Healthier Lasagna paired with a Small Family Vineyard Pinot Noir and a Book Review #WineDownWednesday

A friend recommended the book Eight Hundred Grapes by Laura Dave.  She knows that I love wine and that I love to read.  She had just started the novel and thought of me right away. 

I ordered it up and then I thought it might be a good choice for our new Wine-Down Wednesday group and offered to host for this month.......

Zucchini Lasagna and a Book Review for Meatless Monday

This lasagna is so scrumptious that your family will never miss the meat nor the noodles.  Perfect when serving a vegetarian meal or celebrating Meatless Monday.  

I was inspired to make this dish after reading the last book of the Tuscan Mystery Series for our Wine-Down Wednesday group......

Quick and Easy Meatless Lasagna and a Book Review #SundayFunday #LitHappens

 This quick and easy Meatless Lasagna is the perfect Lenten Meal.  

I was inspired to make Lasagna while reading It Ends with Us, our Lit Happens selection for March.  I made it Meatless for our Sunday Funday theme this week........

White Lasagna inspired by The Woman in the Library

This fun murder mystery within a murder mystery was the first novel I have ever read by Australian author Sular Gentill.  It will not be the last.

I listened to this novel, downloaded from the library onto my phone, during my daily walks.  I can't wait to listen to the next that I will be downloading as soon as I'm done listening to my current Dean Koontz novel.

Independence--The Day, A Book, My Thoughts

It seems strange to me that we are all celebrating Independence when we took such a backward step in our country.  But, we celebrated our Independence since this country's break from England's rule regardless of the rights of individuals throughout the years.  

So, let us celebrate as we always have and appreciate the fact that we do live in a Free and Democratic Country where we can all go out and have our voices heard in the upcoming elections.  THAT is our strength, power and Independence.

Finishing up the month with a Spinach Pie Lasagna

April is nearly a wrap.  So many good things to celebrate during the month of April starting with Easter and followed by birthdays.  And then such sadness to remember during this month on the anniversary of our loss of Kirsten.

A plethora of emotions roiling around inside of me and such a sense of helplessness as I am faced with the fact that I cannot fix what is broken for those I love the most.  Perhaps it is God's way of telling me to let go and place my trust in Him.  A hard lesson for me to learn.

Cheesy Vegetable Lasagna paired with Oltrepo Pavese Wine #ItalianFWT

 Vegetarian Lasagna with three cheeses and zucchini replacing one of the pasta layers for a delicious, comforting dish that is a little healthier than your standard versions.  I paired mine with a wonderful bottle of Oltrepo Pavese, a slightly sparkling wine from Italy.  It was perfect.

Karen's Lasagna Bolognese #FoodieExtravaganza

This meaty, rich, and savory lasagna has very little cheese as compared to my other versions but tastes as if it is as cheese laden as any I have made.  

It is National Pasta Month.......

A New Lasagna Recipe and a Book Review

This lasagna is made with a creamy tomato sauce and more eggs than the lasagna I normally make.  This version has it's roots in Abruzzo located in Southern Italy.

I was inspired to make this lasagna after reading Stone Mothers for my Lit Happens book club.....

Crock-Pot Spinach and Chicken Lasagna #OurFamilyTable

Though not beautiful, this creamy lasagna cooked up in a slow cooker using leftover chicken is amazingly delicious and super easy.

Join the members of From Our Dinner Table as we share Slow Cooker Recipes.....

Dreaming of Provence with a Rabbit Lasagna and a Clos Cibbone #Winophiles

Tender layers of noodles, rabbit and mushroom ragout, and a brie and truffle bechamel sauce....you will swear that you are in Heaven....or at least Provence.

I made this amazing dinner to pair with a Provencal wine after reading A Year in Provence by Peter Mayle for our French Winophiles group.

Meatless Lasagna #BakingBloggers

This delicious, warm, cheesy Lasagna is perfect for those who are Vegetarian or trying to limit their meat intake with Meatless Mondays.

Join us today as the Baking Bloggers share Baked Pastas.......

Roasted Vegetable Lasagna #SundaySupper

Lent begins with Ash Wednesday this week.  It is different this year because it also falls on Valentine's Day.  The folks over at Sunday Supper has asked us to share some meatless casseroles for those of us that abstain from meat on Ash Wednesday and the Fridays during Lent.

