August 13, 2009

Turkey and/or Veggie Lasagna in Photos

Posted in Pasta: baked tagged , , , , , at 9:09 pm by jenniec00ks

lasagna 047Phew.  I am blogging my butt off, and I have a BAJILLION pictures of this recipe.  So might as well take advantage of it, this will be a follow the pictures kind of recipe.  I did a turkey AND veggie lasagna, so my 9″x9″ dish was filled to the brim.  I was originally going to do 2 smaller lasagnas, but then I realized I cooked the turkey before the veggies, and therefore contaminated the pot and decided to throw it all together.

Ingredients:

9 x 9 inch glass dish (9×13 would prob work, may need a lil more sauce)
1 box lasagna noodles (9-12, bake/no bake, up to you)
1/2 lb turkey
1 bell pepper (any color will do)
6-7 large mushrooms quartered, ~8 oz.
S&P to taste
5 cloves garlic
3/4 jar (~20 oz) of your favorite spaghetti sauce
1/2 cup diced onion (or whatever you have around)
1 small container ricotta (15 oz? sorry it’s been a while)
1 large egg
8 oz. shredded mozzarella cheese or Italian white cheese blend*

* Don’t get the 2% or fat-free cheese, it just WON’T MELT!!  >O

Brown the turkey.

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For the vegetarians, cut the bell pepper (click for a link to my new basics posts to keep recipes shorter) and mushrooms into large chunks & dice the onion.

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Heat about a tablespoon of olive oil in the pan and toss the bell peppers in for a minute or two to give them a head start.  Then toss the mushrooms in and saute them for 3-4 minutes until the mushrooms are soft.

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With that extra room on the cutting board, finely dice the 5 cloves of garlic and add them to the pot.  Just as a refresher since I haven’t posted a garlic mincing basic – pull the cloves apart and lay them on your board.  Lay the knife flat on top of each and give the knife (not the blade side) a good whack with your fist.  Then you should be able to pull the paper right off.

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(Click the photos for a larger image.)

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Add it to the pot and give it a stir for a 1-2 minutes until the garlic is fragrant.  Then add about 2 cups of your favorite spaghetti sauce (3/4 of a 24 oz. jar), sorry this amount isn’t more precise.  Also stir in the onions and cover the pan so the sauce can simmer and soften the onions.

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Time to boil the noodles and drain them according to the package.  Or you can skip this step by buying those no-bake ones – so long as you’ve got enough sauce, the no-bake ones are great because they save time, energy AND a pot while not missing any flavor.

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Last step is to beat the egg and ricotta together in a bowl – you can throw in any grated parmesean cheese for extra flavor if you’ve got it around.  Make sure this layer is mixed well!

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Finally, the layering.  Well, better get your oven preheated to 350 degrees Fahrenheit right about now.  We’re going to do pasta, ricotta, sauce, shredded cheese.  But we’re actually going to start with an exception, and put an extra layer of sauce on the bottom.  Some say to do it to prevent sticking, but it’s pretty much required if you’re using the no-bake noodles.  If you’ve got boiled noodles, I think it’s optional.

lasagna 033 Sauce at the bottom, still piping hot!

lasagna 034Noodle layer and half of the ricotta/egg mixture.  Don’t need to spread it all that evenly, it will melt in the oven and make a nice layer.

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Sauce, again.  I had veggies + meat in the sauce, but you might want just one or the other.lasagna 037Shredded cheese!

Then we do it again, but use up all the ricotta you’ve got left.

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Then the final layer of pasta, sauce, and shredded cheese for the topping:

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Pop this heavy sucker into the oven for ~45 minutes (uncovered!) or until the cheese is golden brown.  I put it on a foiled sheet pan in case anything boiled over, it didn’t mess up the oven.

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w00t! Golden brown! Time to eat!

April 21, 2009

Receipe recommendation: Using up that Ricotta

Posted in Pasta: stovetop, Rambling tagged , , at 9:05 pm by jenniec00ks

From foodnetwork.com

From foodnetwork.com

So the first dish only used about 1/2 to 3/4 of the typical 15oz. tub of ricotta cheese.  You could make a super-mini lasagna or Giada’s whole-wheat linguine with green beans, ricotta, and lemon.  I guess her lengthy title just about sums up that dish.  It’s fast, healthy, and you can’t taste the whole-wheat in the pasta.  I’ve made twice but didn’t quite capture it on camera – so I’ll do it in photos some other time.  I just couldn’t let that bit of ricotta left in your fridge spoil.

PS, this recipe is also in her latest cookbook, Giada’s Kitchen, in case the link above stops working.