Crispy Vegetable Lasagna


4 servings
1 shallot, mincedshallot(s), large1
1 tablespoon extra virgin olive oilolive oil1
½ cup chicken stockchicken stock½
1 ½ cups milk, at room temperaturemilk1 ½
2 tablespoons fine ground polentapolenta2
¼ cup grated Parmesanparmesan cheese¼
1 cup shredded mozzarellamozzarella cheese1
½ cup heavy creamheavy cream½
¾ teaspoon kosher saltkosher salt¾
¼ cup basil leaves, choppedbasil leaves¼
¼ cup Italian parsley, choppedfresh italian parsley¼
1 (10ounce) package gluten free rice flour pasta sheets, about 12 evenly sized noodlesrice flour pasta sheets1
4 cups vegetable oilvegetable oil4
1 zucchini, sliced into ⅓ inch thick roundszucchini1
1 yellow squash, sliced into ⅓ inch half moonsyellow summer squash1
1 bunch of asparagus, tough ends cut or snapped off and each stem cut in halfasparagus1
1 red bell pepper, cut into 1 inch dicered bell pepper1
1 tablespoon olive oilolive oil1
½ teaspoon kosher saltkosher salt½
¼ cup grated parmesanparmesan cheese¼


In a small sauce pan over medium heat, sweat the shallots in the olive oil for 3 minutes or until soft. Add the chicken stock and the milk and bring to a gentle simmer. Sprinkle the polenta over the surface and whisk to incorporate. Simmer, stirring occasionally, for 10 minutes. Whisk in the cheeses, cream and salt and cook for 10 minutes more. Stir in the basil and parsley and keep warm.
For the pasta:
Bring a pot of salted water to a boil. Boil the lasagna sheets for 8 to 12 minutes or until al dente. Drain and lay out the pasta flat on a paper towels to dry thoroughly. Trim about 1 inch off of each end of the pasta to make all of the sheets the same size. Place the oil in a medium saucepan with a deep fry thermometer over medium high heat. Heat the oil to 375 degrees. Working in batches of two noodles at a time, fry the pasta for 1 minute per batch, flipping often, until they are golden brown and crisp all the way through. Drain on paper towel and continue with the remaining pasta.

For the vegetables:
Preheat the oven to 475 degrees.
On a sheet tray, toss the vegetables with the olive oil and salt. Place in the preheated oven and roast for 12 minutes or until cooked through and beginning to brown.

To assemble:
Place a fried pasta sheet on each plate. Top with some of the roasted vegetables and spoon about 1/4 cup of the béchamel over them. Repeat with another pasta sheet, vegetables and sauce. Finish with a fried pasta sheet, the remaining sauce and some freshly grated Parmesan.


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