Root Vegetable Lasagna With Mushroom Broth Recipes

ROASTED VEGETABLE-PHYLLO LASAGNA

Steps:

• Preheat oven to 375 degrees.
• In a bowl, combine the peppers and onion and toss with 1 tablespoon olive oil and salt and pepper to taste. Roast for about 30 minutes, until peppers and onions are soft, and their edges slightly blackened. Set aside.
• Meanwhile, clean and slice the portobello mushrooms into 1/4-inch strips. Heat 1 tablespoon of olive oil in a frying pan over medium heat and saute until soft. Set aside.
• Lightly grease a 9-by-12-inch pan with olive oil. Place one sheet of phyllo on the bottom of the pan and, dipping into the remaining 1/4 cup of olive oil, brush lightly with oil. Repeat with four more sheets, brushing each with olive oil.
• Combine the onions, peppers, mushrooms and spinach, and stir well. Spread in an even layer over the phyllo, and sprinkle all of the thyme and cheese over the top. Add another sheet of phyllo and brush lightly with olive oil. Repeat process, brushing each sheet of phyllo with olive oil, until all of the phyllo has been used.
• Cover the pan of phyllo with tin foil, and bake for 20 minutes. Remove the foil the last 3 to 4 minutes so it becomes very lightly browned. Watch carefully, as phyllo browns very quickly.
• Let the lasagna rest about 5 minutes before serving.

ROOT VEGETABLE "LASAGNA" WITH MUSHROOM BROTH

Steps:

• Lasagna: Preheat oven to 325°F. Place a double layer of butternut squash in the bottom of a 12" baking pan that's been greased with butter and sprinkled with salt and pepper. Season squash with salt and pepper to taste and top with 2 tbsp shallots, garlic, and thyme. Layer remaining vegetables individually, seasoning each layer with shallots, garlic, thyme, salt, and pepper. Dot top with butter, sprinkle with salt and freshly ground pepper to taste. Bake 1 1/2 to 2 hours or until you can easily pierce vegetables with a knife. Remove from oven and let rest at least 15 minutes before serving.
• Broth: In a medium pot, combine mushrooms, vinegar, soy sauce, and 5 cups water and bring to a boil, stirring constantly. Lower heat and simmer 30 minutes. Strain broth through a fine-mesh strainer into a bowl. Melt butter in a saucepan and whisk into broth. Salt and pepper to taste, whisk again and pour over lasagna.