Pantry Lasagne
This recipe is so named because you can whip up a batch of lasagne anytime in no time with just about any ingredients you may have in your pantry. Your friends and family will think you spent hours cooking for them….shhhhh! Serves 6-8.
Ingredients:
4-6 cups fresh roasted tomato sauce (or 2 jars of commercially made tomato sauce)
16 oz. ricotta cheese
1/2 lb. fresh mushrooms ,sliced and sauteed in olive oil or butter
1 lb. fresh spinach, steamed and drained (or 1 package frozen chopped spinach, thawed and drained)
1/2 lb. cooked sausage, shredded chicken, duck, prosciutto, ground beef, pork, or lamb (get the point?)
1 small can sliced black olives
grated mozzarella cheese
grated Parmesan cheese
2 pkg’s. parboiled lasagne noodles
You can also consider these other ingredients:
artichoke hearts
sliced roasted eggplant
sundried tomatoes
cooked, drained, chopped Swiss chard or kale
roasted red peppers
Method:
Preheat the oven to 350F.
In a 9×13 casserole dish place 1-2 ladlefuls of sauce to spread it to cover the bottom of the dish.
Add a layer of noodles, and spread 1/2 of the ricotta cheese over the noodles.
Top with some grated Parmesan, the mushrooms, the meat, the olives, and 1-2 ladlefuls of sauce to cover.
Add another layer of noodles and spread the remaining ricotta cheese over them.
Top with more grated Parmesan cheese, the spinach, and the last layer of noodles.
Add more sauce to cover the top layer of noodles completely. Sprinkle Parmesan cheese and top with mozzarella cheese.
Bake in oven for 30 minutes or until sauce bubbles.
Let sit for 5-10 minutes before serving.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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