Wednesday, August 14, 2013

Recipe // Artichoke, Mushroom, Zucchini + Roasted Heirloom White Lasagna

Lasagna could very well be the perfect food.  Well, at least it's the perfect comfort food.  Easy to make, always delicious, and ALWAYS good leftover. 

So the other day I set out to make some of this magical food because 1) I'm getting a little too pregnant to be bothered with cooking all the live long day and 2) it's Kentucky's favorite.  

Initially I had planned to make my own tomato sauce with the roasted heirlooms that I had prepared earlier but I decided to make a béchamel sauce instead so the heirlooms could really be showcased in flavor and presentation.  I wanted to make it vegetarian because that's how I roll for the most part + ground meat kind of gives me the creeps at the moment so I paired zucchini and mushrooms with delicious artichoke hearts for the filling.  (But if you're feeling meaty, a really nice ground sweet italian sausage would pair nicely with the veggies) 

Artichoke, Mushroom, Zucchini + Roasted Heirloom White Lasagna
(Serves 8) 


For the filling:
1 tablespoon       butter
8 oz                     crimini mushrooms, sliced
2 each                 zucchini, sliced into half-moons
10 oz                   marinated artichoke hearts, chopped
1 cup                  roasted heirloom tomatoes 
4 cloves              garlic, sliced 
1 cup                  dry vermouth

For the sauce:
3 tablespoons     butter, melted (or clarified butter) 
3 tablespoons     AP flour
3 cups                 whole milk 
1 1/2 cups          grated parmesan cheese

For the topping/etc: 
1 package          no-boil lasagna noodles (aka best invention of all time) 
1/2 cup              grated parmesan 
1 cup                 shredded mozzarella 
1 cup                 roasted heirlooms


For the filling:

Heat butter in a large sauté pan and add the mushrooms and the garlic.  Sauté until slightly browned and then add the roasted tomatoes, artichokes and vermouth.  Cook until vermouth has been almost completely absorbed and season with salt and pepper. Toss in zucchini and cook for two minutes more - the zucchini should stay fairly firm + green. Set aside.  

For the sauce:

Heat the butter and whisk in the flour until smooth and it starts to cook - you are making a light roux that will thicken the sauce so you want it to be smooth and light in color.  SLOWLY whisk in the milk until well combined and cook for about 10-20 minutes until the sauce is thickened.  Add the grated parmesan and season with salt, pepper and a little bit of nutmeg if you desire.  

Assemble + Cook:

Pre-heat oven to 350.  Spread a cup of the béchamel at the bottom of a glass casserole dish and cover with no-boil noodles.  Spread half of the filling over top. Cover with noodles, then more filling, then béchamel, then noodles, then béchamel.  Spread remainder of roasted tomatoes over top of the sauce and cover with grated parmesan and shredded mozzarella.  Cover the dish with foil and cook for one hour.  Turn oven up to 450 degrees and remove the foil from the dish and cook for ten more minutes until cheese is nice and browned.  

Also... This dish is really yummy if you doctor it up with a little sriracha... But, then again... What isn't?


  1. Good to know that you endorse no-boil lasagna noodles! I've been feeling lazy when I use them, but if there really isn't a difference I'd love to switch over permanently.

    1. Yes!! Honestly there isn't much of a difference + when we've made lasagna at culinary school, we've always been given the no-boil noodles to use. I think they are genius + they allow you to layer more elegantly :)