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cooking:recipes:lasagna [2015/10/08 06:10]
hannah created
cooking:recipes:lasagna [2015/10/09 03:54] (current)
hannah
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 |2 large portobello mushroom caps| 4. Once zucchini and mushrooms are soft, remove from skillet and place in large bowl. Melt butter in skillet; allow to brown just slightly.| |2 large portobello mushroom caps| 4. Once zucchini and mushrooms are soft, remove from skillet and place in large bowl. Melt butter in skillet; allow to brown just slightly.|
 |1 cup tomato sauce of choice| 5. Sprinkle butter with flour and whisk thoroughly. Allow to brown slightly.| |1 cup tomato sauce of choice| 5. Sprinkle butter with flour and whisk thoroughly. Allow to brown slightly.|
-|1 15oz can diced tomatoes| 7. Pour tomato sauce and tomatoes over meat; reduce to a simmer and allow to bubble while you finish the white sauce.|+|1 15oz can diced tomatoes| 7. Pour tomato sauce and tomatoes over meat; reduce to a simmer and allow to bubble while you finish the bechamel.|
 |2 tablespoons butter | 8. Cut cream cheese into cubes and add to roux. Whisk until melted. Slowly add half and half, still whisking.| |2 tablespoons butter | 8. Cut cream cheese into cubes and add to roux. Whisk until melted. Slowly add half and half, still whisking.|
 |1.5 tablespoons all purpose flour| 9. Reduce heat to low. Pay attention to the thickness of the sauce - it should be thick enough that you can scrape away the sauce to see the bottom of the pan, but only for a second or so. You still ultimately want a sauce, not a spread. Add hot water if more liquid is needed; season accordingly before removing from heat.| |1.5 tablespoons all purpose flour| 9. Reduce heat to low. Pay attention to the thickness of the sauce - it should be thick enough that you can scrape away the sauce to see the bottom of the pan, but only for a second or so. You still ultimately want a sauce, not a spread. Add hot water if more liquid is needed; season accordingly before removing from heat.|
-|4 ounces cream cheese| 10. Toss mushrooms and squash with alfredo sauce. Set aside.|+|4 ounces cream cheese| 10. Toss mushrooms and squash with bechamel. Set aside.|
 |1 cup half and half| 11. Grease a 9x13 or similarly sized pan. Add a ladel of meat sauce to bottom, then top with 3 lasagne noodles. They do not need to fit perfectly; it is fine if they break. | |1 cup half and half| 11. Grease a 9x13 or similarly sized pan. Add a ladel of meat sauce to bottom, then top with 3 lasagne noodles. They do not need to fit perfectly; it is fine if they break. |
-|9 sheets no-bake lasagne sheets| 12. Top with alfredo ​vegetables and more meat sauce. Sprinkle with cheese. Continue with this pattern (noodles, vegetables, meat, cheese) until you reach the top layer of noodles. Top with whichever sauce you have left, sprinkle with mozzarella, and cover with foil. |+|9 sheets no-bake lasagne sheets| 12. Top with bechamel and vegetables and more meat sauce. Sprinkle with cheese. Continue with this pattern (noodles, vegetables, meat, cheese) until you reach the top layer of noodles. Top with whichever sauce you have left, sprinkle with mozzarella, and cover with foil. |
 |2 tablespoons olive oil| 13. Bake for 25 minutes. Remove foil, and bake for an additional 10 minutes, or until cheese is melted and slightly brown.| |2 tablespoons olive oil| 13. Bake for 25 minutes. Remove foil, and bake for an additional 10 minutes, or until cheese is melted and slightly brown.|
 |1 teaspoon each garlic powder, Italian seasonings, red pepper flakes, black pepper, and salt| 14. Allow to cool for 10-15 minutes before slicing, to retain form.| |1 teaspoon each garlic powder, Italian seasonings, red pepper flakes, black pepper, and salt| 14. Allow to cool for 10-15 minutes before slicing, to retain form.|
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   * There are many more vegetables and meats that work well here; experiment!   * There are many more vegetables and meats that work well here; experiment!
-  * Reduce the fat and calorie content by focusing on the alfredo ​- cut the cream cheese back to 2 ounces; reduce the half and half to only 1/2 a cup. Supplement with broth (mushroom would be best)+  * Reduce the fat and calorie content by focusing on the bechamel ​- cut the cream cheese back to 2 ounces; reduce the half and half to only 1/2 a cup. Supplement with broth (mushroom would be best)