Posts tagged ‘lasagna’

April 7, 2011

a not so successful lasagna

I am obsessed – OBSESSED – with Starbucks Iced Tall Soy Lattes.

I’m pretty sure the reason I like this Starbucks drink so much is because of the particular soymilk they use. Today, I treated myself to an Iced Tall Soy Latte and while I was waiting for my drink, I snuck a peak at the brand of soymilk they used while making the drink.

All it said on the carton was “Organic Vanilla Soymilk.” What BRAND?!?!? I really couldn’t find the brand…anyone know?

I wish I could have an iced latte every single day of my life. Actually, I used to be a bad girl and get it every weekday. But I’m trying to be a better girl.

But I’m happy to say I am finally a Gold member! At least the soymilk is free now (it went up to $0.60!!!)

 

In other news, Jeff and I went to Walmart tonight to pick up some random items. I LOVE mini trips to Walmart, Target, etc. Don’t laugh, but I picked up a pair of these.

I like to wear these when I “go out” (which I will be doing on Saturday) or for special occasions! I think eyelashes are one of the biggest factors that can brighten up your eyes. Plus, the fakes one are a LOT cheaper (and safer) than extensions!

 

For dinner tonight I tried my hand at lasagna again.

It came out alright, but I think one of the biggest reasons for the flop was the type of cheese I used. From now on, I’ll be sticking with shredded mozzarella!

Fresh mozzarella is so stinkin’ hard to slice if you don’t have a cheese slicer! I considered using floss to slice the cheese but I only had mint-flavored flossy and didn’t want minty mozzarella. Thought “minty mozzarella” does have a nice ring to it!

Also, next time I will be getting the “yes-boil” lasagne noodles. But instead of boiling them, I’ll use Alton Brown’s method (I love Alton!) of soaking the noodles in hot water for about 20 minutes and then just layering from there. So not REALLY boiling. I don’t know what it is about boiling noodles, but sometimes it just seems so inconvenient! Which I guess is what the appeal is for these “no-boil” noodles.

Anyway, I sauteed the Andouille Chicken Sausage in a pan and added the tomato pasta sauce. And then I got to layering!

 

Little bit of sauce:

 

Noodles:

 

Chicken Sausage sauce:

 

A layer of thinly sliced zucchini:

 

A layer of sliced portabella mushroom:

 

And lastly, a layer of awkwardly chopped fresh mozzarella:

 

I repeated this layering 3 times, until I got to the top!

Yumz. But as you can see, the cheese got sort of uneven and gloopy. Sticking with the shredded!

Also, next time I will ROAST the veggies. Oh yum, what flavor would that bring!

Make this, and tweak it however you want!

 

Andouille Chicken Sausage Lasagna

Serves: 4-6

 

Ingredients:

1 package lasagna noodles (next time I wont use “no-boil”)

2 cups favorite tomato sauce

2 links chicken sausage (taken out of casing and crumbled)

1/2 lb mozzarella cheese, sliced (next time I’ll stick with shredded)

2 zucchinis, thinly sliced lengthwise

1 portabella mushroom, thinly sliced

 

Directions:

Preheat oven to 375F.

Begin by sauteeing the sausage on the stove in a pan. Add tomato sauce and simmer for 5-10 minutes. Set aside until ready to use.

In a baking dish, begin with a very thin layer of the meat sauce. Then layer lasagna noodles, meat sauce, zucchini, mushroom, then mozzarella. Repeat until you reach the top of the baking dish, ending with mozzarella.

Cover the top of the baking dish with foil and bake about 30-40 minutes. Remove the foil and bake for a few more minutes until the top is melted and bubbly.

 

Not too many dishes with this one either. Always a good thing. ;)

 

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March 30, 2011

margherita lasagna

Last week, I bought a butt load of basil for the bruschetta I made. The bruschetta recipe doesn’t call for a butt load of basil – just 8-9 leaves – but unfortunately basil isn’t usually sold by the leaves.

So I was stuck with a ton of leftover basil that was slowly starting to wither away.

And I started to panic thinking about this basil ($$$) going to waste.

So what did I do? I made basil paste with it!

This basil paste is simply basil and extra virgin olive oil, blended together into a thing of beauty.

 

Margherita pizza is my favorite pizza in the world. It’s so simple, yet still delicious at the same time. And that’s what I wanted to translate to this lasagna.

So, what goes into Margherita pizza? Well, “bread,” tomato sauce/tomatoes, mozzarella cheese, and basil!

But I will say here that this lasagna did need a bit of “bulk,” so next time I will probably add some hot sausage to the tomato sauce. And maybe even some layers of veggies.

My “tomato sauce” of choice?

 

Start with a thin layer of the sauce in the bottom of the baking dish, just to flavor the bottom of the lasagna and keep it from sticking to the pan.

 

Then begin the layering process with the noodles…this is the kind I used:

 

Then slather on the sauce…

 

Sprinkle on the cheese…

 

And another layer of noodle…I used a smaller baking dish so I had to break up some of the noodles, but I couldn’t even tell in the end product!

 

But instead of tomato sauce this time, layer on the basil paste…

 

And then cheese again.

Repeat layering (pasta, tomato sauce, cheese, pasta, basil paste, cheese) until you reach the top or…run out of cheese (which is what happened to me, so I had to cut the lasagna short, literally).

 

After baking, behold this beauty!

 

By the way, this “cookie” spatula works awesome for lasagna too!

Yummy!

 

But there are some things I will change for the future, including:

1. “bulking” the sauce up with ground (hot) sausage. I loooove hot links, so I’ll probably use that.

2. adding a layer of thinly sliced long vegetables like zucchini, eggplant, or maybe even whole sliced tomatoes.

3. Using fresh, sliced mozzarella instead of shredded mozzarella.

Enjoy!

 

Margherita Lasagna

Serves: 2-4

 

Ingredients:

1 package lasagna noodles (I used the “no-boil” kind)

2 cups favorite tomato sauce

2 cups shredded mozzarella cheese (or sliced mozzarella cheese)

2 cups fresh basil

1/4 cup extra virgin olive oil

 

Directions:

Preheat oven to 375F.

Start by making the basil paste by blending together the basil and extra virgin olive oil.

In a baking dish, layer lasagna noodles, tomato sauce, mozzarella, lasagna noodles,  basil paste, then mozzarella. Repeat until you reach the top of the baking dish, ending with mozzarella.

Cover the top of the baking dish with foil and bake about 20-30 minutes. Remove the foil and bake for a few more minutes until the top is melted and bubbly.

 

We kinda liked this.