Summer Vegetable Lasagna

Happy Summer Solstice! What better way to celebrate the arrival of summer than by making a dinner that highlights the best of summer produce? Assemble this lasagna in the morning, refrigerate, then slip into the oven an hour before dinner.

 

Summer Vegetable Lasagna

 

Ingredients

 

For the vegetable filling:

• 1 Tbs. olive oil
• 1/2 yellow onion, finely diced
• 1/2 lb. (250 g) cremini mushrooms, chopped
• 2 yellow or green summer squash, cut into 1/2-inch (12-mm) dice
• 3 jarred roasted red bell peppers, coarsely chopped
• 1 can (28 oz./875 g) plum tomatoes, drained and coarsely chopped
• 1 cup (1 oz./30 g) fresh basil leaves, minced
• Grated zest of 1 lemon
• Kosher salt and freshly ground pepper

For the béchamel sauce

• 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
• 1/2 yellow onion, finely diced
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 1 1/2 cups (12 fl. oz./375 ml) whole milk
• 3 cups (24 oz./750 g) ricotta cheese
• 1 egg, lightly beaten
• 1/2 lb. (250 g) no-boil lasagna noodles
• 3/4 lb. (12 oz./375 g) mozzarella cheese, shredded

Directions

 

1. Preheat an oven to 375°F (190°C).

 

2. To make the filling, in a 5-quart (5-l) Dutch oven over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the mushrooms and squash and cook, stirring occasionally, until tender, about 7 minutes. Transfer to a bowl and let cool. Stir in the bell peppers, tomatoes, basil and lemon zest, and season with salt and pepper. Set aside. Clean the pot.

 

3. To make the béchamel sauce, in the same pot over medium heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk and cook, stirring occasionally, until the sauce is thickened, about 4 minutes. Season with salt and pepper. Transfer half of the sauce to a bowl. Spread the remaining sauce evenly on the bottom of the pot. In another bowl, stir together the ricotta, egg and a generous pinch each of salt and pepper.

 

4. Cover the sauce in the pot with a single layer of lasagna noodles, breaking them if needed to fit. Spread one-third of the ricotta mixture evenly on top, then one-third of the vegetable mixture. Sprinkle with one-fourth of the mozzarella. Repeat the layering 2 more times, starting with the noodles. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle with the remaining mozzarella. Cover the pot with aluminum foil and bake until the noodles are tender, about 45 minutes. Uncover and bake until the top is browned, about 15 minutes longer. Let rest for 15 minutes before serving. Serve warm. Serves 8 to 10.

 

 

 

 

The Dutch Oven Cookbook covers everything you need to know about making the most of this indispensable kitchen workhorse with 25 easy-to-follow recipes.