Feeds:
Posts
Comments

Posts Tagged ‘lasagna’


Well, it’s been a challenging couple of weeks on the M&M front; first the hurricane and then my computer decided to die on me. Consequently, I feel like Thanksgiving has snuck up on me. I don’t think I will be making a full Thanksgiving meal this year, however I will do a Thanksgiving-inspired menu. I might include this Angel Hair with Butternut Squash and Sage as a side dish, because there really should a pasta to make it a holiday.

This Farinata would make a great gluten-free appetizer to snack on while the rest of the meal cooks. You can change the toppings to suit your mood, but I liked the olive and cheese combination.

Eggplant Caponata is always a good appetizer as well, and this version is a little Thanksgiving-inspired, with the use of cinnamon.

We usually make a vegetarian option which tends to be a Lasagna or some Stuffed Mushrooms. I always make extra though, because invariably the meat-eaters want them too.

Butternut Squash Soup flavored with apples and sage is a fantastic way to start the meal. I can’t get enough butternut squash in the fall.

Thanksgiving requires a mashed vegetable of some sort,  so I either go with these Mashed Sweet Potatoes with Crispy Prosciutto or some Parsnip Puree.

And of course, we can’t forget the cranberry sauce. I ALWAYS make this Brandied Cranberry Sauce so I have plenty leftover. Stay tuned for some Turkey Pot Pie!

Advertisements

Read Full Post »


While we are in the midst of trying to sell the apartment, I’ve been falling back on old favorites. Last night, I made a version of this Puglian specialty, orecchiette with broccoli rabe and sausage and every time I make it, it brings me back to a night in southern Puglia. The meatiness of the sausage is comforting and warm on a cold fall night.

Fall always means lasagna time for me…I love making it for company too, because I can put it in the oven when they come over and spend time with people, rather than in the kitchen. My favorites for fall are mushroom and roasted carrot and butternut squash.

My favorite fall fruits are definitely pears, and I love to make crostatas with pears and gorgonzola this time of year. I make big batches of dough and freeze them for later, so I can just defrost and put together the filling when I’m running low on time.

Cold weather makes me really crave a good Sunday breakfast, and there’s no better breakfast than egg and pancetta sandwiches on homemade sage biscuits. I still have a couple of these tucked away in the freezer, and I can’t wait to have one this Sunday.

Read Full Post »


I love making lasagna when I’m going to have people over because I can hang out with people instead of standing over the stove the whole night. It’s also just great comfort food, and it makes me feel better whenever I’m a little down (almost as much as a delicious grilled cheese, especially when it’s made for me….). I’ve made roasted carrot and butternut squash lasagna and regular meat lasagna but mushroom lasagna is the most likely to make everyone happy. And it’s just so delicious and surprisingly easy to make. Who doesn’t love a good make-ahead pasta?!

Mushroom Lasagna

2 cups sliced crimini mushrooms

1 small onion, chopped

1 tablespoon rosemary, chopped

2 garlic cloves, minced

1 cup Marsala wine (you can substitute Sherry or any other wine, but Marsala is best)

2 tablespoons butter

2 tablespoons flour

2 tablespoons olive oil

1 teaspoon nutmeg, freshly grated

2 cups milk

1 cup chicken stock (substitute vegetable stock to make it vegetarian)

2 cups grated Italian fontina

1 cup grated parmesan

1/2 cup diced fresh mozzarella

1 cup basil leaves

1 package lasagna noodles

1 tablespoon truffle butter (optional)

Butter a lasagna pan and pre-heat oven to 375 degrees. Cook the lasagna noodles in salted, boiling water about half the time specified on the package. They should be pliable but not cooked through. Remove to a sheet tray with some olive oil so they don’t stick.

Saute the mushrooms, onion, and garlic in a frying pan with a couple tablespoons of olive oil. Add the rosemary and season with salt and pepper. Once everything has softened, deglaze the pan with the Marsala. You can leave a little liquid and turn off the heat.

Meanwhile, combine the butter and flour in a sauce pan and allow to brown. It will start to look like sand. Add the milk and whisk together. Add the chicken stock and allow to thicken. You want it slightly thick but not so much that you can’t pour it. Add the nutmeg and salt and pepper to taste. Add half the parmesan and stir to combine and melt.

Start to layer the lasagna with a layer of noodles, then a layer of the mushrooms and then a layer of the bechamel sauce. These should be thin layers. Add a sprinkle of the fontina cheese and a couple basil leaves.

Continue with the layers until you use everything up and make sure to finish with a layer of pasta. I like to reserve a little bechamel to pour on top so that the top layer stays nice and soft. Sprinkle with the remaining fontina, parmesan, basil and the mozzarella. If you would like, you can add some pieces of truffle butter to the top to help it brown and enhance the mushroom flavor.

Bake for 20-30 minutes until it starts to brown on top and get bubbly. Let it cool for at least 10 minutes before eating so that they layers can cool a little and set up.

Read Full Post »


I can’t decide what kind of lasagna I like best. I love the traditional meat one as well as my favorite mushroom lasagna. I also make one with veggies that’s pretty delicious. This one is definitely up there. It’s a little sweet, a little salty. Perfect for the first real week of fall. We’re starting to see root veggies in the green market and it’s always exciting to see the changing seasonal produce. I’m not a huge fan of ricotta generally (there are some exceptions….), so I generally don’t use it in lasagna, but you could add some to the cheese mixture if you want to. Just a note on mine here, I used whole wheat flour and whole wheat lasagna noodles, but you certainly don’t have to.

Roasted Carrot and Butternut Squash Lasagna

1 butternut squash, chopped into 1″ dice

1 bunch carrots, chopped into 1″ dice

4 tablespoons olive oil

3 tablespoons brown sugar

2 tablespoons freshly grated nutmeg

1 tablespoon real maple syrup

2 tablespoons salt

2 teaspoons freshly ground pepper

4 tablespoons butter

4 tablespoons flour, AP or whole wheat

2 cups whole milk

12 sage leaves, chopped

1/2 cup chicken stock

2 amaretti cookies

1 1/2 cup grated Italian fontina or sharp, aged pecorino

1 cup grated parmesan or pecorino

1 package lasagna noodles, regular or whole wheat

18 basil leaves

Combine the squash, carrots, half the olive oil, brown sugar, half the nutmeg, maple syrup, half the salt and pepper on a sheet tray. Roast at 450 degrees for 45-50 minutes, until it starts to caramelize.

Meanwhile, make the bechamel by combining the flour and butter in a pan for a couple minutes. Add the milk and the remainder of the salt, pepper, and nutmeg. Whisk until it starts to thicken. Remove from heat.

Combine the roasted vegetables with the remainder of the olive oil, amaretti, and sage leaves in a blender. Blend into a thick puree. You can thin it out with the stock until it’s the right consistency, but don’t make it too watery.

Put a thin layer of the vegetable puree on the bottom of a buttered lasagna pan. Put a layer of noodles and then a layer of puree and a layer of bechemel sauce. Sprinkle some of each grated cheese on top and spread out some basil leaves. Continue to layer in the same order until you have finished the puree and bechemel. Sprinkle more cheese over the top and drizzle some additional olive oil over the top.

Bake covered with aluminum foil for 40 minutes at 450 degrees. Uncover and bake for an additional 10 minutes until bubbling. Let cool 10 minutes until serving.

Read Full Post »

%d bloggers like this: