Sunday, March 10, 2013
Double Take Lasagne
2 packages Barilla no-bake lasagna sheets (won't use them all)
1 24 oz. jar of good red tomato sauce- I used Mezzetta Napa Valley Bistro tomato basil, it's very good
2-3 tsp EVOO
2 lbs skim ricotta
1-1 1/2 cups shredded or torn mozzarella
2 tsp dried basil
salt and pepper
1/2 tsp nutmeg
2 Tbsp butter
2 Tbsp flour
1 cup almond/coconut milk (you can use regular milk but the almond milk makes it even creamier
1/4 cup Parmesan cheese
2 carrots, sliced thin
1 pkg mushrooms, sliced thin
1 onion, sliced thin
2 cups fresh baby spinach, rinsed
sprinkle of hot pepper flakes
In a large bowl combine eggs, ricotta, half the Parmesan and a little salt and pepper.
Saute the carrots, onion in olive oil (2 tsp) until soft, 3-4 min. Add baby spinach and wilt. Remove and add 1 more tsp olive oil and let get hot, then add mushrooms. Saute until lightly browned, 3 min.
Season with a little salt and pepper and hot pepper flakes.
In large saucepan heat 2 tbs butter until melted and whisk in 2 tbs flour over medium heat, then add almond/coconut milk and bring to a simmer, add nutmeg and whisk until thickened, (about 3 min) Take off heat and whisk, if too thick you can add a little more milk. It should be like thin pancake batter.
In a casserole dish spread a little olive oil and ladle some red sauce. Place layer of pasta sheets, top with ricotta mixture and on one side, some mozzarella and the other side, the vegetables and white sauce. Repeat layers until you have used all the fillings, (about 3-4 layers). For the top layer spread red sauce, mozzarella and Parmesan. Top with the dried basil. Bake in a preheated 375 degree oven for 1 hour covered with foil. Remove foil the last 15 min of cooking. Let sit for at least 10 min before serving.