Green Veggie Lasagne Food

VEGGIE LASAGNE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions.
• Preheat the oven to 180°C/350°F/gas 4.
• Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
• Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.
• Repeat the layering until all the lasagne sheets and sauces are used up.
• Grate over the cheese.
• Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside. Cover the lasagne with the foil, crimping the edges under the rim to seal.
• Bake for 45 minutes, or until the pasta is hot through and soft.
• Remove the foil and return to the oven for a further 15 minutes, or until bubbling and golden.

RED, WHITE, AND GREEN VEGETABLE "LASAGNE"

Steps:

• Preheat the oven to 425˚F. Bring a large pot of salted water to a boil. Have ready a large bowl filled halfway with ice water.
• In a large bowl, combine the beets, thyme, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the beet mixture on a baking sheet. Roast for 25 minutes, stirring once, or until the beets are tender.
• While the beets are roasting, remove the red stems from the reserved beet greens and discard. Blanch the leaves in the boiling water until they wilt and turn bright green, about 30 seconds. Transfer the greens to the bowl of ice water to cool. Drain the greens and squeeze them to remove any remaining moisture. Set aside.
• In a large saucepan over medium heat, melt the butter and whisk in the flour. Slowly add the milk, whisking constantly. Add the cayenne, garlic powder, 1/2 teaspoon salt, and a dash of black pepper. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the semihard and semisoft cheeses and continue whisking until the cheese is completely melted. Set aside.
• Remove the beets from the oven and set them aside. Reduce the oven heat to 375˚F. Butter a 9 × 13-inch baking dish.
• Sprinkle the bread crumbs over the bottom of the baking dish. Place half of the beets on top of the bread crumbs in one overlapping layer. Arrange half of the blue cheese in large chunks on top of the beets. Make a second layer with the remaining beets and blue cheese. Drizzle 1/4 cup of the cheese sauce on top. Sprinkle with salt and black pepper. Place the beet greens on top of the cheese sauce. Sprinkle with salt and pepper. Layer the cauliflower, 1/4 cup cheese sauce, and then the onion confit. Sprinkle with salt and pepper and top with the remaining cheese sauce, spreading it to the edges of the dish and covering any exposed confit.
• Bake, uncovered, for 40 minutes. Let the lasagne sit for at least 20 minutes before slicing and serving.
• Serve with a generous dollop of Green Bean Pesto.
• Five-Onion Confit
• Heat the oil in a large saucepan over medium heat. Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir. Cook the onion mixture, stirring occasionally, for 45 minutes. Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.

VEGETABLE LASAGNA

Steps:

• Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
• Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
• Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
• Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
• Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
• Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
• Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.

GREEN TOMATO LASAGNA

Steps:

• Prepare tomato sauce, set aside.
• In a small bowl combine milk, 1 egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper. Place the flour in a pie plate or shallow bowl. and bread crumbs in another pie plate.
• Dip tomato slices in flour; then dip the floured slices in the milk/egg mixture and immediately into the bread crumbs to coat.
• In a large skillet, heat the oil. Fry the tomato slices in hot oil until browned; drain on paper towels.
• In a medium bowl, combine cottage cheese, Parmesan cheese, the remaining egg, the remaining 1/4 teaspoons slat, and 1/4 teaspoons pepper.
• Heat oven to 350*F.
• In a 9" square baking pan, spread a thin layer of tomato sauce to coat bottom.
• Place one third of lasagna noodles, side by side, in a single layer over sauce to cover bottom of pan.
• Place half of fried tomatoes in a single layer over noodles; cover with a layer of sauce.
• Top sauce with another layer of noodles then evenly spread the cheese mixture over the noodles.
• Top cheese layer with remaining noodles and remaining fried tomatoes.
• Spoon remaining sauce over tomatoes and sprinkle with the mozzarella cheese.
• Place the baking pan on a cookie sheet. Bake 30-35 minutes or until cheese melts and sauce is bubbly.
• Cool in pan on wire rack 5 minutes. Serve immediately. Enjoy!