Mmm...layers of lovely Italian yumminess!
Today
is National Lasagna Day, and I'd love to say let's all eat lasagna,
but I think it's a crazy time of year for those of us in the Northern
Hemisphere to be baking lasagna—the time of year here in Southern
California that can run maybe 105 degrees (but will probably be more
like 85 or 90)—and lasagna needs to bake for a looooong time in the
oven.
So,
am I right? Crazy!
Here's
my Lasagna Day plan:
- If I can, I will eat lasagna at a restaurant. Or I will heat up a nice frozen lasagna in the microwave, which (unlike the regular oven) doesn't accidentally ALSO heat up the house.
Unless
it's one of those freakishly cool July days, in which I might just
make a pan of our family favorite lasagna. Simmer a pot of marinara
sauce flavored with basil, oregano, onions, salt, pepper, celery,
and mushrooms. Then layer cooked lasagna noodles, sauce, grated
mozzarella cheese, ricotta cheese, and grated parmesan cheese. The
top layer is just noodles, sauce, and the two grated cheeses (no
ricotta). Bake for about an hour at 350 degrees.
If it's REALLY hot, I'm going to forget the lasagna entirely and eat another layered Italian food: spumoni ice cream!
All-Recipes-dot-com has a lot of lasagna recipes to try. There are
recipes featuring sausage, zucchini, chicken, spinach, seafood,
meatballs, moose, and artichokes! The spicy chipotle lasagna sounds
like a Southwest version, and some recipes feature heart health or
low-carb to the genre.
Hold
the presses!
While
researching lasagna recipes, I discovered this delicious sounding
no-bake version! Oh, man, this really does look good for a light
summer supper!
Also
on this date:
(another post here)
No comments:
Post a Comment