Sunday, November 28, 2010

mushroom spinach lasagna

So this one time in college, my roommates had some kind of dinner function to attend. Unfortunately, they decided to excessively day-drink, and when the time came to prepare said meal, they all looked to me (who was not totally sober herself). In a panic, I called my mom and said I'm have to make lasagna! How do I do it?! Mom said that there was no way I could pull off a complicated meal like that in such a short period of time, especially since I had never made lasagna before in my life. Let me tell you. Not only was it DELICIOUS, but it was easy, and ever since then, it has totally become a staple in my household.

Since one of my favorite people in the world was in town today from NYC, I thought it only appropriate to make some veggie lasagna, open up a bottle of wine, and catch up on life. I love this recipe because people always think you went to all this effort to make a fancy meal, when it's actually crazy easy.

Stuff you need: 1. No-boil lasagna noodles 2. Lotsa sauce (always get more than you think you need) 3.Mozzarella or Italian style shredded cheese 3. Ricotta cheese 4. Veggies for the inside

While your oven is preheating, sauté your vegetables, boca crumbles, or whatever else you'd like for filling in a skillet with some olive oil and seasoning- I used mushrooms and fresh spinach for this particular version.

When the filling is browned up and looking good, you can start assembling your lasagna in a nice big casserole dish-
Layer 1: sauce.
Layer 2: noodles
Layer 3: more sauce!
Layer 4: shredded cheese, big plops of ricotta, and all those yummy sautéed veggies

Now rinse wash and repeat. Go back to layer 1 of sauce and keep stacking up everything until your casserole dish is full! On the top most part, just do sauce, noodles, sauce, shredded cheese. Cover with foil, pop in the oven, and in about an hour you have yourself a saucy, cheesy, gooey, TASTY meal.
Now crack open that second bottle of wine and dig in!