Vegetable Lasagne (Make Ahead Meal)
Recipe adapted from What’s Gaby Cooking
Prep Time: 15 minutes
Cook Time: 1hour 30 minutes
Serves: 8
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
For the bechamel/sauce:
½ cup butter
½ cup flour
4 cups milk
1 cup grated parmesan cheese
pinch of grated nutmeg
Kosher salt and freshly cracked black pepper
For the vegetables:
4 tablespoons olive oil
1 yellow onion, diced into ½ inch pieces*
2 large carrots, diced into ½ inch pieces*
4 cups chopped vegetables (½ inch cube) use any combination of zucchini*, yellow squash*, eggplant*, red bell pepper*s, mushrooms*
24 ounces marinara sauce
cup parmesan cheese, grated
kosher salt and freshly cracked black pepper
Remaining ingredients:
1 package no-boil lasagna noodles 9 ounces
1 cup grated Parmesan cheese
1 ½ pounds shredded mozzarella cheese
1 recipe basil vinaigrette (see below)
Instructions
For the béchamel:
In a medium sized saucepan, melt the butter. Whisk in the flour and cook for just a minute or so. Slowly add the milk and keep whisking. Add the nutmeg, parmesan, salt and pepper whisk. Cook for a few minutes, whisking, until the béchamel has thickened slightly. Set aside to cool. Stir it once in a while so no skin forms on the top.
For the vegetables:
Preheat the oven to 375 degrees F.
In a large Le Creuset, heat the olive oil, and add the onion and carrot and start to sauté. Once soft, add the remaining chopped vegetables and season with salt and pepper. Cook for 15-20 minutes until starting to caramelize and get soft. Add the marinara sauce and parmesan and stir to combine. Keep over medium low heat.
Spray a 13×9 baking pan with cooking spray. Spoon some béchamel thinly on the bottom of the pan. Start with a layer of noodles, a layer of béchamel, some vegetables, a layer of basil vinaigrette and then a layer of a cheese. Repeat layers until you have 3 layers of noodles. On top of the last layer, finish with béchamel and the remaining cheeses. Cover tightly with a greased piece of foil.
Bake for 50 minutes, remove foil, increase heat to 450 and bake for 15 minutes more until top is golden brown, cheese is bubbling and the noodles are crisp on the edges. Let sit for 15 minutes before slicing.
Basil Vinaigrette
Recipe adapted from What’s Gaby Cooking
Prep Time: 5 minutes
Serves: 10
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
1 small shallot roughly chopped (about 2-3 tablespoons)*
2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)*
2 cloves garlic*
½ teaspoons red pepper flakes (optional)
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon kosher salt plus more to taste
Instructions
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
This week’s article: Back to School with the Saratoga Farmers’ Market
Market News:
- Yoga at the Wednesday Market: Register: 518-584-0807 or 518-430-8360
- Great Pumpkin Festival + Festival of Lanterns is Saturday Market on Saturday, September 27th at High Rock Park
- Howling Halloween is on Saturday, October 25th
The Saratoga Farmers’ Market is open:
Mondays | 2 p.m. – 5 p.m.
Shenendehowa Methodist, Route 146 Clifton Park
Wednesdays | 3 p.m. – 6 p.m.
Saturdays | 9 a.m. – 1 p.m.
High Rock Park, Downtown Saratoga Springs
Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram @SaratogaFarmersMarket. And, don’t forget to join the market’s FREE weekly newsletter.
