Log in

No account? Create an account

in a web of glass, pinned to the edges of vision


I'd forgotten how often we saw Magritte

mucha mosaic


Previous Entry Share Next Entry
mucha mosaic
Anyone happen to have my lasagne recipe?

update: or a good one of your own?

And because the stupid quiz looked stupid and amusing:
Your strongest virtue is your Compassion,
visualized here by the tarot card 'The Lovers'.
Your actions are guided by your devotion to
love. Truth and courage may be important as
well, but above all it is compassion that is
paramount to you.

What's Your Strongest Virtue?
brought to you by Quizilla

--Irony, huh.
  • Alas, you guys never sent it to me for the Fiddlers' cookbook. All I can recall is that it used a lot of different cheese and was really, really yummy.

  • time to reinvent it and make it even better? That's what I had to do when I lost my base lasagna recipe a few years ago.
  • Let me know if you want one of mine -- cheese, meat, or veggie. :)
    • hee. all of the above? Go ahead and toss 'em in as comments to this post, if you want.
  • Easy Spinich Lasagna

    1 tablespoon extra virgin olive oil
    2 (10 ounce) packages frozen chopped spinach
    1/2 onion, chopped
    1/2 teaspoon oregano
    1 1/2 teaspoons fresh basil
    2 cloves garlic, crushed
    handful of mushrooms
    1 (32 ounce) jar spaghetti sauce
    1 1/2 cups water
    1 cup cottage cheese
    1 small container ricotta cheese
    1 (8 ounce) package mozzarella cheese, shredded
    1/4 cup grated Parmesan cheese
    1/2 cup chopped fresh parsley
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 egg
    8 ounces lasagna noodles

    Preheat oven to 350 degrees F (175 degrees C).

    In a large pot saute the spinach, onion, oregano, basil, garlic and mushrooms in the olive oil. Add the spaghetti sauce and water; simmer 20 minutes.

    In a large bowl mix cottage cheese, ricotta, parmesan, parsley, salt, pepper and egg.

    Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with sauce and cheese mixture, noodles and mozzarella. Repeat until all is layered, finishing with a layer of mozzarella cheese, a sprinkling of Parmesan, and a little fresh parsley.

    Cover with foil and bake in a preheated oven for about 50 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

    Enjoy with good red wine and crusty bread. :)
  • White Cheese Chicken Lasagna

    9 lasagna noodles
    1/2 cup butter
    1 onion, chopped
    1 clove garlic, minced
    1/2 cup all-purpose flour
    1 teaspoon salt
    2 cups chicken broth
    1 1/2 cups milk
    4 cups shredded mozzarella cheese, divided
    1 cup grated Parmesan cheese, divided
    2 teaspoons fresh basil
    1 teaspoon dried oregano
    1/2 teaspoon ground black pepper
    2 cups ricotta cheese
    2 cups cubed, cooked chicken meat
    2 (10 ounce) packages frozen chopped spinach, thawed and drained
    1 tablespoon chopped fresh parsley
    1/4 cup grated Parmesan cheese for topping

    Preheat oven to 350 degrees, cook the noodles.

    Melt the butter in a large saucepan over medium heat. Saute the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk and bring to a boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

    Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

    Bake 35 to 40 minutes in the preheated oven.

    Yum, yum, yum!
Powered by LiveJournal.com