Lasagne Cups~my twist

One of the best food e-magazines is one called FoodieCrush and last week it featured seven lasagne recipes--Lasagne Cups being one of the seven.  I thought, "what a great idea...for so many reasons."  Tonight, I came up with my version since in a few days, I leave for a trade show (CHA-Craft & Hobby Association) in Anaheim, California, and I wanted to make sure I stocked the refrigerator and freezer with good food that hubby can fix on his own.

The concept of baking lasagne in a cup, I have to admit, is ingenious.  The first and most important I believe, is portion control.  I'm a very active person, but as I have aged and have gone through the stress of what life has given me, I've added weight that is definitely uncomfortable.  I've found the craze of Zumba to be inspirational for exercise, but need to watch what I'm eating and how much.  I'm not a dietitian, but being a vegetarian and raising a family has made me be responsible with the food I make.  Secondly, serving is easy--which anyone knows, cutting through layers of noodles, cheese, ricotta and sauce, can be messy.  Lastly, I can make this dish up and it's easy to package for later meals (when I'm pulling all nighters in designing) for freezing.

Add a green salad and maybe, a whole-grain roll, and you've got a balanced dinner that your family will enjoy.

Lasagne Cups
12 Lasagne noodles
1-32oz. Marinara sauce (I'm a big Raos brand fan!)
1-15 oz. container of Part-skim Ricotta Cheese
1 large egg
1-16 oz. Mozzarella cheese, grated
8oz. Parmesan cheese, grated

Save the "rind" to add to soup

10 oz. frozen chopped Spinach
1/2 yellow onion, diced
1 T. olive oil

4 oz. vegetarian sausage, crumbled and sauteed

Bechemal Sauce:
3 T. unsalted butter
3 T. all-purpose flour
1 cup 1% milk
1/4 tsp. freshly ground Nutmeg
Salt & Pepper to taste

Preheat oven to 400F-degrees.  Line 2-6 cup jumbo muffin pans with parchment squares.  I cut a sheet of parchment paper into 6 squares, then used a glass to press the square down in the muffin opening.  (Lining the muffin cups with parchment makes for easy removal from the pan.)


In a medium sauce pan, saute chopped spinach with the diced yellow onion on medium heat until the water from the spinach has been evaporated.  Remove from heat and cool while making up the rest of the filling.


In a bowl, mix the ricotta cheese, egg, 3/4 cup of the mozzarella cheese, and 1/4 cup of the parmesan cheese.  Fold in the cooled spinach mixture and set aside.


Make the Bechemal sauce.  In a sauce pan, melt the butter, then, add sprinkle the flour and whisk together.  Turn heat to med/low and add the milk, whisking constantly to make a smooth sauce.  Season with the nutmeg and the salt and pepper to taste.


Cook the lasagne noodles as directed, drain and pat dry.  (I use this fabulous gadget called the "FastaPasta" maker to cook my pasta in the microwave!)

Assemble:
1. Layer one lasgne noodle across the parchment paper and push down.

2. Place a tablespoon of bechemal in the bottom.
3. Add a heaping tablespoon of marinara sauce.
4. Add a heaping tablespoon of the ricotta cheese/spinach mixture.
5. Crumble a few pieces of vegetarian sausage (if using).
6. Sprinkle some mozzarella cheese over the sausage.
7. Fold one of the overlapping layers of lasagne over this first layer.

8. Repeat with more marinara sauce, ricotta/spinach mixture, and another sprinkle of mozzarella cheese. Fold the second side of the lasagne noddle over, pressing down slightly.  
9. Add a little more sauce and a sprinkle of parmesan cheese.

10.  Cover the pan with aluminum foil and bake for 20 minutes in the preheated oven.  Remove the foil and bake an additional 10 to 15 minutes until tops are browned.

Use a small spatula to remove the lasagne cups.  Remove the parchment and serve with additional sauce if desired and more Parmesan cheese.

These were a success!  My husband raved and I ended up placing some in the refrigerator for another dinner and two more bags in the freezer for those times when I'm rushed.  Visit FoodieCrush for other great lasagne recipes (among others). Enjoy!







