I don't know about anyone else's, but mine is. I follow Marcella Hazan's recipes, for that and other dishes, and make my own lasagna pasta, at least sometimes, and use de Cecco brand if not. On the other hand, lots of italians use store bought pasta.
That would be a "spinach lasagne", dys - you can get lasagne in various types, of course.
The Lasagne alla Bolognese has these ingredients:
Mad italian-cookbook-collector that I am, I'll just list some titles in some books - lasagne vary.....
Baked Green Lasagne with Meat Sauce, Bolognese Style
Lasagne with Mushrooms and Ham
Lasagne with Artichokes
Lasagne with Ricotta Pesto
Lasagne Verdi con Pomodoro e Basilico
Lasagne con Verdure (vegetables)
Lasagne Bianche con Pignoli (White lasagna with pine nuts)
Lasagne all'anitra all'aretina (lasagna with duck in the style of Arezzo)
Lasagne al forno (baked lasagne, northern italian style), this one by Giuliano Bugialli includes meat sauce, balsalmella (bechamel), cheese stuffing, fresh pastas: yellow pasta, green pasta.
There's another one that I don't find the recipe for immediately that has very little meat (they use veal) and spare if any tomato, using white sauce, and fresh thin lasagna pasta... had that in Tuscany.
OK, now I'm hungry...
(This doesn't mean I don't like regular old american lasagna too.)
after going for a walk along lake ontario - minus 12 C and sunshine - we did some shopping .
about an hour later we had a nice lunch (we still call it "mittagessen" and it's our main meal for the day).
here is our menu :
- fresh pickerel fillets ,
- fresh nova scotia scallops ,
- marinated catfish fillet - all lightly broiled ,
- stirfried baby spinach ,
- potatoe/sweet potatoe mash (with plenty of butter and sourcream) ,
- side salad with coleslaw ,
- V 8/tomatoe juice mix .
right now i think i can hold out until about 5 pm for a cup of tea and a cookie .
hbg
chicken thighs are marinating in a bowl with leftovers from a bunch of sauces - szechwan/black bean/hickory and a little bit of honey brown ale
when I get back from class, Set will have some onions/garlic/bok choy and brussel sprouts ready to be cooked with the chicken
we'll have them with fresh singapore-type rice noodles
I think I'll toss some cashews and orange supremes on top of some Bibb leaves as well - poppy seed dressing?
~~~~~~
I made a roasted veal bone and apple broth for the dogs today - they think their kibble topping is particularly yumm-o now.
Sounds good, Beth.
I just threw some whole grains into some boiling squash soup. I'll saute up some onions, garlic, carrots and red pepper to serve with it. A drizzle of pumpkin seed oil oughta taste good on it all. Berries and yogurt for dessert.
Tuna casserole with potato chips placed strategically on top.
I've just about given up on chicken thighs - there's something weird tasting about them to me lately - whereas I used to like them. (huh?) Before I give up I should try your concoction, ehBeth. I usually have black bean sauce stuffed into my fridge door, but not since I moved. <grabs for list>
Gus!
Indeed, I don't have a good tuna casserole recipe, thinking, oxymoron. Hmmm, fettucine alfredo with bits of un-canned tuna? I'd probably prefer the tuna casserole of my un-foodie life, with Campbell's cream of mushroom soup, I'm guessing. (I used to pick out the wee mushroom slimo cubes).
Mom made me some pork chops, potato pancakes and baked me a cake for my birthday, yummy :-D
I'm stuffed!
BIRTHDAY! (birthday hugs, Montana).
the mixed sauce chicken/chiffonaded sprouts/bok choy with noodles (turned out to be udon - who knew?) was fabulous
Setanta's asked me not to spoil his meal by telling him it was good for him
It all tastes too good to be healthy. mmmmhmmmmm
Hey! he just went in for seconds ... thirds?
~~
I know what you mean about chicken thighs, ossoB. If they're not done right (though I can't define right), they can have an odd flavour/texture.
Potato puffs (made in the fancy muffin tins so they're rose-shaped) - served with crisp green beans tossed into a mixture of crispy bacon/onions/mushrooms/garlic/balsamic vinegar.
mmmmmmmm
homemade "lasagna - german style" - we made alarge batch last week , so mrs h just re-heated it for today and i made a side-salad -
good tasting and easy .
hbg
german style = lots of mushrooms , lean ground beef and chicken , LOADS of cheese , spinach ... oh yes , some lasagna pasta to hold it all together
That sounds
very good, hamburger!
Me, last night: the quickest soup in the history of soups!
Made from
lots of sauteed garlic, some chilli, potatoes (cubed) &
lots of rocket .... cooked in chicken stock. I needed a greens & garlic fix & that did the job very nicely! And speedily!
You know I'd like that...
and I'd like Hamburger's lasagna too...
I'm doing a soup now, another kitchen soup.
Olive oil, onions sauteeing... then some celery, then some of the roasted sweet red pepper with skins hanging on, to be removed when they float. Then a can of tomatoes with chipotle peppers (neglible, really) and two cans of water. Then a dozen sliced mushrooms. Then two chopped up frozen pieces of pre-fried, drained, bacon. Then some slivers of pre roasted garlic, well, 3 cloves.
We'll see. Will I add couscous? crunched linguini? Some red potato? rice? Nothing at all but maybe some of that sourdough bread, toasted? What about that cabbage... and I have some fresh parsley.
but surely I need some chili flakes, given no hot peppers in there so far.
We'll see.
UH oh, I just remembered I have some red chard (msolga has another name for it). Not one or two day fresh, though...
chopped beets and green apples with a lemon dressing.
sounds weird but is very tasty and light.
msolga, I need to rant. Where I used to live, there was an excellent coop market about ten blocks away, and I kept a not so full refrigerator with bouncing fresh stuff, mostly - though not all that much in volume. Shop as needed. So I tended not to worry about too old red chard.
Now it is a big deal (for me) to leap to the best market, and I'm in a zone where I can't just grow stuff most of the year. Whack! Surprise! How spoiled I've been, in California.
In the meantime, I rail against the retrograde city planning here in Albuquerque. They are mired in the (what? 60's?). Miles of new cheapo houses and no pedestrian acknowledgement, no small shops. No buses except two times a day, extremely early and quite late. Apparently no one in planning has read anything in decades - or if they have, they're somehow out-powered.
I suppose I'll have to get my act together and write my gripes up as sanely as I can and submit them here and there. I'm a semi veteran of city planning from both sides, and don't look for trouble now when I've other stuff on my mind. But, grrrrrrrr. (OK, I'm practicing here, need to get more specific.)
Meantime, happy soup to all...
All's well. I added a bit of cabbage, a frond of chard, cut up, and some penne rigate. Soup is presently heavenly. I think it's because of the pre roasted sweet red peppers.
and the roasted garlic,
and probably the onions.
