Xta and I have finally picked out a date, or at least a pair of possible dates -- Halloween or the day before, next year. It will probably be a sunset ceremony. Location and the rest of the details to be decided later. We will also likely, for the benefit of folks with kids, encourage trick-or-treating at the reception. (Guests can bring little bags of cool candy to give to the trick-or-treaters.) Oh, and costumes. We definitely encourage costumes. (Not required, obviously, and invitees should probably think about whether something will be comfortable through a ceremony, eating at the reception, and potentially dancing.)
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Invented for Christa.
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A number of the steps in here can proceed in parallel.
Preheat oven to 375F.
Noodles: Cook a standard 8 oz lasagna noodle box, according to its directions.
Cheese Filling: Mix 16 oz of ricotta, about two-thirds of a 7oz package of pesto, and a few tablespoons of alfredo sauce. Add chopped fresh herbs. (We had parseley around, but extra basil, or whatever else you like, or even some dry herbs, would be fine. The thing is that you can't get all your herbage from the pesto sauce, because if you do, it'll be too much oil.)
Meaty filling: Dice 8 oz fairly fatty sausage (we were using Moroccan merguez), or bacon, or other meat that will render a decent bit of fat. Dice one medium yellow or white onion. Mince about 4 cloves of garlic (adjust to taste). Finely chop about 4-6 oz of greens (we used about eight medium leaves of dinosaur kale, b/c that's what we had handy). Cook the sausage in a pan over medium-high heat until it's lightly browned, and oil has rendered. Scoop it out with a slotted spoon, allow to rest in a bowl. Add onion to pan, cook for a few minutes until it starts to turn transluscent. Add garlic and greens to pan. Cook until the greens are cooked (time depends on the type of greens). Dump the veggies in with the meat, mix. (If the amount of oil is such that there is still actual liquid in the bottom of the pan, you may want to pull the veggies out with the slotted spoon, so you don't end up with oil dripping out of your lasagna.)
Zucchini filling: Chop two medium-to-large zucchinis (the ones we use probably weighed almost a pound, taken together) into ~1/4 inch thick rounds. Lightly brush a half-sheet pan with olive oil, put down a layer of zuke rounds, brush with oil, put down another layer, brush with oil. (If you lack for a brush, you can use a paper towel, or just your fingers dipped in a dish of oil. It washes off!) Bake uncovered for about fifteen minutes. You want to see sizzling on the surface, as it gives up some moisture. Don't cook it to mush, but you want it a bit softened, since it won't get much softer during the final bake. The layers of zuchini in the lasagna shouldn't need to have the discs overlapping; if you end up with extra, just save it to reheat as a side dish with some other meal.
Final topping: 8 oz of mozzarella, coarsely shredded.
Put a layer of noodles in the bottom of your baking dish (use a 9x13 if you have it; we didn't so we ended up using a 2qt, about 8x12, and then making a second smaller dish), then about 40% of the cheese mixture, then half the meat mix, then 40% of the zukes, then more noodles, another 40% of the cheese, half the meat, 40% of the zukes, more noodles, remaining 20% of cheese, arrange last 20% of zukes in a grid to define serving pieces, top with mozzarella. Bake for 30-35 min, until mozzarella gets bubbly and starts to brown. Allow to cool for 15-20 minutes.
Makes about six to ten servings, depending on how hungry you are.