 

Teriyaki Veggie Burgers with Parmesan~Black Pepper Buns

One of my mother's secrets to  keeping us healthy for the holidays was getting us to eat our daily serving of vegetables and fruits, mostly fresh, but if out of season, it would be ones she had canned from the summer bounty.  I believe she made veggies so appealing, especially to me, because even when I was younger, I was not much of a meat-eater.  I loved her vegetable soup and can still make that a meal whether it's winter or summer!  So, when I decided to come up with my version of a veggie burger, I kept this in mind--if it's flavorful, no one will miss the meat!  On top of that, I decided to make a unique bun that would enhance the presentation complete with roasted potatoes and corn off the cob, that I preserved from the summer, the meal left my hubby asking for more ;-)

Teriyaki Veggie Burgers
1 small onion
2 medium carrots
8 oz. mushrooms (I used the white button, but you could do crimini or shitaki)
2 cloves garlic, minced
1-15oz can black beans
2 cups brown rice, cooked
1/4 cup teriyaki sauce
1 cup grated sharp cheddar cheese
1 cup Panko bread crumbs


Cook brown rice as directed.  [For 2 cups--1 cup of brown rice and 2 1/2 cups of water; cook 45-55 minutes on med/low until liquid is absorbed and rice is tender]
In a food processor or VitaMix, chop the onion, carrots and mushrooms.  Heat a large skillet and add 2 tablespoons of olive oil.  Add the veggies and saute until the onion is translucent and the mushrooms have released their liquid.  Add the garlic and cook until carrots are tender.

Place the veggies and black beans back in the food processor and pulse several times to pulverize the beans slightly.  Transfer mixture to a large bowl with the brown rice.  Add the teriyaki sauce, cheese, and bread crumbs and mix to combine.  Cover with plastic wrap and chill the mixture about 30 minutes to 1 hour.

While mixture is chilling, start the buns.


Parmesan~Black Pepper Buns
1/2 cup granulated sugar
1 large egg
1 tsp. Kosher salt
1/2 cup 2% milk
1/4 cup (4T) unsalted butter
water
2 T active dry yeast
1/2 cup grated Parmesan cheese
1 tsp. freshly ground pepper
5 to 5 1/2 cups King Arthur all-purpose flour
4 T unsalted butter, melted additionally

In a stand mixer, using a paddle attachment, mix the sugar, egg and salt together.  In a 2-cup glass measure, microwave the milk and 4 tablespoons of butter until butter has melted--about 45 seconds.
Add warm water to the glass measure to bring up the level to 2 cups of liquid. 

 While the mixer is running, slowly add the liquid to the bowl, incorporating it completely with the sugar and egg mixture.  Feel the outside of the bowl, if it's not too warm, while the mixer is running, sprinkle the yeast over the mixture.  Turn mixer off and let yeast rest 5-10 minutes (to proof).

 Add the Parmesan cheese, pepper and 2 cups of flour.  Mix to combine, adding 1 more cup of flour.  Change the paddle attachment to the dough hook and add 2 more cups of flour.  Mix on low speed, adding more flour as needed until the dough comes away from the sides of the bowl and have kneaded it about 6-8 minutes.

 Transfer dough to a lightly floured board and knead to a smooth ball.

In a large glass bowl, place 2 tablespoons of melted butter and coat the sides.  Place dough, top side down, then, turn it upright (this coats the top of the dough with butter).  Cover the bowl, tightly, with plastic wrap and let rise 45 minutes to 1 hour (or until double).
Punch dough down and divide into 12 pieces.  Roll each piece into a ball and flatten.  Place on a baking sheet, brushed with melted butter.  Brush tops of the buns with more melted butter and cover with plastic wrap to rise--about 30 minutes.

Preheat oven to 375F-degrees.  
Sprinkle sesame seeds on top of the buns and bake for 18 minutes.

Set aside while you finish the the veggie burgers.

Teriyaki Veggie Burgers--continued
Remove veggie burger mixture from refrigerator.  I used a new "gadget" I found this summer at Williams-Sonoma to press my own burgers.

 I placed two squares of parchment underneath the form and scooped up, about 1/3 cup, of the veggie mixture.  

 Press down with the top, which I lightly sprayed with a cooking oil spray.

 Lift the form and place the patties on a baking sheet.  Repeat until all the mixture is used--it made 10 patties.

 
Heat a skillet or a grill pan on medium high.  Add 2 tablespoons of olive oil.  Brush the tops of the veggie burgers with additional teriyaki sauce and place in the hot skillet.  Cook 3-5 minutes on each side, brushing the other side with more teriyaki sauce.  Add a slice of sharp cheddar cheese, if desired and serve on the Parmesan~Black Pepper Buns with lettuce and tomato.

After dinner, it was time to tackle the tree and get that lit and decorated.  

I feel I'm so far behind this holiday with being away after Thanksgiving and in just 10 days our grandson arrives.  PANIC! but I know, some how, I will get it all done...hopefully.  Enjoy! 

One more thing...the best thing about being part of the "crafting" industry is meeting so many creative people.  One of my dear friends, I've learned, is a finalist in The Washington Post 2011Holiday contest with a star garland she created.  I've included the site for you to view and vote for your favorite.