Yesterday I decided I wanted lasagna for dinner...but what else is new? Checked the pantry and discovered that I only had two lasagna noodles. OOPS!! Sent the neighbor a text asking if she had any. Nope. What to do...what to do. Thought about it for a couple minutes and this is what I came up with, and it came out really well!!
Homemade sweet Italian sausage in the skillet
Boiled the two lasagna noodles and butchered them trying to cover the bottom of the pan as best I could. Homemade sauce first then the butchered noodles
Add a bunch of mozz. parm, and Romano cheese
Sausage done. Now to gonna slice it
A layer of sausage
Here's where the "hybrid" concept comes in. Only had the two lasagna noodles so used egg noddles for the rest
Another layer of marinara, sausage, and cheese
More noodles and marina
And guess what....more cheese!! Also some parsley
Time to get it on the grill
All done
Plated with some homemade Italian bread lightly grilled with butter, garlic, and Parmesan cheese
The idea of putting the lasagna noodles on the bottom was in hopes of being able to slice and plate a nice stacked serving like a traditional lasagna is served. I pretty much made it. The plated shot is a bit disjointed because after I got my slice on the plate I scooped up a bunch more of the goodies from the pan and just kinda dumped it on the plate. Oh well..so much for presentation
This came out really well. A true Italian flavor bomb. The sauce added to that as did the homemade sausage but I think what really set it over the top was the combo of all the cheeses. We just love the flavors of the Parm and Romano and the ooey gooey texture of melted mozz. Tracy had a late lunch so said she wasn't hungry and no need to make a salad. That didn't stop her from getting a second serving though. It was that good!! A little bit leftover which made for her lunch today. All in all I was very happy with this one.
That's it....again. Take care everybody and we'll see y'all on the next installment of Twilight Zone Cooking.
Robert
Homemade sweet Italian sausage in the skillet
Boiled the two lasagna noodles and butchered them trying to cover the bottom of the pan as best I could. Homemade sauce first then the butchered noodles
Add a bunch of mozz. parm, and Romano cheese
Sausage done. Now to gonna slice it
A layer of sausage
Here's where the "hybrid" concept comes in. Only had the two lasagna noodles so used egg noddles for the rest
Another layer of marinara, sausage, and cheese
More noodles and marina
And guess what....more cheese!! Also some parsley
Time to get it on the grill
All done
Plated with some homemade Italian bread lightly grilled with butter, garlic, and Parmesan cheese
The idea of putting the lasagna noodles on the bottom was in hopes of being able to slice and plate a nice stacked serving like a traditional lasagna is served. I pretty much made it. The plated shot is a bit disjointed because after I got my slice on the plate I scooped up a bunch more of the goodies from the pan and just kinda dumped it on the plate. Oh well..so much for presentation
This came out really well. A true Italian flavor bomb. The sauce added to that as did the homemade sausage but I think what really set it over the top was the combo of all the cheeses. We just love the flavors of the Parm and Romano and the ooey gooey texture of melted mozz. Tracy had a late lunch so said she wasn't hungry and no need to make a salad. That didn't stop her from getting a second serving though. It was that good!! A little bit leftover which made for her lunch today. All in all I was very happy with this one.That's it....again. Take care everybody and we'll see y'all on the next installment of Twilight Zone Cooking.
Robert
...JJ
