Italian Veg - Lasagne with Broccoli and Carrots

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I'll be posting the Classic Bechamel and Low-Fat Bechamel sauces that are

intended for this recipe and the other lasagne-

 

 

* Exported from MasterCook *

 

Lasagne with Broccoli and Carrots

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons unsalted butter

4 medium garlic cloves -- lightly crushed

1 pound carrots -- peeled and cut into 1/4-inch dice

salt

3 pounds broccoli (2 medium bunches)

18 lasagna noodles

2 1/2 cups Classic Bechamel or Low-Fat Bechamel

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

 

Alternate layers of two colorful vegetables make this lasagne especially

attractive. The vegetables are cooked separately in garlic-infused butter to

bring out their natural sweetness. To speed the cookng of the vegetables, make

sure they are cut into very small pieces. Although better with fresh pasta, the

dish can be made with dried. Fresh sheets of pasta must be boiled in batches,

but all 18 dried noodles can be cooked at one time, then drained in a colander

and refreshed in cold water.

 

Melt 1 1/2 tablespoons of the butter in a large skillet. Add 2 cloves garlic

and saute over medium heat until golden, about 5 minutes. Remove and discard

the garlic and add the carrots and 2 tablespoons water. Cook the carrots,

stirring occasionally, until tender but not mushy, 10 to 15 minutes. The

carrots should start to shrink in size and become lightly colored. Set aside in

a medium bowl and season with salt to taste.

 

Bring several quarts to a boil in a large saucepan. Remove and discard the

stalks from the broccoli. (You should have about 9 cups florets.) When the

water comes to a boil, add the broccoli and salt to taste and cook for 2

minutes. Drain the broccoli, refresh it under cold running water and drain

again. Chop the broccoli into 3/4-inch dice.

 

Melt the remaining 2 1/2 tablespoons butter in a clean skillet. Add the

remaining 2 garlic clovess and saute over medium hear until golden, about 5

minutes. Remove and discard the garlic and add the broccoli and 2 tablespoons

water. Cook the broccoli, stirring occasionally, until tender but not mushy,

about 6 minutes. Set aside in a separate medium bowl.

 

Bring 4 quarts water to a boil in a large pot for cooking the pasta. Add salt

to taste. Cook noodles according to package directions.

 

Preheat the oven to 400F.

 

Grease a 13-by-9-inch lasagne pan. Set 1/2 cup bechamel aside. Stir 3/4 cup

bechamel into the bowl with the carrots, and 1 1/4 cups bechamel into the bowl

with the broccoli. Mix well and adjust the seasonings.

 

Smear 3 tablespoons of the reserved bechamel across the bottom of the pan. Line

the pan with a layer of pasta. Spread 1/3 of the broccoli mixture over the

noodles, making sure the noodles are well coated with the bechamel from the

mixture. Sprinkle with 1/4 cup cheese and top with another layer of pasta.

Repeat the process, using half of the carrot mixture and another 1/4 cup cheese

for a second layer. Make a third layer with broccoli, a fourth layer with

carrots, and a fifth layer with broccoli, sprinkling each layer with 1/4 cup of

cheese. For the sixth layer, coat the noodles with the remaining reserved

bechamel and sprinkle with the remaining 1/2 cup cheese.

 

Bake the lasagne until the top turns golden brown in spots and the sauce is

bubbling, about 20 minutes. Let stand for 5 minutes. Cut the lasagne into

squares and serve immediately.

 

Serving Suggestions - With pasta, cheese, and two vegetables, this lasagna makes

a special one-dish meal. Follow with a light salad of tender greens and serve

with bread.

 

 

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Per Serving (excluding unknown items): 1046 Calories; 12g Fat (10.3% calories

from fat); 33g Protein; 198g Carbohydrate; 8g Dietary Fiber; 21mg Cholesterol;

43mg Sodium. Exchanges: 13 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0