Springtime Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound lasagna noodles
2 T olive oil
3 cups ricotta cheese
1/2 cup pesto
1/4 cup grated parmesan
3 red peppers, seeded and diced
2 yellow peppers, seeded and diced
1 bunch scallions, thinly sliced
2 pounds plum tomatoes, seed and coarsley chopped
2 medium onion minced
1 T oregano
1/4 cup chopped parles
1/4 cup fresh basil, chopped
1/2 cup olive oil
2 bunches spinach leaves
Bechamel sauce:
2 1/2 T butter
1 1/2 T flour
2 cups milk
3/4 cup grated parmesan
salt and pepper
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Directions: |
Directions:Make Bechamel sauce as outlined below. In the meantime, cook noodles al dente. Rinse with cool water and sprinkle with olive oil to keep from sticking. Mix pesto and ricotta cheese. Saute scallions and peppers until tender. Remove sauted scallions and peppers but leave behind any oil and juice. Add tomatoes and oregano and cook until mixture evaporates about 15 minutes. Add tomato mixture to pepper mixture and mix well. In bottom of casserole, place thin layer of pepper/tomato mixture. Add a layer of noodles and then a layer of ricotta/pesto mixture. Sprinkle with parmesan adn then a layer of spinach leaves. Repeat layers, sprinkling tomato layer with other herbs. Spoon Bechamel sauce over the lasagna and bake in 350º oven for 35-45 minutes until bubbly. Let set 10 minutes before cutting.
Bechamel Sauce:
Melt butter in saucepan. Add flour and whisk until well blended. Cook for 45 seconds until foamy over medium heat. Heat milk, do not boil, whisk into butter and flour mixture so there are no lumps. Cook until it thickens. Add parmesan cheese. Cook until cheese melts. Add salt and pepper. Remove from heat and cover with plastic wrap directly on sauce to keep from forming a crust. |
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