Veggie Lasagna

From: Chowhound 

INSTRUCTIONS

1. Heat the oven to 350°F/175°C and arrange a rack in the middle.

1. 2

1. Cut the eggplant(s) lengthwise into 1/8-inch-thick slices. Place in a single layer on a flat surface or 2 baking sheets, overlapping slightly as needed, and sprinkle evenly with 1 teaspoon of the salt. Flip the eggplant and sprinkle evenly with the remaining 1 teaspoon salt; let sit until water beads form on the surface, at least 30 minutes. (A Greek friend said this process is unnecessary.) Meanwhile, prepare the sauce.

1. 1

1. Using a food processor fitted with a blade attachment, pulse the tomatoes and their juices, in batches as needed, until coarsely chopped (about 10 pulses). Heat the oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

1. 2

1. Push the onions and garlic to one side of the pan and add the tomato paste to the empty side of the pan. Cook the paste slightly to remove the raw flavor, stirring occasionally, about 1 to 2 minutes. Stir the onions and garlic into the paste to incorporate. Add the chopped tomatoes, bay leaf, red pepper flakes, and a few pinches of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to meld the flavors.

1. 3

1. Add the capers, taste, and season with additional salt and red pepper flakes as needed; set aside.

1. 1

1. Using paper towels, pat the eggplant slices dry on both sides. In a large nonstick frying pan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add just enough eggplant to sit in a single layer in the pan and sear on both sides, about 4 minutes total. Taste and season with salt and pepper as needed. Transfer to a plate and repeat, in batches, with another 1 1/2 tablespoons of the oil and the remaining uncooked eggplant.

1. 2

1. While the eggplant cooks, place the remaining 2 tablespoons olive oil, parsley, vinegar, red pepper flakes, and a pinch of salt in a large bowl and stir to combine. Transfer the seared eggplant to the oil-vinegar mixture and toss. Taste and season with additional salt as needed.

1. 1

1. Bring a large pot of heavily salted water to a boil over medium-high heat. Add the noodles and cook, stirring occasionally, until al dente, about 7 minutes. Drain. When cool enough to handle, lay the pieces flat on a lightly oiled baking sheet.

1. 1

1. Place the tofu, parsley, nutritional yeast (if using), lemon zest, lemon juice, and measured salt and pepper in the bowl of a food processor fitted with a blade attachment and process until smooth, about 30 seconds. Taste and season with more lemon juice, salt, and pepper as needed; set aside.

1. 1

1. Spread a thin layer of tomato sauce in the bottom of a 13-by-9-inch baking dish. Place a single layer of noodles on top of the sauce, about 3 regular-sized noodles. Top the noodles with a quarter of the tofu filling (about 1 cup) and spread evenly. Lay a quarter of the eggplant slices over the filling. Spread about 1 cup of sauce over the eggplant and sprinkle with about 1/4 cup of the basil leaves. Make three more layers of noodles, filling, eggplant, sauce, and basil, omitting the basil from the top layer.

1. 2

1. Cover with foil and bake for 50 minutes. Uncover and bake until bubbling, about 10 minutes more. Let cool at least 10 minutes before cutting. Sprinkle with the remaining 1/4 cup basil. Serve with any remaining tomato sauce.

For the eggplant:

• 1 1/2 pounds eggplant (about 2 small)

• 2 teaspoons kosher salt, plus more as needed

• 4 tablespoons extra-virgin olive oil

• Freshly ground black pepper

• 1 teaspoon finely chopped fresh Italian parsley leaves

• 1/2 teaspoon red wine vinegar

• Pinch red pepper flakes

For the sauce:

• 2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano (we normally add 1-2 cans to the sauce)

• 1/4 cup extra-virgin olive oil

• 1 medium yellow onion, finely chopped

• 2 medium garlic cloves, minced

• 1 tablespoon tomato paste (we use 2 tablespoons)

• 1 bay leaf

• 1/4 teaspoon red pepper flakes, plus more as needed

• Kosher salt

• 2 tablespoons capers

• Add oregano

For the noodles:

• Kosher salt

• 12 ounces dried lasagna noodles

For the filling:

• 2 pounds soft tofu, drained

• 1/3 cup finely chopped Italian parsley leaves

• 3 tablespoons nutritional yeast (optional)

• 2 teaspoons finely grated lemon zest (from about 2 medium lemons)

• 2 tablespoons freshly squeezed lemon juice, plus more as needed (from about 1/2 lemon)

• 2 teaspoons kosher salt, plus more as needed

• 1/2 teaspoon freshly ground black pepper, plus more as needed

• Add fresh basil 

To assemble:

• 1 cup loosely packed basil leaves (from about 1 bunch), cut into 1/4-inch-thick ribbons

• We also add cooked mushrooms, zucchini, and spinach

Risotto with ruccola and dried tomatoes

By: Ali, the (Italian by blood) Brazilian classmate of Leasa's!
Hello!
I have a recipe to share with you. (Actually, I have many but they don't have a proper "recipe" so it is hard to write it down.) This is an Italian dish that I learned from a classmate in Brazil. It is so simple and quick! I will try to put the measures as clear as possible ok?

