Posts from the ‘Pasta’ Category

Veggie Lasagna

Recently, my dear colleagues and friends David Nemer and Jen Terrell came over to chat about our work on the Social Informatics Blog. To get our creative juices flowing, I put together a smokin hot pan of baked veggie lasagna. To start, I chopped and sauteed a small yellow squash, a zucchini, an eggplant (with skin removed) and onion, about 4 cloves of garlic and a yellow bell pepper. I’ve made this dish many times and put different veggies in each time depending on what I have on hand. This is what they mine looked like. Cook them until they soften but not so long that they are mushy. They will go into the oven still and bake for a while.

Lasagna Veggies

Lasagna Veggies

From here, I put some marinara sauce down in the lasagna pan, placed some no-bake noodles in a layer covering the bottom. Then, put about half of the veggies. Then, some ricotta cheese over top. Then, I put down a box of frozen spinach (thawed and drained). Then, more sauce, more noodles, more veggies and top it all with shredded mozzarella cheese and some dried oregano, basil, thyme and red pepper flakes. I will usually spray a sheet of aluminum foil with cooking spray and put the sprayed side down over the top of the lasagna while baking it. I bake it at 375 or so for about 45-50 minutes. When it is bubbly, the cheese is gooey, and you can’t resist the yummy aroma any longer, it’s done!

Lasagna

Lasagna

Pair it with a local brew and some of that devilishly delicious/life threatening garlic bread out of a freezer bag, WHOA. This combo is a sure-fire recipe for collaborative genius.

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Butternut Squash Ravioli with Homemade Whole Wheat Pasta in a Brown Butter and Sage Sauce

Stacey and I tried our hands at making fresh pasta with a pasta maker I got for my birthday last year. We were a tad over ambitious and started out making whole wheat pasta (recipe) which seems a bit harder to make than regular pasta. We’ve since gone back to making the regular pasta as it is much easier. It tends to tear apart less than when using whole wheat flour. The trial and error process is still really fun especially when its assisted by a bottle (or two) of red wine. 🙂

This dinner was absolutely phenomenal despite the trials the whole wheat pasta-making introduced. The sweetness of the roasted squash and the nutty flavor of the Parmesan cheese with the brown butter and sage in the sauce was a perfect pairing.