Mini Pesto Lasagna Stacks

Who knew you could use wonton wrappers to make lasagna? Well, you can and with a few minor tweaks, I will again for sure.

The stacks were easy to assemble and make it possible to throw together a "lasagna" on a week night. I worried that there would be too much liquid by using both the sauce and the pesto, but it actually could have used a little more. Next time I'll put some sauce down on the bottom of the dish first.

Since there is no such thing as a meatless any-day-of-the-week in our house, I grilled up some hot sausages to go along with these. Much to Brian's dismay (and he knew it IMMEDIATELY), they were chicken sausages, but they were delicious regardless.

Delicious and easy: what more can you ask for?

Ingredients:

• 1 package of wonton wrappers (like the original recipe recommended, my grocery store also carries Nasoya - they come 50 to a  package)
• ¾ C pesto (if using prepared, make sure you drain off some of the excess oil)
• 1-1/2 C marinara sauce
• 1/2 C shredded mozzarella cheese
• 2 Tbsp toasted pine nuts
• 1 tsp dried oregano
• freshly ground pepper 

Method:

1. Preheat oven to 350° F.  Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray. 
2. Layer the four lasagna stacks by starting with a square of pasta, spreading about a teaspoon of marinara sauce on top and then about a teaspoon of pesto on that.  
3. Add another square of pasta and repeat.  I did every other layer after that - pesto then marinara, etc. Repeat layers until you have used 12 squares for each stack.  
4. Top with marinara, some pesto and a sprinkling of the mozzarella.  Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper. Cover tightly with foil.
5. If using individual gratin dishes, place them on a rimmed baking sheet. Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving.

Source: The Italian Dish

Portabello Stroganoff with Goat Cheese

When I first saw this recipe prepared on TV, it was presented as a meat-free alternative to beef stroganoff. While it sounded delicious to me, I couldn't really see it being "the" meal, so I halved the recipe - thank god, otherwise we'd have eaten it for an entire week - and served it along side pork schnitzel.

It turned out just as I expected. And, it heated up beautifully the next day for lunch. The only thing I'd change: I would have liked just a little more sauce - easy enough to remedy next time with a bit more stock and an extra dollop of goat cheese.

We both really like how this turned out and I'll definitely be making it again!

Ingredients:

• 12 ounces extra-wide egg noodles
• 3 tablespoons unsalted butter
• 5 portabella mushrooms, stems removed and sliced
• 1 teaspoon kosher salt
• 1 bunch green onions, sliced and white bottoms and green tops separated
• 1 tablespoon all purpose flour
• 14 ounces beef stock
• 8 ounces plain fat free Greek yogurt
• 4 ounces fresh goat cheese
• 1/2 teaspoon black pepper, freshly ground, plus more for garnish

Method:

1. Cook the noodles according to the package directions.
2. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes.
3. Add the white bottoms of the green onions and saute 2 to 3 minutes.
4. Sprinkle in the flour and stir to combine. Cook until the flour disappears and the bottom of the pan turns dark brown, about 1 minute. Deglaze with the beef stock.
5. Bring to a simmer and decrease the heat to medium-low. Cook for 10 to 12 minutes, and then add the yogurt, cheese, and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
6. Drain the noodles, add to the pan and stir to combine. Serve immediately.

Source: Food Network