This recipe that I'm sharing with you today is decadent and rich enough to share with your Valentines while still allowing you to abstain from meat.  It is adapted from a recipe by Ina Garten, so you know that it is going to leave you very satisfied even if you are the most hard core carnivore around.

Like all lasagnas, this one is not difficult but it is time consuming.  The good thing is that you can make it the night before and then bake it the next day.  That works out well for those that need to work but still want to give their families a special Valentine treat.

You can also do as I, and celebrate Valentine's Day early.  We celebrated with this wonderful lasagna at our last Sunday Supper in a joint Birthday/Valentine's party for our daughter Nicole.  We are currently on vacation in California.  We left on Nicole's actual birthday last Wednesday and will be travelling back home to Michigan on Ash Wednesday/Valentines Day.

Regardless, of when you decide to serve this up....Sunday Supper, Meatless Monday, During Lent, or Just Because.....it is sure to be a hit.  Enjoy.

Roasted Vegetable Lasagna

adapted from Ina Garten

2 eggplant, cut into chunks

3 small zucchini, cut into chunks

2/3 c. olive oil

1 T. dried oregano

salt and pepper to taste

3 garlic cloves, minced

1 pkg. oven ready lasagna noodles

1 (15 oz) container ricotta cheese

1 (5 oz) container boursin cheese

3 eggs, beaten

1/3 c. basil paste or chopped fresh basil

1/2 c. grated parmesan cheese

4 1/2 c. Marinara Sauce, homemade or purchased

2 c. shredded Mozzarella Cheese

1/4 c. shredded Parmesan Cheese

Toss the eggplant and zucchini with the olive oil, oregano, salt and pepper.  Place onto a baking sheet lined with a silicone mat or parchment paper. Roast in a preheated 375* oven for about 25 minutes.  

After 25 minutes, stir the garlic into the vegetables and roast for another 5-10 minutes, until fragrant and the veggies are fork tender.  Remove and let cool slightly.

Combine the ricotta, boursin, eggs, basil and grated parmesan cheese in a bowl, whisking until well combined.

Place 1 c. of the marinara onto the bottom of a 9x13" baking dish.  Layer 3 of the noodles on the sauce.  (They will expand when cooking to cover the bottom completely)  Layer 1/3 of the roasted veggies over the noodles. Dollop 1/3 of the ricotta mixture over the veggies.  Sprinkle with 1/2 c. of the Mozzarella.  Repeat this twice more.  Add the last 3 noodles on top, cover with the remaining marinara sauce.  Sprinkle with the last 1/2 c. of the Mozzarella and the shredded parmesan cheese.

Cover with foil and bake in a preheated 350* oven for 45 minutes.  Remove the foil and bake for another 15 minutes until the cheese is browned in spots and the sauce is hot and bubbling.  Let stand for 15 minutes before cutting and serving.  Print Recipe

Meatless Casseroles for Lent

• Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
• Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
• Baked Mushroom Fettuccine by Delaware Girl Eats
• Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
• Greens and Pea Manicotti by Food Lust People Love
• Leek and Swiss Chard Gratin by Caroline’s Cooking
• Mushroom Breakfast Casserole by Brunch-n-Bites
• Raisin Bread Cheddar Strata by Pies and Plots
• Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
• Roasted Vegetable Lasagna by A Day in the Life on the Farm
• Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
• Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
• Spinach Ravioli Bake by Our Good Life
• Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
• Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
• Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
• Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
• Vegetarian Shepherd’s Pie by Simple and Savory
• Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Chicken Alfredo Lasagna #ComfortFood

Oh My YUM....you guys are going to be so happy when you try this fabulous Lasagna recipe that I'm sharing with you today!!

This recipe was served up on Saturday at my last dinner gathering of the Christmas Season.  We celebrate the 12 Days of Christmas so the parties continue right up to Epiphany or, what we like to call, Little Christmas.

My friend, Cindy of Cindy's Recipes and Writing, invited the members of our Festive Foodies group to share Comfort Food recipes today.  This recipe is PERFECT!  If you are a fan of Fettuccine Alfredo you are going to be doing a happy dance.

It is perfect for a crowd or a dinner party on a cold winter's night. It can be made ahead of time and kept in the refrigerator until you are ready to put it in the oven.

I used oven ready lasagna but you can use regular lasagna noodles or homemade lasagna noodles if that is more your thing.  I adapted this recipe quite a bit but the original idea came from my Cuisine at Home Magazine published in 2004.

