First a few announcements:
- For those of you who just read my feed and never visit my site – you probably didn’t notice: I did a site redesign this weekend! Take a look and tell me what you think!
- A Menu for Hope is in full swing, and the bids have added up to over $15,000 so far! If you’re bidding for my Artigianale Basket, though, your chances are very very high to win – so get to donating!! Prize code:EU27
Last night I went to bed at 9:45pm, the first time in months. As I get older, I start to recognize my body’s signs a lot easier. For instance, if I ever sneeze more than three times in one day? Sick. Like clockwork. I started to countdown my sneezes yesterday and decided I should sleep a little longer last night.
I desperately wanted some comfort food. The kind that warms you up from the inside. It was the type of day that makes you want to stay home, curl up in bed and scarf down an entire tray of 3 Cheese Pesto Vegetable Lasagna.
I am now used to the Lasagna Bolognese pasta sheets which are much thinner than the rippled pasta sheets popular back home. The great thing about these sheets is they usually don’t need any pre-cooking! Adjust your cooking time accordingly if you are using the thicker sheets. Check for a nice, bubbly crust.
3 Cheese Pesto Vegetable Lasagna
A traditional lasagna verde mixes spinach in while making the pasta. This recipe is a spin on a traditional lasagna bolognese, minus the meat sauce! I always throw in whatever vegetables I have on hand, sliced very very thinly. Take your pick among eggplant, zucchini, carrots, broccoli, spinach or cauliflower.
Lasagna Bolognese pasta sheets
Fresh mozzarella, 1-2 balls
Fresh ricotta, 100-200g
Parmigiano Reggiano, 50g sliced thinly
Broccoli and Cauliflower, sliced very thinly
Besciamella (Mario Batali’s recipe calls for nutmeg, but it’s optional for me)
Basil Pesto, around 200g (My recipe for Fresh Basil Pesto)
- Preheat oven to 350F (180C). Prep your vegetables, slicing them thinly and equally to ensure even cooking. Thinly slice the mozzarella and parmigiano reggiano.
- Spread a thin layer of besciamella sauce on the bottom of the glass baking pan. Layer the pasta sheets, then a layer of vegetables. Add the three cheeses, distributing them evenly on the vegetables. Drizzle with besciamella sauce and dollop the pesto throughout.
- Lay down another layer of pasta sheets, and repeat the process described above.
- After two layers of vegetables, add the top layer of pasta sheets and spread the besciamella sauce to cover them completely, add the remaining parmigiano reggiano.
- Cook for 20-45 minutes, or until the top layer is browning and bubbly.
What’s your “rainy-day/I’m sick” comfort food?