"Nunya Bidnits" <> wrote > There's no other way to describe it. I haven't
made one of these for a while
> but it's going to happen tonight, with some compromises.
> I always liked a very hearty lasagna with non-traditional ingredients like
> sausage, prosciutto and vegetables. I used to stack my Industrial Strength
> Lasagna with extra layers of pasta, but I need to be careful about carb
> intake and increase veggie intake these days. In addition to the noodles,
> this modified method is supposed to use ingredents other than pasta cut
> and laid in sheets to serve as the extra "dividing" layers. Based on
> recent tests and cardiologist opinion, it's the carbs I need to worry
> about, not the protein/fat content. So I've been adjusting recipes to
> include less carbs and more veggies and a little more protein.
> But I have one question I am unsure about going in, which is whether the
> vegetable layers will really serve to provide moisture to finish cooking
> the pasta while baking, or whether the vegetables will just water out and
> leave me with a soggy dish. Good or bad idea?
> Suggestions or comments?
> Layers in the lasagna will include
> Whole grain noodles cooked very al dente
> Zucchini and Yellow squash, cut lengthwise into thin:"sheets" and
> Roasted red and/or yellow peppers, cut in strips or "sheets"
> Mushrooms, sliced
> Black olives, chopped
> Prosciutto, thinly sliced
> Ricotta/mozarella/spinach mixture
> Loose cooked Italian sausasge
> Shredded italian cheese mix
> Shredded mozarella
> Shredded and grated Parmesan cheese
> Marinara sauce
> Lasagna is cooked only until flexible. Above each noodle layer is a layer
> of squash and/or red pepper, or mushrooms and/or black olives, so that
> moisture given off by the veggies and mushrooms as well as sauce provides
> enough moisture to finish cooking the noodles. The prosciutto is laid over
> the veggies and a meat or cheese layer over that before adding on another
> noodle layer. Actually I am thinking I might just cook up sausage, chopped
> mushrooms, and black olives into a single layer mixture, then maybe
> another veggie layer before the next noodles. .
> There's no need to correct my lack of Italian authenticity here. It has
> Italian ingredients, but I make no claims to producing an authentic
> Italian dish. ;-)
Sounds really good. Don't know for sure how it will go but it's surely
worth a try. What's in your marinara sauce? Polly