Vegetarian Summer Harvest Lasagna
from sunnyside up by richard christensen + flamingo estate
serves 4
INGREDIENTS
For the summer vegetables
5 tbsp Flamingo Estate Extra Virgin Olive Oil
4 garlic cloves, minced
2 shallots, thinly sliced
4 cups summer greens, washed and chopped (a mix of swiss chard, kale, collards, or any greens you have)
2 small zucchini or other summer squash, halved and sliced into half moons
1/2 cup fresh peas
For the béchamel
3 tbsp unsalted butter
2 tbsp all-purpose flour
8 cups whole milk
8 pinches nutmeg
3 1/2 cups Parmesan, grated
kosher salt, to taste
freshly ground black pepper, to taste
For assembly
15 lasagna noodles
20 oz ricotta
2 large eggs
16 oz fresh mozzarella, cut into small pieces
DIRECTIONS
For the summer vegetables, heat four tablespoons olive oil in a large skillet over medium-heat heat. Add the garlic and shallots and cook, stirring constantly, for two minutes. Add the sliced zucchini to the the skillet and let cook for five minutes stirring sporadically. Once tender add the summer greens and cook for a few minutes until they begin to wilt. Add the peas and cook for two more minute or until they become tender. Season with salt and pepper. For the béchamel, heat the butter in a saucepan over medium heat until melted. Add flour and whisk constantly for two minutes. The mixture should be smooth and begin to become fragrant. Add the milk one cup at a time, whisking until incorporated. Once all the milk is incorporated, add the nutmeg. Bring to a simmer and cook until all the sauce begins to thicken, about five or six minutes. Add Parmesan and remove from the heat. Whisk until the cheese is melted and the sauce is smooth. Season with salt to taste. For assembly, heat the oven to 400 degrees. Bring a large pot of salted water to boil and cook pasta noodles for three minutes less that the package instructions. Drain the noodles and transfer them to an oiled baking sheet. Combine ricotta and eggs in a small bowl, and season with salt and pepper. Oil a 14 inch cast iron skillet or Dutch oven. Arrange five lasagna noodles to cover the bottom of the skillet, slightly overlapping. Spread one third of the ricotta mixture over the noodles and then one third of the summer vegetables, arranging them evenly. Scatter mozzarella onto the greens and then our half of the béchamel over them. Arrange another layer of noodles and continue layering in the same order, ending with mozzarella. Place in the oven and cook for forty-five minutes, until the top is golden brown and the edges of the lasagna bubbling. Let cool for at least twenty minutes before slicing and serving.
