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| Grilled Vegetable Lasagne
This is a great way to use summer vegetables. Any combination will do. 1-1/2 pounds combination zucchini and yellow squash, sliced on the diagonal, about 1/4-inch thick 1-1/2 pound eggplant, sliced on the diagonal, about 1/4-inch thick 1-1/2 tablespoons olive oil Salt and pepper to taste 1/2 large red pepper, cut in wide strips 1/2 large green pepper, cut in wide strips 8 ounces button mushrooms, sliced 4 large cloves garlic 1 pound lasagna noodles, cooked according to package directions for al dente, drained and cooled 8 ounces mozzarella, grated 1 tablespoon dried oregano For the sauce 6 tablespoons olive oil 5 tablespoons all-purpose flour 1 cup dry white wine 1 cup milk 1 cup cream Salt and pepper to taste 1/8 teaspoon freshly grated nutmeg 1/2 cup freshly grated Parmesan cheese Place the zucchini, squash and eggplant in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Heat a grill pan or large skillet over high heat. Grill the vegetable mixture, in batches, until softened and both sides are lightly browned. Remove to a platter. Grill the peppers, mushrooms and garlic until lightly browned. Coarsely chop the peppers. Mince the garlic. Set aside. Make the sauce. Place the 6 tablespoons olive oil and flour in a medium saucepan over medium heat. Stir to combine. Let cook, stirring constantly, for about 2 minutes. Do not let it darken. Gradually add the wine, milk and cream, about 1/2 cup at a time, whisking or stirring vigorously to incorporate. Cook over medium-low heat, stirring often, until thickened and just starting to boil, about 10 minutes. Remove from heat; add the salt, pepper, nutmeg and Parmesan cheese. Whisk until cheese is incorporated. Let cool slighlty. Preheat oven to 375� F. To assemble, lightly grease a 12-inch ovenproof skillet with olive oil or olive oil spray. Spread some of the sauce in the bottom. Top with a layer of noodles. Then layer with one-third of the zucchini, squash, eggplant, peppers, mushrooms and garlic. Sprinkle with about 1 teaspoon of the oregano, salt and pepper. Add one-third of the mozzarella cheese, about 1/2 cup of the sauce and another layer of noodles. Press down lightly. Repeat two times to make 3 layers in all. End with a layer of noodles, the remaining sauce and mozzarella cheese. Cover tightly with foil. Bake for 25 minutes or until hot and bubbly. Remove the foil and continue to bake until lighlty browned, about 10 minutes. Remove from oven and let set about 10 minutes before cutting and serving. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By sara_r_kohn@... |