Ingredients: |
Ingredients: 4 cups cooked vegetables
4 1/2 tablespoons butter
1 large onion, chopped
1 1/2 tablesppoons plus1/4 teaspoon salt
15 oven ready lasagna noodles
2 1/2 cups milk
1 cup canned chicken broth
6 garlic cloves, smashed
5 tablespoons flour
pepper to taste
1 1/4 cups grated Parmesan cheese
1/2 pound Fontina OR Provolone cheese (grated 2 1/2 cups)
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Directions: |
Directions:Saute onion until brown in 2 tablespoons butter. Set aside.
Mix 1 1/2 tablespoons salt and 2 quarts hot tap water in 9" x 13" pan. Soak noodles until soft and pliable, 10 minutes. Drain and stack loosely.
Creamy Parmesean Sauce:
Heat broth, milk and garlic over med/low heat.
Discard garlic. Melt 2 1/2 tablespoons butter in sauce pan. Wisk in flour and continue cooking until thickened. Stir in 1/2 cup Parmesean, 1/4 teaspoon salt and pepper to taste. Remove from heat.
Prepare Lasagna:
Smear 1/4 cup sauce over bottom of baking dish.
Layer: 3 noodles
2/3 cup sauce
1/4 of onions
1/4 of vegetables
1/2 cup Fontina
2 tablespoons Parmesean
End with noodles, sauce and cheese.
Seal with foil and bake until bubbly, about 35 minutes. Remove foil and broil until cheese is spotty brown, 5-7 minutes. Let stand 10-15 minutes before serving.
Steamed vegetables:
Place vegetables, 1/3 cup water, 2 garlic cloves, peeled and minced, 2 tablespoons butter and 1/2 teaspoon salt in deep skillet or dutch oven. Set pan lid ajar and cook over high heat until steam starts to vent. Cover pan and steam until vegetables are brightly colored and just tender, 3-4 minutes. Remove lid and continue to cook until water evaporates. Remove from pan and set aside.
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This recipe for Vegetable Lasagna is from