I served it up with a bottle of Sauvignon Blanc from Sonoma. You can read more about that and join in the efforts to help those suffering from the devastation of the wildfires next Saturday.

I sautéed up some chicken breasts that I had thinly sliced into strips but this would also be a great way to use leftover chicken.

It is a little disconcerting when you assemble using oven ready lasagna sheets because there is so much empty space in your baking pan. 

Not to worry. Once it is baked, everything expands and melts together to make a perfect lasagna.  Look at all those layers of cheesy, comforting goodness.

Chicken Alfredo Lasagna

inspired by Cuisine at Home, Issue #43

1 lg. chicken breast (about 2 lbs) sliced into thin strips

salt and pepper, to taste

2 T. olive oil

1 lg. leek, white and light green, well cleaned and sliced

1 (12 oz) pkg mushrooms, thinly sliced

2 T. garlic paste

2 t. dried basil

1 t. oregano

1 t. thyme

dash of crushed red pepper flakes

1/2 c. dry white wine

1/2 c. chicken broth

juice of 1/2 lemon

1 small onion, diced

pinch cayenne pepper

pinch nutmeg

1/3 c. flour

3 cups milk

1 pkg (5 oz) Boursin Cheese

3 oz. Neufchatel Cheese

1 bunch baby spinach leaves

1 egg, beaten

1 lb. fresh mozzarella, sliced

Parmesan cheese, grated

1 pkg. oven ready lasagna sheets

Season the chicken and saute in a large skillet over med. high heat, until no longer pink on the outside.  Remove to a plate and set aside.  Add the leeks and mushrooms to the same skillet, adding more oil if necessary, and cook until softened.  Stir in the garlic, basil, oregano, red pepper flakes and thyme.  Cook and stir for about 30 seconds, until fragrant.  Add the white wine and stir, scraping up any browned bits on the bottom of the pan.  Stir in the chicken broth and lemon and cook until slightly reduced, about 5 minutes.  Return chicken to pan, remove from heat and set aside.

 In a large saucepan, melt the butter over med high heat.  Add the onions and cook for a few minutes until softened and translucent.  Add the flour and cook for a couple of minutes, stirring constantly.  Gradually whisk in the milk until smooth and cook until thickened.  Add the Boursin and Neufchatel cheeses, a little at a time, whisking until melted.  Add the spinach leaves, in batches, stirring after each until wilted.  Return the chicken to the mixture, remove from heat and let cool for 10 minutes.  Whisk in the beaten egg.  Reserve 1 cup of the sauce for the top layer.

Spray a 9x13x3 baking pan with cooking spray.  Spread 1/3 cup of the béchamel (white) sauce onto the bottom of the baking pan.  Lay 3 pasta sheets across the bottom of the pan and cover with another 1/3 cup of the béchamel.  Spread 1 cup of the chicken mixture over the pasta, add some of the mozzarella slices and sprinkle with parmesan.  Add 3 more pasta sheets, 1/3 c. of the béchamel, 1 c. of the chicken, mozzarella and parmesan.  Repeat until all pasta is used.  Top the final layer of pasta with the reserved béchamel and sprinkle with parmesan cheese.

Cover with aluminum foil and bake in a preheated 400* oven for 30 minutes.  Remove foil and bake for another 20-30 minutes, until hot and bubbly and top is browned in spots.  Let stand for 15 minutes before cutting and serving.  Print Recipe

More Comfort Foods

• Cheesesteak Pizza from Cindy's Recipes and Writings.
• Chicken Alfredo Lasagna from A Day in the LIfe on the Farm
• Chicken Cordon Bleu from Family Around the Table.
• Chicken Zoodle Soup from Everyday Eileen.
• Creole Jambalaya from Caroline's Cooking.
• Crock Pot Turkey Breast and Gravy from Cookaholic Wife.
• Dill Weed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice.
• General Tso's Chicken from Palatable Pastime.
• Homemade "Hot Pocket" Sandwiches from Frugal Pantry.
• Italian Sausage Minestrone from Jolene's Recipe Journal.
• Lighter Chicken Pot Pie from Kate's Recipe Box.
• Turkey Sausage & Penne Skillet from Amy's Cooking Adventures.

