Thursday, January 24, 2008
The Skinny Gourmet is hosting a Food for Thought event about dishes that recreate memories. Although the quintessential nostalgic dish, for me, would have to be chicken soup, I just used that recipe for a Comfort Recipe event. A close second is lasagne. Lasagne nights were always good nights, growing up. In fact, if I am forced to eat a bad lasagne, I find it irrationally upsetting to me. All of that anticipation for nothing!
Take this lasagne (picture below), for example. Looks decent. So misleading. The person making this lasagne followed a recipe that required sliced cheese. I think she figured using cheese slices...as in, Kraft mozzarella cheese slices, would suffice. It didn't. It was gross and I had to hold back from throwing the good china at the wall.
Meeting R, I didn't have a lot of dishes in my repetoire. Schnitzel, Kraft Dinner and lasagne. Thankfully the latter of the three sealed the deal.
Every so often, I switch up the more traditional meat lasagne for the recipe you see below. Both are very good, but the meat version would probably "take the cake".
lasagne noodles - 9-12 (depending on layers and size of lasagne -- I prefer the kind that you boil first)
ragu sauce (I spice with onion and garlic powder, oregano, chillis, basil and pepper)
mozzarella cheese - about 2 cups
cottage cheese (small container)
tuna - 2 cans
mushrooms - 7-8 medium sized
spinach (I used 2 frozen spinach packages this time, but fresh and boiled works too. Just make sure to squeeze the water out in both cases)
artichokes (6-7 hearts)
While your noodles are boiling, prep the layers of your lasagne.
Spray the casserole dish with pam, Then add a light layer of ragu sauce. Next is a layer of pasta.
Spinach and sliced mushrooms
Dollops of cottage cheese and artichokes
Cheese - mozzarella and parmesan
Repeat the layering a second time and end off with a top layer of noodles. On top of the final layer of noodles, create a final layer of cheese.
Cook in the over at 350 F for approximately 30 minute. Keep an eye on the cheese so that it doesn't get too crispy (unless you like it that way). Once you take it out of the oven, if you don't have hungry mouths lined up, let the lasagne sit for 10 minutes or so to let it settle.
I'll be submitting this post to this week's Presto Pasta Roundup