Kitchen Boss Season 2 Episode 13 - Steakhouse

Rib Eye Steaks with Steak Sauce  Recipe

Ingredients:

For the steaks:

• 2 (1 ½ to 2-pound) rib-eye steaks, about 2 ¼ -inches-thick
• Olive oil
• Coarse salt and freshly ground pepper

For the Sauce:

• ½ cup freshly squeezed orange juice
• ½ cup raisins
• ¼ cup Worcestershire sauce
• 2 tablespoons cider vinegar
• 2 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons Ketchup
• 2 tablespoons Chili Sauce

Directions:

For the Steaks:

1. Let steaks stand at room temperature for 30 minutes before cooking.
2. Heat grill or grill pan to medium-high. Rub both sides of steak with oil and season liberally with salt and pepper. Place steaks on the hottest part of the grill. Sear steaks, turning once, for about 5 minutes per side on medium-high heat. Then move steaks to a slightly cooler part of the grill and cook, turning once, for 30 to 35 minutes for medium-rare. Remove from grill and let rest 10 minutes before serving.

For the Steak Sauce:

1. Meanwhile, in a small saucepan, combine all sauce ingredients. Bring to a boil, stirring, for 2 minutes. Remove from heat; let cool. Transfer mixture to a blender and puree until smooth.
2. Serve sauce over steaks immediately or cover and refrigerate for up to 1 month.

Kitchen Boss Season 2 Episode 12 - Mexican Fiesta

Steak Fajitas Recipe

Ingredients:

For the steak:

• Zest from 2 limes
• 4 garlic cloves, minced
• 2 teaspoons cumin
• 1 teaspoon cayenne (more depending on taste)
• 2 teaspoons salt
• 4 tablespoons canola oil
• 2 1/4 pounds skirt or flank steak, trimmed of fat

For serving:

• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 red onion, thinly sliced
• 1 tablespoon canola oil
• Pinch of salt

For serving:

• 1 jalapeno, seeded and thinly sliced
• 1 small bunch fresh cilantro, roughly chopped
• 1 avocado, thinly sliced
• Fresh Tomato Salsa, recipe follows
• 12 flour tortillas, warm
• Sour cream, optional
• Hot sauce, optional

Directions:

1. In a small bowl, whisk together lime zest, garlic, cumin, cayenne and salt. Stir in oil to make a paste. Rub steak with paste and place in a baking dish. Let sit at room temperature for about 20-30 minutes.
2. Preheat a grill pan over high heat. Oil the grill pan if needed. Grill the steak for 2-3 minutes each side. Transfer the steak to a cutting board and let sit.
3. Toss the peppers and onions with the tablespoon of canola oil and a pinch of salt in a bowl. Add to the grill and cook for about 3-5 minutes, turning a few times during cooking, until the vegetables are softened.
4. When steak has rested, about 5 minutes, thinly slice it against the grain on a diagonal.
5. Serve steak and cooked vegetables with warm tortillas, sliced jalapeno, sliced avocado, cilantro and salsa. Also serve with sour cream and hot sauce, if using.

Kitchen Boss Season 2 Episode 11

Buddy’s Strawberry Shortcake Recipe

 Ingredients:

• 3 pints strawberries
• 2 of Buddy's Vanilla Cake, recipe follows
• 2 quarts chilled heavy whipping cream
• 2 cups Sugar

Directions:

1. Reserve 8 of the nicest berries to decorate top of the cake, then hull and halve the remaining berries.
2. Cut the tops off of each cake so they are smooth and even.
3. Whip the cream with the sugar to soft peaks. Place one cake layer on serving platter, leveled/cut side up. Spread or pipe whipped cream on the cake. Add strawberries and another thin layer of whipped cream. Stack the next cake on top with cut side facing up. Spread or pipe more whipped cream on top and decorate the top of the cake with the strawberries.

