holy foodgasm, batman
Know what I made for supper tonight?
INGREDIENTS
2 medium zucchini
1 medium yellow squash
1 small red bell pepper
1 medium ripe tomato, or two medium Roma tomatoes
3 T garlic-infused olive oil
1/2 t oregano
1/2 t basil
1/4 t coarse-ground black pepper
1/4 t onion salt
1 1/2 cups fresh or frozen cauliflower
1 T skim milk
1 15-oz container part-skim ricotta
1 egg, beaten
26 oz marinara sauce, either purchased or homemade
8 oven-ready (no-boil) lasagne noodles
3 c shredded mozzarella cheese
EQUIPMENT
Cutting board
Sharp knife suitable for slicing vegetables
Medium skillet
Fork
Small mixing bowl
Spatula
Deep square casserole large enough to hold two of the lasagne noodles side-by-side without overlap, with cover
METHOD
Heat oil in skillet; add herbs. Turn heat down to medium. Thinly slice zucchini and yellow squash, and dice tomato and cleaned bell pepper. Add vegetables to skillet, tossing to coat evenly in oil and adding salt and pepper, until squash is translucent and pepper is tender. Set aside.
Steam cauliflower on stovetop or in microwave until just overdone. Mash with a fork in mixing bowl, adding milk to moisten. Add ricotta and egg; mix well.
Preheat oven to 400.
Add enough sauce to casserole to just cover bottom. Place two noodles in the bottom. Spread with 1/4 of ricotta mixture; cover with 1/3 of cooked vegetables. Sprinkle with 1/4 of cheese. Cover cheese with more marinara.
Continue layering: sauce, noodles, ricotta, veggies, shredded cheese. When you have placed the last noodles, mix the remaining sauce (you should have maybe two or three tablespoons left if you've been judicious) into the remaining ricotta, and spread over the top. Cover with the remainder of the mozzarella. Cover.
Bake for 45 minutes, then remove cover and continue baking at same temperature for another 10.
Let stand for five minutes before you try to serve it.
Eat. Enjoy.
*happy veggie-tastic noises*
ETA: I uploaded this album for Lydia, and thought some of you other non-Lydia persons might like it as well. The Real Heroes.
INGREDIENTS
2 medium zucchini
1 medium yellow squash
1 small red bell pepper
1 medium ripe tomato, or two medium Roma tomatoes
3 T garlic-infused olive oil
1/2 t oregano
1/2 t basil
1/4 t coarse-ground black pepper
1/4 t onion salt
1 1/2 cups fresh or frozen cauliflower
1 T skim milk
1 15-oz container part-skim ricotta
1 egg, beaten
26 oz marinara sauce, either purchased or homemade
8 oven-ready (no-boil) lasagne noodles
3 c shredded mozzarella cheese
EQUIPMENT
Cutting board
Sharp knife suitable for slicing vegetables
Medium skillet
Fork
Small mixing bowl
Spatula
Deep square casserole large enough to hold two of the lasagne noodles side-by-side without overlap, with cover
METHOD
Heat oil in skillet; add herbs. Turn heat down to medium. Thinly slice zucchini and yellow squash, and dice tomato and cleaned bell pepper. Add vegetables to skillet, tossing to coat evenly in oil and adding salt and pepper, until squash is translucent and pepper is tender. Set aside.
Steam cauliflower on stovetop or in microwave until just overdone. Mash with a fork in mixing bowl, adding milk to moisten. Add ricotta and egg; mix well.
Preheat oven to 400.
Add enough sauce to casserole to just cover bottom. Place two noodles in the bottom. Spread with 1/4 of ricotta mixture; cover with 1/3 of cooked vegetables. Sprinkle with 1/4 of cheese. Cover cheese with more marinara.
Continue layering: sauce, noodles, ricotta, veggies, shredded cheese. When you have placed the last noodles, mix the remaining sauce (you should have maybe two or three tablespoons left if you've been judicious) into the remaining ricotta, and spread over the top. Cover with the remainder of the mozzarella. Cover.
Bake for 45 minutes, then remove cover and continue baking at same temperature for another 10.
Let stand for five minutes before you try to serve it.
Eat. Enjoy.
*happy veggie-tastic noises*
ETA: I uploaded this album for Lydia, and thought some of you other non-Lydia persons might like it as well. The Real Heroes.