Vegetable Lasagna

I knew going into making this lasagna that I may have some haters from the get go.  First the mushrooms, I knew these wouldn’t go over well.  Preston doesn't hate very many things, but he hates mushrooms (he says they make him gag, so sad that he hates mushrooms, not gags).  Noah is pickier and I was pretty sure that when he looked at the lasagna that he wasn't going to like it (I was right).  Stella said she didn't want to eat, but she doesn't count because she's sick.  Todd was the big question mark.  He loves mushrooms, but doesn't love zucchini and squash.  His favorite lasagna of all time is full of meat and so I wasn't sure if this lasagna would win his heart or stomach.  He loved it!  In fact he said that he liked it as much as his favorite sausage lasagna (sweet!).  And for me...I wouldn't go to the effort of making something that I wasn't pretty sure I would like and this lasagna did not disappoint.  It was delicious and will make it again and again (even though I am pretty sure my kids will either fall over dead in their chairs or die of moaning if they see this lasagna sitting on our dinner table again).

Vegetable Lasagna

9-ounce package oven ready lasagna noodles (I used barilla and there will be leftovers)
1 tablespoon olive oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 whole red bell pepper, seeded and diced
12-ounces mushrooms, chopped
1 yellow squash, diced
1 zucchini, diced
1 (14-ounce) can petit diced tomatoes
1/4 cup white wine or vegetable broth
2 tablespoons fresh parsley, chopped
1/4 teaspoon kosher salt
Freshly ground black pepper
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta cheese
1 egg
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon kosher salt
8 ounces mozzarella cheese, shredded

Preheat oven to 350 degrees. 

Heat olive oil in a large skillet over medium heat.  Add onions and garlic and cook for a minutes.  Add diced red peppers and sauté for another minute.  Add mushrooms, yellow squash and zucchini and cook for a few minutes.  Pour in wine (or vegetable broth), 1/4 teaspoon kosher salt, pepper, and red pepper flakes.  Stir.  Pour in diced tomatoes and stir to combine.  Let simmer for 20-30 minutes.  Stir in chopped parsley.  

In a medium sized bowl combine ricotta cheese, egg, Parmesan cheese and 1/8 teaspoon kosher salt.

Butter an 8x8 baking dish.  To assemble, spread a little of the vegetable sauce in the bottom of the baking dish.  Lay 3 oven ready lasagna noodles, slightly overlapping, over the sauce.  Spread 1/3 of the ricotta mixture on the noodles.  Top with a 1/3 of the shredded mozzarella cheese.  Spoon a little less than 1/3 of the veggie sauce mixture over the mozzarella.

Repeat the layering two more times, ending with the vegetable sauce and a good sprinkling of Parmesan.

Cover baking dish with foil and bake for 25 minutes.  Remove foil and bake an additional 10 minutes.  Remove from oven and let stand for 10 minutes before cutting.  Garnish with freshly grated Parmesan cheese and a sprinkle of red pepper flakes.

*Because I was trying with all of my heart to get my kids to like this lasagna, I made my own ricotta.  I know they love it and I was hoping it would be a selling point for the lasagna.  Sadly, my ricotta plan didn't work.  But, I will say that even though it was an extra step, I would do it again.

This lasagna made great leftovers (dinner and a couple of lunches).

Recipe adapted from Pioneer Woman

Mushroom Gruyere Pasta

Preston and Noah hate mushrooms.  I happen to L-O-V-E, love mushrooms and so I get to eat the extras that sit on the side of their plates after their pasta is gone.  (Shockingly, Stella loved the mushrooms too!)  The combination of caramelized onions, mushrooms and gruyere cheese in this pasta is so perfect and delicious.

Mushroom Gruyere Pasta

1 pound uncooked Farfalle

2 tablespoons butter, divided

1 teaspoon olive oil

1 cup chopped onion

16 ounces Cremini mushrooms, sliced

1 tablespoon fresh thyme leaves

1 tablespoon garlic

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup chicken broth

3/4 cup whipping cream

1 cup shredded Gruyere cheese

Freshly grated nutmeg to taste

2 tablespoons chopped fresh parsley

Cook pasta according to package directions.  Drain.

Heat butter and olive oil in a large nonstick skillet over medium-high heat.  Add chopped onions to pan and season with a pinch of salt and freshly ground black pepper.  Cook onions until golden and caramelized.  Remove onions from pan and set aside.  Melt remaining tablespoon of butter in empty pan.  Add mushrooms, thyme, garlic, 1 teaspoon salt and pepper.  Cook mushrooms until liquid evaporates and mushrooms are tender, about 12 minutes.  Add chicken broth; cook 2 minutes or until liquid evaporates, stirring occasionally.  To the mushroom mixture, add the cooked pasta, whipping cream, Gruyere cheese, caramelized onions, nutmeg and parsley.  Toss gently to coat, allowing enough time for the cheese to melt.  Taste and adjust seasonings if necessary.  Serve immediately.

*I didn't use entire box of pasta (maybe 3/4 of the box)

Recipe adapted from myrecipes.com

Mac & Cheese

I wanted a dinner that was quick and easy (with no complaints from those 11 and under).  This mac and cheese was a perfect fit for a cool fall night and my little ones gobbled it up.

Mac and Cheese

2 large eggs 

1 can (12 ounces) evaporated milk

1/4 teaspoon hot red pepper sauce (I forgot to add this)

2 teaspoons salt

1/4 teaspoon ground black pepper

1 teaspoon dry mustard, dissolved in 1 teaspoon water

1/2 pound elbow macaroni

4 tablespoon butter

12 ounces sharp cheddar or Monterey Jack cheese, grated (about 3 cups)

Toasted Bread Crumbs

1 cup fresh bread crumbs

Pinch of Salt

1 1/2 tablespoons melted butter

Heat oven to 350 degrees.  Mix bread crumb ingredients together in small baking pan.  Bake until golden brown and crisp, 15-20 minutes; set aside.

In a small bowl mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 teaspoon salt, pepper, and mustard mixture; set aside.

Bring 2 quarts of water to boil in a large saucepan.  Add remaining 1 1/2 teaspoon salt and macaroni; cook until almost tender but still a little firm to the bite.  Drain and return to pan over low heat.  Add butter; toss to melt.

Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt.  Gradually add remaining milk and cheese, stirring constantly until mixture is hot and creamy, about 5 minutes.  Serve immediately, topped with toasted bread crumbs.

Recipe from The Best Recipe by the editors of Cooks Illustrated magazine