My mom has a habit of pulling recipes out of magazines that sound great to her but that she doesn't necessarily feel like cooking in the hopes that I will make them instead. Usually, this applies only to baked goods (she is a phenomenal cook but hates to bake), but has been known to extend to things like enchiladas or, in yesterday's case, lasagna. The recipe she pulled is Julianne Moore's vegetable lasagna recipe from People magazine (link here
). I pretty much followed it exactly, except that our pan was on the small side so our lasagna had 3 layers instead of four.
I don't have a photo of this one either, because a very hungry family would not have wanted to wait for a photo shoot to take place before eating it. Besides, I had a very important appointment with a few girlfriends at the movie theater right after dinner. (No, we were not seeing the fourth Twilight
movie. Why would you even think that?)So instead of a picture of the lasagna, here's an awesome picture of my mom
and dad cooking in their favorite aprons, courtesy of yours truly.
Recipe for Julianne Moore's Vegetable Lasagna
Makes 8 servings.
12 oven-ready lasagna sheets
6 cups of marinara sauce
4 tbsp olive oil
1 clove garlic, grated
1 bunch asparagus, sliced thin on bias
2 medium zucchini, diced
salt & pepper, to taste
1/2 cup grated Parmesan cheese
1 15 oz. container ricotta cheese
2 cups shredded mozzarella
Preheat oven to 375. Heat olive oil in a large skillet over medium heat. Add garlic and saute until golden (around 1 minutes).
Add vegetables and saute for 4 minutes. Season with salt and pepper.
Combine ricotta, 1/4 cup Parmesan and 1 egg in a medium bowl. Mix well. Spray a 13 x 9 inch baking pan with cooking spray. Spread 1 cup marinara sauce on bottom of pan.
Add a layer of 3 uncooked lasagna sheets. Spread 1/3 of ricotta mixture on top. Add 1/2 of the vegetable mixture and top with 1 cup of marinara sauce. Layer 3 more sheets of lasagna, 1/3 of the ricotta and 1-1/2 cups marinara.
Layer 3 more lasagna sheets, the rest of the ricotta and vegetables and 1 cup sauce. Finish with 3 lasagna sheets, remaining sauce, and top with mozzarella and rest of Parmesan cheese.
Bake covered for 50-60 minutes. Uncover and bake until cheese melts, about 5 minutes. Let stand 15 minutes. Serve.
This recipe was a smash success with my family. Next time, I might try it with a layer of spinach and a layer of chopped broccoli in place of the zucchini and asparagus.
Pay attention when you're layering! I kept forgetting where I was in the assembly process, so the finished product wasn't as pretty as it could have been. But I'm sure it tasted just as good!
This just in! My brother's girlfriend, Shannon, made this lasagna the other day and sent me a gorgeous picture! Here it is below:
She added fresh basil in each of the layers and said it was great! I love it when other people cook food from my blog... Especially when they send me pictures!
Yeah, muffins again. I know. Inappropriate for recipe #3 on my blog when recipe #1 was also for muffins. But this recipe for Cranberry Pumpkin Bran muffins is so delicious and so non-bran-muffiny that I just have to share it.The second issue with this whole situation is that I haven't taken any pictures at all of my beautiful muffins and their white chocolate glaze.
If you want to get an idea of what they look like, click here
. I combined Sydney's recipe from Crepes of Wrath with my bran muffin recipe (which you might find is raaaather similar to the recipe for bran muffins on the back of a Kellog's cereal box--whatever) to make this latest creation. Also, a note about the Crepes of Wrath blog: I love it. I click on several Foodgawker pictures each week that look good to me, and often they end up being from her site. And the most exciting part about the whole thing is that Sydney and I actually have a mutual friend! My best friend from college, Katie, rowed with her on their high school crew team. Small world. Since I don't have muffin pictures to show you, here's a picture of Katie and me at our holiday party senior year of college:
Recipe for Cranberry Pumpkin Bran Muffins
3 cups Kellog's All Bran cereal
1/2 cup boiling water
1/2 cup oil
2 cups sugar
3 eggs, beaten
2 cups lowfat buttermilk
2-1/2 cups flour
1-1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 can pumpkin puree (not pumpkin pie filling!)
zest of 1 orange
1/2 of one 12 oz. package fresh cranberries, rinsed and patted dry
1 tbsp flour
8 oz. white chocolate, for drizzling (I used white chocolate chips)
Preheat oven to 400 degrees F.
In a small bowl, combine 1 cup cereal with 1/2 cup boiling water. Add in oil and stir. Set aside.
In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Stir with whisk until combined and set aside.
In a large bowl, mix rest of cereal with sugar, eggs, and buttermilk. Add bran/oil mixture, pumpkin puree and orange zest; stir to combine. Mix in dry ingredients and stir just until fully incorporated.
In a small bowl, combine cranberries with 1 tbsp flour. Toss gently to coat. (This prevents berries from sinking to the bottom of the muffins.) Fold into batter.
Bake in lined muffin tins for approximately 20 minutes. I made a combination of 12 regular-sized muffins, 12 mini muffins, and 4 mini loaves.
For drizzle: Melt white chocolate in microwave in 30 second intervals, stirring after each cycle. When chocolate is melted, transfer to plastic bag and cut a hole in the corner. Drizzle over completely cooled muffins, and enjoy!