Deconstructed Lasagna

deconstructed lasagne

Yes, I know...at first glance it looks like a plain old plate of pasta with tomato sauce.  But I promise you, this is so much more than your garden variety pasta with sauce.  Imagine if you will a casserole full of steaming hot lasagna...tender pasta, sweet tomato sauce, creamy ricotta, salty fresh grated Parmesan cheese, all flavored with basil and oregano and fresh ground pepper.  Now separate it into its different components, take away the 45 minutes or so in the oven, and there you have it...deconstructed lasagna! Read More & Get the Recipe

Soup Bowl Lasagna

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I have to say, I have a love-hate relationship with lasagna. I love it...but I kinda hate the production of making the traditional 13x9 inch pan of the stuff. The boiling, the grating, the layering, the baking, the cooling, the slicing...it's just exhausting. Especially for something that will be devoured in no time. Which is why I love this recipe for soup bowl lasagna so very much. It's all the joy of lasagna in a fraction of the time. You cook up the lasagna noodles the way you always do, but instead of assembling all the ingredients in a baking dish, you skip right to the plate. Some warm marinara sauce, some spinach, a delicious mixture of warmed ricotta and mozzarella, the cooked noodles, some parmesan cheese...instant, super-easy lasagna! No muss, no fuss, no baking. This is a lasagna you can actually make on a school night. And even better, you can make exactly the amount you need, portion by portion, because you are assembling it right into individual soup bowls. Which you Read More & Get the Recipe

Lasagna Cupcakes

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Those of you who have been reading this blog lately know that I have developed an alarmingly close relationship with my muffin pan. I blame the French Toast muffins that I made a while back. They turned on a little lightbulb over my head, one that has led me down a road filled with cupcakes of all shapes and sizes. Ice Cream Cupcakes. Macaroni and Cheese Cupcakes. And now what may be my favorites, which are these Lasagna Cupcakes. Yep, that's a bonafide little lasagna up there, complete with layers of pasta, rich meat sauce and three kinds of cheese. Isn't he handsome? So here's how this works. Instead of using lasagna noodles, you use wonton wrappers. Wonton wrappers are basically super-thin pieces of delicious fresh pasta, and they are perfect for this little exercise. The only thing you have to do is cut the little wonton squares into a round shape that will fit into your muffin tin. This is really easy to do with either a round biscuit cutter, or by putting a juice glass down on Read More & Get the Recipe

Summer Lasagne

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This recipe made me ridiculously happy in every way.First of all, it is one of those recipes that looks like you slaved over it for hours when really you messed around in the kitchen for about 20 minutes. Second, it takes full advantage of the fresh and wonderful summer veggies that are starting to trickle in -- young fresh basil, sweet cherry tomatoes, and zucchini. Third, it is yet another recipe that calls for fresh ricotta, thereby helping me satisfy my new obsession with making my own ricotta (and as always, you feel free to buy your ricotta at the supermarket, the way well-adjusted people do.) Fourth, the reason it is called "Summer Lasagne" is because you don't bake it. Nope, no oven required. Last but not least, it was SO photogenic. Like this baby I know, it looked good in every single shot. Exhibit A: Exhibit B: Both scrumptious, right?? Here's the recipe. For the lasagne, I mean...not the baby. Recipe adapted from Everyday Food   Summer Lasagne   Save Read More & Get the Recipe

Roasted Vegetable Lasagne

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I am always a little skeptical about whether lasagna is really, truly worth it. I mean, we've all had it one million times, and it's always kinda the same. But every once in a while I run across a recipe that restores my faith in lasagna, and this was one of them. Roasted vegetable lasagna that involves a sauce made of roasted tomatoes and a filling that includes roasted butternut squash and sauteed spinach. It all comes together for a beautiful layered look that melts the heart of even a lasagna-doubter like myself... I used lovely fresh mozzarella and ricotta and that helped (and in case you have not heard me go on and on about my adventures in ricotta-making, please click here. Or you can do what normal people do and get your fresh ricotta at Whole Foods.) So if you are looking for a delicious and different lasagna, this ones for you. It also uses those no-boil noodles that I never think are going to work but they always magically DO! It's one of the great mysteries in Read More & Get the Recipe