I'm looking for good large-quantity recipes. I'll need soups, casseroles, etc. This week I started with lasagna.
I am currently devising a classic lasanga Bolognese recipe for future use. It's going to have a meaty ragu and layers of bechemel. However, if I serve it to my husband, he'll accuse me of trying to poison him, so I'll have to wait until I can serve it to other people. This week's version is a vegetable-filled version so I can feel virtuous about all of the cheese I'm consuming and it assumes me I'll get my veggies in easily. I call it Antioxidant Lasanga because it contains lots of green and lycopene-y tomto sauce. This is inspired by my love of white pizza with spinach and broccoli. My husband will still have to take Lactaid to get it down, but he needs to suck it up or else get his dinner elsewhere.
When I made this, I used wholewheat blend noodles and part skim cheeses. If you want to use full-fat cheeses and white pasta, feel free. As Emeril says, you won't hurt my feelings.
9 lasagna noodles
2 Tbp olive oil
Pinch red pepper flakes
1 onion finely diced
4 cloves minced garlic, divided
1 pound sliced mushrooms
2 15. oz Cans crushed San Marzano tomatoes
1 small can tomato paste
1 tsp salt
1 pound ricotta
1 cup shredded mozzarella
Copious amounts of freshly-grated parmiggiano reggiano (I didn't measure. So what? Just grate in as much as you like.)
1 package frozen chopped spinach, thawed and water squeezed out
1 package frozen broccoli cuts, thawed.
In a large pot, heat olive oil with red pepper flakes. Add onion and cook till transparent. Add mushrooms and 2 cloves of the garlic. Cook until mushrooms brown up a bit. Add tomatoes, tomato paste, and salt. Simmer for at least 30 minutes. You can make your filling and boil your noodles while you wait.
Preheat oven to 350.
Mix the cheeses with the vegetables and the remaining two cloves of minced garlic.
In a pan, put down three lasanga noodles. Spoon the tomato-mushroom sauce over the top and spread the cheese/vegetable mixture over that. Add another layer of noodles. Layer with more sauce and cheese mixture. Put the last three noodles and the remaining sauce on top. (You will likely have some sauce left over. Put it in the freezer for your spaghetti.) Sprinkle some more mozzarella and grated parmesan if you like.
Bake for about 40-45 minutes or until firm and bubbly.
Sadly, I won't be able to do much baking for the next few weeks. That's really disappointing since I have been seeing a plethora of great dessert recipes on the blogs lately (and the ones I linked to just barely scratched the surface of sweets I want to make).