Vegetable Lasagna With Garlicky Crème Fraiche

What to do with a fridge full of vegetables? Make a vegetable lasagna and pour garlicky crème fraiche all over it of course!

1 shallot, chopped
1 eggplant, chopped small
Summer squash, chopped small
2 medium carrots, peeled and chopped
1 bell pepper, chopped small
1/2 teaspoon red pepper flakes
16 oz ricotta cheese
16 lasagna noodles, cooked el dente
16 oz crème fraiche
2 garlic cloves, chopped
1/3 cup grated Parmesan cheese
1/3 cup fresh parsley, chopped
Shredded mozzarella cheese
Salt and pepper

Sauté the shallot in a little olive oil for a minute or so. Add the eggplant, squash, carrots, and bell pepper, and cook until everything softens. Adding additional olive oil as needed. In the meantime, cook the lasagna noodles per the box instructions. I like to add a little olive oil to the water to prevent them from sticking together. Make sure not to overcook the noodles, as they will continue to cook in the oven. In a small saucepan, add the crème fraiche, parmesan cheese, garlic, and parsley. Salt and pepper to taste, and cook for 2-3 minutes, stirring often.

To assemble, pour a little of the vegetable mixture in the bottom of a baking dish, then layer some lasagna noodles. Next, spread a layer of ricotta and a drizzle of the crème fraiche mixture, followed by another layer of noodles, and so on. Lastly, top with shredded mozzarella, and pour the remaining crème fraiche sauce over the top. Cover with foil and bake for 30 minutes, then remove the foil and cook for another 15 minutes or until it just begins to brown. Let cool a little before serving. Enjoy!

Butternut Squash Lasagna With Sausage & Mizuna

I absolutely love butternut squash lasagna, it’s a nice fresh twist on the usual tomato based lasagna dish. I made this with friends and we almost ate the whole thing! We decided that next time we make it, we’re going to take it a step further and top the lasagna with a little gorgonzola cheese and sage infused butter. Serious business over here!

1 butternut squash, peeled and cubed
5 large whole garlic cloves
15 oz ricotta cheese
1/4 cup grated Parmesan cheese, plus more for topping
1 cup shredded mozzarella cheese, plus more for topping
4 sweet Italian sausages, casings removed
1/2 white onion, chopped
2 cups mizuna (or any leafy greens, I just happen to have mizuna on hand)
1 teaspoon nutmeg
1 teaspoon ground sage
1 teaspoon red pepper flakes
1 package wide lasagna noodles
Salt and pepper, to taste

Start by boiling the butternut squash until fork tender, about 15 minutes. During the last 5 minutes toss the garlic in the boiling water as well so that it softens. Strain the squash and garlic, then mash in a bowl with 3/4 cup ricotta, Parmesan cheese, 1/2 of the mozzarella cheese, nutmeg, sage, red pepper flakes, salt, and pepper. Next, saute the onion until translucent, then add the sausage and cook until browned. Toss in the mizuna (or whatever greens you like!) and cook until wilted.

Preheat the oven to 350 degrees.

Cook the lasagna noodles per box instructions. I like to add salt and a little olive oil to my boiling water so that the noodles don’t get stuck together. To assemble the lasagna, spread some of the squash mixture on the bottom of a baking dish, followed by one layer of lasagna noodles, then a layer of the sausage mixture topped with some dollops of ricotta cheese. Add another layer of noodles and repeat – squash, noodles, sausage, ricotta, noodles. Top with the rest of the mozzarella cheese and grated Parmesan. Cover with foil and cook for 30 minutes, then remove the foil and cook for another 10 minutes or until the top is slightly browned. Let cook for 5 minutes before serving. Enjoy!



Summer Squash & Zucchini Lasagna With Sausage

The weather was getting a little cooler this week and I was craving something warm and comforting to help cope with the fact that summer is on its way out. I had some lasagna noodles on hand and decided I’d experiment with that. I couldn’t decide if I wanted a veggies or meat, so I added both! The asparagus was a last minute thing I threw in and it ended up being my favorite part of it. This was a very easy meal to make, perfect for lazy weeknights when you want something good, but not complicated!

8 lasagna noodles, cooked per instructions (a little al dente is better)
3 garlic cloves, minced
1 summer squash, grated
1 zucchini, grated
1/2 white onion, minced
Handful asparagus, chopped small
3 sweet Italian sausages, casings removed
1 15oz ricotta
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 egg, beaten
1 cup marinara sauce
Olive oil
Salt and pepper, to taste

Boil some water and cook the lasagna noodles per the box instructions. I like to add a little olive oil to the water so the noodles don’t stick together. Do not cook them all the way though, leave them a little al dente as they will continue cooking in the oven.

Add some olive oil to a large skillet and cook the garlic and onion for a few minutes. Next, add the sausage and cook thoroughly, making sure to break it up into small crumbles. In a large mixing bowl, add the ricotta, squash, zucchini, asparagus, Parmesan cheese, and egg.

Preheat oven to 350 degrees. In a baking dish, pour a little marinara sauce on the bottom. Add some lasagna noodles to create a layer. Next scoop some of the ricotta mixture and spread evenly. Next add a layer of sausage and onion, followed by a light sprinkle of mozzarella cheese. Repeat layers two more times- noodles, ricotta, sausage, cheese. Top with one more noodle layer and pour the marinara sauce over the top evenly. Sprinkle with a good handful of mozzarella and Parmesan cheese. Cover with aluminum foil and cook in oven for 20 minutes or until bubbling. Remove the foil and cook for another 5 minutes. Let cook for a few minutes before serving. Enjoy!