so, been awhile. you may have heard about that thing, with the governor of wisconsin being a total tool and most of his republican politician friends joining him in the toolbox. it was all kind of distracting. so already busy + protesting…you get the idea. it’s not that i didn’t cook, but i just did not have the time to blog about it. and mostly i baked recipes without changing them (like the pear bread i’ve talked about before, and super tasty lemon poppyseed cake) or ate frozen things that i’d made in the fall (i highly recommend cooking in bulk and then freezing).
last night the man made us what smelled like an amazing pasta dish, with asparagus and tomatoes and garlic and onions and on and on. i say smelled like because i did not get to eat it. he accidentally shattered a glass pan cover by setting it down on a hot burner, which ruined the food and his floor (don’t ask). we went out to the fabulous brasserie v instead and i had a beer to celebrate the temporary victory of good over evil (see also the wi state supreme court race). so, lesson for all: do not set glass on a hot burner, even if it’s tempered. bad things will ensue. also, don’t elect scott walker to anything.
anyway, made a super tasty dinner tonight, because it’s getting towards the end of semester and it’s all very overwhelming so cooking, yay! i mashed up a few different recipes for lasagna and came up with this one. the measurements are non-existent because i used individual sized baking dishes to make the lasagna and so just kind of threw everything together based on that, but you would probably be using normal size baking dishes or pans.
portobello mushrooms, sliced
tomato based pasta sauce (i used Muir Glen’g Garlic Roasted Garlic)
lasagna noodles (i used RP Pasta’s Garlic Herb Lasagna Sheets)*
parmesan cheese (i prefer parm reg, but that’s my cheese snob coming out)
1. preheat oven to 375.
2. heat olive oil over medium in a pan, briefly saute garlic and shallots before adding spinach. remove from pan and allow to cool briefly.
3. keep heat at medium, and add a bit more olive oil and a tablespoon or two of butter into the same pan, then saute mushrooms for 5 or 6 minutes.
4. layer your lasagna: put a small amount of sauce on the bottom of your baking dish(es) and top with lasagna noodle(s). put a thin layer of ricotta down, followed by a layer of spinach and some more sauce, then some parmesan. top with another layer of lasagna noodle(s). repeat, this time replacing the spinach with portobello mushrooms. repeat one more time, going back to the spinach. put a good helping of sauce on top, sprinkle the last of the parmesan on.**
5. bake for 30-40 minutes, until the sauce is bubbly and the top is browned/getting just a little bit dry. let it cool for 10-15 minutes, then enjoy!
*you should probably realize by now how much i love garlic, considering this recipe contains garlic, garlic tomato sauce, and garlic pasta. i’m just saying. one of these days i am going to make this 44 clove garlic soup and no one is going to want to be near me for a week but i will be happy.
**this whole step is just general guidance based on what i did tonight. layer as often as you feel like, based on the ingredients you have.