Wednesday, August 18, 2010
Surprises of the Garden: GF Sherried Carrot and Kale Lasagna With Rosemary Garlic Bread
To build the lasagna, I used a sherried carrot sauce instead of tomato sauce, and added chopped kale to a blend of ricotta, egg, and parmesan cheese. When I went to prepare the sauce, I got a big surprise. Perfectly camouflaged on the carrot greens was a beautiful green and black striped caterpillar on the move.
Gluten Free Sherried Carrot and Kale Lasagna
3 large carrots, peeled and chopped
1 medium onion, chopped
1/3 stick butter
½ C cooking sherry
1-1/2 C water
1 tsp freshly ground pepper
The ricotta filling (blended:)
1 15-oz container of ricotta
1 cup shredded Parmesan
1 large egg
2 C chopped raw kale
Additional lasagna ingredients:
1 12-oz package Tinkyada lasagna noodles
2 C shredded mozzarella cheese
½ C kalamata olives (chopped)
1 tsp freshly chopped rosemary
1. Saute onion in melted butter until transparent.
2. Add chopped carrots, sherry, pepper, and half the water. Bring to a boil and let simmer adding the balance of the water and the sauce reduces. Simmer until carrots are tender (about 20-25 min.)
3. Remove mixture from the heat and puree in a food processor or blender until smooth. Set aside for building lasagna.
4. Spread approximately ¼ of the sauce in the bottom of a 9x12 baking dish, then place a layer of uncooked lasagna noodles on top of it.
5. Spread approximately ¼ of ricotta mixture on noodles, and top with ¼ of shredded mozzarella.
6. Repeat process, building layers. End with a layer of shredded mozzarella. Sprnkle kalamata olives and fresh rosemary on top.
7. Cover with foil and bake for 30 minutes at 400 degrees.
8. Uncover and bake 30 additional minutes. Allow to cool 5-10 minutes before slicing.
Gluten Free Garlic Rosemary Bread
1. Slice Against The Grain Rosemary Rolls into cross sections approximately ½ to ¾ inch thick.
2. Finely chop one garlic clove and add to several tablespoons of butter.
3. Brush butter and garlic on tops of slices.
4. Bake on sheet pan for approximately 10 minutes at 400 degrees (until lightly toasted.)