Buddy's Vanilla Cake

• 2 1/2 cups cake flour, plus more for flouring the cake pans
• 2 cups sugar, plus more for unmolding cake
• 3/4 cup vegetable oil
• 2 1/4 teaspoons baking powder
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt
• 4 extra-large eggs, at room temperature
• 1 cup whole milk
• Unsalted butter, for greasing two cake pans (about 2 tablespoons); nonstick cooking spray or vegetable oil may be substituted

1. Position a rack in the center of the oven, and preheat the oven to 350 degrees F.
2. Put the flour, sugar, vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. (If you don't have a stand mixer, you can put the ingredients in a bowl, and use a hand mixer with the blending attachments, but take extra care to not over mix.) Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
3. With the motor running, add 1 egg at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in, which will help produce a luxurious mouthfeel in the final cake.
4. With the motor running, add the milk, 1/2 cup at a time, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at 70°F to 73°F, or the cake will crown. (Test by plunging a kitchen thermometer into the center of the batter; if it is too warm, put the bowl in the refrigerator for a few minutes; if too cool, let it rest at room temperature.)
5. Grease two 9-inch cake pans (2 inches high) with the butter, and flour them.
6. Divide the batter evenly between the two cake pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour.
8. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate.

Kitchen Boss Season 2 Episode 11 - Seaside Favorites

Blue Fish With Tomato, Garlic and Onions

 Ingredients:

• 4-6 ounce bluefish filets, can substitute trout, mackerel, red snapper, or sea bass
• 2 cups milk
• 6 tablespoons olive oil, divided
• 1 medium yellow onion, halved and thinly sliced
• 2 cloves garlic, chopped
• 1 cup pitted kalamata olives
• ½ cup rinsed capers
• 3 fresh tomatoes, chopped or 1-28 oz can crushed tomato

Directions:

1. Soak bluefish in milk overnight to draw the oil out of the fish. After properly soaked, rinse fish and set aside.
2. Heat 4 tablespoons olive oil in a large pan over medium heat. Add the onions and sauté until translucent. Add the garlic, olives, capers, and tomatoes. Sauté for a few minutes, then add the fish in the pan and bury under the other ingredients so the fish makes contact with the pan. Cook until the fish becomes flaky.
3. Serve hot.

1. Optional serving suggestion: Serve over rice

Kitchen Boss Season 2 Episode 10 - It's All in the Wrists

Rugelach Recipe

Ingredients:

• 1 ¼ cups (2 ½ sticks) unsalted butter
• 1/3 cup (2/3 stick) margarine
• One 8-ounce package Philadelphia cream cheese
• ¾ cup powdered sugar
• 1 ¼ cups cake flour (no substitutions)
• 1 ¼ cups all-purpose flour, plus more for flouring your work surface
• 1 cup bake-proof raspberry jam (you can use regular jam if you spread it super thin)
• 1 cup crushed, unsalted walnuts (4 ounces)
• 1 cup raisins
• ½ cup granulated sugar
• ½ teaspoon ground cinnamon
• ½ cup (1 stick) unsalted butter, melted

Directions:

