teaspoon House salt
White peppercorns in a pepper mill
1 fresh nutmeg

For the cheese filling
1 cup ricotta cheese
1 large egg
1/4 cup minced parsley
1 teaspoon House salt
1 teaspoon lemon zest

For the vegetables
2 teaspoons canola oil
1 cup finely chopped broccoli
1 cup diced carrot
5 ounces fresh spinach (not baby spinach) leaves, stems removed
1 teaspoon house salt
Black peppercorns in a pepper mill

For the pasta
9 sheets lasagna noodles

For final assembly
1 1/2 cups freshly grated Parmesan, divided
1 1/2 cups shredded mozzarella
1 cup dry breadcrumbs

Method
Heat oven to 350 degrees Fahrenheit

For the White sauce
Melt the butter in a large sauce pan over medium high heat. Whisk in the flour and
garlic and stir. Continue to cook and stir until no more white flecks from the flour are
showing and the paste begins to take on some color. Slowly add the milk, whisking
constantly. Bring the milk to the boil and cook for 2 minutes. Reduce the heat to
medium low and season with salt, freshly ground white pepper and 1/4 teaspoon
freshly grated nutmeg. Turn the heat to low, put a lid on the sauce pan and set aside

For the cheese filling
Add the ricotta, egg, parsley, salt and lemon zest to a medium bowl and mix
thoroughly

For the vegetables
Heat a large saute pan over medium high heat for 2 minutes. Add the oil, swirl to coat
the bottom of the pan and heat until shimmering. Add the vegetables, a pinch of salt
and stir to gloss. Cook until the vegetables are brightly colored. Remove from heat to
a plate and set aside to cool

For the pasta
Bring a large kettle of water to the boil. Add salt followed by the pasta and give
everything a big stir. Cook the pasta for 5 minutes then remove from the water with
tongs to a silpat or parchment paper lined rimmed baking sheet. Add 1 1/2 cups pasta
cooking liquid to the baking sheet to keep the noodles from drying out

For final assembly
Place 3/4 cup of the White sauce in the bottom of a 9 x 13 lasagna pan and spread out
evenly. Arrange 3 noodles side by side atop the sauce.  Dollop half of the Ricotta
mixture evenly across the noodles and add half of the Vegetable mixture evenly across
the Ricotta mixture. Sprinkle with Parmesan and mozzarella cheese.  Cover the first
layer with 2 cups White sauce. Arrange 3 noodles, side by side, atop the sauce. Dollop
the rest of the Ricotta mixture evenly across the noodles and add half of the
Vegetable mixture evenly across the Ricotta Mixture. Sprinkle with Parmesan and
mozzarella cheese. Cover the second layer with 2 cups White sauce. Arrange 3
noodles, side by side, atop the sauce. Cover the noodles with the remaining 1/4 cup
white sauce, all but 1/2 cup remaining Parmesan and the remaining mozzarella.
Combine the bread crumbs and 1/2 cup Parmesan in a bowl and sprinkle evenly over
the White sauce and cheeses. Spray a sheet of foil with cooking spray and wrap the
lasagna. Bake for 45 minutes. Remove the foil and bake 15 minutes more. Remove the
lasagna from the oven and allow to rest for at least 30 minutes and up to 1 hour
before serving

Serve Vegetable lasagna with Garlic toast and Sauvignon blanc. Leftovers, if there are
any, will keep, covered and refrigerated, up to 4 days