I even had spiffy labels for them: Muffin Mondays, Tasty Tuesdays, Awesome Appetizers, Bountiful Breakfasts, Breaking Bread, Cookie Crumbles, Delectable Desserts, Scrumptious Salads, Simple Suppers, Substantial Soups & Sassy Sides. I'll admit it. I'm a sucker for descriptive alliteration. What can I say?
I thought for this Tasty Tuesday, I'd share a new recipe for Lasagna. It's from Ree Drummond, aka The Pioneer Woman. I just love her! The chick keeps it real. I've even seen inside her kitchen drawers at the infamous ranch! It's wonderfully messy organization & I love it!
Just in case you may not believe me, here I am standing in Ree's kitchen at the Lodge! (Please ignore the hair. We were in Oklahoma, where "the wind comes sweeping down the plain"!)
I digress. Anyway, here's The Pioneer Woman's recipe for Spinach-Artichoke Lasagna!
Lasagna Noodles:
Kosher salt
12 lasagna noodles
Zucchini:
2 zucchini, cut into long thin strips (about 10 slices)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Spinach:
2 tablespoons salted butter
18 ounces spinach
Kosher salt and freshly ground black pepper
Alfredo:
6 tablespoons salted butter
1/4 cup all-purpose flour
3 cloves garlic, grated
4 cups milk, heated
1 cup heavy cream, heated
Kosher salt and freshly ground black pepper
3 cups grated Parmesan
Two 14-ounce cans artichoke hearts, drained and chopped
1/2 cup store-bought pesto
Ricotta Mix:
8 ounces ricotta cheese
1/4 cup grated Parmesan
1 large egg yolk, whisked
Kosher salt and freshly ground black pepper
Layers:
Butter, for buttering the baking dish
24 deli-sliced mozzarella slices (I used shredded mozzarella)
Torn fresh basil, for garnish
Preheat the oven to 350 degrees F.
- For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside. (I used oven-ready noodles, and they turned out great!)
- For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.
- For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.
- For the Alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside.
- For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper.
- For the layers: Butter a 9-by-13-inch baking dish.
- To assemble the lasagna: Spread 1 cup of the Alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups Alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups Alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of Alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining Alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.
- Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.
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