Hooray! I wanted to create this blog so all of my favorite recipes could be in one spot, and maybe someday the recipes will be in a cookbook. Since Roger and I have lived in three different states, I love the idea of making a recipe of someone I've met along the way, and thinking of them whenever I make their recipe. Of course my dear family members recipes will be showcased as well.
I grew up with a mom that has high expectations. This trait has been passed on to me as well. I will only post recipes that are superb and top notch. I always think "if you're going to eat and be in the kitchen (or go out to eat) it might as well be amazing!" I also love to try yummy restaurants and travel so I'll post ideas in that realm. I truly love making things from scratch and knowing what ingredients are in the items I'm cooking for my family. Dinner time with no electronics is so important to me!
So happy you're here! I'm starting off with a recipe that reminds me of new beginnings.
This Lasagna....
When my husband and I were engaged, someone told us about this cooking blog to get recipes from. I found a recipe and decided to make it a few weeks before we were married. Since my future husband approved afterward, I made it as we were very new- newlyweds in our Ogden basement apartment. I remember I had my apron on and as my husband walked through the door he said, "Honey I'm home!"
Hooray to a new year and new beginnings.
Veggie Skillet Lasagna
1/4 cup olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 lbs ripe tomatoes, diced (or could use canned tomatoes or tomato sauce, Chanel's tip would be to use tomatoes when in season, otherwise, canned)
4 tbsp chopped fresh basil and/or parsley, or 4tsp dried
salt and pepper
1 cup ricotta cheese
1 large egg
2 tsp grated parmesan cheese, plus more for garnish
6 sheets no bake (oven-ready) lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cup baby spinach
1/3 lb mozzarella cheese, thinly sliced (or shredded)
Directions
1. (Chanel's tip would be to peel the carrot and zucchini first so it is done beforehand).
2. Heat oil in large or (cast iron) skillet over me-high heat. Add garlic: cook until golden, 1 minute. Add tomatoes, 1 tbsp herbs, 1/2 tsp salt, pepper to taste. Cook until saucy, about five minutes. Transfer to a blender and puree. Return 1 cup of sauce to skillet and reduce heat to low: reserve remaining sauce.
3. Meanwhile, mix ricotta, egg, Parmesan, remaining herbs, 1/2 tsp salt and pepper to taste in a bowl.
4. Please two lasagna noodles over the sauce in the skillet. Layer half of the carrot, zucchini on top. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2-3 tbsp of sauce. Repeat the layers, ending with the noodles.
5. Top with remaining sauce and mozzarella. Cover and simmer until lasagna is cooked and the cheese melts, 20-25 minutes. Let rest for a few minutes before slicing. Garnish wit more Parmesan and herbs.
Feel free to add more carrots, zucchini and spinach as mentioned.
Copyright: getinthekitch.blogspot.com
Enjoy and Happy Cooking!!
I grew up with a mom that has high expectations. This trait has been passed on to me as well. I will only post recipes that are superb and top notch. I always think "if you're going to eat and be in the kitchen (or go out to eat) it might as well be amazing!" I also love to try yummy restaurants and travel so I'll post ideas in that realm. I truly love making things from scratch and knowing what ingredients are in the items I'm cooking for my family. Dinner time with no electronics is so important to me!
So happy you're here! I'm starting off with a recipe that reminds me of new beginnings.
This Lasagna....
When my husband and I were engaged, someone told us about this cooking blog to get recipes from. I found a recipe and decided to make it a few weeks before we were married. Since my future husband approved afterward, I made it as we were very new- newlyweds in our Ogden basement apartment. I remember I had my apron on and as my husband walked through the door he said, "Honey I'm home!"
Hooray to a new year and new beginnings.
Veggie Skillet Lasagna
1/4 cup olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 lbs ripe tomatoes, diced (or could use canned tomatoes or tomato sauce, Chanel's tip would be to use tomatoes when in season, otherwise, canned)
4 tbsp chopped fresh basil and/or parsley, or 4tsp dried
salt and pepper
1 cup ricotta cheese
1 large egg
2 tsp grated parmesan cheese, plus more for garnish
6 sheets no bake (oven-ready) lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cup baby spinach
1/3 lb mozzarella cheese, thinly sliced (or shredded)
Directions
1. (Chanel's tip would be to peel the carrot and zucchini first so it is done beforehand).
2. Heat oil in large or (cast iron) skillet over me-high heat. Add garlic: cook until golden, 1 minute. Add tomatoes, 1 tbsp herbs, 1/2 tsp salt, pepper to taste. Cook until saucy, about five minutes. Transfer to a blender and puree. Return 1 cup of sauce to skillet and reduce heat to low: reserve remaining sauce.
3. Meanwhile, mix ricotta, egg, Parmesan, remaining herbs, 1/2 tsp salt and pepper to taste in a bowl.
4. Please two lasagna noodles over the sauce in the skillet. Layer half of the carrot, zucchini on top. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2-3 tbsp of sauce. Repeat the layers, ending with the noodles.
5. Top with remaining sauce and mozzarella. Cover and simmer until lasagna is cooked and the cheese melts, 20-25 minutes. Let rest for a few minutes before slicing. Garnish wit more Parmesan and herbs.
Feel free to add more carrots, zucchini and spinach as mentioned.
Copyright: getinthekitch.blogspot.com
Enjoy and Happy Cooking!!