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Topic: Alfredo Veggie Lasagna!!  (Read 642 times)
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annaloves
« on: July 16, 2011 12:41:05 AM »



So my family has been out of town on vacation but since I'm a grown up now and just started my new job I had to stay home. However, this meant I had full control over the fridge, pantry, and meals! Now I hate lasagna, cause all that cheese is weird textured and gross, but I love cheesey sauces so I whipped up a super cheesey alfredo-like sauce to use instead and layered it with spinach, artichokes, tomatos and portabella mushrooms. The sauce was by far the most difficult thing and was almost a massive disaster: this is what I started with...

2[ish?] cups of milk
3 slices provolone
1 slice muenster

So I boiled the milk and added cheese. HUGE DISASTER. I had milk and melted cheese completely seperate from each other so I added:

1 cup parmesean
Lots of roux [butter and flour thickening mixture, is that the right word?]
1tbsp fresh minced garlic
1tsp ground thyme
1tps oregano
And then I whisked the crap out of it until it got creamy on very low heat and it actually worked.

So I buttered my pan, and got to work!
My layers went:
sauce
noodles
artichokes
sauce
noodles
portabella mushrooms
sauce
noodles
fresh spinach
sauce
noodles
tomatos
rest of sauce
shredded mozzarella and parsley



Cooked for 25 minutes at 350F and it was the most delicious thing ever! Only thing I didn't really enjoy was the sauce turned really thin in the oven [see plate above dominated by sauce], possibly from the juice from the tomatos? So I'd definately make the sauce thicker next time before I bake it to account for vegetable liquid
« Last Edit: July 16, 2011 12:41:45 AM by annaloves » THIS ROCKS   Logged
Purpley Goodness
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« Reply #1 on: July 16, 2011 02:39:56 AM »

It sounds scrumptious!
THIS ROCKS   Logged
RuneAriala
« Reply #2 on: July 16, 2011 06:15:28 AM »

With the alfredo sauce, you don't usually use a roux, just the butter part, then use the fats in your Parmesan cheese to help thicken it, although you could also have made a "cheese gravy" with the roux, and that might have made it thicker.  It looks really tasty though, a recipe worthy of tweaking to get the consistency right!
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