Stained Glass Lasagna

Stained Glass Lasagna

  • Recipe(s): Open stained-glass lasagna with roasted squash (page 99)
  • Prep: Moderate
  • Taste: Good

On June 15, 2014 we made yet another lasagna recipe that resembles nothing of a traditional lasagna…well at least what I feel is a traditional lasagna. If you read my previous blog posting you’ll know what I’m talking about. To me, traditional lasagna conjures up an image of noodles, meat sauce and cheese, layered nicely in a pan and baked in the oven. There could be vegetables, such as mushrooms, peppers and onions, added to the meat sauce and a small layer of ricotta may also be included, but for the most part it is very simple. Is it me who has a weird view of what a traditional lasagna is?

Anyway, while this, to me, resembled nothing of a traditional lasagna, it was still pretty fun to make and tasted good in the end.

The prep for this recipe is a solid moderate. Not only do you have to make fresh pasta, which takes time, but you have the added step of creating the stained-glass, which, while laborious, was the coolest thing to do. To make the stained glass you have to roll your pasta out nice and thin and then put your herbs (we used sage, parsley and fennel tops) on one half and fold it over. You then put this back through your pasta roller to create the stained-glass looking pasta. It’s a really cool looking piece of pasta and would definitely impress friends at a dinner party.

In addition to making the pasta above, you also have to roast a squash. This isn’t particularly hard but it does take some time. The nice part about this recipe is that you are asked to keep the skin on the squash. Ninety percent of the time I would remove the skin from the squash before I cook it but in this case it wasn’t required. In hindsight, I think I would’ve removed the skin because it’s a bit difficult to mash up, which is what you have to do with the squash once it is cooked.

So, in the end, the dish was good. I really liked the cooked pasta and had we just served the stained-glass pasta with a nice brown butter sauce I think it would have been an excellent meal. It was nice and herby, which you would expect from the assortment of herbs used, and also perfectly cooked. It was nice and tender and not chewy, which I find you get with some store bought lasagna noodles. I was not too fussed with the squash. Like I mentioned before, it was difficult to mash the skins up with the rest of the flesh. If we were to make this again we’d definitely remove the skins.

All in all it was an good dish. It definitely looked better than it tasted. I would surely make these noodles again but serve them in a different manner. I don’t think I would use them for a traditional lasagna because the whole point is to see the noodles. Perhaps you could make them into ravioli and serve them with some wild mushrooms and a cream sauce? That actually sounds delicious, I’ll try it and let you all know how it turns out.

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Fantastic Fish Lasagna

  • Recipe(s): Fantastic fish lasagna (page 78)
  • Prep: Moderate
  • Taste: Good

So…. life’s been busy lately. It’s been so long since I posted that I can’t quite remember what to do!

Anyway, we ate a lot more fish than is typical for us during our challenge of completing every recipe from Jamie Oliver’s ‘Cook with Jamie…’ There were a tonne of fish recipes in the book. Most of them were quite good but this one, which we made on November 8, 2014, fell a bit short. Perhaps it was because we were expecting it to be similar to a traditional lasagna. SPOILER ALERT…this is not a traditional lasagna.

The prep on this recipe is moderate, due primarily to the time requirement. The thing with this prep is, it’s not the typical things that take the time, such as chopping, peeling, slicing, etc. but rather your time is spent frying, adding, subtracting, simmering. You definitely have to ‘watch the pot’ on this one to ensure you don’t miss a stage or burn something beyond recognition. Once you have made it through all of the steps you can sit back and let it cook in the oven for about an hour or so.

Before I get into how the final dish tasted there are a few things I should point out:

  1. Rasher = A thin slice of bacon
  2. Definitely use a block of Parmesan rather than the pre-grated variety

The reason I point this out is because both can have a pretty big impact on the flavour of the dish. For example, a thicker cut of bacon will not cook down as much, meaning it will not render as much of the nice fat in the dish.

Anyway, the final dish was ok/good. Firstly, you really need to get over the fact that it is not a lasagna, in fact it is nothing like a traditional lasagna. To me, it was more like a fish pie, or something like that. Secondly, make sure you use a block of parmesan. We used the dried, pre-grated variety, because we had it in our fridge, and it just didn’t work that well. I know that parmesan is not generally used in a traditional lasagna, however, as it was the only cheese used in this recipe I feel that a fresh variety would have added more zip and provided a bit of creaminess. The one thing I did like about this recipe was the shrimp. I purchased them fresh from Granville Island – boy were they good. Unfortunately, they weren’t good enough to elevate the dish to the next level.

We would probably not make this again, mainly due to the payoff between the time required and the finished product.