Ina's Sausage Lasagna

From the kitchen of One Perfect Bite...The birds returned to our hillside this morning and that's a sure sign that winter's nearly done with us. I listened to their song with a bit of melancholy because this is our last season in this house. We sold our home yesterday and made an offer on another that we hope will bring us as much enjoyment as we have known here. It has been a crazy couple of weeks that started with eye surgery and ended with prospective buyers traipsing through the house on days that would make even an ice queen blanch. It was a quick process, but as anyone who has sold a home can tell you, it was not easy. One of the things that I have missed was being able to cook with aromatics, especially onions and garlic. Both were pushed to the side in an attempt to keep the kitchen from smelling like a pizza parlor while the house was being shown. Tonight I extracted my revenge and cooked both with abandon using Ina Garten's wonderful recipe for sausage lasagna. This is one of those recipes that belongs in everyone's rotation. The sausage and goat cheese take this pasta favorite to a whole nother level and I know that your family will enjoy it. The recipe is self-explanatory, and like all of Ina's recipes, it works. This one has the added advantage of being easy to make. Do try it! Here is how her lasagna is made.

Asparagus Lasagna

From the kitchen of One Perfect Bite...Asparagus is still plentiful in our local farmer's markets and I have two final recipes that I want to share with you as its season draws to a close. I'll feature one tonight and another tomorrow. I want to warn you up front that tonight's recipe  is neither quick nor easy  to prepare and patience is required to work through it. I can also tell you that it is over-the-top delicious and the dish is one that foodies and others with sophisticated palates will enjoy. The recipe was develop by Martha Rose Shulman for the New York Times. You can find her original recipe here.  I want to point out that this recipe uses an olive oil bechamel. I've included a recipe for it at the end of this post so you don't have to go searching for one. I'd also like to suggest you make three cups of the sauce to use with the lasagna. My only criticism of this dish was that I though the edges and the top were a bit too dry. The extra sauce will solve that problem and allow you  to really enjoy this light and luscious main course. The lasagna can be assembled well-ahead of serving, so this is a marvelous dish to prepare for guests. You'll get to serve them a really special meal and yet have time to enjoy their company. I think those of you who try the lasagna will really be pleased. Here's how it is made.  

Asparagus Lasagna...from the kitchen of One Perfect Bite courtesy of Martha  Rose  Shulman and The New York Times

Ingredients:
2 large garlic cloves, peeled
Salt
2 pounds asparagus
1 recipe olive oil béchamel (see below)
3/4 cup plus 1 tablespoon freshly grated Parmesan
1/2 cup finely chopped fresh herbs, such as tarragon, chervil, parsley, chives, basil, arugula
1/2 pound no-boil lasagna noodles

Directions:
1) Fill a pasta pot with water, and add garlic cloves. Bring to a boil while trimming asparagus by breaking off woody ends. When water comes to a boil, add salt to taste and asparagus ends. Reduce heat to medium low, cover partially and simmer  asparagus ends for 30 minutes. Remove asparagus ends and garlic cloves from water and discard. Bring water back to a boil, and add asparagus stalks. Boil thick asparagus stalks for five minutes, medium and thin stalks for three minutes. Transfer them, using a spider or tongs, to a bowl of ice water. Do not drain cooking water. Allow asparagus to cool for a few minutes, then drain and dry on a clean kitchen towel. If the asparagus stalks are thick, cut in half lengthwise first, then cut all asparagus (thick or thin) into 1-inch lengths. Set aside.
2) Whisk 1/3 to 1/2 cup of cooking water from asparagus into béchamel, along with 1/4 cup of Parmesan and herbs. Add freshly ground pepper to taste and adjust salt.
3) Oil or butter a 3-quart baking dish or lasagna dish. Bring water back to a rolling boil, and drop in enough lasagna noodles to cover surface of the baking dish (for my rectangular dish, that’s three lasagna noodles). Boil just until pasta is flexible (about three minutes for no-boil lasagna). Using tongs, transfer pasta to a bowl of cold water, then drain on a clean dish towel.
4)Spread a very thin layer of béchamel over bottom of baking dish. Cover with a layer of pasta. Stir asparagus into remaining béchamel, and spread a layer over noodles. Sprinkle on 2 tablespoons Parmesan. Parboil another layer’s worth of pasta, and top with asparagus béchamel, then with another 2 tablespoons of Parmesan. Repeat with one more layer. End with a layer of pasta, and if you have any béchamel left, spread it over the top and sprinkle on the remaining Parmesan. Cover tightly with plastic if storing in the refrigerator.
5) Preheat oven to 350 degrees. Drizzle 1 tablespoon of olive oil over lasagna, and cover tightly with foil. Bake for 30 minutes, or until bubbling. Uncover, and continue to bake until top just begins to color, about 10 minutes. Remove from heat, allow to sit five to 10 minutes, and serve. Yield: 6 servings.

