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Topic: Alfredo Veggie Lasagna!!  (Read 1196 times)
Tags for this thread: recipe , lasagna , vegetable , alfredo  Add new tag
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« 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:
portabella mushrooms
fresh spinach
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
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« Reply #1 on: July 16, 2011 02:39:56 AM »

It sounds scrumptious!
« 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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