"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Rudd
Added: Thursday, July 7, 2005


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

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.

Personal Notes:
Personal Notes:
I prefer the vegetarian lasgna to the meaty version.




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