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The Chew's Vegetable Lasagna

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  • The Chew's Vegetable Lasagna

    I was watching The Chew today (3/20/14) and Michael Symon made this lasagna which uses 3 kinds of squash. The ingredients are all IC friendly and it just looked delicious.


    1 package Lasagna Noodles (cooked according to package instructions)
    1 Eggplant (medium size - peeled and sliced lengthwise into 1/2" pieces)
    1 Zucchini (large; sliced lengthwise into 1/2" pieces)
    1 Yellow Squash (large; sliced lengthwise into 1/2" pieces)
    Olive Oil
    Kosher Salt
    Freshly Ground Black Pepper

    For the Béchamel:
    4 tablespoons Unsalted Butter
    1/4 cup Flour
    1 quart Milk (hot)
    3/4 teaspoon Freshly Grated Nutmeg
    3 cups Whole Milk Ricotta Cheese
    1 Lemon (zest only)

    Freshly Grated Parmesan Cheese
    1 Small Bunch of Basil (roughly chopped or torn)


    1. Preheat your oven to 375°F. Preheat a grill or grill pan to medium-high heat.

    2. Lay out the Eggplant, Zucchini and Yellow Squash on a sheet tray and season both sides with Salt. Let sit for at least 20 minutes. This can be done while you are cooking your Pasta. When your grill is hot, drizzle the salted vegetables with Olive Oil and place them on the grill for about 2 minutes per side, or until nicely grill-marked and softened. Set aside.

    3. For the Béchamel: Place a sauce pot over medium high heat and add the Butter. When the Butter has melted, whisk in the Flour to form a paste. Next whisk in the Milk in thirds, making sure to smooth out any lumps. Bring the mixture up to a gentle boil, while stirring occasionally. Season with 1.5 teaspoons Salt and the Nutmeg along with some Freshly Cracked Black Pepper. Turn the heat down to medium low and cook, stirring occasionally for 40 minutes then whisk in the Ricotta and Lemon Zest. Keep the sauce over low heat while you build your Lasagna.

    4. To Assemble: Lightly spray the bottom and sides of a 13x9 pan. Spoon some of the Béchamel in to the bottom of the pan, spreading it in to a thin layer. Next, lay down 4-5 sheets of cooked Pasta, over lapping them slightly. Grate a good amount of Parmesan over the Pasta followed by all of the Eggplant. Spoon some more Béchamel over the Eggplant, about 1/3 of it, and spread it out in an even layer being sure to cover the sides.

    Lay down another layer of Pasta followed by more Parmesan and the Zucchini and Yellow Squash. Add more Béchamel over the top, smoothing it out. Finish with one more layer of Pasta, the rest of the Béchamel and some more grated Parmesan.

    Place in the preheated oven, uncovered and bake for about 40 minutes, until slightly golden brown and set. Remove from the oven and let set for about 10 minutes before slicing and serving.

    5. Garnish with a good sprinkle of torn Basil and enjoy.

    Helpful Tips:
    1. Salt the Eggplant for 20 minutes or so to cut the bitterness.
    2. For a roux, use equal parts Butter and Flour. The consistency should be of wet sand.
    3. When making a Béchamel, use warm Milk so the sauce doesn't break.
    4. Let the Béchamel simmer for at least 40 minutes so the starch cooks out.
    5. Use any vegetables to preference.
    6. Let the Lasagna sit for 30-40 minutes so it can set up.

    "When you gotta go, you gotta go!"

  • #2
    Re: The Chew's Vegetable Lasagna

    Sounds good.

    Stay safe

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    • #3
      Re: The Chew's Vegetable Lasagna

      That sounds yummy!

      I used to love to watch The Chew but I can't bear it anymore. The food looks so good and I always want some!!!

      Experienced first symptoms in 2007
      Diagnosed with IC 6/13

      Diagnosed with PFD (Pelvic Floor Dysfunction) 8/13

      Medications: .5 mg. Ativan, occasionally for spasms

      Supplements: DH Aloe Vera capsules, 3 per day for maintenance and 6-12 per day during flares

      Following Strict IC Diet


      • #4
        Re: The Chew's Vegetable Lasagna

        LOL, I know what you mean LoriSue. I watch food shows now looking for recipes that are IC friendly and when I see something and even better, when it's a recipe I know I'd actually eat, I can't add it to my IC Recipe collection fast enough. I can't wait to try this one!

        "When you gotta go, you gotta go!"


        • #5
          Re: The Chew's Vegetable Lasagna

          this sounds yummy
          My blog on IC, adoption, and academia: the garlic whisperer

          Diagnosed Jan 2013. Currently taking:

          200mg Elmiron morning and night
          25mg Elavil at night (no drowsiness or weight gain)
          culturelle in the morning
          SLIT drops for allergies (environmental) 3 drops/night under the tongue
          zyrtec 24 hour nightly (recommended by uro)
          Instillations 3x/week: Parson's Solution
          uribel and prelief as needed

          Also took Desert Harvest Aloe (3 in the morning and 3 at night) for a year and had great luck.
          No longer need them, so I only take them during flares.


          • #6
            Re: The Chew's Vegetable Lasagna

            Has anyone found a brand of ricotta cheese that does not contain vinegar? I can't seem to find one...

            "Where there is hope there can be faith. Where there is faith, miracles can occur."


            • #7
              Re: The Chew's Vegetable Lasagna

              There was an ic-network thread about ricotta cheese several years ago. I think it answers your question.


              "When you gotta go, you gotta go!"