OK, it’s really for 3-6 servings, but that was too cute a title to pass up. I swear I didn’t plan for this to be in the blog, in fact I didn’t plan for it at all, but then it got me a 10, so I had to. 10 what you may ask? Well, read on, and you will understand. Apologies in advance for no “in process” photos. Last night I didn’t want to do anything remotely food related, but I had been snacking all day on unsatisfying empty calories and I was just fed up. I decided I’d make a pasta or something else equally boring, when at the last minute my sister sent me to a site I’d never heard of before, bakedbree.com to look at Bree’s margarita pie. The back story is that I’ve been bugging her to make me a key lime pie for ages, (“but Martin; She makes Pie!!!”) and I am absolutely gaga for margaritas on the rocks. So after drooling over the pie and discussing what we would change and why, I started looking around a bit. When I saw her recipe for veggie lasagna and that it included peppers, which happened to be the only thing alive in my fridge at the time, I thought it must be fate. Now, my recipe is completely my own, but I just wanted to thank Bree for the inspiration! Sometimes all we need is a kick in the pants, in the right direction 🙂
Before yesterday I was not a fan of no-bake lasagna leaves by any stretch of the imagination, but up here I usually can’t find the nice long ones (with the frilly edges in the blue box that you parboil before layering them into your pasta masterpiece), and that’s what I had in the house, so that was two for two. The clincher was the small container of ricotta cheese in the fridge, which I have been buying religiously when I can find it now that every other recipe I am lusting over happens to feature it in one way or another. (Cannoli, here we come!)
Lasagna is already a production when you can get all this stuff easily at your local grocer, so the fact that the stars aligned just sort of pushed me to the point where I sighed, rolled up my sleeves, and got to work. I had this great new blue casserole dish from Ikea that we bought so that we could make smaller portions, this one could actually feed 4, but in my house, well, you know. Everything is relative.
I don’t buy pre-made sauce, mostly because I can’t get a good one here, so I had to make my own, which turned out spectacular, and I would really suggest doing this if you have time.
I’m just going to tell you how to make this stream of consciousness-like, and I hope it all makes sense. Also, I didn’t have Mozzarella, so I had to use a local melty cheese called gush chalav, but if you can get Mozzarella, use it.
Ingredients: (for 3-6 servings)
No boil lasagna leaves (or the other kind, follow directions for cooking)
1 head fresh garlic
1/2 large onion
1 yellow pepper
Splash (1 tablespoon) balsamic vinegar
1/4 teaspoon cinnamon
2/3 cup cream
Parsley, fresh or dried
Oregano, fresh or dried
1 cup spinach, fresh or frozen
12 oz ricotta cheese (24 oz if making 2 layers)
2 cups Shredded Mozzarella cheese (fresh or packaged, if you use fresh, add some more salt to compensate), enough for 3 thin layers.
1 cup Shredded Parmesan
Preheat oven to 350F, and make tomato sauce.
For Sauce: Saute 2 tablespoons chopped garlic in 3 tablespoons olive oil. when it’s going clear but long before it goes brown, add 1/2 a chopped white onion and a chopped yellow pepper. Saute for about 10 minutes. Add a few tablespoons water if it looks like it could be drying out or cooking too fast. Once the pepper is getting soft and the onions are going clear, add 200g tomato paste. Use an online converter if you don’t know grams, its about an 8oz can of hunts tomato paste. continue cooking and stirring, while the tomato paste caramelizes. look for bubbles that are dark red, getting darker as the sugars caramelize. After about 5 minutes of this, add a can of crushed tomatoes, you know, the big ones, that weigh 800g and are good for sauce for one family meal.
Now for the vaulted Italian family secrets.
Add 2 tablespoons of shredded Parmesan, a splash of balsamic vinegar (1 tablespoon), 1/4 teaspoon cinnamon (TRUST ME), 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1 tablespoon dried or fresh parsley, and one tablespoon dried oregano, stir it all together, and add about 1/4 cup filtered water, now cook it down for about 20-30 minutes uncovered on a low heat. This is important, so that the flavors can all meld together. If using fresh herbs, add closer to the end.
Now you make the Spinach Cream Sauce:
In a small saucepan, saute 1 teaspoon chopped garlic in 1 tablespoon olive oil. When the garlic is clear, add 1 cup defrosted frozen spinach (kudos if you have fresh). Mix it all together, and add 2/3 cup 15% cream, 1/4 teaspoon garlic powder, and a pinch of ground nutmeg. cook on low heat for 3-4 minutes or until cream starts to bubble, then turn off heat.
In a small bowl, combine 12 oz ricotta, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon chopped or dried parsley, depending on what you have.
In your baking dish, spread a layer of sauce. Now layer on the lasagna leaves. Next spread out all of the ricotta mixture, sprinkle all over with Parmesan, then layer on a thin layer of shredded Mozzarella cheese. Now another layer of sauce, a second layer of lasagna leaves, and now the spinach cream sauce. next do another layer of Mozzarella, a layer of sauce, a sprinkle of Parmesan, then add the last layer of lasagna leaves. Top it off with the last layer of sauce, and top that with shredded Mozzarella and a sprinkling of Parmesan.
Bake for 50 minutes covered, then another 15 minutes uncovered. Remove CAREFULLY from oven, and allow to cool for 15 minutes if you can help yourself so that it can set and thicken up, and not burn out every last one of your taste buds when you take the first bite, effectively ruining your entire nights work. I knew better 🙂
Serve with buttered bread if you want, and a glass of red or white wine, we had it with a nice mellow red, and skipped the bread. Alternately, you can double the ricotta mixture, and sub that for the spinach cream sauce layer, and pour the warm spinach garlic nutmeg cream sauce over each piece when you serve it, which was my plan, but G couldn’t find me more ricotta at the store on his way home, so I had to improvise. Still, it was phenomenal, and so worth the time and effort.
Now, I’m a psycho, and am constantly asking G to “rate my food”. It works something like this; on a scale of 1-10, with 1 being edible but only just, and 10 being marriage proposal material… rate this dish. It’s a sickness, I know, but I can’t help it, so don’t judge me. I usually average out around a 7-8 which drives me crazy and keeps me up at night wondering how I can improve on my recipes. It’s worst when I put hours of effort into something and bomb out because I was trying too hard or not paying attention and over corrected or just lost the plot. Think Asian style noodles with chicken and veg but WAY too much soy, garlic, ginger, marin. Ugh. Kitchen horror show. Anyway. I am happy to report that this recipe got me a 10. My second ever. Guess which was the first?… last weeks’ Jalapeno Poppers! I’m sensing a trend here…
🙂 🙂 🙂