Lasagna- white ragu

Lasagna- white ragu
Lasagna- white ragu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    boxes oven ready lasagna

  • 1/2

    cup store bought green pesto

  • 1

    large green squash, cut in small dice

  • 1

    large yellow squash,cut in small dice

  • 1

    fennel bulb, cut in small dice

  • 1

    large whie onion, cut in small dice

  • 2

    clove garlic, minced

  • 1

    red pepper, small dice

  • 1

    green pepper, small dice

  • 1

    can tomato sauce or

  • puree

  • 1

    can vegetable broth 1 bunch Italianparsley,chopped

  • 4

    oz butter

  • 1/4

    cup flour

  • 4

    cups milk

  • 10

    slices mozzarella

  • 1/2

    cup cottage cheese

  • 1/2

    grated parmesancheese

  • salt

  • pinch nutmeg

  • olive oil for cooking

Directions

1. To make the ragu, heat a Dutch oven or pot on the stove to medium . Add a little olive oil , add the onions, garlic and fennel stir and cook for 1-2 minutes, be careful not to let the garlic burn. Add the vegetable stock and cook until for the fennel is tender. Add the squash, tomato sauce and parsley, season with salt and pepper , bring to simmer and remove from heat. The ragu should be thick and with plenty of sauce. 2. To make the bechamel sauce, first make roux. Place a saucepan on low heat on the stove with the butter, let the butter melt, add the flour stirring all the time to incorporate. Season with a pinch salt and pinch nutmeg, cook for a few minutes stirring not allowing the roux to burn. The roux should have the consistency of wet sand and should smell like toasted nuts. Add the milk and whisk into the roux, don't worry if it is lumpy at first, just whisk until it is all mixed and smooth. bring the sauce to simmer, don't let the sauce boil! take of the heat and set aside. 3. Put the pesto sauce in a bowl with cottage cheese and mix. Now put the lasagna together. Spray the bottom of a pirex 10x14 inch dish with non stick pan spray. spoon some of the bechamel sauce on the bottom and place a layer of oven ready lasagna over. Put a layer of the ragu sauce then drizzle some of the pesto mix, sprinkle some of the parmesan cheese. Repeat another layer of lasagna and pesto. 4. the top layer should be oven ready lasagna and bechamel sauce topped with a layer of mozzarella cheese. place the dish covered in a preheat oven at 350 for 45 minutes.

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