Comments on: Lasagna, in Thirty Sage-Scented Minutes http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/ Thu, 24 May 2012 00:45:00 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Brynn http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-208783 Brynn Wed, 16 Nov 2011 22:01:42 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-208783 Kristin- made this last night and it was perfect. Somehow most of our planted herbs are still hanging on (through a few snow storms already) so we loaded up on the sage, thyme & some rosemary, too. I may have also snuck some ricotta into the spinach layer, and some fresh mozzarella on top. What can I say? I like cheese. I think this recipe may have earned a spot in the regular rotation. Thanks - as always! Miss you guys...talk soon! Kristin- made this last night and it was perfect. Somehow most of our planted herbs are still hanging on (through a few snow storms already) so we loaded up on the sage, thyme & some rosemary, too. I may have also snuck some ricotta into the spinach layer, and some fresh mozzarella on top. What can I say? I like cheese. I think this recipe may have earned a spot in the regular rotation. Thanks – as always! Miss you guys…talk soon!

]]> By: 24 Homemade Lasagna Recipes : TipNut.com http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-19855 24 Homemade Lasagna Recipes : TipNut.com Thu, 04 Mar 2010 04:55:59 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-19855 [...] Spinach & Butternut Squash Lasagna: This recipe trades marinara for bechamel and instructs you to alternately tuck sauteed spinach and roasted nuggets of butternut squash between layers of the ruffle-edge noodles. What results is not only a beautiful—the cross-section view boasts autumnal stripes of emerald green and vivid orange—but delicious. Recipe found at The Kitchen Sink Recipes. [...] [...] Spinach & Butternut Squash Lasagna: This recipe trades marinara for bechamel and instructs you to alternately tuck sauteed spinach and roasted nuggets of butternut squash between layers of the ruffle-edge noodles. What results is not only a beautiful—the cross-section view boasts autumnal stripes of emerald green and vivid orange—but delicious. Recipe found at The Kitchen Sink Recipes. [...]

]]> By: sarah http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-13882 sarah Mon, 26 Oct 2009 21:54:31 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-13882 we made this tonight... so very very good! one of the best new recipes we've made in a while... we made this tonight… so very very good! one of the best new recipes we’ve made in a while…

]]> By: April http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-2929 April Fri, 16 Jan 2009 18:52:31 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-2929 I made this last night with ingredients from my CSA box and boy was it DELICIOUS. Thank you! I made this last night with ingredients from my CSA box and boy was it DELICIOUS. Thank you!

]]> By: Dawn in CA http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-2925 Dawn in CA Mon, 24 Nov 2008 23:35:18 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-2925 p.s. - oops, that's way longer than I intended. Feel free to delete if it's taking up too much space on your site. :) p.s. – oops, that’s way longer than I intended. Feel free to delete if it’s taking up too much space on your site. :)

]]> By: Dawn in CA http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-2924 Dawn in CA Mon, 24 Nov 2008 23:33:59 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-2924 Hi Kristin, following up on the dairy-free redux! Made this last night and it got a big thumbs-up from my meat-loving husband. Thanks for the inspiration! Subbed in soy milk, mozarella-flavored veggie shreds for the two cheeses, dried herbs (b/c that's what I had on hand), omitted the red pepper (my kids don't like spicy stuff) and upped the salt just a bit (veggie cheeses are kind of bland). I adjusted the herb quantities down since dried herbs are stronger than fresh when baked. Although the end result was delicious, non-dairy cheeses tend to be much drier and less fatty than their milk counter-parts, so I am trying to think of how I can further tweak the recipe so it is moist without being runny. Maybe just a thinner bechamel alone would do the trick. This is an easy but TIME-consuming recipe, with lots of pots, so not very busy-mom friendly. ;) Next time I'll make it in stages over two days. Upside? Tastes great and looks beautiful on the plate. One tip for other non-dairy folks out there: at the end of baking, give the top layer of "cheese" a quick spritz/spray of olive oil, then place under the broiler for a few minutes for a crispy, toasty-brown top. :) Hi Kristin, following up on the dairy-free redux! Made this last night and it got a big thumbs-up from my meat-loving husband. Thanks for the inspiration!

Subbed in soy milk, mozarella-flavored veggie shreds for the two cheeses, dried herbs (b/c that’s what I had on hand), omitted the red pepper (my kids don’t like spicy stuff) and upped the salt just a bit (veggie cheeses are kind of bland). I adjusted the herb quantities down since dried herbs are stronger than fresh when baked. Although the end result was delicious, non-dairy cheeses tend to be much drier and less fatty than their milk counter-parts, so I am trying to think of how I can further tweak the recipe so it is moist without being runny. Maybe just a thinner bechamel alone would do the trick. This is an easy but TIME-consuming recipe, with lots of pots, so not very busy-mom friendly. ;) Next time I’ll make it in stages over two days. Upside? Tastes great and looks beautiful on the plate. One tip for other non-dairy folks out there: at the end of baking, give the top layer of “cheese” a quick spritz/spray of olive oil, then place under the broiler for a few minutes for a crispy, toasty-brown top. :)

