Posted by: zhak39 | August 14, 2008

Lasagne

The friendliness I find at the grocery checkouts never fails to put a smile on my face. Yesterday a ‘lofty’ gentleman (about 6’4″) commented on the smoked gouda cheese I was holding.

“Tasty snack,” he said.

I missed a beat. OK.

“Actually I’m making a zucchini, portabella and spinach lasagne with an orange zest tinted white sauce,” I told him.

He looked down at his feet then back at me, the look around his eyes like he was in some small pain.

“I’m havin’ a ham and cheese sammich,” he said.

Buon Appeitit

Vegetarian Lasagne (loaf pan size)

Parboil 6 sheets of pasta. Melt 1 tablespoon of butter in a saute pan. Add 1 tablespoon flour and stir with wire wisk. Pour in 1 to 1 1/2 cups milk and continue stirring until thickened. Remove from heat and stir in fresh grated orange zest. Steam 1/2 pound baby spinach. Slice very very thin about 4 baby portabello mushrooms and 1/2 small zucchini. Mix 1 egg into 1 cup of ricotta. Stir in 1/8 tsp nutmeg. Grate 4 oz smoked gouda cheese.

Cover the bottom of a loaf pan with a little sauce. Put two sheets of pasta and some more sauce. Spoon over 1/2 ricotta cheese mixture. Put layer of mushrooms then layer of zucchini. Put some more sauce and close with a layer of pasta. Repeat sauce and ricotta then spinach. Put on sauce and close with last two sheets of pasta. Pour on sauce, layer with grated cheese then the last of the sauce.

Bake at 350 for 20 minutes or so. The cheese should be slightly browned.

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