walton_eats

Adapted from a recipe by Mark Bittman. This recipe lends itself to infinite renditions. Use beans instead of lentils. Swap out veggies and/or use greens. Steam some of the veggies first. Clean out the produce drawer. Play. I think next time I'll add some roasted garlic to the dressing.



1 Tbsp Dijon mustard
3 Tbsp sherry vinegar
5 Tbsp olive oil
1 tsp kosher salt
2 Tbsp water
Freshly ground black pepper, to taste
4 cups cooked green lentils*
1 red bell pepper, chopped
3 large tomatoes, chopped (Bittman calls for peeled and seeded, but I don't bother)
1 large cucumber, chopped (I use English cucumbers, so retain the skin and the seeds)
1 cup chopped carrot
1/2 cup chopped red onion
1 cup chopped celery
4 sliced scallions
1/4 cup chopped fresh parsley
2 Tbsp dried dill or 1/4 cup fresh chopped (I used Penzey's dried)


Combine the mustard, vinegar, olive oil, salt, pepper and water in a large bowl. Whisk well. Add all the rest of the ingredients** and fold together until well combined and everything is coated in the dressing. Taste for seasoning and adjust. Best served at room temperature, but awfully good cold, too.

*For 4 cups of cooked green lentils, I measured 2 cups of green lentils into 4 cups of vegetable stock (you can use water, or chicken stock, or whatever liquid that moves you, just withhold any salt as that can make the lentils tough). Bring to a boil, then reduce heat until barely simmering. Simmer uncovered for 30-40 minutes until lentils are tender. I tend towards al dente, but the beauty of green lentils is that they can be cooked a bit more without becoming mushy. Once they are done to your liking, drain, then give them a quick rinse with cold water to stop the cooking, but you want them to still be warm. Yeah, I know, I cooked them in veggie stock - they do retain some of that flavor even when rinsed, and I keep the cooking liquid for use in soup, so no harm, no foul. **Anyway, add the lentils to the bowl while still warm and toss with the dressing, and let them sit for ten minutes or so so they can absorb some of the flavor. Then add the rest of the ingredients.

x-posted to klwalton

Not for the mushroom-avoidant. This is what I used. You can mix it up any way you want. I may use some carrots next time, in addition to what's here. There actually was room for more veggies. I might also add some roasted cauliflower to the next batch. The bottom line? There are layers and layers of flavor in this lasagna. There was also pretty much nothing left of it after six people were done eating!

ROASTED VEGGIE LASAGNA

Roasted veggies:
2 large sweet onions - frenched
2 red bell peppers - cut into 1/2" chunks
1 orange bell pepper - cut into 1/2" chunks
2 Japanese eggplants, chunked
4 small zucchini, chunked
1 lb crimini mushrooms, quartered
1/2 lb white button mushrooms, quartered

I do each veggie separately, and in batches.
Toss veggies in olive oil and some balsamic vinegar, spread in single layers in baking pans, sprinkle with kosher salt and black pepper. Roast at 350F for 40 minutes. Remove to large bowl and allow to cool. Toss cooled veggies together.

Sauce:
1 medium red onion, chopped
4 large cloves garlic, minced or pressed
Olive oil
Kosher salt
2 Tbsp concentrated tomato paste
2/3 cup dry marsala
2 Tbsp sugar
Dried basil, to taste
Dried oregano, to taste
1 oz dried porcini mushrooms
Approx 1-1/2 cups boiling water
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes with their juice
1 14 oz can tomato sauce

Sweat red onion in olive oil with a little salt until soft. Add garlic and cook a couple of minutes longer. Mix in tomato paste and brown a bit. Add marsala, sugar and herbs and cook down until most of the liquid is gone. Add crushed tomatoes, diced tomatoes and tomato sauce. In the meantime, pour boiling water over dried porcini. Let sit for 30 minutes. Drain through a coffee filter. Add filtered soaking liquid to pot. Rinse rehydrated porcini in cold water then finely chop (something smaller than chop, something larger than mince) and add to pot. Let sauce simmer for an hour or so, partially covered. Taste for seasoning. Add more salt, sugar and/or herbs to taste.

The rest:
1-1/2 lbs whole milk mozzarella cheese, shredded
1 cup shredded parmesan cheese
2/3 cup whole milk ricotta
Dried oregano
Barilla no-boil lasagna sheets

I use a deep lasagna pan. Quantities may be different for a shallower pan. Layer in this order: Sauce, lasagna sheets, veggies, sauce, ricotta, mozzarella, parmesan, lasagna sheets, veggies, sauce, ricotta, mozzarella, parmesan, lasagna sheets, veggies, sauce, mozzarella, parmesan, lasagna sheets, sauce, mozzarella, a bit of dried oregano, parmesan.

Preheat oven to 375F. Cover dish with foil and bake 50-60 minutes. Uncover and bake 10-15 minutes more, or until cheese is browned and dish is bubbly. Let stand 10-15 minutes. Serve with a tossed green salad, some good sourdough bread, and a fruit-forward red :).

Next time I make this, I'll take photos. In addition to being delicious, it's really pretty!

Or something like.

INGREDIENTS:

* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 cup chopped mushrooms, baby bella or button
* 1/2 cup chopped green onion
* 1 cup basmati brown rice
* Chopped zest of one preserved lemon
* 2 cups chicken or vegetable broth
* 1 teaspoon dried thyme
* 3 to 4 tablespoons dry white wine or more broth or water
* 1/4 teaspoon salt
* 1/2 cup toasted slivered almonds
* freshly ground black pepper
* 2 tablespoons chopped fresh flat-leaf parsley

PREPARATION:

In a medium saucepan over medium-high heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes. Add green onions and cook for 1 minute longer. Add brown rice and continue to cook, stirring, for about 3 minutes. Add chicken broth, salt, preserved lemon and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed. Add toasted almonds, parsley and freshly ground pepper. Stir and cook for another minute or two.