I could NEVER be a food blogger.
I make fabulous meals. I cook very tasty food. My family devours most things I put on their plates. However, I do not follow a recipe.
I recently made my first ever homemade lasagna. In this instance, I had THREE recipes I was working with and random substitutions of vegetables. It was honestly one of the most delicious foods I have ever baked.
I shared a picture on Facebook and was met with requests for the recipe. Here is what my wonderfully patient and loving friends received:
*DISCLAIMER: I don’t follow recipes well. I don’t ever make the exact same dish twice, because I don’t write down what I did…This is the best I can do from memory.
I used a 9x13 glass pan.
I set the oven at 350.
Bottom of pan was just tomato sauce -- pureed tomatoes, Italian seasoning, garlic pepper, and tomato paste. I used three fresh tomatoes, a can of diced tomatoes and a small can of tomato paste.
Then a layer of oven-ready lasagna noodles.
So separately, in a frying pan, I heated a capful of olive oil and sautéed a small onion (minced) and minced garlic plus liquid from the garlic jar. Once onions were clear, I added minced sweet orange pepper, white eggplant and a whole head of minced rainbow chard. (I minced all the veggies so they wouldn't really be so noticeable.) Then I added pureed tomatoes until the veggies actually looked like a spaghetti sauce - one can, two fresh and then a can of tomato paste and water.
I brought sauce to a boil then simmered while I made cheese sauce.
If you started with a spaghetti sauce you liked and just added minced veggies, the recipe might be easier. LOL I just had tomatoes I needed to use up. The original recipe called for squash and mushrooms and pepper, but I seem to have developed an allergy to squash and/or mushrooms, so I used veggies I had on hand (eggplant and chard). You could use spinach or broccoli or whatever. I think any veggie would suffice, because they are minced.
1 tub (15 oz) of ricotta cheese
1/2 cup or so of parmesan (I used that green can stuff, but actually cheese would probably be better).
Mix in bowl with fork until smooth.
Turn off veggies.
So, back to the lasagna making...
On top of the layer of noodles, I put a layer of cheese sauce and then sprinkling of mozzarella cheese. Then a layer of veggie mix. Then a made a layer of noodles. Then a layer of cheese, then sauce, then noodles. I topped with veggies that were left and baked for about 50 minutes.
I then doused with mozzarella cheese and baked until melted.
Remove pan from oven and let sit at least five minutes before cutting.
My kids each ate two bowls!!