Combine traditional vegetable lasagna ingredients with four cheeses for a dish with extra pizzazz.
Preheat oven to 350 °F. Arrange carrots and parsnips on a baking tray and arrange sliced onion and Roma tomatoes on another. Dress each tray with half of olive oil, sugar, sherry vinegar, rosemary and thyme and season each tray lightly. Toss vegetables gently and roast, uncovered until vegetables are cooked, about 35 minutes for carrots and parsnips and 50 minutes for onion and tomatoes.
Prepare cheese sauce while vegetables are roasting.
Bring milk up to a gentle simmer with garlic and nutmeg and keep warm. In a saucepot, melt butter and add flour, stirring constantly with a wooden spoon over medium heat until the aroma is mildly nutty, but mixture does not brown, about 3 minutes. Ladle in a ½ cup of the warm milk while whisking, then repeat with another ½ cup while whisking. Keep ladling in milk until all has been added, then switch back to a wooden spoon and return to a simmer to thicken sauce. Season to taste and keep warm.
Stir ricotta in a bowl to soften and stir in ¼ cup Parmesan cheese. Pour one cup of sauce over ricotta and stir to combine. Return remaining sauce to low heat and stir in Asiago and Swiss Gruyere until melted. Keep warm, until vegetables have come out of the oven.
To assemble, keep oven at 350 °F. Grease a 9-x-13-inch baking dish and spoon about 1/3 cup of cheese sauce on bottom of dish and top with lasagna sheets in a single layer, trimming if necessary. Spread an even layer of half of the mixed roasted vegetables over lasagna sheets and ladle about 1½ cups of cheese sauce over, topping with another layer of lasagna. Spread ricotta filling over lasagna and top with another single layer of pasta. Top with remaining vegetables, another 1½ cups of cheese sauce and a final layer of lasagna. Ladle remaining cheese sauce over pasta and sprinkle remaining ¼ cup Parmesan cheese on top. Cover lasagna with parchment paper, then foil and bake for about 20 minutes. Remove foil and parchment and bake another 30 minutes, until bubbling and top has browned. Let lasagna sit for 15 minutes before slicing.
Lasagna can be made ahead, cut into squares and frozen, or recipe can be cut in half and prepared in a pie plate.
» Metric Converter
» 4h ago
A wonderful 2015 wedding cannot miss the latest beautiful and lovely 2015 bridesmaid dresses! Many of popular bridesmaid dress styles and colors are offered at Angeldress.co.uk. Each maid girl will have her own style and beauty at the wedding. Just enjoy the shopping now at [url=http://www.angeldress.co.uk/bridesmaid-dresses-2015-uk8151]http://www.angeldress.co.uk/bridesmaid-dresses-2015-uk8151[/url]. [img]http://www.angeldress.co.uk/images/large/bridesmaids/20140923/knee-length-chiffon-a-line-one-shoulder-natural-waist-bridesmaid-dress-with-ruffles_1405040040.jpg[/img]
» 4h ago
Dear Sir/Ma, We have direct providers of Fresh Cut BG, SBLC and MTN which are specifically for lease. Our bank instrument can be engaged in PPP Trading, Discounting, Signature Project(s) such as Aviation, Agriculture, Petroleum, Telecommunication, Construction of Dams, Bridges, Real Estate and all kind of projects. We do not have any broker chain in our offer neither do we get involved in chauffer driven offers. We deliver with time and precision as set forth in our agreement. Our terms and Conditions are reasonable, below is our instrument description. DESCRIPTION OF INSTRUMENTS: 1. Instrument: Bank Guarantee (BG/SBLC) 2. Total Face Value: Min of 1M Euro/USD (One Million Euro/USD) to Max of 5B Euro/USD (Five Billion Euro/USD). 3. Issuing Bank: HSBC, London or Deutsche Bank Frankfurt or 4. Age: One Year, One Day 5. Leasing Price: 5.0% of Face Value plus (0.5+X)% commission fees to brokers. 6. Delivery: Bank to Bank SWIFT. 7. Payment: MT-103. 8. Hard Copy: Bonded Courier within 7 banking days. All relevant business information will be provided upon request. If Interested kindly contact me via Email:~ Maxie.email@example.com Skype ID: maxil.finance
» 12h ago