Olive Oil Bechamel

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped shallot or onion (optional)
2 tablespoons flour
2 cups low-fat (1 percent) milk
Salt to taste
Freshly ground white or black pepper

Directions:
Heat oil over medium heat in a heavy medium saucepan. Add shallot or onion, and cook, stirring, until softened, about three minutes. Stir in flour, and cook, stirring, for about three minutes until smooth and bubbling but not browned. The paste should have texture of wet sand. Whisk in milk all at once, and bring to a simmer, whisking until mixture begins to thicken. Turn heat to very low, and simmer, stirring often with a whisk and scraping bottom and edges of pan with a rubber spatula, for 10 minutes, until sauce has thickened and lost its raw flour taste. Season with salt and pepper. Strain while hot into a heatproof bowl or a Pyrex measuring cup.

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Mushroom Lasagna Florentine - For Waist Watchers

From the kitchen of One Perfect Bite...Lasagna needs little introduction. Years ago the word referred to a cooking pot, but it's now generally accepted to be a form of pasta or a layered dish that is cooked "al forno" - in the oven. We're all familiar with the classic lasagna made with several cheeses and sauce Bolognese, but modern kitchens have introduced meatless versions as well a theme and variation that uses seafood. We were introduced to this lower calorie version of mushroom lasagna by the folks who operate the Rain Forest Mushroom Company. Before we get to the recipe, I want to remind you that mushrooms should be placed in a brown paper bag and kept in your vegetable crisper for no more than 3 to 5 days. They should not be eaten raw. I'm guilty of breaking this rule, but you should be warned that medical professionals advise that raw mushrooms should not be eaten by the very young, the very old or those who have compromised immune systems. Now to today's recipe. It's not bad. I'm tired of classic lasagna and find the seafood versions to be too expensive for standard family fare. This is a natural progression for us. Here is the lower calorie version of mushroom lasagna. If you can't purchase the more exotic mushrooms feel free to use button or crimini mushrooms in their place. Mangia!

Mushroom Lasagna Florentine...from the kitchen of One Perfect Bite

Ingredients:
9 lasagna noodles (about 8-oz.)
3 cups 1% milk
1 cup low-fat cottage cheese
1/4 teaspoon pepper
1 (10-oz.) package frozen chopped spinach, thawed, squeezed dry
1-1/2 cups finely chopped leeks of white onions
1/3 pound each Shiitake, Maitake and Oyster mushrooms finely chopped
2 cloves garlic, finely minced
1/4 cup flour
1 cup grated Parmesan cheese, divided use
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or oil
1/3 cup chopped parsley
1/2 teaspoon dried oregano
1/2 cup shredded Mozzarella cheese

Directions:
1) Cook pasta according to package directions. Preheat oven to 400 degrees F. Mist a 9 x 13-inch casserole dish with cooking spray. Set aside.
2) Place flour in a medium saucepan. Whisk in milk until blended. Bring to a boil over medium heat; cook, stirring constantly, until thick, about 5 minutes. Remove from heat: stir in cottage cheese, 1/2 cup Parmesan cheese, salt, pepper, nutmeg and spinach.
3) In a separate pan, melt butter over medium heat. Stir in leeks or onions and cook until soft and translucent, about 7 minutes. Add mushrooms and stir in parsley, oregano and garlic. Cook just until garlic is fragrant.
4) Spread 1 cup spinach mixture on bottom of baking dish. Top with 3 lasagna noodle. Spread with 1-1/2 cups of mushroom mixture. Repeat layers ending with noodles. Top with remaining 1/2 cup spinach mixture. Cover pan with foil and bake for 25 minutes. Uncover pan: sprinkle with reserved 1/2 cup Parmesan and shredded mozzarella. Bake, uncovered, for 15 minutes, or until golden brown. Let stand 10 minutes befor serving. Yield: 9 servings.