This is the one of the yummiest veggie lasagna's I have ever made/eaten. Not to toot my own horn or anything, but can I just say WOW! It is adapted from Michael Chiarello's recipe, which is quite clever. Instead of layers of pasta sheets, he rolls the pasta around the delicious butternut squash filling and tops it off with a creamy bechamel sauce. The only thing I changed was to use half the cheese, but it still turns out super cheesy and delicious! At least you can be reassured that it is slightly healthier. Enjoy!
Showing posts with label ITALIAN STALLION. Show all posts
Showing posts with label ITALIAN STALLION. Show all posts
Artichoke-olive crostini
I found this recipe on one of my favorite blogs, Smitten Kitchen, but I changed a couple of things to add some extra punch. The woman is genius and I think is soon to release a book. Make sure you check out her blog (see links on left sidebar). You can use this as an apetizer at parties, or just toss it with some spaghetti for a simple yet flavorful meal.
Bolognese Sauce
I learned this recipe from a real live Italian, who wasn't from Bologna but she is from Naples and is an amazing cook! Thanks Maria!
We didn't use the usual ground beef, which is what traditional Bolognese sauce is made of. But due to dietary concerns we decided to use ground bison/buffalo meat, which can actually be found at any grocery store these days! Who knew?!
We ate this sauce with the most amazing homemade fettucine, which we bought in Little Italy. And obviously, traditionally, bolognese is eaten with spaghetti, but I think it would also taste good with rigatoni. Hope you love it as much as I did!
Classic Lasagna
Clearly this is not Indian, but it's a great recipe for lasagna I found. It takes a while, but it's lasagna, of course it takes a while! But it's so worth it! Vegetarian and meat options in recipe below.
Marinara Sauce
Ingredients:
1/2 cup E.V.O.O.
1 onion, diced
4 cloves of garlic, minced, divided
2 cans crushed tomatoes
1 small can tomato paste
2 bay leaves
1/2 cup fresh basil leaves, chopped
Pinch of dried oregano
1 tsp crushed red pepper
2 tbsp butter
1 tsp salt
1/4 tsp crushed black pepper
Cook:
Heat oil on medium high heat.
Add onions and half of the garlic and saute until soft and transparent.
Add crushed tomatoes, tomato paste, bay leaves salt and pepper and simmer uncovered on low heat for 1 hour.
Once sauce starts to thicken, add rest of garlic, basil, oregano and crushed red pepper.
Once done, add butter to reduce acidity.
Marinara Sauce
Ingredients:
1/2 cup E.V.O.O.
1 onion, diced
4 cloves of garlic, minced, divided
2 cans crushed tomatoes
1 small can tomato paste
2 bay leaves
1/2 cup fresh basil leaves, chopped
Pinch of dried oregano
1 tsp crushed red pepper
2 tbsp butter
1 tsp salt
1/4 tsp crushed black pepper
Cook:
Heat oil on medium high heat.
Add onions and half of the garlic and saute until soft and transparent.
Add crushed tomatoes, tomato paste, bay leaves salt and pepper and simmer uncovered on low heat for 1 hour.
Once sauce starts to thicken, add rest of garlic, basil, oregano and crushed red pepper.
Once done, add butter to reduce acidity.
Subscribe to:
Posts (Atom)