Mac & Cheese Lasagna

When you're dating a food blogger there are essentially no nights away from blogging. Our intention was just to eat leftovers and somehow we ended up turning those leftovers into a blog post. I wanted to make a stir-fry, Dave wanted to make lasagna and somehow we ended up with delicious mac and cheese style sauce.

A Vegetarian & Cooking! original.  

Pasta Sheets
-1 cup of flour to every 2 eggs

-1 zucchini, thinly sliced
-1/2 cup olives diced
-1/2 jar roasted red pepper, diced
-4 ounces of mushrooms, thinly sliced
-Handful of chives, minced
-Handful of asparagus, cut small
-1/2 an onion
-2 cloves of garlic, minced

-1 tablespoon butter
-1/2 tablespoon all-purpose flour
-1/2 cup milk
-5 oz of cheddar cheese, grated
-1/8 teaspoon salt & pepper each

-Gorgonzola cheese, optional
To cook the vegetables: Heat oil in a pan. Start cooking the vegetables in order of hardness.
Zucchini, onion and asparagus first.
Then olives and roasted red peppers.
Then mushrooms and herbs.
Then garlic.

To make the sauce, melt the butter in a small sauce pan. Add in the flour and stir together for about thirty seconds. Add the milk and stir until a thick sauce forms. Stir in the cheddar cheese and continue stirring until melted.
Add the salt and pepper.
Mix together the pasta in a large bowl to form a dough.

Turn out onto a floured surface.
Roll to desired thickness. 

Layer in an 8x8 one pasta sheet, half of the veggie filling.

Add cheese sauce.

Another layer of pasta.

More cheese and veggies. 
Top with gorgonzola cheese.
Bake at 350 for 20-25 minutes.

This lasagna was fantastic. The vegetables gave the dish great color and great flavor, you can use any combination that you like, or whatever is in your fridge. It was nice to use something other than a traditional red sauce or alfredo sauce on the lasagna. The mac and cheese style sauce was rich and paired well with the pasta and veggies. We both ate big servings of the lasagna for dinner, this is something I would happily make again.


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