Tag Archives: italian cuisine

Roasted Veggie Lasagna

Since my man decided he was sick of taking sandwiches to work for lunch, my main dinner mission has been to cook meals that yield leftovers, which sounds easier than it is when you’re also trying to cook new things every week. Last week we decided to pay homage to our community and cook a nice Italian meal. I wanted to do a roasted veggie and lamb lasagna, but alas there was no lamb at my market, so beef had to suffice. It started with the veggies and the sauce:

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Red peppers & zucchinis into the oven at 450.

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I started the sauce at the same time.

 

 

 

 

 

 

 

 

 

 

I drizzled the zucchini  and the red pepper with some olive oil, sprinkled with salt and pepper, then popped them into a 450 degree oven for about 20 minutes or until they’re nice and blistered. For the sauce I used one can of plain, unseasoned tomato sauce and half a can of tomato paste. To this I added fresh oregano and basil from my garden, 2 cloves garlic, 1/4 medium red onion, some salt and pepper and let that baby simmer! (The longer, the better).

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We used whole wheat lasagna.

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Then we added beef to the sauce.

 

 

 

 

 

 

 

 

 

 

I didn’t make the pasta, just picked a box of whole wheat lasagna and followed the directions. I then browned the beef with some garlic and onions and added it to the sauce (leave this step out to make it vegetarian). Since I’m far from vegetarian, I let the beef simmer with the sauce while I finished the rest of the dish.

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Then I chopped up the veggies.

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And started building the lasagna.

 

 

 

 

 

 

 

 

 

 

All I had in the house were loaf pans, so I made two “loaves” of lasagna and it worked out great. I layered them like this: sauce, pasta, veggies, pasta, ricotta, veggies, sauce, pasta, sauce; did you get all that? If not, just wing it, delicious will always be delicious no matter the order 🙂

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Into the oven at 350 for 30 min.

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Top with mozz and back in until it melts!

 

 

 

 

 

 

 

 

 

 

Then I sprinkled with the top with a little parmesan and into a 350 degree oven for 30 minutes. After 30 minutes, I topped it with some sliced of fresh mozzarella and then back in until it’s nice and brown.

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Served with a leafy green salad!

Italian? Check. Leftovers? Check. Delicious? Double check. POP POP.

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Gnocchi with Lamb Bolognese

I was feeling rather bored with all the typical dinner choices this week. Everything seemed meh until my man suggested something he loves that I’ve never really given a chance: gnocchi. I consented, albeit rather hesitantly.

Then, as we were walking through the super-est of the markets in our neighborhood, we happened up some ground lamb. YES! Something new. I was elated.

I made the tomato sauce with garlic, onions, basil, oregano, cumin, salt and pepper

I cooked the lamb with garlic and onions. Drain the fat before adding it to the sauce

 

 

 

 

 

 

Never having cooked lamb before, I wasn’t exactly sure how to do it. But it looked like beef so I just did it like beef and guess what? It worked. I kept it a little pink in the pan because I knew it would cook more in the sauce.

Let the sauce and the meat simmer together for 20-30 minutes.

I added the gnocchi just at the very end and then a little romano cheese on top.

 

 

 

 

 

 

This being my first time really eating gnocchi, I didn’t think it best to try my hand at making it, so we bought a package and dropped it in some salty boiling water until it floated to the top, which I’m told indicates it’s finished. It was tasty and potatoey– a very decadent dish.

Served with salad and a nice Chianti... yes I considered fava beans... no my man did not get the joke... did you?

This salad was actually rather intense, it had your basic lettuce, tomato, carrot, onion, cucumber, but I also had some left over avocado, asparagus and feta in the fridge. WINNING.

It was a tasty supper and something we’ll definitely be doing again 🙂

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