1. Put butter, margarine, cream cheese, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together for 2 or 3 minutes, starting on slow and gradually increasing the speed to medium. (You can use a hand mixer if you allow the butter and margarine to soften at room temperature before beginning). Add the cake flour and all-purpose flour and mix on low for 1 to 2 minutes. Be careful not to overmix; stop as soon as the fats are homogenized and the dough is smooth, with no lumps.
2. Spread a thin layer of flour on a sheet pan and transfer the dough to the pan. Sprinkle some flour on the top and flatten the dough out on the pan so it's easy to roll when it comes out of the refrigerator. Refrigerate for about 30 minutes or up to 1 week.
3. When ready to proceed, position a rack in the center of the oven, and preheat to 350 degrees F.
4. Generously flour a work surface. Set the dough on the surface, and use a rolling pin (I prefer a ball-bearing pin for this), to roll it out to a 24 by 18-inch rectangle, about 1/8 inch thick. Use a bench brush to brush off any excess flour from on top of the dough.
5. Top the dough with the jam and spread it out thinly and evenly with a plastic scraper or the back edge of your knife. Scatter the nuts and raisins over the dough.
6. In a small bowl, stir together the sugar and cinnamon, then dust half the cinnamon sugar over the jam, nuts and raisins.
7. Cut the dough lengthwise into four 6-inch strips, ideally with a pizza cutter. Cut the strips crosswise into three 6-inch pieces. You should have 12 pieces.
8. Roll up each piece tautly into a pinwheel about 1 inch in diameter, ending with the seam on the bottom.
9. Group the rolls into threes and use a pastry brush to paint the tops with melted butter. Quickly sprinkle some of the cinnamon sugar over the top and repeat these steps with each group of three, until you have coated all the rugelach with butter and cinnamon sugar.
10. Flour your scraper or knife and cut each trio into 1 ½ inch pieces. You should have 60 pieces.
11. Line two cookie sheets with parchment paper, using nonstick spray or a dab of butter in each corner to glue the paper in place. Arrange the rolls, seam-side down, on the sheets, leaving 1/2 inch between them.
12. Bake in batches until the rugelach are browned on the bottom (note that these will not be very brown on top), 20 to 25 minutes. Remove the cookie sheet from the oven. As soon as the cookies can be moved, use a spatula to transfer them to a rack and let them cool.
13. Eat the rugelach as soon as they are cool enough to handle, or let cool completely, then store in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 2 weeks. Let come to room temperature before serving.

*Variation: These are also delicious with apricot jam.
Notes:

• Melting butter - The most fail-safe way to melt butter is to do it in a pan over very low heat. You can also melt it in a microwave, but be careful. If it gets too hot, the water content can explode (that's the "popping" sound you heard if you ever over nuked your butter). Put the butter in a wide, shallow dish and cover it with plastic wrap to save yourself a mess in case that happens.
• No Bake-Proof Jam? - Bake-proof jam can be hard to find if you don't have access to a foodservice purveyor like the ones who supply Carlo's. It's fine to use jam or preserves if you spread them very thin, but stay away from jelly, which is too unstable and will leak when baked.

Kitchen Boss Season 2 Episode 9 - Take Out Made Fresh

Salt and Pepper Shrimp

 Ingredients:

• 1 pound large shrimp, deveined, but not shelled
• Sea salt or kosher salt
• 3 tablespoons cornstarch
• 3/4 teaspoon freshly ground black, white, or *Szechuan peppercorns
• 1/2 teaspoon Chinese five-spice powder
• Peanut or canola oil for deep-frying
• 1 clove garlic, minced
• 2 green onions, chopped

Directions:

1. Soak the shrimp in warm water with 1 tablespoon of salt for 5 minutes. Rinse in cold water, drain and pat dry with paper towels. Toss the shrimp with cornstarch.
2. In a small bowl, mix 1 teaspoon salt with the freshly ground peppercorns and five-spice powder; set aside.
3. Heat the oil in deep-sided pot to 350 degrees F. Carefully add the shrimp to the hot oil and cook until they turn bright orange (about 40 seconds). Carefully remove the shrimp with a slotted spoon and drain on paper towels.
4. Heat a wok or large skillet over medium heat. Add the salt mixture, garlic and the shrimp. Cook, stirring until shrimp is coated with the mixture and fragrant, 20-30 seconds. Stir in the green onion. Remove from wok and serve hot. Remove shells to eat.

