My Dinner Experiment
Tonight, I will be making a spinach & mushroom lasagna. I will be making this with no reference to execution or ingredients...it will be all my own. Quite frightening, because I am entertaining tonight, so it could turn out to be a unequivocal disaster.
No so! Follows is my deconstruction of what I prepared, since I typically wing recipes.
1 double stick of chevre (you know the 2" tube, get the 4" tube)
3 tablespoons cottage cheese
2 bunches of spinach
1 bunch basil
3 portabello mushrooms
gruyere
cream
lasagna noodles
butter
Butter your casserole (9"x9") liberally. Boil your noodles ahead of time. In standard tomato sauce lasagna, you do not need to boil the noodles, they will soften because of the moisture in the mix. This mix is drier, so you do have to par or fully boil the noodles.
Cut the mushrooms into 1" slices and sautee in butter. When they are through sauteeing, add the cleaned, destemmed spinach to the pan. Don't worry if it looks like too much, the spinach will wilt down to nothing. Pull off the heat and drain well.
In a bowl, cream the cevre, then mix in the cottage cheese, three yolks, 1/2 cup cream. Julienne the basil and add that to the mix along with salt and pepper to taste. The filling should have a smooth, semi-loose mixture that doesn't fall readily off a spoon.
Put noodles on the bottom of the pan. Regular lasagna uses sauce on the bottom, but we buttered liberally. Alternate layers of noodles and sauce, adding the spinach and mushroom as a topping for each sauce layer before adding the next noodle layer.
Top off with last of the sauce, and shred a ton of gruyere on top. Bake covered at 350 for 20 minutes. Remove top and bake until top is browned. Since the noodles are already cooked, all you are really doing is marrying the flavor and cooking the egg.
Serve and eat. This is a high-calorie, yet vegetarian dish, proving not all vegetarian food is necessarily light or good for you. Hell, mushroom pizza is vegetarian.
No so! Follows is my deconstruction of what I prepared, since I typically wing recipes.
1 double stick of chevre (you know the 2" tube, get the 4" tube)
3 tablespoons cottage cheese
2 bunches of spinach
1 bunch basil
3 portabello mushrooms
gruyere
cream
lasagna noodles
butter
Butter your casserole (9"x9") liberally. Boil your noodles ahead of time. In standard tomato sauce lasagna, you do not need to boil the noodles, they will soften because of the moisture in the mix. This mix is drier, so you do have to par or fully boil the noodles.
Cut the mushrooms into 1" slices and sautee in butter. When they are through sauteeing, add the cleaned, destemmed spinach to the pan. Don't worry if it looks like too much, the spinach will wilt down to nothing. Pull off the heat and drain well.
In a bowl, cream the cevre, then mix in the cottage cheese, three yolks, 1/2 cup cream. Julienne the basil and add that to the mix along with salt and pepper to taste. The filling should have a smooth, semi-loose mixture that doesn't fall readily off a spoon.
Put noodles on the bottom of the pan. Regular lasagna uses sauce on the bottom, but we buttered liberally. Alternate layers of noodles and sauce, adding the spinach and mushroom as a topping for each sauce layer before adding the next noodle layer.
Top off with last of the sauce, and shred a ton of gruyere on top. Bake covered at 350 for 20 minutes. Remove top and bake until top is browned. Since the noodles are already cooked, all you are really doing is marrying the flavor and cooking the egg.
Serve and eat. This is a high-calorie, yet vegetarian dish, proving not all vegetarian food is necessarily light or good for you. Hell, mushroom pizza is vegetarian.
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