So I am sure you can see while I was thrilled to find a no-tomato-sauce lasagna recipe. Who knew there was such a thing?!? Plus, this recipe is a perfect excuse to buy and then use a fancy Le Creuset baking dish. Though I am sure you could do it in a less fancy baking dish just as easily.
I haven't tried the recipe myself but I am basically dying to. If one of you beats me to it, let me know how it goes!
Here you are, from the Williams-Sonoma kitchen.
1 cup packed fresh basil leaves
1/2 cup raw baby spinach leaves, plus 1 lb. baby spinach, blanched, squeezed dry
1 1/2 tsp. minced garlic
1/2 cup olive oil
1/4 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper, to taste
3 cups ricotta cheese
4 Tbs. (1/2 stick) unsalted butter
1/4 cup finely chopped shallots
1/4 cup all-purpose flour
3 cups milk
1 lb. cremini mushrooms, sliced 1.4" thick, cooked until golden brown
1 jar (16 oz.) roasted red bell peppers, drained, sliced 1/4" thick
6 oz. no-boil lasagna noodles, torn into rough 2" pieces
4 1/2 cups shredded mozzarella cheese
In a blender, combine basil, raw spinach, 1/2 tsp. garlic and oil; process until thick sauce forms. Add Parmiggiano-Reggiano, salt and pepper. In a bowl, combine ricotta, egg, salt and pepper.
In a saucepan over medium heat, melt butter. Cook shallots 4 minutes. Add 1 tsp. garlic and flour, cook 1 minute. Stir in milk; cook on medium-high heat 8-10 minutes. Transfer to bowl; cool 15 minutes. Stir in basil puree. In a separate bowl, combine mushrooms, bell peppers, blanched spinach, salt and pepper.
Preheat oven to 350 degrees. Butter 3 1/2 quart shallow Dutch oven (or other heavy-duty baking pan. I think). Spread 1/2 cup sauce on bottom of pot; arrange single layer of noodles on top of sauce. Top with 1/2 cup ricotta mixture, 1 cup vegetable mixture, 1/2 cup sauce mixture and 1 cup mozzarella. Layer noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add layer of noodles, ricotta, vegetables and noodles. Spread remaining sauce on top; sprinkle with 1 1/2 cups mozzarella.
Cover and bake for 45 minutes. Uncover and bake for 15 minutes more.
Whether you bake up this tasty dish or not, wanna tell us which of our new Roamin' Holiday dresses you would wear while eating it?