As March comes to a close we can finally look forward to April: warmer weather, Easter, and of course, National Grilled Cheese Month. I plan to fully embrace this month-long celebration of one of my favourite foods. In preparation of April I have to look back to a sandwich I made a few weeks ago: the Lasagna Grilled Cheese.
Recipe: Joy the Baker
I think this sandwich, while delicious, is misnamed. There is no tomato sauce, and more importantly, there is no meat and real lasagna has to have meat. Sorry vegetarians, I love you but real lasagna needs and should have meat. A more appropriate name would be a cannelloni grilled cheese. But really, what’s in a name? The important thing is delicious, simple and amazing.
The combination of cheese is a perfect blend of creamy, salty and sweet. The ricotta is creamy and smooth but at the same time has a coarse, saltiness to it. The mozzarella is milky, thick and rich. The use of two cheeses in this sandwich brings it to the next level – from snack to full-on meal.
The cheeses are both mellowed out and complimented by the basil and the tomatoes. Both are sweet but salty and taste like an Italian backyard in July. This recipe was fresh, simple and makes me yearn for summer. I will be making this grilled cheese again and again this summer using fresh ingredients from the garden.
Check out the recipe on Joy the Baker’s site and maybe check out this recipe too – it’s what I will be making next.
Jamie Oliver’s Summer Veg Lasagna.
1. As a rule, I don’t trust vegetarian lasagna. Lasagna is supposed to have meat in it and anything without is a waste of time. But in order to be true and say I cooked my way through this cookbook (without sides and somewhat in order) I had to make this lasagna. And thank goodness I did – it was delicious! This veggie lasagna will change your mind about veggies lasagna.
2. I loved the combination of veggies – peas, asparagus and edamame. Make sure your edamame is shelled – he claims that you can put them in whole but that’s a blatant lie. The vegetables are so sweet, fresh, crisp and green – a total bite of summer. Lasagna is one of those heavy meals you often associate with a cold winter’s day, but this is a fun, summer spin on a classic.
3. The cottage cheese and cream make this lasagna ridiculously creamy and luscious. It adds the fatty content that is missing from the meat. Next time I would add mozzarella to the top of the lasagna, well, because, why not?
4. I used dry lasagna noodles, cooked them first and them assembled my casserole. The dry noodles worked just as well (I can imagine) as fresh pasta would and it’s slightly cheaper!
A lighter, fresher lasagna that is worth checking out. The recipe is below the cut and happy munching!
Monday night’s dinner was Kraft’s Lasagna Skillet.
1. I omitted the mushrooms because my had rotted in my fridge – I need to come up with a better way to buy my vegetables because they tend to rot.
2. I added the green pepper because they had stayed fresh in my fridge but I think next time I wouldn’t use them. I don’t like vegetables in my lasagna, whatever form it takes.
3. I accidentally used regular lasagna sheets rather than oven ready lasagna but it worked out fine. The noddles are completely submerged under cheese and pasta sauce so they will get nice and soft.
4. Lasagna photographs terribly.
5. This is a nice alternative to making a huge lasagna that could feed 400 people and requires you to turn on your oven. A good, summer lasagna alternative for a few people. I will definitely be making this again.