Kitchen Boss Season 2 Episode 8 - Valentine Bistro at Home

Steak Au Poivre

 Ingredients:

• 2 10-12 ounce New York strip steaks, about 1¼ inches thick, patted dry
• 2 tablespoons mixed peppercorns, such as black, white or pink
• Coarse salt
• 2 tablespoon unsalted butter, divided
• 1 tablespoon canola oil
• 1 shallot, minced
• ½ cup homemade or low-sodium canned beef broth
• 2 tablespoons brandy
• ½ cup heavy cream
• 1 tablespoon chopped flat-leaf parsley, for garnish

Directions:

1. In a heavy-duty re-sealable plastic bag crush peppercorns with the bottom of a heavy skillet.
2. Pat the steaks dry, and coat both sides of steaks with peppercorn mixture, pressing in gently to adhere, and season with salt on all sides.
3. In a large skillet, heat butter and canola oil over medium-low heat until hot but not smoking. Add steaks and cook, turning once, for about 5 minutes per side for medium-rare. Remove steaks to a plate while finishing the sauce.
4. Place shallots in remaining steak fat, and cook over medium-low heat until softened. Add beef broth and cook, scraping up browned bits. Increase heat to medium-high and stir in brandy and boil until reduced by half. Add cream and continue to cook until sauce thickens and coats the back of a spoon. Add a tablespoon of butter and stir until melted.

To Serve:

1. Spoon sauce over steaks and garnish with parsley.

Kitchen Boss Season 2 Episode 7 - Fair is Fowl

Chicken Francese

 Ingredients:

• 2 large skinless boneless chicken breasts, butterfly cut in half (total 4 pieces)
• 1/2 cup olive oil
• 1 cup all-purpose flour
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3 large eggs
• 2 tablespoons olive oil
• 7 tablespoons cold unsalted butter
• 3 plump garlic cloves, thinnest slices, cut lengthwise
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1 whole lemon, thinly sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 pound pasta of choice (optional)

Directions:

1. Place chicken breasts that have been butterflied between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
2. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add 2 tablespoons butter and cook until butter is melted and has stopped bubbling
3. While oil and butter are heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in another shallow bowl.
4. Dredge pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess, then dip floured chicken into beaten eggs to coat, letting excess drip off.
5. Pan fry in skillet, turning over once, until golden brown and just cooked through, about 4-6 minutes total.
6. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Pan fry remaining chicken in same manner, transfer to plate and keep warm.
7. To the chicken skillet, add the garlic and sauté until fragrant and beginning to color. Add wine, broth, and lemon slices, parsley and 5 tablespoons of butter. Simmer uncovered while stirring occasionally for about 3 to 4 minutes. Return chicken to pan and continue to simmer an additional 2 to 3 minutes until heated through.
8. To serve, transfer chicken to serving platter, spoon sauce over chicken and top with lemon slices. Serve over pasta if desired.

Kitchen Boss Season 2 Episode 6 - Soups and Sandwiches

Sweet and Spicy Blt

Ingredients:

For the Bacon:

• 8 slices thick-cut smoked bacon
• 2 tablespoon brown sugar
• 2 teaspoon coarsely cracked black pepper

For the Dressing:

• 6 tablespoons red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 tablespoons extra-virgin olive oil

For the Sandwiches:

• 8 slices country white or Tuscan bread, cut about 1/2-inch thick
• 2 ounces arugula, about 4 handfuls, washed and dried well
• 1 ripe Hass avocado
• 2 large ripe tomato, sliced 1/2-inch thick
• Salt

Directions

1. Preheat the oven to 400 degrees F.

For the Bacon:

1. On a foil lined baking sheet, lay the bacon flat in a single layer. Sprinkle with brown sugar and coarse black pepper. Bake for 15 to 20 minutes, until the bacon is browned and crisp, turning the pan halfway through the baking time. Drain on paper towels and set aside.

For the Italian Dressing:

1. In a measuring cup, whisk together the vinegar, oregano, basil, salt and pepper. Whisk in the olive oil and set aside.
2. For the toast:
3. Toast bread in toaster.

To assemble the sandwiches

1. Place 4 bread slices on a cutting board. Place 2 slices of bacon on top of each sandwich. Halve the avocado, remove the pit and with a tablespoon, scoop out in one piece. Slice each half into four 1/2-inch thick slices, and arrange on top of the bacon. Add a layer of tomato slices and drizzle with about 1 tablespoon of Italian dressing. Cover the slices with a layer of arugula.
2. Drizzle the remaining 4 slices of toasted bread with 1 tablespoon of Italian dressing and place, dressing side down, on the sandwiches. Cut in half and serve with your favorite soup.

