Root Vegetable Lasagna


Serves 4-6

Root Vegetable Lasagna

6 oz Butter
6 oz Flour
½ cup Shallots, diced
5 cups Milk
¼ tsp Thyme
Salt & pepper
6 large Parsnips
4 Carrots
4 large Turnips
1 Rutabaga
5 Lasagna Sheets
4 cups Ricotta Cheese
1 tbsp Garlic, chopped
Parmesan Cheese

Method for Root Vegetable Lasagna

• Béchamel sauce: melt butter in sauce pan add shallots and cook till soft; add thyme, then flour to make a roué, cook for a few minutes then add milk stirring to prevent lumps. Cook till thick (if too thick add more milk), season with a pinch of nutmeg, cayenne, salt and pepper. Keep warm.
• For lasagna prepare a 9 x 13 pan with pan spray or olive oil and preheat oven to 350°.
• Peel and thinly slice all vegetables.
• Mix ricotta with 1 tablespoon garlic, salt and pepper.
• Begin to assemble the lasagna by putting one of the lasagna sheets down in the pan then a layer of ricotta cheese mixture (aprox. ½ cup) then a layer of parsnips, carrots, rutabaga, and turnips sprinkle with salt and pepper; pour a small amount of béchamel sauce over and parmesan cheese.
• Then repeat layers ending with pasta; pour béchamel sauce over top and parmesan cheese.
• Cover and bake in oven till vegetables are easily pierced with a knife (aprox. 45 minutes to a hour.) remove cover and let brown on top.
• Let cool for 15 minutes before cutting.
• Add a couple of tablespoons of olive oil to one pan and heat until smoking.
• Add the veal to the pan and sauté on all sides until browned about 3-4 minutes, adding 1 tablespoon of the butter.
• Place the veal in the oven for 7-9 minutes or to desired doneness, adding the rosemary to the pan the last minute of cooking.
• Remove from the pan and hold on the side. Discard all cooking fat from the pan. Keep the rosemary as a garnish.
• Add shallots to sauté pan and sauté 30 seconds.
• Add the demi glace and lightly simmer for a minute.
• Finish the sauce by adding the remaining butter, turning off the heat.
• To serve, add the spinach to the potato salad and gently fold in, placing a portion onto each plate.
• Next lean a veal chop over potato salad or another side, place a couple dollops of mustard dressing on each plate, drizzle some of the sauce over the veal chop, garnish with a rosemary sprig.
• Serve and enjoy.

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