Tuesday, January 21, 2014


I ended up with some leftover filling after making Artichoke Cashew-Ricotta Ravioli recently.  Ricotta makes my mind go straight to lasagna but I decided to go the simple route of using lasagne corte pasta and mixing everything together.

My faux lasagna contained:

Corn Lasagne Corte Pasta
Your favorite red sauce
Artichoke Cashew-Ricotta
Diced Sweet Onion
Chopped Arugula
Chopped Mushrooms
Mozzarella Teese

Preheat your oven to 400.  Cook your pasta, add to pie plate (or your baking dish of choice).  Stir in your favorite red sauce.  I made a homemade pizza sauce earlier in the day so I used that today--use whatever you have on had.  Drop in small bits of ricotta and the veggies, incorporating everything well.  Top with a few slices of mozzarella Teese.

You won't need to bake this long--just long enough to heat everything up and melt the Teese on top.  Everything kind of sets up together, as seen below.

It really does taste like lasagna, just without all the time making layers.

If you're not gluten and dairy free and love lasagna, here's my REAL lasagna recipe.  This is an old post and I've since started making my own ricotta and using it in place of the cottage cheese.  Of course I started doing this after I couldn't enjoy it...  I still make the lasagna for events and loved ones.

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