Vegetarian Lasagna Recipe
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 This recipe for Vegetarian Lasagna, by Brenda Rudd, is from Food & Memories,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Brenda Rudd
Added: Thursday, July 7, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lb. butternut squash, thinly sliced
1 1/2 lb. carrots, thinly sliced
1 lb. parsnips, thinly sliced
1 lb. potatoes, thinly sliced
1 lb. rutabagas (may substitute turnips), thinly sliced
1 cups shallots, sliced
1/2 cup fresh garlic, peeled & sliced
3 Tbs fresh thyme, chopped
2 Tbs butter, cut into small pieces
Salt & freshly ground black pepper to taste
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Directions: |
Directions:Preheat oven to 325*F. Place a double layer of butternut squash in the bottom of a 12" baking pan that's been greased with butter & sprinkled with salt & pepper. Season squash with salt & pepper & top with 2 Tbsp. shallots, garlic & thyme. Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt & pepper. Dot top with butter, sprinkle with salt & pepper. Bake 1 1/2 to 2 hours, or until vegetables can be pierced easily with a knife. Remove from oven & let rest at least 15 minutes before serving.
Mushroom Broth (optional)
3 lb. white button mushrooms, sliced thinly & sautéed in 1 Tbs unsalted butter & 3 oz. honey until lightly colored
3 oz. soy sauce
4 oz. sherry vinegar
5 cups water
3 Tbs cold unsalted butter
In a medium pot, combine all ingredients & bring to a boil, stirring constantly. Lower heat & simmer for 30 minutes. Strain broth through a fine-mesh strainer into a bowl. Melt 3 Tbsp. butter in a saucepan & whisk into broth. Salt & pepper to taste, whisk again & pour over lasagna.
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Personal
Notes: |
Personal
Notes: I prefer the vegetarian lasgna to the meaty version.
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