Vegetarian Lasagne

Ingredients:

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 8 oz. sliced mushrooms
• 2 26 oz. jars Bogles tomato sauce
• kosher salt and black pepper to taste
• 15 oz. part-skim ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup cheddar cheese
• 12 oven-ready lasagna sheets
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Method:

1. 
   
2. Preheat oven to 375 degrees F.
3. Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, and garlic. Saute several minutes until they start to soften.
4. Add mushrooms. Saute 2-3 more minutes until the mushrooms have released most of their water. Stir in bogles tomato sauce
5. Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings
6. In a medium bowl, mix ricotta cheese, eggs and Parmesan cheese together. Set aside.
7. Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with four lasagna sheets, going crosswise. It's okay if they overlap. Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.
8. Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella and the cheddar cheese over the spaghetti sauce.
9. Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let vegetable lasagna rest 15 minutes before cutting.

Spaghetti aglio e olio (spaghetti in garlic and olive oil)

This is my 70th recipe post! I can t believe I have came this far! That explains my love for cooking! I will be moving into my new house soon and I can t wait to start baking cakes, and Italian dishes (esp lasagne)

Ingredients:

6 cloves of garlic sliced vertically thin
A pinch of red pepper flakes
Black pepper
1 tsp Oregano herbs
1 tsp Parsley herbs
Salt
Spaghetti
Olive oil
Parmesan cheese

Method:

1. In a pot, add water and salt and bring the whole mixture to a boil Add spaghetti and cook for abt 7 minutes. Drain the spaghetti and set aside.
2. In a pan, add some olive oil at low heat and add the garlic slices and saute them well until they start to brown a little
3. Add red pepper flakes, and black pepper and saute well for abt 30 sec.
4. Turn off the stove, and add the drained spaghetti, parmesan cheese, herbs and abit of salt and mix them well using the heat of the garlic olive oil.
5. Garnish them with additional parmesan cheese.

Note : When I was in Italy, I discovered that the spaghetti is half cooked. That's the tradition by the Italians. You may wish to try that.

 

spaghetti in home made tomato sauce and red wine

Hi all,

I revised my recipe thanks to some experts advice and bingo, I got the right tangy tomato taste. Cooking is all about try and error and I m happy with my revised version.

I have been craving to cook Italian cuisines lately! As you I am a sucker for spaghetti (pasta), cheese and tomato sauce.

I did not want to use the instant tomato sauce (eg: Prego sauce for pasta) as I believe food should be as natural as possible.

Ingredients: [ For single person]

1/2 packet spaghetti
4 large tomatoes [ I was left with only 4. But pls use 7-8 tomatoes to get the tomato tangy taste]
1 onion diced
2 garlic cloves chopped
1.5 tsp Parsley herbs
1.5 tsp Oregano herbs
1.5tsp Basil dried leaves - I did not have fresh leaves. If you have do add the fresh chopped Basil leaves
1 tsp dried Basil leaves
1 red capsicum diced small
Extra virgin olive oil
1/4 cup red wine
Salt

Method:

1. In a pot of boiling water, add 3tso salt and add the spaghetti. Let it cook for 7 mins. To check with the spaghetti is cooked, take a strand and see at the end of the strand. If you get to see a white dot in the middle of the end strange, that indicates cooked spaghetti.
2. After the spaghetti has cooked, drain the water and keep it aside in a strainer.
3. Meanwhile, place the tomatoes in hot water and remove the after 7 minutes. Peel their skin and ste aside.
4. In a skillet, add oil and saute the onions well until they are translucent.
5. Add the garlic taking care not to burn them.
6. Add the 1.5 tsp Oregano herbs, 1.5 tsp Parsley herbs and 1.5 tsp Basil dried herbs 9 replace with fresh Basil leaves if u have), 1 tsp salt and saute well in the olive oil.
7. Add the tomatoes, red capsicum and the red wine and saute well. Add another 1 tsp basil dried leaves. Let the whole mixture be cooked for abt 15 min by cooking in a closed lid.
8.  Turn off the stove and add the spaghetti to the cooked sauce, a dash of olive oil and fold in some parmesan cheese.
9.  Serve hot with some parmesan cheese as garnish.