]]> By: Chris http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-2923 Chris Mon, 24 Nov 2008 00:37:20 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-2923 Hi Kristin -- I made this for a party we threw last night; it got rave reviews! The only downer is that it got eaten so quickly, and there weren't any leftovers, so I wasn't able to take pictures of it for my site. :) I made it with a mix of butternut and acorn squash since that's what arrived in our CSA box this week. Thanks for posting the recipe. -Chris Hi Kristin –

I made this for a party we threw last night; it got rave reviews! The only downer is that it got eaten so quickly, and there weren’t any leftovers, so I wasn’t able to take pictures of it for my site. :) I made it with a mix of butternut and acorn squash since that’s what arrived in our CSA box this week. Thanks for posting the recipe.

-Chris

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-2922 Kristin at The Kitchen Sink Fri, 21 Nov 2008 03:47:14 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-2922 Betsy: Hmmm, no I don't remember how long I let it cook. But if you're getting down to the end of your layers and you're short on the sauce, you could always whisk in a bit more milk to stretch it out a bit. I'm glad you gave it a shot! Thanks for the report. Betsy: Hmmm, no I don’t remember how long I let it cook. But if you’re getting down to the end of your layers and you’re short on the sauce, you could always whisk in a bit more milk to stretch it out a bit. I’m glad you gave it a shot! Thanks for the report.

]]> By: Betsy http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-2921 Betsy Thu, 20 Nov 2008 17:29:30 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-2921 I made this recipe earlier this week and am eating it for lunch at work as I write. It is delicious! I think I may have reduced the milk mixture too much though because I didn't have much liquid to pour on top, so the top layer of noodles are a bit too dry and crunchy. Do you remember how long you cooked the milk mixture on the stovetop for - for next time? Thanks for another great recipe! I made this recipe earlier this week and am eating it for lunch at work as I write. It is delicious! I think I may have reduced the milk mixture too much though because I didn’t have much liquid to pour on top, so the top layer of noodles are a bit too dry and crunchy. Do you remember how long you cooked the milk mixture on the stovetop for – for next time? Thanks for another great recipe!

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/11/13/lasagna-in-thirty-sage-scented-minutes/comment-page-1/#comment-2904 Kristin at The Kitchen Sink Tue, 18 Nov 2008 03:22:35 +0000 http://ourkitchensink.wordpress.com/?p=3026#comment-2904 Monica h: I should've lined the pan. I had to chisel that yummy cheese off with a knife. Marianne: Well, it's a good thing I posted a third lasagna recipe then! The first two wouldn't have fit your bill. sue bette: I like the party idea! I made some mini-baked macs in a muffin tin. I, like Dawn (below), wonder if that would work here ... Cindy Ruth: Okay, I have no grounds to complain! (Well, today at least ...) Whitney: Give it a try! Dana Treat: I know what you mean about bechamel-based recipes. I have the same guilt. Mom: Less than 2 weeks!!! Polly: Thank you! Hillary: That's an excellent point! I tend to forget about those, given my very carnivorous Thanksgiving traditions. Marthaki, Holler, Sarah: Thanks! Peggy: I'm working on something to help with this. In the meantime, you can highlight the recipe, copy and paste it into a word document and print that document. Not ideal, I know. Jonathan: Thanks! Iris: Yay! I'm so glad you tried and liked it! Dawn in CA: Sue Bette's idea (above) made me think the same thing! I think you could even cut a lasagna noodle to size. If you come up with a dairy free fix, let us know. I'm sure there are others who would be interested. Monica h: I should’ve lined the pan. I had to chisel that yummy cheese off with a knife.

Marianne: Well, it’s a good thing I posted a third lasagna recipe then! The first two wouldn’t have fit your bill.

sue bette: I like the party idea! I made some mini-baked macs in a muffin tin. I, like Dawn (below), wonder if that would work here …

Cindy Ruth: Okay, I have no grounds to complain! (Well, today at least …)

Whitney: Give it a try!

Dana Treat: I know what you mean about bechamel-based recipes. I have the same guilt.

Mom: Less than 2 weeks!!!

Polly: Thank you!

Hillary: That’s an excellent point! I tend to forget about those, given my very carnivorous Thanksgiving traditions.

Marthaki, Holler, Sarah: Thanks!

Peggy: I’m working on something to help with this. In the meantime, you can highlight the recipe, copy and paste it into a word document and print that document. Not ideal, I know.

Jonathan: Thanks!

Iris: Yay! I’m so glad you tried and liked it!

Dawn in CA: Sue Bette’s idea (above) made me think the same thing! I think you could even cut a lasagna noodle to size. If you come up with a dairy free fix, let us know. I’m sure there are others who would be interested.

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