Sunday, March 21, 2010

Lasagne with Italian Tomato Sauce

Oh my goodness... Lasagne with Italian Tomato Sauce... you were above and beyond my expectations. When I first read though this recipe... I thought the lasagne sounded bland and uninteresting. It is layers of tomato sauce, lasagne noodles, mozzarella, and ricotta. Pretty basic. But what shined as the star component and brought the dish together was the amazing red sauce.

We started the sauce by cooking onion, red and yellow bell peppers, and herbs. Once this was cooked down, we added canned tomatoes, honey, minced garlic, and parsley. After letting this simmer for over an hour, we were ready to assemble the lasagne. We baked it for about an hour and it came out beautifully!

I also roasted some elephant garlic to have with our dinner. Once it is roasted, the garlic is dark, almost purple, and incredibly soft. We spread the roasted garlic on French bread with a little butter. I could eat roasted elephant garlic plain... it is so delicious! I have included the recipe at the end of this post.
Another beautiful dinner!

Roasted Elephant Garlic

You Will Need:
Elephant Garlic (look in the produce section, typically found with garlic, shallots, and onion)
Olive Oil
A small, oven safe ramekin

1. Set the oven to 400 degrees.
2. Peel off the outermost layer of skin from the garlic. Leave some of the peel on.
3. Cut about a quarter of an inch off the top of the garlic.
3. Place whole garlic head in oven safe ramekin. Drizzle with olive oil.
4. Wrap the ramekin in foil and place in the oven for 30 to 45 minutes. The garlic will the soft when done. Remove and let cool for a few minutes.
5. Marvel at how delicious your whole house smells. Pretend you are in Italy.
6. Ease the garlic out of the skin with a fork and eat!

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