tag:blogger.com,1999:blog-4461337746682051632.post6086351186039695829..comments2022-11-24T02:32:30.796-06:00Comments on Pretty Bird Press: Sarahhttp://www.blogger.com/profile/15213423776956991893noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4461337746682051632.post-89191180780210781022008-08-08T14:17:00.000-05:002008-08-08T14:17:00.000-05:00Whoops:16 cremini caps, cleaned with a damp towel ...Whoops:<BR/>16 cremini caps, cleaned with a damp towel and finely chopped in food processor <BR/>1 small yellow-skinned onion, finely chopped <BR/>2 cloves garlic, minced <BR/>2 tablespoons (2 turns around the pan) extra-virgin olive oil <BR/>1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry <BR/>Salt and pepper <BR/>1/4 teaspoon ground nutmeg or the equivalent of freshly grated <BR/>2 cups part skim ricotta <BR/>8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes) <BR/>1 cup fat free chicken broth <BR/>8 ounces Gorgonzola, crumbled <BR/>1/2 cup (3 turns around the pan) heavy cream <BR/>1 to 1 1/2 cups shredded mozzarella <BR/>Serving suggestions: <BR/>Steamed asparagus (2 small or 1 large bundle asparagus) <BR/>Broiled tomatoes (4 vine-ripe tomatoes) <BR/><BR/>In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. <BR/>Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet. <BR/>Heat broth in a small pan over moderate heat. Melt Gorgonzola into broth and bring liquid to a bubble. Stir in cream and thicken sauce 2 minutes. <BR/>Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour warm sauce over roll-ups and top with mozzarella. Place casserole under broiler to melt cheese. Serve with steamed asparagus and broiled tomatoes. <BR/><BR/>Steamed Asparagus Tips: <BR/>2 small or 1 large bundle asparagus <BR/><BR/>While you boil your lasagna noodles, place fresh asparagus tips in a small colander over the boiling water in the pasta pot. Place a lid on the colander and steam asparagus while you are cooking your pasta for 4 minutes or until tips are just tender. <BR/><BR/>Roasted Tomatoes: <BR/>4 vine-ripe tomatoes <BR/><BR/>Split 4 vine ripe tomatoes across the center and drizzle with extra-virgin olive oil, salt, and pepper. Broil tomatoes. <BR/>Serve along side your completed casserole. Top with any fresh herb you have on hand: basil, thyme, or rosemary.Anonymoushttps://www.blogger.com/profile/11554689229721202219noreply@blogger.comtag:blogger.com,1999:blog-4461337746682051632.post-12162614999617227542008-08-08T14:14:00.000-05:002008-08-08T14:14:00.000-05:00Okay, okay, love her or hate her this recipe is am...Okay, okay, love her or hate her this recipe is amazing. A friend made it for us a few weeks ago, and it may be good for Pasta Sunday...<BR/>http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_18806,00.htmlAnonymoushttps://www.blogger.com/profile/11554689229721202219noreply@blogger.com