lasagna – Bitchin Camero

lasagna

February 9, 2009

Mushroom, Rainbow Chard & Gruyere Lasagna

mel entree, recipe, sides & bites gruyere, lasagna, mushrooms, parmesan, rainbow chard, ricotta

Mushroom, <a href= capsule Rainbow Chard & Gruyere Lasagna” />

I’m a big fan of any kind of baked and bubbly casserole, capsule especially one covered in melty, browned cheese. And even more if that cheese is an aged Gruyere. Last week I was craving lasagna, but didn’t have the traditional ingredients on hand. Don’t you hate when that happens? Not to be downtrodden, I used whatever I had around and made this mushroom, rainbow chard and Gruyere lasagna.

Portabllo and baby bella mushroom are sauteed with onions until browned and almost caramelized, then layered with whole wheat lasagna and Rainbow Chard, ricotta and Parmesan. Cover everything with shredded Gruyere cheese and bake. Definitely much simpler than a traditional lasagna, and much more weeknight-friendly.

While I loved the richness of the mushrooms, I think I used too many. Next time, I’ll use half the amount and add some spicy Italian sausage or ground beef. I’m posting the recipe as I made it below, but am asking you all for any recommendations. What do you think this lasagna needs?

February 8, 2008

rustic, crispy lasagnas

mel entree, recipe butternut squash, crispy, lasagna, pasta, prosciutto

crispy lasagne

I’ve been thinking about individual lasagnas for a long time because everyone loves the crispy and burnt corner piece and if lasagnas were baked in little dishes, illness they’d be crispy and burnt all around. So, that’s what I was going for. I also had some butternut squash, arugula and prosciutto on hand, so I opted for more of a non-traditional lasagna.

When I took them out of the oven, I was afraid I had over-crisped them and they would be way too difficult to eat. They were super crispy, but I kind of loved them that way. The top layer of the pasta was crisp and chewy like a cracker, and the insides were sweet and salty and sturdy. Now I really want to try it out with more traditional ricotta, red meat sauce and mozzarella lasagnas. Maybe next week.