 So, for 2 hungry people you will need:
- 1 medium onion, chopped/diced
- 1 tomato, chopped
- 1 big spoon of butter
- 100gr of sundried tomatoes, it can be in oil, chopped as well (I usually put a lot of those because I love them)
- 1 and half cup of rice (300gr)
- 2 hand fulls of ruccola (arugula), badly chopped
- a little bit of a hard cheese, it can be gorgonzola or blue - very well chopped - I guess 2 big spoons of the cheese is ok, depends on your taste.
- 2 tea spoons of salt
- 2 tea spoons of basilicum, (and other spices, but not too much pepper as Italian food is not supposed to be spicy. Oregano is a nice option.)

Ok, now, how to do it:
1. In a saucepan, fry the onions in the butter until they are golden and smell good.
2. Add the tomatos (the fruit and the sundried ones), salt and basilicum and let them fry together until the (fruit) tomatos cook.
3. Add the rice (please do not wash it!) and steer well with a wooden spoon so it won't burn at the bottom. Leave it frying for a minute, then add 3 cups of hot water (to cover the rice and a bit over), let it boil a little bit. After, put the gas down until the rice cooks. Steer it sometimes, so it won't stick at the bottom.
4. Try if it the rice is cooked - if not, put more water, as you have to make sure there will be some sauce. Keep steering from time to time.
5. When the rice cooks, turn off the gas, put the ruccolla and the cheese on it.
6. Steer very well until everything is mixed. It should look colourful, with the red from the tomatoes and the green from the ruccola :), and sticky. When it comes to risotto, sticky is good!
6. Cover the pan for a minute to let it "rest" - that's what my grandmother says! - and it is ready to go!

Enjoy!!

K-Dog's Lemon Pasta

A picture I took in Siena, Italy.

LEMON PASTA!

This is a great light side dish to grilled fish with a salad with cheese nuts and fruit.

In a bowl whisk together:
1/2 c olive oil
1/3 c fresh lemon juice
1/2 c parmesan cheese, grated
1/2 tsp salt 1/2 tsp ground black peper

Set aside, while boiling pasta in a large pot.
1 lb thin barilla fetuccini

Toss all together with:
fresh basil leaves
1 tsp fresh lemon zest (opptional)

makes 6 side-servings - yummy, fresh and light.

Italian Quesadilla

A good & quick (10 minutes) alternative to a calzone!

1.) Fire up the stove (low heat) with a frying pan.
2.) Throw a flour tortilla with a little olive oil in the frying pan (on low heat).
3.) Spread pesto & pasta sauce thinly over the tortilla.
4.) Sprinkle mozzarella cheese on tortilla.
5.) Add:
sauteed mushrooms, real basil leaves, red peppers, onions (to taste), chopped italian olives, spinage and whatever else your heart delights. (Italian sausage if you are a carnivore.)
6.) Then turn up to medium heat. Fold over tortilla and let it brown. Take it off heat when cheese & filling is hot.

YUMMY!

Quick, easy & lighter than a calzone!

Photo: Creative wine labels in Corniglia, Italy. Wine with the Italian quesadilla makes for a bonified great dinner.

Pasta con fungo

This one comes straight from Rosetta's home in Vicenzia, Italia.....

In cook pot, saute:
1-2 containers fresh mushrooms (fungos)
up to 1/4 C olive oil (olio d'olivo)
2T butter (burro)
1/2 C fresh parsley, minced (prezzemolo)
3 cloves garlic, minced (aglio)

Add and bring to boil:
add water 1/2 inch above ingredients
2 chicken bouillon cubes (pulcino)
Photo: Cinque Terre, Italy! October, 2006

Then turn down the heat and simmer for 2 hours....give or take

Serve over cooked egg noodles...the thicker the better...about 4 servings

"Wish I was in Italia" Pasta!

So, this is one of those quick meals-like 15 minutes quick! That is how I roll, baby...

Saute & set aside:

Mushrooms
garlic

onions
red peppers

PHOTO: Julie picking her nose at the dinner table. Naughty girl! This picture was taken in November, 2006 in Italia.

1 package refrigerated pasta (stuffed tortellini or shells) warm up in boiling water, see package for details.

Mix sauted veggies & pasta (over low heat)& add:

pesto sauce from jar (or make from scratch) add as much as you like

cut up greek olives

fresh tomatoes

Sprinkle with fresh parmasean cheese & red peppers. A green salad & garlic bread is a nice addition. An Italian DELIGHT!!!