The Main Dish
Today marks the official launch of Reservation For Two, and I’m kicking things off with a hearty vegetable lasagna made just for two, and not a bite more.  

The key to cutting down a giant helping of noodles, sauce and cheese that makes family sized lasagna, is to ditch the lasagna tray.  Instead, I’ll be using 10-inch pieces of aluminum foil to hold together layers of noodles, vegetables, sauce and cheese baked into delightful, individual squares.    
The Side Dish
Given that lasagna is a pretty hefty meal on its own -- even when you reduce portions -- I’ll be serving the vegetable lasagna with zucchini, caprese skewers.  This light side dish will complement the main course, without overfilling your plate (or your stomach)!  Plus, the zucchini, caprese skewers are a great way to utilize some of the leftover ingredients.

Let’s start cooking!  
I begin with a key element to good tasting lasagna, a great sauce.  I love this recipe because it is quick, easy and of course it tastes good too.

What you'll need
1 cup crushed tomatoes (I like Dei Fratelli all natural crushed tomatoes)
1 tablespoon tomato paste
1 tablespoon olive oil
1/4 sweet onion, diced
2 cloves garlic, chopped
3 fresh basil leaves, finely chopped
1 tablespoon sugar
salt and pepper

  1. In a medium saucepan heat olive oil over medium heat.  Add onion and garlic; saute for 2 to 3 minutes. 
  2. Add crushed tomatoes, tomato paste, basil, sugar, salt and pepper.  Mix well. 
  3. Bring to a boil.  Then, reduce heat to low.  Let simmer for about twenty minutes.

While the sauce is simmering, I get started on the lasagna.  This recipe serves two, based on my husband having 2 pieces of lasagna and me having 1.
What you'll need
1 cup lasagna sauce
3 lasagna noodles, cooked and cut into thirds
3 x 1/8-inch thick slices of fresh mozzarella cheese
3 tablespoons boursin light garlic and herbs spreadable cheese
1/2 zucchini, diced
1/2 bell pepper, diced 
3/4 tomato, diced
cooking spray

  1. Cut the zucchini in half.  Dice one half into quarters for the lasagna, and slice the other half into 1/4-inch thick pieces for the caprese skewers.  
  2. Once the noodles are cooked dry them out on a piece of foil so that they don’t stick together.  When the noodles are dry cut each noodle into thirds.
  3. Cut three 10-inch pieces of aluminum foil; lightly spray each foil piece with cooking spray, and apply a thin layer of sauce to the center to further prevent the lasagna from sticking.
  4. Instead of packing on layers of shredded cheese, I spread a thin layer (about 1/2 tablespoon) of boursin light garlic and herbs spreadable cheese onto one side of every other noodle third.  Cheese lovers, don’t fret, I do put one thin slice of mozzarella cheese in the center to maintain the gooey goodness that makes lasagna oh so delectable.
  5. Layer the lasagna
The Lineup:
• lasagna noodle with boursin spreadable cheese
• vegetables -- zucchini, bell pepper and tomato
• sauce
• lasagna noodle
• mozzarella cheese
• vegetables -- zucchini, bell pepper and tomato
• sauce
• lasagna noodle with boursin spreadable cheese 
6.    Fold each side of the foil square and create a packet.  Place each packet on a baking sheet and put them in the oven for about 30 minutes or until cheese is melted and the sauce begins to bubble.

While the lasagna is baking I put together the zucchini, caprese skewers.  

What you'll need
1/2 zucchini, sliced
1/4 tomato, cut into 4 even pieces
1/4-inch thick slice of fresh mozzarella, cut into 4 even pieces 
1 fresh basil leaf, cut into 4 even pieces
balsamic vinegar
salt and pepper
4 toothpicks
  1. On each toothpick apply one tomato, one zucchini slice, basil and mozzarella.
  2. Lightly drizzle balsamic vinegar over each skewer.  Season with salt and pepper.  
  3. Place in the refrigerator until you are ready to serve. 

After about 30 minutes in the oven my lasagna packets are ready. I carefully scoop out each piece and place them alongside my zucchini, caprese skewers. Dinner is served!

03/28/2013 04:11

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