Perfect Pairings: BlackStock, Sangiovese, 2008, Georgia, US, 343645

Vegetable Lasagne

1 lb lasagne noodles
water
salt
olive oil
tomato sauce
4 tbsp olive oil
2 cloves garlic, peeled and cracked
2 28 oz cans diced tomatoes
1/4 cup chopped basil
1 whole sprig fresh rosemary
salt and pepper to taste

filling

1 lb ricotta
2 cups parmesano reggiano, romano, or pecorino (or all three), grated
2 eggs, lightly beaten
1/4 cup parsley, chopped
1 lb mozzarella, grated
1 pinch cinnamon or nutmeg (optional)
8 oz spinach, rinsed, drained well and chopped (frozen works; thaw and drain)

vegetables

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 medium eggplant (preferrably white)
1 large zucchini
1/2 cup sliced back olives
1 lb mushrooms, sliced (a mix of several varieties is best)
salt and pepper to taste

1. Preheat oven to 350º.

2. For the sauce, pour olive oil into a large saucepan over medium heat. Add garlic, cook until lightly browned and very fragrant, stirring often. Remove garlic and add tomatoes and rosemary. Bring to a simmer and allow to cook for 30 minutes, stirring often. Remove from heat, remove rosemary stem, and stir in basil. Season to taste and set aside.

3. Combine ricotta, 1 cup parmesan or other cheeses, eggs, parsley, spinach, and cinnamon if using. Set aside.

4. Heat olive oil in a large skillet over medium heat. Add onion, sauteeing until translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Add eggplant, mushrooms, olives and cover skillet. Reduce temperature to low until eggplant and mushrooms release liquids. Remove cover, raising heat back to medium. Cook, stirring frequently, until liquids are evaporated and vegetables just begin to brown. Season to taste. Remove from heat and set aside.

5. Add noodles to briskly boiling salted water. Boil until cooked halfway through. Drain well and toss with a couple of spoonfulls of olive oil.

6. Oil a large casserole or baking dish. Spread a layer of tomato sauce to cover the bottom. Add a layer of noodles to cover side to side. Follow with a layer each of ricotta mixture, vegetables, mozzarella, sauce, and half the parmesan. Repeat layers. Top off with another layer of noodles, sauce, remaining parmesan and mozzarella.

7. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 30-45 minutes, until cheeses are bubbly and browning.

8. Remove from oven and allow to stand for 10-15 minutes before serving.







					Vegetable Lasagne 1 lb lasagne noodles water salt olive oil tomato sauce 4 tbsp olive oil 2 cloves garlic, peeled and cracked 2 28 oz cans diced tomatoes 1/4 cup chopped basil 1 whole sprig fresh rosemary salt and pepper to taste filling 1 lb ricotta 2 cups parmesano reggiano, romano, or pecorino (or all three), grated 2 eggs, lightly beaten 1/4 cup parsley, chopped 1 lb mozzarella, grated 1 pinch cinnamon or nutmeg (optional) 8 oz spinach, rinsed, drained well and chopped (frozen works; thaw and drain) vegetables 2 tablespoons olive oil 1 small onion, chopped 3 cloves garlic, minced 1 medium eggplant (preferrably white) 1 large zucchini 1/2 cup sliced back olives 1 lb mushrooms, sliced (a mix of several varieties is best) salt and pepper to taste 1. Preheat oven to 350º. 2. For the sauce, pour olive oil into a large saucepan over medium heat. Add garlic, cook until lightly browned and very fragrant, stirring often. Remove garlic and add tomatoes and rosemary. Bring to a simmer and allow to cook for 30 minutes, stirring often. Remove from heat, remove rosemary stem, and stir in basil. Season to taste and set aside. 3. Combine ricotta, 1 cup parmesan or other cheeses, eggs, parsley, spinach, and cinnamon if using. Set aside. 4. Heat olive oil in a large skillet over medium heat. Add onion, sauteeing until translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Add eggplant, mushrooms, olives and cover skillet. Reduce temperature to low until eggplant and mushrooms release liquids. Remove cover, raising heat back to medium. Cook, stirring frequently, until liquids are evaporated and vegetables just begin to brown. Season to taste. Remove from heat and set aside. 5. Add noodles to briskly boiling salted water. Boil until cooked halfway through. Drain well and toss with a couple of spoonfulls of olive oil. 6. Oil a large casserole or baking dish. Spread a layer of tomato sauce to cover the bottom. Add a layer of noodles to cover side to side. Follow with a layer each of ricotta mixture, vegetables, mozzarella, sauce, and half the parmesan. Repeat layers. Top off with another layer of noodles, sauce, remaining parmesan and mozzarella. 7. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 30-45 minutes, until cheeses are bubbly and browning. 8. Remove from oven and allow to stand for 10-15 minutes before serving.



	BlackStock Sangiovese • 2008 • Georgia, US • 343645 Grape: Sangiovese appearance - medium density color : rose aroma - fragrant flavors (smell + taste) sweetness - dry acidity - medium oak - butterscotch, tar fruit - black cherries, sour cherries, honeysuckle earth - black pepper, graphite body - medium additional notes - nice clean sangiovese in the chianti style, could use a bit more acidity, great food wine				• Sangiovese, the chief Chianti grape, has a natural acidity that makes it one of the most versatile food wines around. But the intensity of the bouquet and flavor can vary significantly according to quality. The Chianti region is divided into seven districts. The two best are Chianti Classico, the heart of the region, and Chianti Rufina, the only other district that can rival Classico. A label that simply reads Chianti may be inexpensive, but it may not have the depth of Classico or Rufina. • You're in luck, this recipe, vegetable lasagne, is one of the most popular on abigslice.com, and pairs beautifully with a good Sangiovese. Use good quality Mozzarella. It's the generic term for several types of Italian cheeses. During production, the curds are kneaded together like bread until the perfect consistency is reached. It can be made from skim or fresh cow's milk, but the best is made from the milk of the water buffalo.