Sunday, July 31, 2011

Stick that in your noodle and bake it!

Ladies and gentlemen... Mr. Rod Stewart!!!

*applause*

"Have I told you, lasagna, that I love you,"
*woman in audience squeals*
"Have I told you there's no pasta dish above you,
You take so long to prepare,
A real time-consuming nightmare,
But, please my tastebuds, that's what you do."

*standing ovation*


When I went grocery shopping on Friday it was with the intention of buying the ingredients for stuffed shells. However, there was only one brand of pasta shells available and they were over $3, so plans quickly changed over to lasagna. It doesn't really make that much of a difference, as I am passionately in love with any and all Italian baked pasta dishes. Sure, you can prepare light, healthy Italian meals, but... why????? Honestly.

I didn't actually get around to making it until yesterday. First I made the tofu ricotta. If you haven't made it before, I'd recommend using the recipe from Veganomicon. Otherwise, you know what to do. I tend to think making it with extra firm tofu makes it too dry, so I used firm tofu and then added a little unsweetened soy milk to make it creamy. And lots of fresh basil. It makes all the difference.

Then I made the veggies. I sauteed half a sweet onion, garlic, one huge carrot, 8 oz. sliced mushrooms, and one bunch of red chard in EVOO. I happen to feel that red chard is highly superior to spinach, but to each her own. Looking back now, I wish I'd added more garlic and also some broccoli. Next time!

I'd like to tell you that I made my own marinara sauce, I really would. I used to make it all the time, but I no longer knowingly consume anything that comes out of a can, so crushed tomatoes are out. I have yet to find myself in possession of a truckload of roma tomatoes so I can make it from scratch, so jarred sauce it is. I know their ingredients probably met up with a can somewhere along the way, but I do the best I can, alright?! So, I used... oh, god... a jar of Heart Smart Prego sauce and a small jar of Ragu pizza sauce mixed together.

Oh, the shame. X(

I think they taste good together. Please don't tell anyone, though. I'm so embarrassed.

Let me tell you something, whole wheat lasagna noodles are a pain in the ass. They seem to take longer to cook, which is unforgivable. It didn't help that I had to use a shallow pot to cook them in, thereby forcing me to boil just four at a time. By this stage in the game I was asking myself if it was really worth all this trouble. I didn't have an answer. This happens every time I make lasagna, though, so I should know better by now.

So here's how it went down: a little sauce on the bottle of my most beloved Emile Henry lasagna dish (MONEY. WELL. SPENT.), then a layer of hated wheat noodles, tofu ricotta, Daiya mozzarella shreds, veggies, sauce, noodles, ricotta, cheese, veg, sauce, noodles, cheese, torn basil leaves, sauce. *whew* Covered it with foil and shoved it into the oven. 375 F for 30 minutes, then uncovered it and sent it back in for another 10 minutes at 400 F.

And then the wait.

And then...

Hello, lover.

YUM!!!! It turned out really well. Next time I'd like to double the fillings so I can add more layers. I won't forget the broccoli either. Some Gimme Lean sausage too, perhaps.

I'm gonna have to have some more when I'm done posting this. Like... right now.

*runs to kitchen*

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