Monday, August 24, 2015

Summer Vegetable Lasagna with Parsley Walnut Pesto


This lasagna is so fresh and decadent. While summer begins to wind down, it's time to take full advantage of all the wonderful produce available at the store and farmer's market. I decided to use corn, green beans, eggplant and zucchini, but you can add whatever veggies you like. The parsley pesto adds an extra touch of richness that makes this dish truly irresistible! 

1. Preheat oven to 350. 
2. Combine pesto ingredients in a food processor. Transfer to a bowl and set aside. 



3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 1 minute. Add zucchini, corn, green beans and eggplant and cook for 5 minutes longer, stirring often. Season with salt and pepper. Transfer mixture to a bowl. 



4. In the same skillet, melt butter and add flour, whisking constantly for 2 minutes. Add milk and bring to a boil; reduce to a simmer and cook for 2 minutes longer. Stir in cheese and reserved vegetables and turn heat off. 



5. Combine ricotta, egg, Parmesan and salt in a mixing bowl. 


6. Assemble lasagna: Cover bottom of a 13x9 pan with the veggie sauce. Follow with a layer of nooles, then ricotta, then mozzarella cheese. Repeat two more times. Cover with foil and bake for 30 minutes; uncover and bake for 10 minutes longer. Allow lasagna to sit 5 minutes before cutting. 





7. Serve each lasagna slice with a dollop of pesto. 


 Summer Vegetable Lasagna with Parsley Walnut Pesto
Serves 8

All you need:
Pesto
1 bunch Italian parsley, leaves only
1/4 cup chopped walnuts, toasted 
1 clove garlic 
1/4 cup freshly grated Parmesan cheese 
Juice of 1/2 lemon
1/4 cup olive oil
Salt and pepper, to taste

2 tablespoons olive oil
1 small onion, diced 
1 small zucchini, diced 
1/2 cup fresh corn kernels (about 2 ears corn) 
1 cup fresh green beans, cut into pieces 
1 small eggplant, peeled and diced 
3 tablespoon unsalted butter
3 tablespoons flour 
3 cups whole milk 
1/4 cup freshly grated Parmesan cheese  

2 cups whole milk ricotta cheese 
1 egg, beaten 
1/4 cup freshly grated Parmesan cheese 
1/4 teaspoon salt 

1 (9 oz.) package no-boil lasagna noodles 
2 cups whole milk shredded mozzarella cheese 

All you do:
1. Preheat oven to 350. 
2. Combine pesto ingredients in a food processor. Transfer to a bowl and set aside. 
3. Heat olive oil in a large skillet over medium-high heat. Add onion and cook for 1 minute. Add zucchini, corn, green beans and eggplant and cook for 5 minutes longer, stirring often. Season with salt and pepper. Transfer mixture to a bowl. 
4. In the same skillet, melt butter and add flour, whisking constantly for 2 minutes. Add milk and bring to a boil; reduce to a simmer and cook for 2 minutes longer. Stir in cheese and reserved vegetables and turn heat off. 
5. Combine ricotta, egg, Parmesan and salt in a mixing bowl. 
6. Assemble lasagna: Cover bottom of a 13x9 pan with the veggie sauce. Follow with a layer of nooles, then ricotta, then mozzarella cheese. Repeat two more times. Cover with foil and bake for 30 minutes; uncover and bake for 10 minutes longer. Allow lasagna to sit 5 minutes before cutting. 
7. Serve each lasagna slice with a dollop of pesto. 

 
 

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