Arlene and her husband Paul frequented many good restaurants in the Pittsburgh area, one of which was Woody’s, run by the Antonelli family. She always loved having the Antonelli’s visit the At Home kitchen, when they could share some of their tasty family recipes with viewers.
In this episode from 2004, Greg and Chris Antonelli join Arlene to cook up a tasty Italian dinner! On the menu is a delicious vegetable lasagna. Made with sauteed zucchini, peppers, onions, and covered in creamy cheese sauce, this is a delicious dish that doesn’t have any meat!
Roasted Garlic
This versatile recipe can be the basis ingredient for lots of delicious dishes.
Ingredients
- 6 heads fresh garlic
- 2 cups water
- 6 Tbsp extra virgin olive oil
Instructions
- Preheat oven to 375 degrees. Cut tops off garlic heads, approximately 1/4 inch from top, exposing a cross section of cloves. (Reserve tops to make fresh chopped garlic.) Arrange 6 bottoms in a baking dish and pour water around them. Cover dish tightly with foil.
- Bake in a preheated oven for approximately 45 minutes until cloves are soft. Uncover and drizzle garlic with olive oil. Return dish to oven, uncovered, and bake for another 15 minutes until tops of garlic are caramelized and brown.
- Remove from oven and let cool. To serve, individual cloves can be squeezed from the heads or removed with a butter knife. Soft garlic can be spread fresh or toasted Italian bread, or mixed with extra virgin olive oil and used for dipping. Enjoy!
Woody’s Vegetable Lasagna with Asiago Cheese Sauce
This cheesy, creamy lasagna is great for Lent, because it doesn't have any meat.
Ingredients
Filling:
- 2 Tbsp olive oil
- 4 Tbsp olive oil
- 1 cup diced yellow bell pepper
- 2 pounds fresh white mushrooms, cleaned and chopped
- 2 medium-large zucchini, chopped (about 1 pound)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 Tbsp fresh basil, chopped
- 1 tsp salt
- 1 Tsp freshly ground black pepper
Sauce:
- 1/2 cup unsalted butter
- 1/2 cup flour
- 5 cups whole milk
- 2 cups freshly grated Asiago cheese, divided
- 2 cups freshly grated mozzarella cheese
- 2 tsp Dijon mustard
- 1 1/2 tsp salt
Noodles:
- 18 sheets of dry, no-boil lasagna noodles (7"x3.5" sheets, about 1 lb)
Instructions
- For filling, In a skillet over medium heat melt butter in olive oil. Add onions, bell peppers, zucchini, garlic, and mushrooms and saute for about 7 minutes, until softened and browned around the edges. Add basil, salt, pepper, and transfer to a bowl to cool. Filling can be made a day ahead and chilled in a covered container.
- For sauce, in a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook the roux, whisking for 3 minutes and stir in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking constantly for 3 minutes.
- Stir in mustard, salt, and 1 1/2 cups of Asiago cheese (a little bit at a time). Remove sauce from heat and let cool slightly. Sauce may be made one day ahead and chilled in the fridge. Sauce must have a layer of waxed paper on top to prevent a skin from forming, in a closed container. Sauce should be warmed to room temp before assembling lasagna.
- To make lasagna, preheat oven to 375 degrees and butter a 13"x9" baking dish.
- To assemble, spread 1 1/4 cups of sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella cheese. Continue layering in the way with sauce, pasta, filling, and cheese, ending up with a layer of mozzarella on top. (Dish will be full to the brim.) Spread remaining sauce over top and sprinkle with 1/2 cup Asiago cheese.
- Place 13"x9" dish on top of a foil-lined cookie sheet, to catch and spills or drips from the pan. Bake in the middle of a preheated 375 degree oven until bubbling and golden, about 45-55 minutes. Remove and let cool for 20 minutes before cutting and serving. Leftovers can be refrigerated and reheated easily. Enjoy!
Transcript
The transcript from this program is not available.
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