Chef John Folse's Best Ever Lenten Lasagna - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Best Ever Lenten Lasagna

Prep Time: 2 Hours
Yields: 8 Servings

Comment: During the Lenten season in Louisiana , Catholics refrain from eating meat on Fridays and also use this 40-day period to cut back on rich foods in their diets. Even though this recipe fits into that category, after tasting it you’ll wonder if it’s really a penance.

Ingredients: 
1/4 cup olive oil
1 cup (1/4-inch) sliced button mushrooms
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cups whole kernel corn
2 medium zucchini, cubed
1 medium yellow squash, cubed 
1/2 cup butter
1 cup diced onions 
1/2 cup diced celery 
1/2 cup diced red bell peppers 
1/4 cup minced garlic
1 tsp dried oregano
1 tsp dried basil 
1/2 tsp dried thyme 
1/2 cup flour
2 1/2 cups milk
salt and cracked black pepper to taste
pinch of nutmeg 
1/4 cup olive oil 
1/2 cup low-fat Ricotta
1 (8-ounce) can tomato sauce
1 (24-ounce) can crushed tomatoes with juice
1 pack lasagna noodles, cooked
2 (10-ounce) packages frozen spinach, thawed and squeezed
1 cup reduced-fat shredded Mozzarella
1 cup grated Parmesan

Method: Preheat oven to 350 ° F. In a 10-inch skillet, heat 1/4 cup olive oil over medium-high heat. Add mushrooms, sliced bell peppers, corn, zucchini, yellow squash, oregano, basil and thyme. Season with salt and pepper. Stir-fry 5 – 6 minutes, and set aside to cool. In a 2-quart saucepot, melt butter over medium-high heat. Add half of the following ingredients: onions, celery, red bell peppers and garlic. Sauté 3 – 5 minutes or until vegetables are wilted. Add flour to make a white roux, whisking constantly. Whisk in milk, stirring until a thickened white sauce is achieved. Bring to a low boil, reduce to simmer and season with salt, pepper and nutmeg. Remove from heat, whisk in Ricotta and set aside. In a 2-quart saucepot, heat ¼ cup olive oil over medium-high heat. Add remaining onions, celery, red bell peppers and garlic. Sauté 3 – 5 minutes or until vegetables are wilted. Add tomato sauce and crushed tomatoes with juice. Bring to a rolling boil and reduce to simmer, stirring occasionally. Season with salt and pepper. Simmer 5 – 7 minutes and remove from heat.

To Assemble: Place 2 spoonfuls of tomato sauce in bottom of a casserole dish then cover with 3 lasagna noodles. Add half of spinach, sautéed vegetables and white sauce. Top with 3 lasagna noodles, tomato sauce, half of Parmesan and Mozzarella. Repeat process with remaining spinach, vegetables and white sauce. Top with noodles, tomato sauce and remaining cheese. Bake 30 – 45 minutes or until bubbly. Remove from oven and allow to rest 20 minutes before serving.

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