Wednesday, April 04, 2012

Getting it out of my system


I am nothing if not predictable.  Every year around this time you'll find a full week of posts where I complain, loudly and frequently, about my religious enforced diet.  A week where I bemoan the lack of grains in my life.

And like any terrible/immature writer - I can't help but over-foreshadow.  Which means this week you get to hear me fore-bitch about how next week I will be rice/pasta/bread free.  2 weeks of bitching!  Double the fun!

I'm really going whole hog this week.  I'm trying to make sure I get my fill of everything I'll be deprived of next week.  Not just get my fill, but maybe get over-full.  So much so that I'll look forward to the lack of carbs.  (For the record, this has never happened in the past, but a girl can always dream right?)

With my latest lasagna obsession, I felt like I should try to get one in before the holiday begins.  Thatboy didn't like this one as much as the meaty lasagna - but it's important that he gets his vegetables in too.  Even though I can (and will) get my fill of vegetables next week, I still used this lasagna as a way to clear out my vegetable drawer.  Since Passover is a chance to clear out the cupboard and fridge anyway, I thought I'd get a fresh start with everything.


Pre-Passover Lasagna
1/2 lb ground beef
1/2 onion, chopped
1 garlic clove, minced
2 plum tomatoes, chopped
2 cups marinara sauce
3 Tbsp red wine
8 oz fresh ricotta cheese
2 cups shredded mozzarella cheese
1 egg white
1/4 cup cooked spinach, chopped
1/4 cup cooked zucchini, chopped
1/4 cup cooked carrots, shredded
1/4 cup cooked mushrooms, chopped
1/4 cup Parmesean cheese
8 lasagna noodles
  1. Preheat oven to 375.  In a large skillet, cook the ground beef until brown.  
  2. Add the onion and garlic and cook until the onions are translucent.
  3. Add 1 cup of the marinara sauce, the tomatoes and red wine.  Cook over low heat for 10 minutes.  Stirring occasionally.
  4. Combine the egg white, ricotta, half of the parmesean, 1/2 cup mozzarella, and the chopped veggies.
  5. Spread 1/2 cup of the un-meat-ed marinara sauce on the bottom of an 8x8 baking dish.  
  6. Place 2 lasagna noodles over the marinara sauce.
  7. Top the noodles with 1/2 of the cheese mixture, 1/4 cup mozzarella, and half of the meat sauce.
  8. Place 2 noodles over the meat sauce.
  9. Top the noodles with half of the remaining cheese and 1/2 cup of the un-meat-ed marinara.
  10. Place 2 noodles over the marinara sauce.
  11. Top the noodles with the remaining cheese, 1/4 cup mozzarella, and the rest of the meat sauce. 
  12. Place 2 noodles over the  meat sauce and top with the remaining un-meat-ed marinara.
  13. Top with remaining mozzarella and parmesean.  Cover and bake 50 minutes.
  14. Uncover, cook for 10 more minutes until cheese is melted and brown.

4 comments:

  1. Ooh, I like the idea of veggies mixed in there. I think I'll try it with spinach and carrots next time. Mayyyybe zucchini. Even if it's not a lot healthier than a meat lasagna, it will at least deceive me into thinking so :)

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  2. Sometimes I bitch for two weeks on end...it's called PMS-ing for one week and then actually having to deal with the real deal for the next! Except...thankfully I still get to eat carbs.

    I love this seriously veggie-full lasagna!

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  3. Wow ----- four veggies. I am impressed.

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  4. Oh man, you really have my lasagna cravings going now! We ate it 2 nights this week, but now I'm tempted to make it again!

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