After the holidays
When we polled Canadians coast to coast about their eating habits a few years ago, we discovered that this country’s favourite dish is ... lasagna!
Braised beef, roasted vegetables, slow cooker or wild mushroom bolognese: However you like it, lasagna is hands down our favourite comfort food.
After cooking for so many people during the holidays, I know I’m going to want a break once they’re over. So I make sure I have a lasagna ready to go in my freezer.
It’s perfect for entertaining, or for a last-minute family dinner. My creamy version is a slight twist, with a healthy dose of vegetables for an extra boost of colour and flavour.
Creamy Vegetable and Sausage Lasagna
✓ Ricardo Tested Vegetable and Sausage Sauce 1/2 lb (225 g) white mushrooms, halved 1 onion, cut into 8 pieces 1 celery stalk, cut into pieces 1 carrot, cut into pieces 2 garlic cloves, halved 3/4 lb (340 g) mild Italian sausage meat 3 tbsp (45 ml) olive oil 1 can (28 oz/796 ml) diced plum tomatoes 1/2 cup (125 ml) chicken broth or water 1 tsp (5 ml) dried oregano 1/4 tsp (1 ml) red chili flakes
In a food processor, finely chop the mushrooms. Transfer to a bowl. Finely chop the remaining vegetables. Set aside with the mushrooms.
In a pot over medium-high heat, brown the sausage meat in the oil while breaking it up with a wooden spoon. Add the vegetable mixture and cook for 5 minutes, stirring often. Add the remaining ingredients. Season with salt and pepper. Bring to a boil and simmer for 40 minutes.
Béchamel 1/3 cup (75 g) butter 6 tbsp (60 g) unbleached all-purpose flour 3 cups (750 ml) milk 1/2 cup (35 g) Parmesan cheese, freshly grated
Meanwhile, in another pot over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Simmer gently for 2 minutes or until thickened. Add cheese and stir until completely melted. Season with salt and pepper. Cover and keep warm. Assembly and topping 12 lasagna noodles, cooked until al dente 2 cups (200 g) mozzarella cheese, grated
With rack in middle position, preheat oven to 375 F (190 C).
Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with 1 cup (250 ml) of the vegetable sauce. Cover with a layer of lasagna noodles and half of the béchamel. Cover with another layer of noodles and 2 cups (500 ml) of the vegetable sauce. Continue layering the remaining béchamel sauce, noodles and vegetable sauce for a total of 4 layers. You can freeze at this stage, if desired. Top with the mozzarella. Place the baking dish on a baking sheet.
Bake for 40 minutes. Brown the top under the broiler, if desired. Let sit for 15 minutes before serving. Serves 8.