kristen.c
02-20-2008, 10:35 PM
White Vegetable Lasagna
makes 12 servings
12 ounces lasagna noodles
2 T olive oil
2 C firmly packed very finely sliced red or green chard
2 shallots, minced
2 T unbleached all-purpose flour
4 C milk
1/4 t freshly grated nutmeg
1/2 C (2 oz) grated parmesan cheese
16 ounces ricotta cheese
8 ounces mozzarella cheese, cut into small chunks
1/2 C (2 oz) grated aged provolone cheese
1 large egg, beaten
2 T chopped fresh italian parsley
1/2 t salt
1/4 t freshly ground black pepper
Preheat the oven to 375 degrees F. Lightly coat a 13" by 9" baking dish with oil.
Cook the lasagna according to the package diretions. Drain and rinse under cold water. Drain completely.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the chard and shallots and cook for 4 minutes, or until soft. Using a slotted spoon, remove to a large bowl. Whisk the flour into the liquid and cook, stirring frequently, for 3 minutes. Gradually whisk in the milk and cook, stirring often, for 15 minutes, or until the sauce reaches a simmer and thickens. Stir in the chard, shallots, nutmeg and parmesan. Simmer for 1 minute.
In a medium bowl, combine the ricotta, mozzarella, provolone, egg, oregano, parsley, salt, and pepper.
Spread one-quarter of the chard sauce on the bottom of the prepared baking dish. layer one-third of the lasagna on the sauce. Spread one-third of the ricotta mixture on top of the lasagna. Spread another one-quarter of the sauce over the cheese mixture. Repeat with the remaining lasagna, ricotta, and sauce.
Bake for 45 minutes, or until golden brown on top and heated through. Let stand for 10 minutes before serving.
Per serving: 307 calories, 17 g protein, 20 g carbohydrates, 18 g fat, 71 mg cholesterol, 1 g fiber, 386 mg sodium
Recipe can be found in this book:
Amazon Store - Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods (http://astore.amazon.com/organicgrocerydeals-20/detail/1579546625/104-4656624-5717567)
makes 12 servings
12 ounces lasagna noodles
2 T olive oil
2 C firmly packed very finely sliced red or green chard
2 shallots, minced
2 T unbleached all-purpose flour
4 C milk
1/4 t freshly grated nutmeg
1/2 C (2 oz) grated parmesan cheese
16 ounces ricotta cheese
8 ounces mozzarella cheese, cut into small chunks
1/2 C (2 oz) grated aged provolone cheese
1 large egg, beaten
2 T chopped fresh italian parsley
1/2 t salt
1/4 t freshly ground black pepper
Preheat the oven to 375 degrees F. Lightly coat a 13" by 9" baking dish with oil.
Cook the lasagna according to the package diretions. Drain and rinse under cold water. Drain completely.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the chard and shallots and cook for 4 minutes, or until soft. Using a slotted spoon, remove to a large bowl. Whisk the flour into the liquid and cook, stirring frequently, for 3 minutes. Gradually whisk in the milk and cook, stirring often, for 15 minutes, or until the sauce reaches a simmer and thickens. Stir in the chard, shallots, nutmeg and parmesan. Simmer for 1 minute.
In a medium bowl, combine the ricotta, mozzarella, provolone, egg, oregano, parsley, salt, and pepper.
Spread one-quarter of the chard sauce on the bottom of the prepared baking dish. layer one-third of the lasagna on the sauce. Spread one-third of the ricotta mixture on top of the lasagna. Spread another one-quarter of the sauce over the cheese mixture. Repeat with the remaining lasagna, ricotta, and sauce.
Bake for 45 minutes, or until golden brown on top and heated through. Let stand for 10 minutes before serving.
Per serving: 307 calories, 17 g protein, 20 g carbohydrates, 18 g fat, 71 mg cholesterol, 1 g fiber, 386 mg sodium
Recipe can be found in this book:
Amazon Store - Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Foods (http://astore.amazon.com/organicgrocerydeals-20/detail/1579546625/104-4656624-5717567)