Harvard Common Press (2002)
This book has been hanging around the shelves quite a while, and has always put me off a bit because it has no information or recipes using the brassica family. My experience is that broccoli, cauliflower, and relations roast up especially well, so it's odd not to find them here.
This is my second outing with this book, and a very successful one. We both really liked this lasagna. It's a pretty standard white lasagna, with roast veggies as the filling: red bell peppers, eggplant, fennel, leek. In the end, I thought some mushrooms would have been an nice addition; DH thought that some black olives would have been nice.
While the veggies roast, you make up a panful of a garlic-scented bechamel sauce, adding a goodly slog of white wine and some chopped fennel leaves at the end.
To fill the pan, you start with a bit of the sauce. Then, three times, you layer 1/4 of the lasagna noodles, 1/2 cup sauce, 1/3 of the roasted veggies, and 1/2 cups Parmesan. Top it all off by a final layer of noodles, the rest of the sauce, and another 1/2 cup of Parmesan. Bake covered at 350F for 30 minutes, then for another 10-15 minutes uncovered. (My lasagna took a bit longer uncovered to get a nice bit of browning.) Let it stand for 5 minutes before serving.
This post is linked to this week's Cookbook Sundays.