I had the privilege of preparing this dish for the New Haven Independent. Gwyneth was a delight to talk and cook with. Read the full story and even watch me prepare this dish for the article.
VEGETABLE LASAGNA
By Published: July 8, 2011
I had the privilege of preparing this dish for the New Haven Independent. Gwyneth was a delight to talk and cook with. Read the full …
Ingredients
- 2 bunches clean swiss chard; leaf part pulled from stem Heat a pan and sauté in a little olive oil. Cool then chop fine.
- 2 cloves garlic minced
- 2 pounds Liuzzi Fino fresh ricotta cheese Scoop into pastry bag or disposable freezer bag.
- 6 9x12 fresh precooked pasta sheets okay to use smaller if you want to overlap, be sure to separate pasta sheets with wax or parchment paper after they are cooked. Lightly oil the pasta sheets so it will not stick to the wax paper.
- 2 fire roasted green bell peppers peel and slice thin
- 2 graffiti eggplant sliced thin, lightly oil with regular olive oil and then grill. Let cool
- 2 zucchini squash sliced thin, circle size, lightly oil and then grill. Let cool
- 2 cups fresh shitake mushrooms remove stems and cook in a sauté pan with olive oil, 1 tsp garlic and a pinch of fresh thyme. Blend in a food processor until uniformly chopped.
Instructions
- Note: All above ingredients can be prepared one day prior to putting the lasagna together.
- Prepare your 9x12 pan with saran wrap. Simply cut two pieces bigger than brownie pan. Place in pan, letting the saran wrap hang over the sides.
- Start with one sheet of pasta (if using smaller pasta sheets, put down as many as it takes the cover the bottom of the pan).
- Put down layer of swiss chard. Spread it out evenly so you cover the pasta sheet.
- Squeeze 1/4 of the ricotta cheese on top of the swiss chard.
- Place another sheet of pasta down.
- Gently press the pasta sheet with your hands so it becomes compacted.
- For the next layer, use the green peppers and shitake mixture.
- Squeeze 1/4 of the ricotta cheese on top of peppers and shitake mixture.
- Place another sheet of pasta down (again, gently press down so it becomes compacted).
- Repeat until you have used all of your ingredients. Make sure the last layer exposed is a pasta sheet.
- Cover lasagna with saran wrap and refrigerate until firm (this will take at least 2 hours).
- Once it has set, place a cutting board on top of the pan and flip upside down.
- Pull off saran wrap. Decide on portion sizing and cut using a long, sharp knife.
- Place each piece on a lightly oiled sheet pan and top with grated parmesan cheese.
- Heat at 350 degrees for 10 minutes, or until center is hot.
- Serve on smoked tomato sauce. http://deniseappel.com/recipes/smoked-tomato-sauce
- Course: Entrée
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