Bakesale Betty’s Roasted Vegetable Lasagna

Bakesale Betty’s Roasted Vegetable Lasagna

After much pleading and whining on my part, our beloved Bakesale Betty gave me her recipe for Roasted Vegetable Lasagna. This is the dish she prepared at the Farm to Table event on March 27, 2011. I have been inundated with requests for this so here it is.
Sadly, she will not be rejoining the farmers’ market, with two bakeries and 2.5 kids (yes, she is with child) she can’t come to markets anymore.
Without further ado……..

Bakesale Betty’s Roasted Vegetable Lasagna

12 oz. assorted mushrooms (portobello, shiitake, cremini)
1 bunch swiss chard
8 oz broccoli
1 yellow onion, peeled and halved
1 leek (white part), trimmed and washed
6 cloves garlic, peeled
few sprigs fresh thyme
few sprigs fresh sage
2 bay leaves
2 28 oz. cans whole peeled tomatoes
2 tablespoons chopped fresh basil
1 qt milk
6 tablespoons unsalted butter
1/2 cup + 2 tablespoons flour
8 oz grated Parmesan
8 oz grated mozzarella
8 oz fresh or dried lasagna noodles
Olive oil
Salt
Pepper

Roasting the vegetables:

Wash the mushrooms and pat dry. Peel the portabellos and remove the stalks from all the mushrooms. Place in a baking dish and sprinkle generously with olive oil, salt, pepper fresh thyme, sage and bay leaf. Roast in a pre heated 350 degree oven until tender. Set aside to cool.
Wash and trim the Swiss chard, removing the stalk. Toss in olive oil and salt and place on a cookie sheet. Roast pre heated 350 degree oven for 15 mins until tender.
Wash and trim ends off the broccoli. Toss in olive oil and salt and roast 20 mins until tender.
Chop cooled roasted vegetables to bite size pieces. Set aside.
Cut the leeks and onions into a medium dice. Slice 3 cloves garlic thinly. Heat 2 Tablespoons olive oil in a sauté pan. Add the leeks , onions and a teaspoon of salt and cook over medium heat until soft, about 10 mins. Add the sliced garlic and cook another minute. Set aside.

Making the Tomato Sauce:

In a medium sauce pan gently heat 1/4 cup olive oil. Add 3 cloves minced garlic and cook without color for 1 minute, stirring.. Add tomatoes, 1 tablespoon salt and 2 teaspoons black pepper. Bring to the boil and lower to a simmer. Stir occasionally and continue to cook sauce until tomatoes break up and sauce thickens, approximately 30-40 mins. Finish with basil and adjust seasoning. Set aside to cool.

Making the Béchamel Sauce:

Heat the milk, set aside.
In a medium sauce pan melt butter over medium heat. Add flour and whisk until combined. Cook a few minutes without coloring. Add milk, 1 cup at a time. Whisking well between each addition. Add a bay leaf. Allow to come up to a boil. Simmer for 5 minutes, whisking well to prevent sticking. Remove from heat, stir in Parmesan. Season with salt and pepper to taste. Remove the bay leaf. Set aside.
Bring a large pot of water to the boil. Cook lasagna noodles according to instructions on the package. Set aside.

To assemble lasagna:

In a medium baking dish ladle tomato sauce to cover the bottom in a thin layer. Add lasagna noodles on top to cover the base. Sprinkle all the chopped, roasted vegetables and sautéed vegetables to make the next layer. Sprinkle 2/3rds of the shredded mozzarella on top of the vegetables. Cover with more lasagna noodles. Ladle tomato sauce on top as the next layer. Cover with more lasagna noodles. Spread the Béchamel on top of the noodles and cover with more noodles. Finish with tomato sauce and remaining mozzarella.
Bake in a pre heated 350 deg ovens, covered in foil, for 45 minutes. Remove foil and bake a further 10 minutes until golden on top. Remove from oven and allow to rest 20 minutes before cutting.
Can be baked a day in advance. The flavors develop and it becomes more delicious the next day!

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Listening to: Savoy Brown – Needle and Spoon

Listening to: Savoy Brown – She’s Got a Ring in His Nose and a Ring on Her Hand

Listening to: Fleetwood Mac – Oh Well

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