Wednesday, December 8, 2010

Veg Lasagne

Tammy this one's for you~! xo

1 Box Lasagne Noodles
2 28 oz Cans Good Marinara, Trader Joe's has a good one
1 t Red Pepper Flakes
2 t Garlic, Chopped
8 oz Mozzarella Shred
8 oz Provolone Shred
8 oz Parmesan Shred
1 Eggplant, Sliced and Roasted
1 8 oz Bag Fresh Spinach
1 8 oz Tub ricotta

Slice and roast eggplant by placing on a baking sheet and sprinkling with salt, pepper and olive oil. Roast for 10-15 minutes in a 425 degree oven.
Place Marinara, red pepper flakes and garlic in a bowl and mix well.
To assemble:
Place a ladle full of the marinara in the bottom of your lasagne baking dish. Top with uncooked noodles.
Add 2 ladles of marinara.
Top with eggplant, spinach, ricotta, mozzarella, provolone, & parmesan. Top with uncooked noodles and repeat and end with noodles then top with marinara and remaining cheese. Bake in a 350 degree oven for 45 minutes to an hour, tenting with foil if the top is getting too brown.

Thursday, December 2, 2010

Wine Cake

1(18.25 ounce) Package Moist White Cake Mix
1 (5 ounce) Package Instant Vanilla Pudding Mix
1 t Nutmeg
3/4 C Oil
3/4 C White Wine
4 Eggs

Syrup
1/4 Butter
1/4 C Water
1 C Sugar
1/4 C White Wine
Combine butter, water and sugar in a medium saucepan and bring to a boil. Remove from heat and add white wine. Stir to combine.


Preheat oven to 350 degrees F (175 degrees C). Spray Bundt pan or 9" round pan with pam.
In a medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs. Beat with an electric mixer for 5 minutes.
Bake at 350 degrees F (175 degrees C) for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes. Pour warm syrup over whole cake while still in pan. Let set until absorbed.
Serve with a dollop lightly sweetened Mascarpone cheese with a dash of nutmeg.

Enjoy! xod