Sunday, November 15, 2009

You say tomato, I say lasagna

So I was looking through the recipes I have posted and they are all baked goods; this is not surprising as I love baking. There are no real meals to be seen, and I'm thinking I might need to share a few things you can actually put on the dinner table, although I don't know how many ppl would complain about tarts, and cookies for dinner; I know I wouldnt. I bought an Italian cookbook today to play with, very excited as Italian food is one of my very favorites. It got me thinking about 2 of my favorite things in the whole world, cheese and pasta and so I decided to post a recipe for skillet lasagna that I found and tried and can tell you is delicious, and oh so easy to make. It's also vegetarian, but I'm sure if you wanted you could add meat.

What you need:

1/3 cup of extra-virgin olive oil
4 cloves of garlic, sliced
1.5 lbs of ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Salt and Ground Pepper
1 cup of Ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets of no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zuchinni, pealed into ribbons
3.5 cups of baby spinach
1/3 lb mozzarella cheese, thinly sliced

How to make it:

Heat the 1/4 cup of olive oil in a large skillet on medium high heat. Add the garlic, cook until golden brown. Add the tomatoes, 1 tblspoon of the herbs, 1/2 teaspoon of salt and pepper to taste; cook until it's saucy, about 5 minutes.

Transfer to a blender and puree to make a sauce. Return 1 cup of the sauce to the skillet, and reduce to low heat, leave the remaining sauce in the blender for now.

In a bowl, mix the ricotta, egg, parmesan, and the remaining 3 tblspoons of herbs, 1/2 teaspoon of salt and pepper to taste.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zuchinni on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half the ricotta mixture, a few pieces of mozzarella and 3 tblspoons of the saved sauce. Repeat all the layers, until you run out, ending with noodles.

Top with the remaining sauce from the blender and cover with mozzarella slices. Cover and simmer until the lasagna is cooked and the cheese melts, about 20-25 minutes.

Let rest for a few minutes before cutting, Garnish with more Parmesan and herbs.

This seriously is so good, the sauce is fantastic, all garlicy deliciousness. I highly recommend it, just don't plan on making out with anyone after.


1 comment:

  1. This looks amazing! Hmmm, now I'm already thinking about dinner...

    PS. Garlic is more than ok when you feed your make-out partner the same!! :)