Vegetable lasagna

Ingredients

Cream of mushroom sauce:

1 lb mushroom

2 tablespoon oil

2 tablespoon herb butter

1 shallot

2 teaspoon salt

1 tablespoon sugar

1 cup whole milk

½ cup heavy cream

Spinach pasta

3 cups fresh spinach leaves

1 clove garlic

1 teaspoon salt

1 tablespoon oil

4 large eggs

4 cups flour

Fillings

Grilled egg plant

Grilled zucchini

Grilled corn

1 teaspoonspoon oil

1 teaspoon salt

Asiago cheese

Fresh mozzarella slices

Instructions

For the spinach lasagna pasta

    • Steam the spinach and then allow to completely cool
    • Blend spinach, oil, garlic and salt until it’s a paste
    • Pour a flour mound onto a work surface and create a well in the center
    • In the center place the 4 eggs and the spinach mixture
    • Beat the eggs in the center and then slowly incorporate the flour into the center
    • Beat and incorporate until you have blended in the flour and begin to knead
    • Knead for 6 to 10 minutes, you may or may not use all the flour
    • When the dough is just slightly sticky and elastic roll it into a plastic wrap and refrigerate for 30 minutes.
    • After the 30 minutes are up cut the dough into four pieces and roll into long stips as thin as possible, fold into small rectangle and re-roll into a long strip for a second time the strips should be aprox 20 inches long and 4 inches wide, cut along the center to make two long strips
    • Drape over a wooden spoon to air dry for 20 minutes.

For the Cream of Mushroom sauce

    • Melt the butter and oil in saucepan on high heat
    • Chop the clean mushroom tops and stems and sauté in the butter/oil
    • After mushrooms are browned add the shallots and cook till soft
    • Add salt, sugar, milk and cream
    • Cover lower heat and let the sauce thicken for about 8 minutes
    • Blend the mixture in a blender and its ready for use

Lasagna

    • Slice the eggplant and zucchini drizzle with oil and salt and grill on both sides
    • Grill the corn until charred and cooked then slice the roasted kernels off
    • Cut the pasta to size depending on the size dish you have
    • To assemble the lasagna, start by placing some sauce at the bottom of the baking dish
    • Layer with overlapping lasagna sheets, follow with a layer of veggies cheese and more sauce
    • Repeat until you have filled the dish, topping the last layer of pasta with sauce and cheese
    • Bake in a 350 degree oven until the top is golden brown about 40 minutes, allow to cool slightly before cutting

Greedy Tips:

    • If you don't like crispy golden cheese on top like I do, add the last layer of pasta and sauce but no cheese, cover in foil and bake for the 40 minutes, after the 40 minutes remove the foil add the cheese and let is melt for 5 minutes in the oven
    • I recommend using a pasta machine for this. I will be purchasing the kitchen aid blender attachment.