Fall Vegetable Lasagna
This hearty lasagna is perfect for that transitional time, when late-summer produce is winding down and the first fall vegetables appear at farmers’ markets. Combining yellow squash, zucchini, and mushrooms, the dish comes together quickly, with a ready-to-use pasta sauce. In this dish, I used butternut squash pasta sauce being offered by the local grocery store and the results were spectacular. Please feel free to use whatever store-bought sauce that you like for this satisfying dish.
Serves 8 to 10
Ingredients:
One pound whole milk ricotta cheese
1 Tablespoon julienned fresh sage
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh oregano
1 medium egg
1/2 teaspoon minced garlic
1/2 Parmesan cheese, grated
Kosher salt, to taste
Freshly ground pepper, to taste
2 yellow summer squash, cut into rounds 1/4-inch thick
2 zucchini, cut into rounds 1/4-inch thick
2 Tablespoons olive oil
1-3 Tablespoons fresh thyme leaves
One pound baby portabello mushrooms, sliced
1 large yellow onion, thinly sliced
One 24-ounce jar of butternut squash pasta sauce (click here for the resource)
12 sheets dried ruffle-edged lasagna noodles, cooked until al dente
1/2 pound Italian fontina cheese, shredded
1/2 pound Mozzarella cheese, shredded
1/2 pound plain goat cheese, crumbled
Directions:
Preheat an oven to 450°F Line a baking sheet with aluminum foil.
In a bowl, stir together the ricotta, Parmesan cheese, egg, sage, 3 tablespoons of the parsley. oregano, garlic, and season with salt and pepper. Set aside.
In a large bowl, toss the yellow squash and zucchini with 1 tablespoon of the olive oil, and season with thyme, salt and pepper. Arrange in a single layer on the prepared baking sheet. Transfer to the oven and roast until tender and lightly browned, about 15 minutes.
In a separate bowl, toss mushrooms and 1 tablespoon of the olive oil, and season with thyme, salt and pepper, Place in a large cast iron skillet and transfer to the oven and roast until tender, about 10 minutes.
Meanwhile, in an Dutch oven over medium heat, warm the remaining 1 tablespoon olive oil. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 15 minutes. Transfer to a bowl and add the yellow squash zucchini and mushrooms. Reduce the oven temperature to 400°F .
Spread 1/2 cup pasta sauce in an even layer on the bottom of the Dutch oven. Arrange a single layer of lasagna noodles on top, tearing them as needed to fit. Spread 1/2 cup ricotta mixture on the noodles and scatter 1 cup vegetable mixture on top. Spread 1/2 cup pasta sauce over the vegetables and sprinkle 1/2 cup fontina, 1/2 cup mozzarella, 1/2 goat cheese on top. Layer the noodles, ricotta, vegetables, sauce and cheese three more times, omitting the sauce and cheeses on the last layer. Top with the remaining noodles, sauce and fontina.
Transfer to the oven and bake until the sauce is bubbly and the cheese is melted and browned, 45 to 50 minutes. Sprinkle the remaining 1 tablespoon of parsley on top. Let the lasagna rest for 15 minutes before serving.
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Pan Seared Cauliflower Steaks
Yes, I am obsessed with cauliflower right now……..
It is truly one of the most under used and most underrated vegetables, yet so versatile.It’s amazing how meaty cauliflower can be. In this recipe, thick slices of cauliflower are treated as if they were steaks, searing thick planks and then topping them with a lemony verde like sauce. The lemon herb sauce would also be just as delicious on chicken, fish and on other assorted vegetables, like asparagus.
This recipe is quick and easy and just in time for “Meatless Mondays” and can be served with steamed rice and a nice tomato salad.
Serves 4
Ingredients:
For the Lemon-Herb Sauce:
1 cup parsley leaves
½ cup cilantro leaves
½ cup mint leaves
1/4 cup tarragon leaves
½ cup roughly chopped scallions
1 garlic clove, smashed
Juice of 1 lemon
⅓ cup olive oil
For the Cauliflower Steaks:
1 large head cauliflower
4 Tablespoons oil, divided
4 teaspoons smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup dry white wine
Directions:
Make the herb sauce: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
To make the cauliflower steaks: With a sharp knife, cut the cauliflower into 1-inch-thick slices yielding about 8 slices. Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with ½ teaspoon smoked paprika, salt and pepper.
Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 2 to 3 minutes per side. Add the wine and cook until it is evaporated and the cauliflower is easily pierced with a knife, 3 to 5 minutes. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately.
Cook’s Note:
Any leftover lemon-herb sauce can be stored in the refrigerator for up to a week.
Serve 4 to 6
Ingredients:
2 Tablespoons canola oil, plus more for frying
2 garlic cloves, finely grated
1 1/2 Tablespoons granulated garlic
1 1/2 Tablespoons dried parsley
1 1/2 Tablespoons dried thyme
One 3 1/2- to 4-pound chicken, cut into 10 pieces and patted dry
Kosher salt, to taste
Black Pepper, to taste
Creole seasoning , to taste
Pinch cayenne pepper
1 cup cornstarch
3 large eggs
1 1/2 cups all-purpose flour
1 1/2 cups Japanese Panko bread crumbs , finely crushed
Fresh basil leaves
2 Stalks fresh celery broken into pieces
Lemon wedges, for serving
Directions:
Preheat the oven to 250°F. In a small bowl, whisk the 2 tablespoons of canola oil with the garlic cloves and 1/2 tablespoon each of the granulated garlic, parsley and thyme. Rub the mixture all over the chicken and under the skin. Season the chicken with salt and pepper and set on a large rimmed baking sheet. Bake for about 1 hour, until an instant-read thermometer inserted in the thickest piece registers 150°F. Let cool slightly.
Spread the cornstarch in a pie plate. In another pie plate, beat the eggs with a pinch of salt. In a large resealable plastic bag, mix the flour with the panko, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper,Creole seasoning,cayenne pepper, the remaining 1 tablespoon each of granulated garlic, dried parsley and thyme.
Line a baking sheet with wax paper. Working in batches, dredge the baked chicken in the cornstarch and shake off the excess, then dip in the egg and coat thoroughly with the panko flour. Transfer the chicken to the prepared baking sheet.
In a large saucepan, heat 2 inches of canola oil to 375°F. Add basil leaves and celery. Add half of the chicken and fry over moderately high heat, turning once, until deep golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 165°F, about 6 minutes for the breasts and 8 minutes for the drumsticks, thighs and wings. Transfer the fried chicken to paper towels to drain. Let the oil return to 375° F and fry the remaining chicken. Transfer all of the fried chicken to a platter and serve with lemon wedges and coleslaw.
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