Tuesday, June 10, 2008

vegetarian white lasagna with garlic knots... 2 hours



the goods:

1/4 cup olive oil (plus more for foil)
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (16 ounces) frozen peas
4 or 5 carrots, halved and thinly sliced
1 container (15 ounces) ricotta (about 2 cups) - you can get whole or part-skim, whichever you prefer is fine
1 large egg
1 package (9 ounces) no-boil lasagna noodles
1 pound mozzarella, shredded or sliced (whichever you prefer)
1 cup grated parmesan



Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour brown); gradually whisk in milk. Bring to a boil stirring occasionally to avoid burning the bottom; reduce to a simmer, and cook, continuing to whisk occaionally, until thickened, 3 to 5 minutes. Add carrots, spinach, and peas; season gernerously with salt and pepper. Remove from heat.

In a medium bowl, combine rocitta, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper.



In the bottom of a 9 x 13-inch baking dish, spread a thin layer of vegetable sauce. Follow it with a single layer of noodles, half of the vegetable sauce, another layer of noodles, half of the ricotta mixture, half of the mozzarella, and half of the parmesan. Continue the cycle with the remaining vegetable sauce, a layer of noodles, the remaining ricotta, mozzarella, and parmesan.



Cover dish loosely with lightly oiled aluminum foil. Place a sheet of foil on the rack below the lasagna to catch any spills. Bake 45 minutes, uncover, and bake until bubbling and browned, 25 to 30 minutes more. Let cool 10 to 15 minutes before serving so that lasagna can set.



After you have uncovered the lasagna, and while it browns in the final stage of baking, start working on your garlic knots.

the goods:

all-purpose flour for rolling out dough
1 pound pizza or bread dough, thawed
4 tablespoons olive oil
4 garlic cloves, minced



On a lightly floured work surface, roll out dough to a 10-inch square; with a knife or pizza cutter, cut 1-inch strips. Tie each strip into a knot, and place on a rimmed baking sheet.



Brush knots with 1 tablespoon olive oil. When lasagna is resting, put knots in the oven and bake until golden, about 15 to 20 minutes; transfer to a large bowl.

While knots are baking, in a small saucepan, heat garlic and remaining 3 tablespoons oil over medium until garlic is fragrant, 3 to 5 minutes. Pour garlic oil over bread knots and toss.

1 comment:

Jacqueline E. Photography said...

those garlic knots look SOOOO GOOD!!