Auggie got me hungry already, and its only 8:15 AM. She is one that enjoys cooking maybe more than me. She has an amazing knack for presentation and her food or what I have tasted matches. She inspires me.
Warmed up some butter and garlic, painted onto mushroom, mixed up a bit of toms, mozzarella basil red onion, grilled bottom side down for about 2 mins, flipped, filled with mix and grilled about 5-6 more mins then topped with basil and balsamic redux, and then the OMG grilled garlic bread! How have I never made garlic bread on the grill!!! 😊
This may become regular rotation dinner
I remember trips to Maine and those great Sunday dinners of Rose’s. Her smile would grow if you ask for seconds and with one hand holding the edge of your plate making retreat impossible she would pile on the pasta, lasagna, meatballs…..and when you could hardly hold the plate up then she was satisfied you had ample seconds. Well this Christmas I made lasagna in her honor but added some vegetables since Lyn batted her eyes and asked do you think…… I never came up with those picture perfect lasagna but it always taste good.
- 1 box of lasagna noodles ( this time I cheated and used the oven ready ones)
- 1 container (32 oz.) Dragone Part-Skim Ricotta cheese
- 1 large zucchini slice very thin lengthwise – I used a mandolin
- I carrot julienned and roughly chopped
- 1 egg, beaten
- About 1-1/2 tsp. dried oregano
- ½ tsp salt
- ¼ tsp. pepper
- 1 package (16 oz.) Mozzarella cheese, shredded
- ¾ cup grated Parmesan Cheese
- Pasta sauce -3-5 cups
Heat oven to 375
Combine the ricotta, egg, oregano, salt and pepper.
Add 3 cups of Mozzarella and ½ cup of Parmesan cheese mix thoroughly
Spread one cup of sauce on bottom of glass 13*9 pan
Place one layer of noodles – I laid them across since the fit nicely
Cover with a layer of cheese mixture
Layer of zucchini and all the carrot
Cheese and sauce
I guess in whatever order you really want to.
Cover tightly with foil
Bake for about an hour minutes until sauce is bubbly
Cover with the remaining cheeses and bake until melted about 10 minutes uncovered
I also finished off with 2 minutes under the broiler I like that very slight crunchiness
Cover loosely and let sit for at least 15 minutes
I served with sauce, meatballs, chicken sausage and salad with 18 year old balsamic vinegar mmmmmmm anything is better with 18 year old balsamic vinegar