Three White Coats
Veggetable lasagna & cucumber salad
INGREDIENTS
(4-6 servings)
Lasagna
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onion (1)
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crimini mushrooms (1 lb)
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baby spinach (1 pound)
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bechamel sauce (about 1 1/4 cups)
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good quality tomato sauce, like Newman's Own for the Common Good (1 jar)
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no-boil lasagna sheets
Bechamel sauce
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butter from grass-fed cows (2 Tbs)
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whole wheat fluor (2 Tbs)
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milk from grass-fed cows (1 1/4 cups)
Cucumber salad
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cucumbers (2-3)
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garlic (3-4 cloves)
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apple cider vinegar (to taste)
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olive oil (1/2 tablespoon)
METHOD
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Heat oven to 420 F (220 C).
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Prepare bechamel sauce first. Melt butter in a saucepan over medium heat. Stir in flour and cook for about 2 minutes, until you get a golden flour paste. Whisk in the hot milk, bring to a boil, and stir constantly until the sauce thickens, for about 3 minutes.
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In a medium-sized pan saute onion, mushrooms, and spinach for 5 -10 minutes. Add bechamel sauce, salt and pepper to taste and combine well. Inside the pan, split the mixture roughly into 5 parts.
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Spoon a layer of tomato sauce on the bottom of the 9"x11" lasagna pan. Cover with a layer of lasagna sheets and spoon more sauce on top. Add one fifth of the mushroom and spinach mixture and cover with another layer of lasagna sheets.
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Repeat layering until you use up the remaining 4 parts of the mixture. Top with a layer of sheets and cover with tomato sauce.
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Cover with aluminum foil and bake in the oven for about 30-45 minutes, or until a knife easily cuts through lasagna sheets. Let stand about 15 minutes before serving. Serve with shaved Parmigiano-Reggiano cheese on top.
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Prepare the salad while lasagna is resting. Cut cucumbers into thin rounds, add chopped garlic, a pinch of salt, oil, and vinegar and combine well. Decorate with chopped parsley.
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