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Individual Lasagna
What to do when you are wanting something new AND you are a vegetarian? I turn to pasta. I’d found an interesting recipe on the internet for individual lasagna - and I thought, why not?
So, I got out my Jamie Oliver cookbook (Jamie’s Italy) and found a recipe for the pasta, looked around my kitchen and thought - what the heck. Let’s give it a go. So I did.
First I put 2 cups of cake flour (it was the only really fine flour at the grocery store) and made a well in the middle where I put 3 hole, organic eggs…
I mixed the eggs, then stirred in the flour. When I’d gotten most of the flour incorporated I added a bit to my hands and kneaded the dough until it was oh-so-smooth. I then put it in a clean bowl covered with cling film and sat it in the fridge for about 30 min to rest.
While that was going on I looked at my gorgeous veggies (and fruits) that were just waiting to be consumed…
I had some asparagus in the freezer and thought it would be an interesting addition. So I chopped some of the tomatoes and steamed some asparagus…
I then grated about 2 cloves of garlic into a pot that I’d placed some olive oil …
By then it had been close to 30 min, so I put on some water to boil. When it was almost boiling I got out my ball of pasta and took half of it (leaving the other half for later). I divided my half into four little balls and began rolling them out…
When the water boiled I added some salt — and then turned on the heat under the pan that had the olive oil in it. When the garlic began to sizzle, I turned the heat down and added the tomatoes and asparagus.
I took my pasta, which had been somewhat drying
and added it to the boiling water - a piece at a time. I let it boil for about 2-3 minutes (it was thin) and while it did I kept an eye on the “sauce”, stirring every now and then. When the pasta was done I turned off the sauce and drained the pasta. I then took a long piece of pasta and put part of it on the plate, adding some sauce. I folded the pasta over the filling and put a bit more sauce on it. I did this a final time and the topped with a bit more sauce. I made 2 of these for my dinner - drizzling olive oil over the top. Are then not beautiful?
And the taste? FANTASTIC!!!
PS - the recipe from the internet? It had a picture so it was my inspiration. It had a red sauce and other things, mine didn’t.
Porcini Pasta Bake
This is based off the recipe Spaghetti Tetrazzini in Jamie Oliver’s Jamie’s Italy. It is one of my all time favorite recipes because I LOVE the taste of porcini mushrooms!
This recipe makes 2-3 servings.
Put water on to boil for the pasta (remember to salt the water after it boils). Put the mushrooms in a bowl and cover with boiling water.
Put the olive oil (about 2 tsp) in a pan. Add the garlic and gentle saute for a couple of minutes. Drain the mushrooms, SAVING THE JUICE, and add them to the pan with the olive oil and garlic. Gently stir and let cook for a few minutes. Add the reserved mushroom juice, bring to a boil and then reduce heat and let simmer while the pasta cooks.
Just before the pasta is done, add the cream to the mushrooms. Salt and pepper to taste. Bring to a boil and then turn off.
Drain the pasta and add to the mushrooms. Stir in 2 oz of the cheese. Pour into an oven proof baking dish and top with the remaining cheese. Cook for about 20-30 minutes, until bubbly and golden brown.
(12/16/08)
Basic Vegetarian Lasagne
This is such a great basic lasagne. On days when I don’t feel like the carbs I buy a large zucchini and slice it lengthwise and use those in place of the noodles.
We also add mushrooms, spinach, peppers, etc to the mix when we have them around.
2 cups textured soy protein
15 ounces ricotta cheese, part skim milk
1/2 cup nulaid ReddiEgg Substitue
4 cups mozzarella cheese, part skim milk — shredded
1/3 cup parmesan cheese — shredded
2 jars marinara sauce
12 ounces lasagne noodles
Reconstitute the tvp in one jar of the marinara sauce.
In a large bowl mix the ricotta cheese, 2 cups of the mozarella cheese and the egg substitute
In your largest pan spread .5 cup of marinara across the bottom and put down a layer of lasagne noodles. Then layer .5 off the ricotta mixture, then .5 of the tvp mixture. Then sprinkle on .75 cup of the mozarella, top with a bit more marinara. Start the process over with noodles, the rest of the ricotta, tvp, etc.). Once you have topped the final layer of noodles pour on the remainder of the marinara sauce, and top with both some mozzarella cheese and the parmesan cheese.
Bake in a 350 oven for about 30-45 minutes till cheese is melted and lasagne is warmed through.
Makes 15 servings
Per Serving: 333 Calories; 9g Fat (24.1% calories from fat); 37g Protein; 29g Carbohydrate; 7g Dietary Fiber; 26mg Cholesterol; 383mg Sodium.
(Originally posted on 12/11/07 on our previous blog)