Celebrating the Harvest with Eggplant Lasagna and J Lohr #MerlotMe #WinePW

Each October we celebrate #Merlotme with our Wine Pairing Weekend group.  This event was started by California wineries after the movie, Sideways, disparaged Merlot wines causing  a decline in sales of this wonderful varietal that deserves much more respect than it gets.

The past two years, when celebrating this event, I have served three wine and food pairings in one post.  You can find my Triple Wine and Food pairing from 2015 here and my #Merlotme Trifecta from last year here.

This year I am changing things up a bit.  Today I am showcasing a bottle of J. Lohr Merlot.  I will be showcasing the other wines in upcoming posts so stay tuned.

I want to mention right here and right now that I was buying J. Lohr long before they ever sponsored any event in which I participated.  While I love having sponsors and getting free samples, I love my readers more.  I did not get any monetary compensation in this event by J. Lohr or any other sponsor.  My opinions, in this post, and in my entire blog are purely mine.

I am always, always, always excited to have J. Lohr sponsor our events.  Mainly because I love their wines and purchase them quite often.  I know that if I have J. Lohr available in my wine fridge, I can open it for guests or take it with me as a host gift, knowing that it is going to be wonderful.

Their vineyards and winery are located on Paso Robles, California, close to where my brother resides.  A visit to my family in California is not complete without a visit to at least one winery and Paso Robles, more often than not, is where we head.

J. Lohr sent a fact sheet along with their bottle of wine. This wine was harvested over a 2 week period beginning September 10, 2015.  It is fermented in stainless steel tanks and then matured over a 12 month period in barrels made of 22% new oak.  This wine is recommended to be opened upon release but has potential to improve over the next 5 years.

Frank and I enjoyed the wine on a Meatless Monday when I served up this cheesy, ooey, gooey eggplant lasagna.

I had been over Kim's and she gifted me several eggplants from her garden.  I knew, from past experience, that the eggplant/tomato combination has paired well with J. Lohr and I am smart enough not to tamper with success.

This pairing was no exception and did not disappoint.  I'm sure it has something to do with the fact that the eggplant, tomatoes and grapes are all harvested during the same time period.  

The wine was deep, dark and vibrant both in the glass and on the palate.  It complemented the earthy sweetness of the eggplant and tomatoes.  I think this wine would be great with pizza too.  

We enjoyed it well enough that we are hoping to pick up a case and open a bottle every 6 months to see if, in fact, it does improve with age. Stay tuned for that little experiment.

Eggplant Lasagna

2-3 small eggplants, ends cut off and thinly sliced

1 qt. Marinara, homemade or your favorite brand

6 oz. fresh mozzarella, thinly sliced

1 c. ricotta cheese

1 egg

1 t. Italian herb seasoning

3 oz. parmesan cheese, shredded or grated

Whisk together the ricotta, egg and Italian herbs. Place a small amount of marinara in the bottom of an 8" square baking pan to cover.  Layer 1/3 of the eggplant slices onto the sauce, followed by 1/3 of the ricotta mixture, 1/3 of the Mozzarella and 1/3 of the Parmesan.  Repeat 3 times.

Cover tightly with aluminum foil and bake in a preheated 350* oven for 45-55 minutes, until eggplant is very tender.  Remove foil and place under the broiler for a few minutes until top is browned and bubbly.  Let stand for 10 minutes before slicing into quarters to serve.  Print Recipe

Let's join the rest of the #WinePW group as we celebrate #Merlotme

• Wendy from A Day in the Life on the Farm shares “Celebrating the Harvest with Eggplant Lasagna and J Lohr #MerlotMe” 
• David from Cooking Chat shares “Pork Tenderloin with Blackberry Merlot Sauce” 
• Camilla from Culinary Adventures with Camilla shares “A Paddling of Duck(horn)s” 
• Gwen from Wine Predator shares “3 Merlot from Sonoma with Colorful Fall Pasta #WinePW” 
• Sarah from Curious Cuisiniere shares “Individual Beef Wellington Paired With Merlot Wine” 
• Jeff from FoodWineClick! shares “Grill Braised Brisket with Duckhorn Merlot” 
• Nicole from Somms Table shares “Many Merlots Make Marvelous Mediterranean Meal” 
• Jane from Always Ravenous shares “Roasted Pork Loin with Brandy Prune Sauce Paired with Merlot” 
• Nancy from Pull That Cork shares “A Fall Pairing for Merlot” 
• Jill from L’Occasion shares “Merlot, the Busy One” 
• Cindy from Grape Experiences shares “#MerlotMe and Savory Chicken and Mushrooms”
• Michelle from Rockin Red Blog shares "Celebrating Napa and Sonoma with #MerlotMe"

Pumpkin Lasagna #PumpkinWeek

One of my favorite things about Pumpkin is that it can be used in both sweet and savory applications.  Today I would like to share a savory recipe with you that I guarantee your family will enjoy.

