Inspired by The Mean Bean, I decided to create my own veggie lasagna today. Shockingly, it was quite good. For the curious (and the brave):
Ingredients:
8 oz. cream cheese
8 oz. ricotta cheese
A few handfuls of shredded mozzarella cheese (hey, I said this was an experiment)
An indiscernible quantity of parmesan cheese
Optional: 2 eggs
Optional: Chopped garlic
14 oz. can pizza sauce
14 oz. can fire roasted tomatoes
14 oz. spaghetti sauce (your choice)
1 can sliced black olives
1 can quartered artichokes
A few handfuls of spinach
9 no-boil lasagna noodles
Preparation:
Preheat oven to 350 degrees. Mix all of the cheeses together in a large mixing bowl and set aside. If you like, include the eggs and the garlic. Mix all of the sauces together in another large mixing bowl and set aside. In a 9x13 lasagna pan, pour a thin layer of the sauce to cover the bottom of the pan. Then lay three noodles on top of the sauce. Spread 1/3 of the cheese mixture over the noodles, then spread 1/3 of the veggies over the cheese mixture. Repeat the layering until all of the ingredients are gone (although you should save some sauce to pour over the top of the final layer). Toss another handful of mozzarella cheese over the whole thing and pop it in the oven for an hour. When you remove the lasagna, let it sit for 10 minutes before eating (unless you're like me and you don't mind eating stuff that is literally still boiling).
Total prep time is about 15 minutes. And it's really good!
Which is nice, because I'd be eating it for a week either way...
FOR SPARTA!
Sunday, March 2, 2008
Lasagna Love: Introducing the Sparta-Choke Lasagna
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4 comments:
Nice!! So much cheese! :D
I do love me some cheese. But you could totally make it with less.
Sounds good! What might be interesting is to forgo the pizza sauce for some more tomatoes or spaghetti sauce, and let the sauce mixture simmer for 20 minutes or so with the chopped (or roasted would be nice) garlic, maybe some roasted red bell pepper, a couple bay leaves, 6 or so sprigs of thyme, a small handful of fresh chopped basil, and chopped fresh oregano. Maybe a Tbsp. This'll add the herb flavor and zest you're getting from the pizza sauce, just a variation. You'll have to pick out the bay leaves.
We made Mushroom Raviolis and Butternut Squash Raviolis from scratch last weekend, they were really good. Rolled out the pasta dough with chopped basil in it, and served it in a cream sauce...SO.... GOOD.....salivating on the mac......
Your version sounds like it involves more cooking. I'm a'skeered. ;)
That ravioli sounds awesome!
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