Celery Root Lasagna Recipes

CELERY ROOT LASAGNA

Steps:

• Preheat oven to 400*F.
• Peel the celery root and cut it in half to make it more manageable.
• Using a mandoline, electric mandoline, or begetable slicer, cut into paper thin slices.
• In a large pot, bring 6 quarts of water to a rolling boil.
• Add the lemon juice, 3 TBS of salt and the celery root, stirring to prevent from sticking.
• Cook until tender but firm, about 7 minutes.
• DRain thoroughly, carefully pressing out any excess water.
• Meanwhile, in a medium saucepan, combine the tomato sauce and cream, and warm over low heat.
• Taste for seasoning.
• Butter a gratin dish.
• layer 1/3 of the drained celery root on the bottom of the gratin dish.
• Top with 1/3 cup of the tomato sauce and 1/3 cup of the cheese.
• Repeat two more times until all the celery root, tomato sauce, and cheese have been used.
• (The dish can be prepared to this point several hours in advance. Bring to room temp before baking) Place in center of the oven and bake until golden brown, about 40 minutes.
• Serve immediately, cut into thick wedges.

THE ULTIMATE LASAGNA

Steps:

• Preheat oven to 350 degrees F.
• Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.
• Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.
• In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.
• To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

ROASTED CELERY ROOT, RED ONIONS, MUSHROOMS, AND SAGE

Steps:

• Preheat oven to 400° F.
• Cut onions into 1-inch pieces. With a sharp knife peel celery root and cut into 2- by 1/2-inch sticks. Divide celery root between 2 large roasting pans and toss each half with 1 tablespoon oil and 1 teaspoon salt. Roast celery root in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, 25 minutes total.
• In a bowl toss mushrooms and onions with sage, remaining 3 tablespoons oil, and salt and pepper to taste. Divide mushroom mixture between pans, tossing with celery root, and roast, stirring occasionally and switching position of pans halfway through roasting, about 30 minutes total, or until all vegetables are tender and golden.
• Season vegetables with salt and pepper.