Guillermo's Vegetable Lasagna

Courtesy Chef Guillermo Tellez

Vegetable Lasagna
(Yields one 9×9 baking dish)

Ingredients:


-6 portobello mushrooms, gills and steams removed, sliced in half lengthwise
-12 roasted red bell peppers, skins and seeds removed
-12 roasted yellow bell peppers, skins and seeds removed
-10 zucchinis sliced ¼-inch thick lengthwise, roasted
-10 yellow squash sliced ¼-thick lengthwise, roasted
-2 cups olive oil (to roast the vegetables)
-2 cups balsamic (to roast the vegetables)
-Salt and pepper to taste
-1 cup mixed chopped herbs
-1 quart Indian tomato chutney (recipe follows)
-1 cup brown butter
-¼ cup aged balsamic
-1 cup toasted hazelnuts, crushed
-1 head frisee lettuce, clean green removed

To roast the vegetables:

1.Brush the vegetables with olive oil and balsamic. Salt and pepper to taste.
2.Place vegetables on a parchment-lined sheet pan, roast at 350°F for 15 minutes, remove from the oven and let cool.
3.Line a 9×9 baking dish and brush soft butter on the inside of the dish. Starting with the red peppers, place the bottom layer, season with salt and pepper, and sprinkle chopped herbs. Place the zucchini on top of the red bell peppers, season and continue to layer all the vegetables, placing the portabello mushrooms as the middle layer until all vegetables are used. It will be an inch higher than the rim, which is okay because it will go down as it bakes.
4.Place in the oven and bake at 350°F for 30 minutes. Transfer to the refrigerator and press with another pan on top, cool overnight.
For the brown butter balsamic:

1.In a small pot, place 1 pound of butter. Cook until it turns brown and smells like hazelnuts; you’ll notice black specks on top.
2.Let sit for a few minutes, add the ¼ cup of balsamic and season to taste. Keep warm.
For the Indian tomato chutney:

Ingredients:

-1 ½ cups canola oil
-2 small onions, chopped
-40 fresh or 60 frozen curry leaves
-6 whole, dried red chilies or ¼ cup crushed red pepper (for less heat use less)
-2 tbsp. black mustard seeds
-1 tbsp. cumin seeds
-¼ tsp. fenugreek seeds
-2 tbsp. ground coriander
-2 tbsp. cayenne pepper (use 1 tablespoon for a milder chutney)
-1 tbsp. paprika
-1 tsp. curry powder
-2 tsp. turmeric
-8 lbs. very ripe roma tomatoes, chopped
-¾ cup sugar
-3 tbsp. salt
-6-oz. can tomato paste

1.In a large pot, heat the oil, add the onions, cook until golden brown.
2.Add all the spices and cook for 10 minutes, add the rest of the ingredients and cook at a very low heat for 4 hours.
3.Blend using a hand blender for a smoother sauce.
4.Cool and serve warm or chilled.


To plate:


1.Cut the lasagna to a desired size, place in the oven at 350°F to heat, about 8 minutes.
2.Spoon warm tomato chutney on plate, place the lasagna on the sauce and garnish with a small bunch of frisee lettuce.
3.Drizzle with brown butter balsamic. Sprinkle some hazelnuts to finish.

 

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