Williamson AM did a great piece on Andy this past Sunday. He discusses his love of cooking from scratch with fresh ingredients, stemming from when he was a young teenager, and how he has incorporated this into Puckett’s from the very beginning at Leiper’s Fork to most recently, Puckett’s Boat House in Downtown Franklin.
Along with the article, he also shared a Marshall family favorite- Summer Veggie Lasagna. Most all of these veggies come from the garden. We wanted to share this recipe with you here on the blog.
Read The Williamson AM’s peice “From grocery to restaurant, Andy Marshall has fresh taste for food” here
Andy’s Summer Veggie Lasagna
Ingredients
2 tablespoons olive oil
½ cup chopped onion
2 garlic cloves, minced
1 ½ cups zucchini, diced
1 ½ cups yellow squash, diced
1 ½ cups egg plant, diced
1 cups sliced fresh mushrooms
½ cup diced green pepper
½ cup diced sweet red pepper
10 fresh Roma tomatoes, diced
1 cups water
½ cup of red wine
1 (6-ounce) can tomato paste
1 teaspoon sugar
5 fresh basil leaves, diced
½ teaspoon salt
½ teaspoon fresh rosemary, crushed
¼ teaspoon crushed red pepper
1 (15-ounce) container reduced-fat ricotta cheese
1 ½ cups shredded part-skim mozzarella cheese
¼ cup grated Romano cheese
9 whole wheat lasagna noodles
Directions
1. Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan add olive oil, sauté onion and garlic for 3 minutes. Add the zucchini, yellow squash, egg plant, mushrooms and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, red wine, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Hint: thicken the sauce to preference by sifting flour, if needed.
2. Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13-by-9-by-2-inch baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
3. Cover and bake at 350 degrees for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.