Cerina and I tried this our on our lenten vegetarian diet during Easter 2014. It is delicious and much easier to make than it looks from the recipe I stole from Julia Child's Master Chef Series. You can substitute an endless amount of ingredients to use between the layers of poatato. You could also use layers of any large winter vegetable for the pasta such as winter squash or zucchini or even eggplant!
1. Saute the leek, onion, shallot, celery and garlic in 1 tbs of butter for about 7 minutes until softened. Add the sprig of thyme and add enough water to cover the vegetables and reduce liquid to about half. Deglaze with white wine, simmer off the alcohol (about 3 minutes) and strain the vegetables into a bowl making sure to press all the liquid from the vegetables with a ladle. Add liquid back to pot and reduce again to about half or until thickened. Reserve and keep warm.
2. Peel butternut squash and cut enough 1/2" pieces make about one cup. Toss the pieces in brown sugar and balsamic vinegar and roast in a 400 degree oven until tender (about 30 minutes). Set aside.
3. Cut the potato or potatoes into square blocks cutting each edge and end straight and removing any leftover skin on the edges. Make 16 quarter inch slices using mandoline. Clarify 4 tbs of butter. On a baking sheet add one layer of parchment paper to cover. Brush clarified butter to cover the parchment paper. Pepper and salt the paper directly. Add the 16 sliced (pasta) pieces flatly on top of the parchment. Brush the tops of the potato slices with butter and the pepper and salt the tops. Cover the slices with another sheet of parchment paper. Cover this with another baking sheet on top and cook in a 350 degree over for about 5 to 7 minutes until tender. They must be cooked through.
4. Cook the sliced mushrooms in 1 tbs of butter that has been allowed to brown to a nut color and taste first before adding the mushrooms. Saute for about 5 minutes and add the finely chopped shallots and set aside for final assembly.
5. Assemble the lasagnes by alternating layers of mushroom/shallot mixture and squash with four potato slices. Put in the oven to keep warm while finishing the sauce.
6. Make sure the vegetable sauce is still warm and add at least 6 tbs of butter if not a whole stick cut into four pieces to warm but not melt the butter. Add this mixture to blender and blend until mixture emulsifies into a cream-like mixture. Return to the pan and add the tomato pieces and parsley. To each lasagne with the sauce and serve.
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|Serving Size: 1 Serving (302g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 311 (71%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 21.8g||109 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.1mg||28 %|
|Sodium 1184.5mg||41 %|
|Potassium 377.8mg||10 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 29.8g|
|Protein 2.5g||4 %|
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Calories per serving: 435
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