This ooey gooey lasagna is chock full of fiber, vitamin C and antioxidants from the pumpkin and protein, zinc and niacin from the spinach.  All of this nutritional benefit is hidden by the comforting pasta and cheese so your family never realizes that you are sneaking in all that goodness.

This is day 2 of Pumpkin Week.  A fun celebration of all things pumpkin, hosted by our friend Terri of Love and Confections. We will be getting together each day to share our favorite savory and sweet pumpkin concoctions with you, just in time for the Fall Harvest.

I used oven ready pasta for this lasagna, making it perfect for a weeknight meal.  It can be ready from start to finish in less than an hour.  Have games right after school?  No worries, you can assemble this the night before and it holds perfectly in the refrigerator.  When you get home, just pop it in the oven for a half hour while you throw together a salad and viola......dinner is served.

This is a perfect Meatless Monday meal that we enjoyed immensely.  Even my sous chef, who sneered and turned up his nose while we were making it and even asked if I wanted to go out for dinner to avoid trying it.  Then he ate crow along with this wonderful dish that he had to admit was truly amazing.

I adapted this from a recipe I found so that it made a serving for four.  We enjoyed it for dinner one evening and lunch the following day.

Pumpkin Lasagna

adapted from Food&Wine

6 sheets (#399) oven ready lasagna

2 t. olive oil

1 small onion, chopped

5 oz. baby spinach leaves

1 clove garlic, minced

salt and pepper to taste

1 (15 oz) can pumpkin puree

2 T. heavy cream

small pinch of nutmeg

small pinch of cayenne

small pinch of rubbed sage

8 oz. ricotta cheese

1 egg

3 oz. parmesan cheese

4 oz. mozzarella, thinly sliced

Heat the olive oil in a small skillet over med high heat.  Add the onion and garlic. Cook until tender and fragrant.  Add the spinach, season with salt and pepper and cook until wilted.  Set aside to cool.

Combine the pumpkin, cream, nutmeg, cayenne and sage.  Set aside.

Combine the ricotta, egg and parmesan cheese in a small bowl.  Set aside.

Spray a 7x7" baking pan with cooking spray.  Spread 1/3 cup of the pumpkin mixture onto the bottom of the baking pan.  Add two of the lasagna sheets, side by side, over the pumpkin.  Add 1/3 of the remaining pumpkin onto the lasagna followed by 1/2 of the spinach mixture and two more lasagna sheets.  Add another 1/3 of the pumpkin followed by, the remaining spinach, 1/2 of the ricotta mixture and 1/2 of the mozzarella slices.  Cover with the last two lasagna sheets.  Cover these sheets with the final third of the pumpkin, topped by the second half of the ricotta and finished with the second half of the mozzarella slices.

Cover with foil and bake in a preheated 350* oven for 30 minutes, until hot and bubbly.  Uncover and place under the broiler for 4-5 minutes, until cheese is golden brown.  Let rest for 15 minutes before serving.  Print Recipe

More Pumpkiny Goodness

Savory Pumpkin Recipes:

Bacon Pumpkin Waffles from Caroline's Cooking.
Pumpkin Lasagna from A Day in the Life on the Farm.
Pumpkin Pie Hummus from Mildly Meandering.
Pumpkin Polenta from Cindy's Recipes and Writings.
Savory Pumpkin Bread from Rants From My Crazy Kitchen.

Sweet Pumpkin Recipes:

Bourbon Caramel Pumpkin Roll from The Crumby Kitchen.
Maple Glazed Pumpkin Spice Doughnuts from Love and Confections.
Old-Fashioned Pumpkin Bread from Palatable Pastime.
Pumpkin Casserole with Roasted Marshmallows from Daily Dish Recipes.

Pumpkin Cinnamon Rolls from Cookaholic Wife.

Pumpkin Cookies from Making Miracles.