Kitchen Boss Season 2 Episode 5 - Aunt Anna's Visit

Aunt Anna's Pepper and Onion Frittata

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 onions, sliced
• 2 peppers (red, yellow and/or green), sliced
• 4-6 large eggs
• 3/4 cup grated Romano cheese
• 1/4-teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:

1. In a large skillet over high heat, heat the olive oil. Sauté onions and peppers until soft, about 15 minutes.
2. In a large bowl, whisk together the eggs, 1/2 cup Romano cheese, salt and pepper. Pour the mixture into the skillet with the onions and peppers and cook about 3-4 minutes on low heat (without stirring) until the eggs are set and the bottom is golden brown. Slide the frittata onto a plate and then invert frittata back into the skillet to cook the other side. Continue cooking until the flipped side of the frittata is golden brown, an additional 3 to 5 minutes.
3. Slide the frittata onto a serving platter and top with remaining 1/4 cup Romano cheese.
4. Cut the frittata into pieces and serve warm or at room temperature.

Kitchen Boss Season 2 Episode 4 - Buddy's Asian Spin

Asian Tuna Tartare With Crispy Wontons

 Ingredients:

For the crispy wontons:

• 8 wonton wrappers
• 2 tablespoons vegetable oil

For the tuna:

• 1-2 tablespoons soy sauce
• 1/4 teaspoon sesame oil
• Zest and juice from one large lemon
• 1 teaspoon peeled and grated fresh ginger
• Pinch of kosher salt
• 6 ounces sushi grade Ahi tuna steak, diced into 1/4-inch cubes
• 2 tablespoons scallions, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon sesame seeds, toasted, for garnish

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet and brush with oil.
3. Bake until golden, about 5-10 minutes. (Can burn easily so watch carefully). Let cool.
4. Mix tuna, soy sauce, sesame oil, lemon zest, ginger and salt together to combine will. Add remaining ingredients except for sesame seeds and toss gently to coat tuna.
5. Transfer tuna mixture to a serving bowl and garnish with sesame seeds. Serve with wonton crisps. To serve as an hors d'oeuvre, spoon tuna mixture onto each wonton crisp and garnish with sesame seeds.

Kitchen Boss Season 2 Episode 3 - Buddy's Bachelor Night

Italian Spiced Oven Fries With Homemade Ketchup

 Ingredients:

For the fries:

• 4 baking potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt, plus extra for finishing
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon coriander

For the ketchup:

• 2 tablespoons olive oil
• 3/4 cup finely chopped onion
• 1 1/2 teaspoons minced garlic
• 1/2 cup red wine vinegar
• 1/2 cup apple cider vinegar
• 1 cup dark brown sugar
• 1 teaspoon salt
• 1 teaspoon mustard
• Pinch of ground allspice
• 1-28 ounce can crushed tomatoes (San Marzano or Roma)

Directions:

To make the ketchup:

1. Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions and garlic. Cook until softened, about 4 to 5 minutes. Pour the red wine and apple cider vinegar to the pan along with the brown sugar, salt, and mustard. Bring to a boil and add the tomatoes. Continue to cook until the liquid has reduced by half, about 20 to 25 minutes. Remove from the heat, let cool 10-15 minutes, place in a food processor and puree until very smooth. Can be stored in the refrigerator for up to 3 weeks.

To make the fries:

1. Preheat the oven to 400 degrees F.
2. Peel the potatoes and cut into 1/4 inch batons. Drizzle 3 tablespoons of oil on the potatoes and add the salt, pepper, oregano, basil, garlic powder, and coriander. Toss to coat. Place the potatoes on the baking sheet in a single layer.
3. Bake potatoes until golden brown, about 30 minutes, then under the broiler for 10 minutes.
4. When the fries are done, serve immediately with the ketchup.

