LoboGunLeather
US Veteran
Repeated bouts of cold nasty weather around here, and another storm approaching tonight. I became motivated in the kitchen.
Vegetable lasagna, ingredients:
Lasagna noodles, about one-half pound (dry).
Marinara sauce
One large yellow Italian squash, about one lb.
Portabello mushrooms, one-half lb.
Green bell pepper, one large
Shredded mozzarella cheese, one-half lb.
Shredded provolone cheese, one-half lb.
Grated Romano cheese (shaker bottle)
Grated Parmesan cheese (shaker bottle)
Garlic powder, about a tablespoon
Oregano, about a tablespoon
Sweet basil, about a teaspoon
Olive oil, couple of tablespoons.
Preparation:
1. Prepare lasagna noodles in boiling water until pliable, then rinse with cold water
2. In a 9"X9" baking dish, start with sliced squash as a bottom layer, brushed with olive oil and dusted with garlic powder, oregano, and basil
3. Lay in a layer of noodles
4. Spoon in marinara sauce to cover noodles
5. Sprinkle generously with mozzarella and provolone
6. Lay in a layer of sliced portabello mushrooms
7. Lay in another layer of noodles
8. Repeat marinara sauce over noodles
9. Repeat mozzarella and provolone
10. Lay in a layer of thin sliced bell pepper
11. Lay in another layer of noodles
12. Flood over with marinara sauce
13. Repeat mozzarella and provolone
14. Sprinkle over generously with Romano and Parmesan
15. Pre-heated oven at 375F, cook for 45 minutes
16. Allow to sit for 10 to 15 minutes, then slice and serve.
Total time, start to finish, about one hour.
The above ingredients made 3 baking pans for me (about 2.5 lbs. per pan). I served with Italian garlic toast and a glass of Lambrusco, finished with coffee (good dark roast Sumatra), vanilla pudding with fresh blueberries.
I had a second serving about 10PM with a cold Budweiser. Slept like a baby.
Two and a half pans left. Two are snugly wrapped and in the freezer, we'll have those over coming weeks.
Next week: ham and beans with fresh cornbread!
Vegetable lasagna, ingredients:
Lasagna noodles, about one-half pound (dry).
Marinara sauce
One large yellow Italian squash, about one lb.
Portabello mushrooms, one-half lb.
Green bell pepper, one large
Shredded mozzarella cheese, one-half lb.
Shredded provolone cheese, one-half lb.
Grated Romano cheese (shaker bottle)
Grated Parmesan cheese (shaker bottle)
Garlic powder, about a tablespoon
Oregano, about a tablespoon
Sweet basil, about a teaspoon
Olive oil, couple of tablespoons.
Preparation:
1. Prepare lasagna noodles in boiling water until pliable, then rinse with cold water
2. In a 9"X9" baking dish, start with sliced squash as a bottom layer, brushed with olive oil and dusted with garlic powder, oregano, and basil
3. Lay in a layer of noodles
4. Spoon in marinara sauce to cover noodles
5. Sprinkle generously with mozzarella and provolone
6. Lay in a layer of sliced portabello mushrooms
7. Lay in another layer of noodles
8. Repeat marinara sauce over noodles
9. Repeat mozzarella and provolone
10. Lay in a layer of thin sliced bell pepper
11. Lay in another layer of noodles
12. Flood over with marinara sauce
13. Repeat mozzarella and provolone
14. Sprinkle over generously with Romano and Parmesan
15. Pre-heated oven at 375F, cook for 45 minutes
16. Allow to sit for 10 to 15 minutes, then slice and serve.
Total time, start to finish, about one hour.
The above ingredients made 3 baking pans for me (about 2.5 lbs. per pan). I served with Italian garlic toast and a glass of Lambrusco, finished with coffee (good dark roast Sumatra), vanilla pudding with fresh blueberries.
I had a second serving about 10PM with a cold Budweiser. Slept like a baby.
Two and a half pans left. Two are snugly wrapped and in the freezer, we'll have those over coming weeks.
Next week: ham and beans with fresh cornbread!
My paternal grandmother came here from Italy late 1890s. She knew how to cook.
