Lasagna - Blog Posts
Got sad made this
Meow and shit
proud lasagna enjoyer
✨️✨️❤️New silly guy in my house hold✨️✨️🤌 I have not yet decided on a silly guy name yet
I accidentally used self raising flour in lasagne last night instead of plain flour and, in a fit of anger, my dad yelled ‘WHY DON’T YOU GO AND EAT SOME OF THAT AND TELL ME IF IT’D MAKE A GOOD MEAL’ and he was only saying it to be a dick but I am nothing if not a pedant so I have resigned to eat this entire lasagne. I’m on my third bowl and it’s so bad but I am determined.
Recipe adapted from Marcela Valladolid
Ingredients:
4 tablespoons non-dairy unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
1 cup original almond milk
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
10 oz. Gluten Free lasagna noodles, cooked per package directions and drained
2 cups shredded vegan mozzarella cheese
Directions:
1. Preheat the oven to 350 degrees F. 2. Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the milk and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. 3. Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat. 4. Spread about 1/3 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 1/2 lasagna sheets. Spread 1/2 of the poblano mixture and 1/2 of the cheese over the pasta. Repeat, spreading 1/3 corn mixture, lasagna, poblano mixture, remaining corn mixture and remaining 1/2 cheese. 5. Bake until cooked through, about 15-20 minutes. Serve.
apologies — i'm no better than a man ♡
Vanessa Ela Young as Satine
Ben Richards as The Duke of Monroth
( 📹: @callmelasagna )
Vanessa Ela Young as Satine, Jamie Muscato as Christian
( 📹: @callmelasagna )