Mangia the lasagna
Although the dish is generally believed to have originated in Italy, the word "lasagna" comes from the Greek word lasana which means "trivet or stand for a pot". The changed the word to lasanum, which translates as “cooking pot".
Later, Italians used the word to refer to the dish in which the layered meal was made. It wasn't long before the name of the food took on the name of the serving dish.
Another theory suggests that lasagna might come from Greek word laganon, a sheet of pasta dough cut into strips.
My theory is that whatever the reason for the name, lasagna should be at least three layers, dripping with sauce, gooey with a few kinds of cheese and loaded with tasty vegetables.
If you’re making it for non-veggie friends or just starting off on the vegetarian path, be sure to include lots of meaty mushrooms...no one will ever miss the beef or pork of the traditional dish.
I like spinach in mine and mozzarella, ricotta and parmesan cheeses. At times, when I’m feeling adventurous, I’ve added artichoke hearts, sun dried tomatoes, zucchini and a wide variety of peppers (chipotle peppers give it a great, unexpected kick). Bleu cheese was amazing in the mix and feta took my taste buds in a whole different direction.
If you don’t have lasagna noodles, egg roll wrappers make a tasty substitute. One friend uses plantains (see the Aug. 14, 200ntry on this blog) Some people leave the noodles out all together and just layer the vegetables with the cheese and the sauce...a good option if you’re trying to cut down on carbs.
One young man in college made lasagna for me using egg noodles, ketchup and hotdogs (I was not a vegetarian at the time) and white American cheese melted on top. It was a very sweet effort, but not one I’d recommend.
The options are limited only by your imagination...so get in your kitchen and see what you can find. You might be surprised at the variations you can create.
Note: I recommend the “ready for the oven” variety of noodles...they are usually about 50 cents more per package, but well worth it because you don’t have to boil the noodles first.
Later, Italians used the word to refer to the dish in which the layered meal was made. It wasn't long before the name of the food took on the name of the serving dish.
Another theory suggests that lasagna might come from Greek word laganon, a sheet of pasta dough cut into strips.
My theory is that whatever the reason for the name, lasagna should be at least three layers, dripping with sauce, gooey with a few kinds of cheese and loaded with tasty vegetables.
If you’re making it for non-veggie friends or just starting off on the vegetarian path, be sure to include lots of meaty mushrooms...no one will ever miss the beef or pork of the traditional dish.
I like spinach in mine and mozzarella, ricotta and parmesan cheeses. At times, when I’m feeling adventurous, I’ve added artichoke hearts, sun dried tomatoes, zucchini and a wide variety of peppers (chipotle peppers give it a great, unexpected kick). Bleu cheese was amazing in the mix and feta took my taste buds in a whole different direction.
If you don’t have lasagna noodles, egg roll wrappers make a tasty substitute. One friend uses plantains (see the Aug. 14, 200ntry on this blog) Some people leave the noodles out all together and just layer the vegetables with the cheese and the sauce...a good option if you’re trying to cut down on carbs.
One young man in college made lasagna for me using egg noodles, ketchup and hotdogs (I was not a vegetarian at the time) and white American cheese melted on top. It was a very sweet effort, but not one I’d recommend.
The options are limited only by your imagination...so get in your kitchen and see what you can find. You might be surprised at the variations you can create.
Note: I recommend the “ready for the oven” variety of noodles...they are usually about 50 cents more per package, but well worth it because you don’t have to boil the noodles first.
Basic Lasagna
1 package lasagna noodles
15 ounces spaghetti sauce (canned or homemade)
1 medium onion, finely chopped
1 large bunch fresh spinach (about 8 ounces)
8 ounces of mushrooms, sliced thickly
15 ounces ricotta cheese
16 ounces mozzarella cheese, grated
½ cup parmesan cheese
2 eggs
½ teaspoon nutmeg
Salt and pepper to taste
· Mix together the ricotta and parmesan cheeses with about a quarter of the mozzarella cheese. Mix in the eggs and the nutmeg. Add salt and pepper to taste.
· Put down a layer of sauce in a greased 9 by 11 inch pan. Add a layer of noodles, then a layer of the cheese mixture and a layer of the vegetables. Grate some mozzarella cheese over this and start the layering process again.
· After you have three or more layers, put on a really thick layer of cheese and pop it into a preheated 375 degree oven.
· Cook for half an hour then turn the pan 180 degrees around in the oven and cook for another half an hour.
· Top with some parmesan and serve with a salad and some warm bread.
15 ounces spaghetti sauce (canned or homemade)
1 medium onion, finely chopped
1 large bunch fresh spinach (about 8 ounces)
8 ounces of mushrooms, sliced thickly
15 ounces ricotta cheese
16 ounces mozzarella cheese, grated
½ cup parmesan cheese
2 eggs
½ teaspoon nutmeg
Salt and pepper to taste
· Mix together the ricotta and parmesan cheeses with about a quarter of the mozzarella cheese. Mix in the eggs and the nutmeg. Add salt and pepper to taste.
· Put down a layer of sauce in a greased 9 by 11 inch pan. Add a layer of noodles, then a layer of the cheese mixture and a layer of the vegetables. Grate some mozzarella cheese over this and start the layering process again.
· After you have three or more layers, put on a really thick layer of cheese and pop it into a preheated 375 degree oven.
· Cook for half an hour then turn the pan 180 degrees around in the oven and cook for another half an hour.
· Top with some parmesan and serve with a salad and some warm bread.
