Today the Sunday Funday group is sharing creative lasagna recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group.
And, for this event, Stacy is hosting. She wrote: "I'm looking for layered casseroles that have a lasagna vibe so you can put a spin on your favorite lasagna recipe but add veggies or a spicy sauce. Change out beef for another protein source (fried tofu crumbles or ground turkey sauce, anyone?) or make a white sauce to layer with lasagna noodles and cheese for a seafood lasagna. OR make a traditional lasagna with meat sauce and cheese but replace the pasta layer with vegetables. The options are endless and I'll be happy with whatever you make that isn't just a random casserole like enchiladas or mac and cheese. I want lasagna layers!" Here's the line-up of our lasagna dishes from the #SundayFunday bloggers...
Lots and Lots of Lasagna
We make a lot of lasagna. I mean a lot! It's probably my most requested dish; friends ask me to make it for birthday celebrations and more. I've shared Ostrich Lasagna and Pumpkin Lasagna. But most of the time, it's a joke about how many meats and cheeses it contains such as this 4-2-5-5 Lasagna. The one photographed above was an eight cheese, three meat that I made and sent up to Tahoe with Jake for a recent guys' trip. And I'll be making lasagna for fifty in a couple of weeks. But, for this event, I wanted to share one of my favorite lasagnas that I've been making for years, a white, meatless lasagna that gets its bite from sweet potatoes and carrots. Che squisito!
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced fennel
- olive oil
- 4 Tablespoons butter
- 1/3 cup flour
- 3 cup milk
- 1/2 cup cream
- 2 ciups shredded carrots
- 1 cup shredded sweet potatoes
- 1/4 cup fresh parsley, chopped
- 1 Tablespoon fresh thyme
- 2 teaspoon fresh sage leaves, finely sliced
- 1/2 cup shredded parmesan cheese
- 1 to 2 teaspoon freshly grated nutmeg
- freshly ground salt
- freshly ground pepper
- no boil lasagna noodles
- 3 cups shredded cheese (I used a mixture of provolone, aged mozzarella, asiago, and pecorino)
- 1 cup shredded parmesan + more for sprinkling on top
- 1 cup small curd cottage cheese
- 1 cup ciliegie (small fresh mozzarella balls)
- 1 cup whole milk ricotta
In a large, flat-bottom pan, saute the onions, celery, and fennel in a splash of olive oil until the onions are softened and translucent. Add butter and melt. Whisk in the flour and create a roux. Pour in the milk and cream. Stir until it thickens slightly.
Fold in the carrots, sweet potatoes, and herbs. Stir in the freshly grated nutmeg, then, season to taste with salt and pepper, as needed. Finally, stir in the shredded parmesan cheese.
Preheat oven to 375 degrees Fahrenheit. To assemble the lasagna, layer white sauce, noodles, shredded cheese blend, cottage cheese, ricotta, ciliegie, parmesan, and more sauce. I probably put three or four ciliegie and a couple of tablespoons of shredded cheese, cottage cheese, ricotta for each layer.
Repeat till your pan is full though the last layer should be the sauce so that the noodles are completely covered.
Cover with foil. Bake in the 375 degree Fahrenheit oven for one hour. Remove the foil. Sprinkle with shredded parmesan. Return pan to the oven for another 10 to 15 minutes until the sauce is bubbling and the cheese melted. Let cool for 10 to 15 minutes before slicing. Serve hot.
That's a wrap on the #SundayFunday creative lasagna event. I hope you were inspired to make some lasagna of your own. We'll be back next week as celebrate Burger Month. Stay tuned!