Lasagne

[chickenfeet]

The bear and lemur more or less piscatarian experiment continues. I haven't eat mammal or bird since last Saturday night.

Today I'm riffing on the theme of a vegetarian lasagne I cooked a few weeks ago. The layers are:

tomato sauce (1) and grilled eggplant
fresh pasta
"green" sauce (2) and roasted peppers

repeat for total three pasta layers and top with Parmesan.

(1) Just a touch spicy. I used one chipotle and one New Mexico pepper in 2x28oz cans of tomatoes worth of sauce.

(2) 2 bunches of spinach, blanched, a the leaves from a largish bunch of basil, 500g ricotta, some extra virgin olive oil, 5 cloves garlic, salt, pepper and nutmeg all whooshed to a puree in the food processor.

This should get about half an hour in a hot oven.

X-posted to gastrogasm

Comments

[mamculuna.livejournal.com]

Mmm. Chipotle lasagna. Wow. What cheese?

[chickenfeet2003.livejournal.com]

Yje green sauce is made with ricotta, the whole thing is topped with Parmigiana

[mamculuna.livejournal.com]

ooh yum. ::dies of the goodness::

[mamculuna.livejournal.com]

Would Mexican cheese (like queso fresca) be any good in lasagna? Or tortillas for pasta?

Just drooling dreaming.

[chickenfeet2003.livejournal.com]

There are lasagne like dishes using tortillas in Mexican cuisine. I can't see any reason why what I cooked tonight using tortillas instead of pasta and quesa fresca instead of ricotta would not work very well. And the colours would be right!

[mamculuna.livejournal.com]

A chicano (Californian Mexican American) friend taught me a tortilla pie dish that would be something like that, but I didn't know about tomatillos and chipotles at the time. Must experiment!

[shezan.livejournal.com]

Now I'm HUNGRY!!!

[sabotabby]

God, that sounds good. Let me know how it turns out.

[chickenfeet2003.livejournal.com]

It was good. I'm sure I could refine the seasonings a little but basically I'm happy with it.