I say this with a smile...I have seen the daffodils popping up out of the ground already. I have seen the new buds on the trees which means SPRING is on its way.
Yesterday, I was grocery shopping for the vegetables that I needed and realized how much I miss shopping at the local outdoor market here in Newberg.
I see there sign is out....OPENING SOON!!
This recipe is new to me. I have tired something similar and was impressed by the flavor. What makes this dish taste so amazing to me is the roasted vegetables. There is no meat but all the vegetables add the substance to the dish. I loved it!!
2 medium zucchini, trimmed and cut into 1/4 inch coins
2 medium summer squash, trimmed and cut into 1/4 inch coins
1 large sweet red onions, trimmed and cut into 1 inch wedges
2 large red peppers, seeded and cut into 1/4 inch slices
1 t salt
1 t pepper
8 oz white mushrooms, cleaned and quartered
1 T olive oil
3 garlic cloves, minces
2 T butter
2 T flour
2 C fat free milk
1/4 t nutmeg
1/4 parsley
2 T minced fresh basil
12 lasagna noodles
6 oz Fontina Cheese, shredded
2/3 C Parmesan cheese
Heat oven to 425 degrees. Coat a 9x13 baking dish nonstick cooking spray.
Spread zucchini, squash, red peppers, and onions in a single layer on the prepared baking sheet; coat generously with nonstick spray. Sprinkle with salt and pepper. Roast at 425 for 30 minutes, stirring halfway through, or until edges are browned. Remove from oven and transfer vegetables to a bowl.
Pulse mushrooms in a food processor until finely chopped. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms to skillet. Cook, stirring for 6 minutes or until all liquids have evaporated. Reduce heat to medium, add garlic and remaining salt and pepper. Cook for 1 more minute.
Add butter to skillet and cook until melted. Add you flour and cook 1 minute, stirring. Add milk and nutmeg to skillet and increase heat to med-high. Bring it to boil. Reduce heat, simmer for 8 minutes. It should be thick.
Remove from heat add the parsley and basil.
Meanwhile cook you pasta noodles in a large pot of salted water, until tender. Drain and rinse with water and set aside.
Stir together your Fontina cheese and parmesan cheese.
Spread 1/2 cup of your mushroom mixture on the bottom,then place 3 noodles in dish. Pour another 1/2 cup of sauce over the noodles, sprinkle 1/3 of roasted vegetables and 1/2 cup cheese. Repeat layers, end up with the cheese on top. Cover dish with foil and bake at 425 degrees for 20 minutes. Remove foil sprinkle with some parsley and bake for another 12 minutes.
Let stand for 15 minutes, then serve.
Definitely adding this to the menu, it looks SO GOOD!!!! Enjoy your time at Canon Beach ;-)
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