I KNOW that some of you know...and if you could please comment and tell me if I'm doing it right, that would be great!
We stayed in today again because Carly is not sniffly, but she has a yucky cough. I think she'll be all mended up tomorrow, which is GOOD because staying around the house all day except to go to the commissary makes me crazy.
Which is probably why I decided that today - before Paul leaves for three days - would be a great time to practice making giant pasta dishes.
Anyway, I put vegetables in everywhere I could. I sauteed the ground turkey with spinach, mushrooms, onion and about half a clove of garlic with all the normal gravy (that's red sauce for us Midwesterners and Southerners) spices and some crushed tomatoes, then stirred in carrot puree to cut the acid...then there is a layer of sliced zucchini somewhere in there. I did put in an entire big bag of shredded mozzarella, so whatever else I messed up, that four cups of mozz, plus the ricotta and three BIG handfuls of parmesan should be enough to make it work, right?
We'll see!
And please...any tips would be very, very welcome. This means you, Lisa and Chrissie. =)
7 comments:
Sounds about right...I dont put quite so many veggies in, so that probably adds about half the weight, but then my recipe is a "handed down" one from mom and granny and her mom...but its always SOOOO heavy.
and why didn't you ask for cooking advise from me...oh, yeah i don't cook...maybe i should work on that!
Liz, you know that bagged, shredded cheese is dusted with a preservative, right?
Yes, lasagna weighs a ton. When you're doing a veggie lasagna, it's good to either not cook the pasta before hand or add some bread crumbs in there somewhere. Veggies have a ton of water in them and it can make for lasagna soup.
Also, it is always best after it has gotten totally cool and then been reheated.
Do you remember in OK when you and Daniel had a night assigned to do the cooking? Remember what Daniel cooked every time? OMG, how long ago was that?
Oh, and try some cheese that has no rennet. I got some Greenbank Farms sharp cheddar from Preston, WA and it is unbelievable. It also is not bright orange. It has cultured whole mile, vegetable enzymes (whatever THOSE are) and salt. That's it!
I second the lasagna soup issue. Mine weighs quite a bit but I use less cheese and ricotta and veggies. I think I'd like to try yours I bet it'll last a week! Mmmm, maybe this weekend I'll make one. Oh and I have a mexican lasagne recipe that is AWESOME! Let me know if you want it :o)
Should I be offended that you didn't ask me either? Nope. But I do make a lasagna that Ethan likes. I use ground turkey or beef. I use a jarred sauce--Organics roasted garlic from Vons/Safeway. Mozarella cheese...no ricotta cuz its icky. Sorry. And I usually sneak in finely choppede zuchinni. Thats it. 325-350 for about an hr. I put sauce on the bottom first so the noodles on the bottom don't get hard. Tip from my mom.
Woah, that sounds amazing! And yes, I'd have to agree with the others' comments about the fact that lasagna is incredibly heavy, no matter what kind you make. I just made one yesterday because we had some friends over for dinner and it's a good thing that I've been working out, because otherwise I may not have been able to lift it!
Post a Comment