Wednesday, February 20, 2008
It's funny how sometimes I'll do a bunch of food posts, so it looks like I'm cooking and baking all the time, but I'm really not and the posts are just spread out very well.
Recently it's been kind of the opposite. By the look of this blog, you would think I haven't been doing much of either. I've made some good soups, done some baking and made this lasagna. I just didn't have time to make them, blog about all of them and do some other things as well.
I remembered seeing Nupur's recipe here for Roasted Squash Onion Lasagna. Well, I took a few shortcuts with mine, because sometimes I just have to. I used frozen squash and it was not roasted. I only used one onion, a red onion specifically, because they are my favorite. I also used feta cheese in addition to the parmesan.
When I made the Bechamel Sauce, I kind of faked the process, but it still worked. I used a combination of Half and Half, water, and vanilla rice milk. I think I was supposed to melt the butter and stir in the flour, then slowly stir in the milk. Instead, I put in the liquids and butter and heated almost to a boil. I whisked in the flour and let it boil until thickened, while continuing to whisk.
I added about a teaspoon of sea salt, a tablespoon of garlic powder and another tablespoon of Trader Joe's 21 Seasoning Salute. I love that stuff and use it all the time. I've been eating the lasagna for my lunch and dinner this week. It's so good! I'll be making this again.
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