Red White And Green Lasagne Recipe Epicuriouscom

Steps:

• Pour hot water over tomatoes and let sit until soft (about 10 minutes).
• Cook pasta according to package,drain in colander.
• Drain tomatoes,reserving liquid.
• Puree tomatoes in blender until smooth,using reserved liquid if needed.
• Melt butter over medium heat in saucepan.
• Add onion and cook until soft (about 5 minutes) Add flour and stir.
• Cook until flour starts to stick to pan (about 2 minutes) Add milk and stir until smooth.
• Cook until mixture is thickened (3 to 5 minutes) Add sundried tomatoes and salt and pepper.
• Combine pesto and ricotta cheese in small bowl.
• Cover bottom of 9X13 baking dish with olive oil.
• Arrange noodles over oil,covering bottom of pan completely.
• Spread half of ricotta mixture over noodle layer,top with 1 cup mozzeralla.
• Arrange second layer of noodles over cheese.
• Top with half of the sun-dried tomato sauce and 1 cup mozzarella.
• Repeat both layers,ending with mozzerella cheese.
• Bake at 350 degrees for 45-60 minutes,until hot throughout.
• Serve with Sauvignon Blanc wine.

Steps:

• Preheat the oven to 425˚F. Bring a large pot of salted water to a boil. Have ready a large bowl filled halfway with ice water.
• In a large bowl, combine the beets, thyme, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the beet mixture on a baking sheet. Roast for 25 minutes, stirring once, or until the beets are tender.
• While the beets are roasting, remove the red stems from the reserved beet greens and discard. Blanch the leaves in the boiling water until they wilt and turn bright green, about 30 seconds. Transfer the greens to the bowl of ice water to cool. Drain the greens and squeeze them to remove any remaining moisture. Set aside.
• In a large saucepan over medium heat, melt the butter and whisk in the flour. Slowly add the milk, whisking constantly. Add the cayenne, garlic powder, 1/2 teaspoon salt, and a dash of black pepper. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the semihard and semisoft cheeses and continue whisking until the cheese is completely melted. Set aside.
• Remove the beets from the oven and set them aside. Reduce the oven heat to 375˚F. Butter a 9 × 13-inch baking dish.
• Sprinkle the bread crumbs over the bottom of the baking dish. Place half of the beets on top of the bread crumbs in one overlapping layer. Arrange half of the blue cheese in large chunks on top of the beets. Make a second layer with the remaining beets and blue cheese. Drizzle 1/4 cup of the cheese sauce on top. Sprinkle with salt and black pepper. Place the beet greens on top of the cheese sauce. Sprinkle with salt and pepper. Layer the cauliflower, 1/4 cup cheese sauce, and then the onion confit. Sprinkle with salt and pepper and top with the remaining cheese sauce, spreading it to the edges of the dish and covering any exposed confit.
• Bake, uncovered, for 40 minutes. Let the lasagne sit for at least 20 minutes before slicing and serving.
• Serve with a generous dollop of Green Bean Pesto.
• Five-Onion Confit
• Heat the oil in a large saucepan over medium heat. Add the onions, shallots, leek, garlic, vinegar, salt, pepper, and sugar and stir. Cook the onion mixture, stirring occasionally, for 45 minutes. Reduce the heat to low and continue cooking for 15 minutes, or until the onions are soft and brown and reduced to about 1 cup.

Steps:

• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender. In a bowl stir together bell peppers and ricotta, stirring until combined well. In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste.
• Preheat oven to 375°F.
• Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon. Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.

Steps:

• Cheese sauce: In medium saucepan, melt margarine.
• Stir in flour.
• Cook, stirring constantly (2 minutes).
• Whisk in milk, black pepper and nutmeg;cook, stirring constantly, until mixture comes to a boil an thickens.
• Remove from heat and stir in cheese; continue cooking until cheese melts and mixture is smooth.
• Preheat oven to 350-degrees F.
• Spray a 13" x 9" pan with cooking spray.
• In medium bowl, combine spinach, broccoli, cannellini beans and red pepper.
• Arrange 1/3 of the lasagna noodles (3 noodles) in prepared pan, spread with 1/3 of vegetable mixture; top with 1/3 of the cheese sauce.
• Repeat layering twice, ending with cheese sauce.
• Sprinkle reserved cheese and red pepper on top.
• Cover with foil and bake 30 minutes; remove foil and bake 10 minutes longer.
• Let stand 10 minutes before serving.