Meatless Monday!~ Fresh Vegetable Mousse Lasagna with Roasted Tomato and Red Pepper Tomato Sauce

Hi all! Hope everyone had a great weekend! We've had some very warm temps, but according to the weatherman Fall is actually on the way. 

Today we actually had rain! Lots of rain! 

Woo Hoo!

We haven't had a lawn in months- straw is the name of the game

So, today for Meatless Monday I decided that since I was spending this rainy day at home, I'd make one of Allie's favorite dishes- lasagna

But a completely vegetarian lasagna made extra light with fresh noodles and a fluffy vegetable mousse filling

I have to apologize for the lack of pictures. I made the mistake of turning my back for a minute (I was actually looking for the camera which had "mysteriously" gone missing) and the ravaging hordes got to the lasagna before I found the camera (which had "mysteriously"  found it's way to Allie's room)

"Ummmm....Mom, were you planning on getting a picture of this?"

S-i-g-h.......

You'll have to trust me- it looked much better in person than this picture shows- I managed to get this mid-air as the plate was being passed 

Fresh Vegetable Mousse Lasagna with Roasted Tomato and Red Pepper Tomato Sauce

This recipe is for an 8x8 baking pan.

For the pasta:
2 cups Italian 00 flour or unbleached all purpose flour

good pinch of salt
4 whole eggs
1 additional egg yolk- optional

I made fresh pasta using 2 cups flour, some kosher salt and 4 eggs, but feel free to use boxed noodles. For this lasagna I think the homemade are just lighter. If you do make your noodles, parboil them for 10 seconds then rinse with cool water. Lay on kitchen towels till you use them

For the sauce:

1/3 cup olive oil
4 large red and/or yellow bell peppers, roasted, seeded & coarsely chopped
6 garlic cloves
1 large can Italian San Marzano tomatoes (or 8-10 ripe plum tomatoes, if you can't find San Marzano) I actually used 1 can of tomatoes, 5 large roasted tomatoes, and 1/2 a jar of drained sun-dried tomatoes, sliced thin
handful fresh basil, chiffonaded

Heat oil in heavy large pot over medium heat. Add garlic, lower heat,  and cook slowly till it begins to soften and color. Stir in all tomatoes, peppers, and basil. Cover and simmer 25 minutes, stirring occasionally. Add salt and pepper to taste. Puree in a blender and pour back into pot. Simmer 30 more minutes. Allow to cool. I made it the day before and stored in the fridge overnight

La Besciamella (white sauce):

1/4 cup butter (1/2 stick)
1/4 cup flour

salt and pepper
2 cups whole milk

Melt butter in heavy medium saucepan over low heat, add flour, salt and pepper and whisk. Cook for 1 minute. Add milk slowly, whisking constantly. Bring to a boil, reduce heat and simmer a few minutes, whisking constantly, until sauce has thickened up. Check seasoning.  I pressed some plastic wrap on the surface so a skin wouldn’t form till I was ready to use it

Vegetable Mousse:

1 cup frozen peas, thawed

1 bag baby spinach

1 small onion, chopped

1 tblsp butter

2 eggs

1/2 cup cream

4 ounces mascarpone

about 1/4-1/2 cup grated Parmesan cheese- to taste

salt and pepper

Saute chopped onion in butter till translucent and soft.Wash spinach and put in a covered pot with the water that’s clinging to the leaves. Steam till wilted. Drain very well. Combine peas, spinach, onion mixture, eggs, cream, mascarpone, parmesan cheese, salt, and pepper in food processor and pulse to puree

To assemble:

Spray a baking dish with Pam.   Spread a thin layer of pepper sauce on bottom and layer with 2-3 noodles (whatever it takes to cover the bottom of your dish. spread with 1/2 of vegetable mousse mixture and sprinkle with shredded Fontina. Layer with more noodles then a layer of besciamella Continue with noodles, pepper sauce, noodles, vegetables and cheese, noodles, besciamella, and a final layer of noodles. Top with pepper sauce, cover with foil and bake at 375 degrees for 45 minutes. Uncover, sprinkle with Fontina and bake an additional 10-15 minutes. Allow to rest for 15 minutes before cutting

Tutti a Tavola!!!

Be sure to come back- we've got some great Fall dishes planned this week

Don't forget- shop your Farmer's Markets, shop local, and let us know what you're up to- we'd love to hear from you.

What's on your table this week?

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As Always,

Buon Cibo, Buon Amici,

Pattie and Allie