Kitchen Boss Season 2 Episode 2 - Italian Classics

Caesar Salad With Homemade Croutons

 Ingredients:

• 1 egg yolk
• 1/4 cup fresh lemon juice, about 2 lemons
• 2 large cloves garlic, smashed and chopped
• 2 teaspoons salt
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons anchovy paste
• 1 1/3 cup mild olive oil
• Freshly ground black pepper
• 1 large head romaine lettuce, leaves separated and washed
• 1/2 cup shredded Parmesan cheese
• 2 cups Homemade Croutons, recipe follows

Directions:

For garlic paste:

• First smash and chop 2 large cloves garlic and blend into paste with 2 teaspoons of salt in mortar bowl.

For dressing:

• In a medium bowl, whisk together the egg yolk, lemon juice, garlic paste, Worcestershire, mustard, and anchovy paste. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.
• Place the lettuce leaves onto salad plates or serving platter. Drizzle with dressing and sprinkle with Parmesan cheese. Top with Homemade Croutons.

*Coddled or Raw egg may be substituted with 1/2 cup mayonnaise. If doing this substitution, reduce some of the olive oil.

Homemade Croutons:

• day old hearty bread, such as tuscan, italian, or country bread, (half loaf to yield 2 + cups croutons)
• olive oil
• dried oregano
• salt
• pepper

1. Preheat oven to 375 degrees F.
2. Trim the crust from day-old peasant-style bread and dice into 3/4-inch cubes.
3. Toss with enough olive oil to coat, but not drench. Sprinkle lightly with dried oregano, salt and pepper. Spread out on a rimmed baking sheet.
4. Bake approximately 10 minutes or until just golden brown and crisp through. Toss halfway through the baking time, to make sure the croutons toast evenly.
5. Remove from oven and completely cool croutons. Store in an airtight container.

Kitchen Boss Season 2 Episode 1 - Market Fresh

Whole Wheat Vegetable Lasagna

 Ingredients:

• 1 pound whole-wheat lasagna noodles
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1 red bell pepper, chopped
• 2 small zucchini, sliced into rounds
• 2 small yellow squash, sliced into rounds
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 3/4 cup grated Parmesan cheese, divided
• Salt and pepper
• 10 ounces fresh or frozen spinach, steamed, squeezed dry and chopped
• 1 15-ounce container ricotta cheese
• 1/3 cup store-bought pesto, or Buddy's Master Pesto recipe
• 1 pound mozzarella cheese (the non water-packed kind), torn into pieces

Directions:

1. Preheat oven to 375 degree F. Butter a 9 x 13" baking dish.
2. Bring a pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, or until al dente. Drain and let cool.
3. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the onions and garlic with a pinch of salt and stir to coat with the oil. Cook, stirring, for about 30 seconds. Add the mushrooms, red pepper, zucchini and yellow squash with another pinch of salt. Reduce heat to medium and sauté for 8 to 10 minutes until the vegetables have softened and exuded their juices.
4. Heat the milk in a saucepan over medium to low heat to avoid scalding. Then, heat the butter in a medium saucepan. Whisk in the flour to the butter and cook for 1 to 2 minutes, to remove the raw flour taste and completely melt the butter. Gradually whisk in heated milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly.
5. Stir in 1/2 cup Parmesan cheese and whisk until smooth. Remove from heat and stir in the chopped spinach. Season to taste with salt and pepper. Set aside 1/2 cup of the spinach mixture for top of the lasagna.
6. In a small bowl combine the ricotta and the pesto.
7. Spread a thin layer of spinach mixture in the bottom of prepared pan. Add a layer of noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, 1/3 of the spinach mixture, 1/4 of the mozzarella. Repeat this layering two more times. Finish with a top layer of noodles, the reserved spinach mixture, the remaining mozzarella and the 1/4 cup of Parmesan cheese.
8. Cover with foil and bake in preheated oven for 20 minutes. Remove foil and continue to bake for an additional 20 minutes or until lightly browned on top. Cool for approximately 10-20 minutes before serving.