Delicious Vegetable Lasagna: Make Your Own Pasta at Home

I fell in love with Odette Williams' book Simple Cake years ago, captivated by its celebration of simple ingredients that evoke nostalgia. Her new book, Simple Pasta, shares that same spirit, showcasing a passion for pasta.

Flipping through her book, you can quickly appreciate the seamless elegance she brings to each dish. Organized by season, it breathes life into pasta dinners that are anything but mundane. While making pasta from scratch may seem daunting, Williams breaks it down with clear methods and helpful tips. You'll find nothing more satisfying than crafting your own pasta, starting with her vegetable lasagna recipe below.

Before diving into the recipe, I spoke with Williams about her cooking philosophy, essential tips for making fresh pasta, and what inspires her to create and share recipes.

Odette is a food writer featured in notable publications and resides in Brooklyn with her family, often returning to her native Australia during winter.

What cooking philosophy influenced your new cookbook, Simple Pasta?

I prioritize simplicity in cooking. My Australian roots shape my laid-back approach, focusing on enjoying delicious food without stress. Creating Simple Pasta was a joy; I hope the beautiful photos and recipes bring pleasure to readers.

What advice do you have for those intimidated by making pasta from scratch?

I understand the hesitation! I didn't make fresh pasta until I was forty, despite loving it. Now, I can't imagine my life without it. Here are my tips:

1. Allow yourself ample time. Preparing on weekends can make the process enjoyable.
2. During your first attempt, you'll get a feel for the dough. With practice, it becomes second nature.
3. Invite a friend over, pour some wine, and make it a fun experience!

Share insights about this vegetable lasagna recipe. Any tips for our audience?

To create a standout vegetable lasagna, I thinly slice vegetables and sauté them in olive oil, butter, and garlic for maximum flavor. This method allows the veggies to blend seamlessly between the pasta layers without chunks. I recommend using seasonal vegetables and adding pesto for an extra flavor boost. If you're short on time, store-bought pesto works too.

Patience is key when making lasagna. Listen to podcasts while you work; it can get messy, but the end result feeds a crowd. Don't stress about perfect layering; as long as you include all the elements, it'll be delicious!

Can we prep anything in advance for the lasagna?

Yes! You can chop the vegetables, prepare the béchamel, and make the pesto the day before. If using fresh pasta, make it the same day or opt for store-bought. However, I suggest making fresh pasta to elevate the dish.

Which three recipes should someone try first from the book?

That's a tough choice! Besides the Wicked White Bolognese, I recommend:

• Potato Gnocchi with Luxurious Pomodoro,
• Butter Lettuce Salad with Celery, Pistachio & Pecorino Toscano,
• Peppery Pappardelle with Pancetta & Mushroom.

Can I sneak in a fourth? You can't go wrong with a cocktail like the San Pellegrino 75!

What do you love about creating recipes? What do you hope people learn?

Eating pasta daily is a perk! I put a lot of effort into making these recipes accessible and successful. They've been tested thoroughly and are incredibly tasty. I'm excited for people to try the Luxurious Pomodoro or experience the difference between homemade and store-bought gnocchi. I enjoy teaching how to create an entire meal, from cocktails to desserts.

Now, let's get to Williams' vegetable lasagna recipe from Simple Pasta.

Reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.

Simple Pasta by Odette Williams

Simple Pasta: Pasta Made Easy. Life Made Better.

Description

Your new favorite pasta dish.

Ingredients

For the pasta:

• 3 cups/400g 00 flour, plus extra for dusting
• 4 large eggs, at room temperature
• 2 teaspoons extra-virgin olive oil
• 1 pinch Kosher or fine sea salt
• Water, as needed
• If using store-bought pasta, use approximately 12 ounces dried lasagna sheets.

For the vegetable filling:

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1/4 inch slices
• 1/2 cup extra-virgin olive oil, or as needed
• Kosher salt
• Freshly ground black pepper
• 8 tablespoons unsalted butter, or as needed
• 4 tablespoons water
• 6 garlic cloves
• 1 small cauliflower (about 1 1/4 pounds), cut into 1/4-inch slices
• 2 fennel bulbs (about 1 1/2 pounds total), thinly sliced

For the béchamel:

• 6 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 3 3/4 cups whole milk, warmed
• 6 sautéed garlic cloves (reserved from above)
• 1 cup finely grated Parmigiano-Reggiano
• 2 teaspoons kosher salt
• 1/8 teaspoon ground nutmeg
• Freshly ground white or black pepper
• 1 1/2 cups finely grated Parmigiano-Reggiano
• 1 cup Cavolo Nero, Parmigiano & Pistachio Pesto from Simple Pasta or store-bought basil pesto
• Freshly ground white or black pepper
• Basil leaves for finishing
• 3 tablespoons unsalted butter, cut into small pieces
• Flaky sea salt

Instructions

To make the pasta:

1. Combine flour, eggs, olive oil, and salt in a stand mixer fitted with the paddle attachment on low speed until crumbly.
2. If using a food processor, pulse the ingredients until the dough starts to come together.
3. Gradually add 1 teaspoon of water at a time until a craggy ball forms, ensuring not to add too much water.
4. Flour a surface, knead the dough until smooth and elastic, about 10 minutes, and let it rest covered for 30 to 45 minutes.
5. For machine-rolled pasta, divide the dough into four pieces, rolling each to desired thickness.
6. Cut or fill the pasta and dust with flour to prevent sticking. You can either cook it shortly after or freeze it for later use.

For the vegetable prep:

1. Preheat the oven to 350°F and prepare baking sheets with parchment.
2. Coat squash in olive oil, season, and roast until softened for about 15 minutes.
3. In a large frying pan, heat butter and oil with garlic and add cauliflower, sautéing until tender.
4. In the same pan, add fennel and sauté until caramelized.

To make the béchamel:

1. Melt butter in a saucepan, whisk in flour, and gradually add milk until smooth.
2. Stir in chopped garlic, cheese, salt, nutmeg, and pepper.
3. Boil salted water and blanch pasta sheets for 1 to 2 minutes, then lay out to cool.

To assemble:

1. Preheat the oven to 400°F and butter a deep baking dish. Layer béchamel, pasta, squash, fennel, and cheese as you build the lasagna.
2. Finish with a final layer of pasta, béchamel, cheese, and scattered butter pieces before baking until golden, about 30 minutes.

• Prep Time: 60
• Cook Time: 40