Monday, June 14, 2010

Lasagna


For the past three summers, Quentin and I

have been excited by the

"Next Food Network Star" Competition show.
It's inspired some delicious dishes.

We've laughed, We've Cried.

(We've kissed one hour of tv good bye)

But this week my little Q-Bone is on a vaction, so I was watching it alone last night.
Don't feel too bad, he was soo full from eating his weight in shrimp last night that he couldn't even talk to me- He and David are on South Padre Island with Rob's parents.


One of the challenges the contestants made a Lasagna and my stomach was growling, but it was midnight so I went to bed and just dreamt about it..

So today I searched for recipes for a veggie lasagna.
I used different sources and tweaked things here and there, so I proclaim the masterpiece,


Kareena's Lasagna.


(Per Chef Adrienne, if you make a recipe and change it enough it becomes yours. In fact I changed the Chicken Salad recipe enough that she even said that is mine, and I got it from her, the highest compliment she could give me)
You'll notice one side has a lot of cheese, that's for the lactose tolerant of the family.


Here is my recipe, one day I'll have my own show called,
"Cooking with Quentin and his mama"
but for now, enjoy my food photography and delighful comments.


Imagine, if you will, a 30 minute program where I make funny comments and cook delicious meals for anyone to recreate.


First the sauce


Sautee One Chopped Medium onion, 3 celery stalks chopped fine, and about a 1/2 cup chopped carrots (the holy trinity of vegetable seasonings) in about 2T of Olive Oil and 4T of minced Garlic
After about 5 minutes add two (28 ounce) cans of Diced Tomatoes.
Stir well
Add
Kosher Salt, Pepper, Oregano and Thyme to taste
Add 4 Bay leaves and simmer for 30 minutes.
In the meantime in a heavy pan, sautee in olive oil
2 chopped zuchinis and
2 chopped yellow squash
After about 5 minutes add Spinach until it wilts.
Oh yeah, also cook the lasagna noodles before all this.
For the Cheesy part-
Mix one container of Ricotta with 2 eggs and a container of shredded parmesean cheese. Add Garlic Salt and stir real well.
Now just assemble your layers.
At this point I would have these awesome pictures but Blogger is not letting me add pictures the way I want so I'm giving up -wah wah wah-
Any hoo layer it, and then cook it uncovered at 350 for about 45 minutes, longer if you want the top cheese to be nice and crisp.
Make sure to end with Mozarella on top.
Sorry Rachel Ray, it took longer than 30 minutes but it was "delish"

2 comments:

Scrapbookallie said...

looks so yummy, I need you to come and make it for me and Austin!

Adrienne said...

That sounds so good--I want some like yesterday. Keep it up!

Holy Coupons Batman

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