Cooking with Curb [VIDEO]

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Jonah Braun of Curb Magazine demonstrates how to cook a root vegetable lasagna based on a recipe by Jan Kelly, Chef of Meritage Restaurant in Milwaukee.


Root Vegetable Lasagna

6 ounces butter
6 ounces flour
½ cup diced shallots
5 cups milk
¼ teaspoon thyme
Salt & pepper
6 large parsnips
4 carrots
4 large turnips
1 rutabaga
5 lasagna sheets
4 cups ricotta cheese
1 tablespoon chopped garlic
Parmesan cheese

Béchamel sauce:
Melt butter in saucepan. Add shallots and cook till soft. Add thyme, then flour to make a roué. Cook for a few minutes, and add milk while stirring to prevent lumps. Cook until thick (if too thick, add more milk), season with a pinch of nutmeg, cayenne, salt and pepper. Keep warm.

For lasagna, prepare a 9 x 13 pan with pan spray or olive oil and preheat oven to 350 degrees. Peel and thinly slice all vegetables. Mix ricotta with 1 tablespoon garlic, salt and pepper. Begin to assemble lasagna by placing one lasagna sheet down in the pan, followed by a layer of ricotta cheese mixture (about ½ cup). Then layer parsnips, carrots, rutabaga, and turnips sprinkle with salt and pepper. Finish each layer by pouring a small amount of béchamel sauce and Parmesan cheese. Repeat multiple times, and finish by pouring béchamel sauce over top along with the Parmesan cheese.

Cover and bake in oven until vegetables are easily pierced with a knife (approx. 45 minutes to an hour). Remove cover and allow lasagna to brown on top.

Cool for 15 minutes before serving.

Yield: 4-6 servings

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