From Arthursdays....

Saturday, January 11, 2014

When left on my own to cook recently, I was able to strike out for cooking freedom! My wife was off to do something and left me a recipe from the Artist’s Palate Cookbook as well as a pile of ingredients, and told me to make the Sandro Chia Vegetarian Lasagne.

I was in heaven! I seldom get the opportunity to cook, and almost never left to my own devices. She freed me from the bonds of the recipe, and told me to loosely follow it (no meat could be added) but to enjoy myself and do a good job.

She left me a counter full of the needed ingredients, and I had my kitchen full of other things I could add. I imagine in the end the only additive I used was red wine and some spices, not included in the original recipe, and also included some in me as well (the wine not the spices). The tomatoes we used were a bit different than suggested, and I added an additional can of tomato paste.

The only part of this that got very interesting beyond it being fabulous, was it called for using a leek. I knew what a leek was and had eaten leeks, I realized I’d never cooked one or even saw one cooked. Do I use the green part? If so, how do I use it? I was in the middle of cooking, as I hadn’t carefully read the recipe first, when it said to add a leek to the vegetable mixture cooking on the stove. 

As a 21st century guy, I immediately sprang into action. I quickly got out my tablet and punched in “cooking leeks” and was able to watch the video on how to clean and cook leeks while I cooked! I was able to clean it and get rid of the hard green stuff and make a great lasagne.

The basic book recipe was (including a few additions):

¼ cup olive oil

1 medium onion chopped, 

2 cloves garlic, minced

2- 28 oz. cans crushed tomatoes

1 small can tomato paste

2 bouillon cubes (vegetarian or beef if you’re sneaky)

½ cup red wine

Salt and pepper as needed

1 large red or green pepper, sliced (I used orange, as that was what we had)

 1 leek, halved and sliced

1 large carrot grated

1 package (2 cups) sliced mushrooms

1 small zucchini, sliced

1 box no boil lasagne sheets

1 lb. grated mozzarella cheese

¾ cup grated Parmesan cheese

1 cup basil leaves (added at the end, and I forgot them completely)

1 TBS oregano

½ TBS thyme

½ ts dried hot pepper

Preheat oven to 350. In a large saucepan over medium heat sauté the onions, and garlic in olive oil until soft. Add wine, tomatoes, ½ the spices and bouillon cubes. Simmer for about 30 minutes. Stir in basil and salt and pepper. I used a hand blender at this point to amalgamate the sauce a bit, leaving it less chunky.

In a large skillet, use remaining olive oil on medium heat and cook pepper and leeks until soft, about 6 minutes. Add mushrooms, zucchini and carrot and cook until soft, about another 5 minutes. Season with the remaining spices plus salt and pepper.

Lightly oil a 9”x13” baking pan. Spread ½ cup of the sauce on the bottom and lay 4 lasagne sheets over it. Sprinkle 1/3 of the vegetable mixture, followed by about a cup of sauce. Top with ¼ cup of the mozzarella and a TBS of the Parmesan. Repeat, ending the top layer with remaining sauce and cheese.

Lightly cover with foil and bake for 40 minutes.

This was wonderful, and even better the second day!