moiraine’s lasagna has layers of root vegetables, creamy cheeses, & nutty pesto. get this meatless power inside you - we have a world to protect. moiraine dedicated her life to finding the dragon reborn, but all we need to do is eat her meatless lasagna.#TheWheelOfTime #WotEats pic.twitter.com/TU4E9eKXBd
— winespring 🚀✨ (@winespringcafe) August 31, 2023
I have given my life to finding the Dragon Reborn, finding (redacted), and seeing them ready to face the Last Battle. I will see that done, whatever it requires. Nothing and no one can be more important than that.
ingredients
directions
1 (16-ounce) box oven-ready lasagna noodles
1 cup grated parmesan cheese
carrot puree:
1 pound baby carrots
1 small onion, diced
4 cloves garlic, crushed
1 tablespoon olive oil
salt and pepper, to taste
1/4 cup vegetable stock
1/2 cup ricotta cheese
beet puree:
4 large red beets, peeled and chopped
1 small onion, roughly chopped
4 cloves garlic, crushed
1 tablespoon olive oil
salt and pepper, to taste
1/4 cup vegetable stock
3 ounces cream cheese
pesto puree:
5 cups baby spinach
1/2 cup basil leaves
1/2 cup mixed nuts
1/2 cup extra virgin olive oil
salt and pepper, to taste
pinch red pepper flakes
1/2 cup finely grated parmesan cheese
béchamel sauce:
5 tablespoons butter
5 tablespoons all-purpose flour
3 1/2 cups whole milk, warm
1 teaspoon grated nutmeg
salt and pepper, to taste
Preheat oven to 400 degrees F and move the oven rack to the top.
prepare purees:
Carrots
Toss carrots, onion and garlic with olive oil and salt and pepper. Arrange evenly on a sheet tray and top rack roast for 30 minutes, until carrots are tender. Allow to cool. Add to a food processor along with vegetable stock and ricotta, and blend until smooth. Set aside in separate bowl.
Beets
Toss beets, onion and garlic with olive oil, salt and pepper. Arrange evenly on a sheet tray and top rack roast for 30 minutes, until beets are tender. Allow to cool. Add to a food processor along with vegetable stock and cream cheese, and blend until smooth. Set aside in separate bowl.
Pesto
In a food processor, add baby spinach, basil, mixed nuts, olive oil, red pepper flakes, salt and pepper, and parmesan - pulse until smooth. Set aside in separate bowl.
prepare the béchamel:
Lightly brown the butter in a medium saucepan over medium-high heat. Sprinkle in flour and stir until pasty. Gradually ladle in warm milk while whisking continuously. Reduce heat to medium-low and season with grated nutmeg and salt and pepper. Cook until slightly thickened, about 5 minutes.
assemble lasagna:
Move oven rack to the center.
In a 9x13 buttered casserole dish. Evenly spread half of the béchamel to the bottom of the baking dish. Add a layer of noodles, spread the carrot filling and sprinkle with Parmesan. Add a layer of noodles, followed by beets and sprinkle with Parmesan. Add a layer of noodles, followed by a layer of pesto puree and a sprinkle of parmesan. Add the final layer of noodles and top with the remaining béchamel sauce and sprinkle with parmesan.
Cover lasagna with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.
Serve with a sprinkle of parmesan and enjoy!
ingredients
1 (16-ounce) box oven-ready lasagna noodles
1 cup grated parmesan cheese
carrot puree:
1 pound baby carrots
1 small onion, diced
4 cloves garlic, crushed
1 tablespoon olive oil
salt and pepper, to taste
1/4 cup vegetable stock
1/2 cup ricotta cheese
beet puree:
4 large red beets, peeled and chopped
1 small onion, roughly chopped
4 cloves garlic, crushed
1 tablespoon olive oil
salt and pepper, to taste
1/4 cup vegetable stock
3 ounces cream cheese
pesto puree:
5 cups baby spinach
1/2 cup basil leaves
1/2 cup mixed nuts
1/2 cup extra virgin olive oil
salt and pepper, to taste
pinch red pepper flakes
1/2 cup finely grated parmesan cheese
béchamel sauce:
5 tablespoons butter
5 tablespoons all-purpose flour
3 1/2 cups whole milk, warm
1 teaspoon grated nutmeg
salt and pepper, to taste
directions
Preheat oven to 400 degrees F and move the oven rack to the top.
prepare purees:
Carrots
Toss carrots, onion and garlic with olive oil and salt and pepper. Arrange evenly on a sheet tray and top rack roast for 30 minutes, until carrots are tender. Allow to cool. Add to a food processor along with vegetable stock and ricotta, and blend until smooth. Set aside in separate bowl.
Beets
Toss beets, onion and garlic with olive oil, salt and pepper. Arrange evenly on a sheet tray and top rack roast for 30 minutes, until beets are tender. Allow to cool. Add to a food processor along with vegetable stock and cream cheese, and blend until smooth. Set aside in separate bowl.
Pesto
In a food processor, add baby spinach, basil, mixed nuts, olive oil, red pepper flakes, salt and pepper, and parmesan - pulse until smooth. Set aside in separate bowl.
prepare the béchamel:
Lightly brown the butter in a medium saucepan over medium-high heat. Sprinkle in flour and stir until pasty. Gradually ladle in warm milk while whisking continuously. Reduce heat to medium-low and season with grated nutmeg and salt and pepper. Cook until slightly thickened, about 5 minutes.
assemble lasagna:
Move oven rack to the center.
In a 9x13 buttered casserole dish. Evenly spread half of the béchamel to the bottom of the baking dish. Add a layer of noodles, spread the carrot filling and sprinkle with Parmesan. Add a layer of noodles, followed by beets and sprinkle with Parmesan. Add a layer of noodles, followed by a layer of pesto puree and a sprinkle of parmesan. Add the final layer of noodles and top with the remaining béchamel sauce and sprinkle with parmesan.
Cover lasagna with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.
Serve with a sprinkle of parmesan and enjoy!
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