Group Discussions

Shortcut Lasagna - with some notes from me

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  This ROCKS!
  
  SHORTCUT LASAGNA
  
  Yield: Makes 4 servings
  
  Ingredients
  1 teaspoon extra virgin olive oil
  Kosher salt and freshly milled black pepper
  1 medium onion, halved and sliced (about 1 cup)
  2 garlic cloves, sliced (about 2 teaspoons)
  Two 12-ounce jars roasted red peppers in water, well drained
  18 refrigerated wonton skins
  8 ounces mozzarella cheese, coarsely grated (about 2 cups)
  4 ounces thinly sliced prosciutto di Parma, cut into strips (NOTE - I USED GROUND BEEF)
  4 ounces Parmigiano-Reggiano cheese, coarsely grated (about 1 1/3 cups)
  
  Directions
  
  1. Preheat the oven to 375 degrees Fahrenheit. Lightly oil a rimmed baking sheet and an 8-inch square pan. Combine the oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a shallow bowl. Toss the onion and garlic in the oil mixture, and arrange on the baking sheet. Bake until the edges just begin to brown, about 10 minutes. (NOTE - I JUST SAUTEED MY ONIONS AND GARLIC)
  
  2. Combine the peppers with the onion and garlic in a blender; puree until smooth. (NOTE - I DIDNT PUREE!)
  
  Arrange six wonton skins in the bottom of the square pan. Top with one-third of the roasted-pepper mixture and mozzarella cheese and half of the prosciutto di Parma and Parmigiano-Reggiano. Add another six wonton skins, another one-third of the roasted-pepper mixture and mozzarella cheese, and the remaining prosciutto di Parma and Parmigiano-Reggiano. Top with the remaining wonton skins, roasted-pepper mixture, and mozzarella.
  
  3. Bake in the top third of the oven 30 minutes to 35 minutes, until bubbly and lightly browned. Cut into 4 servings

  Flag as inappropriate Posted by Naomi on 27th December 2007
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  Did you read my mind? I've been trying to find a lasagna recipe that doesn't take 4 hours to make. Thank you. Can I ask a really dumb question? What are wonton skins?

  Flag as inappropriate Posted by Nataly on 27th December 2007
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  lol nataly! it's not dumb but i do wonder if they would be hard to find in some parts of the country! They like what is on the outside of an egg roll or the noodle part of 'wonton' soup when you order Chinese food!
  
  they are usually in the grocery with the produce fake meat section (at least at mine!) or around the refrigerated tofu section. they come flat in a pack like sliced cheese!
  
  i am intrigued because i have never heard of using them for lasagna though it makes sense since they are pretty much a noodle... very cool! i might have to try this
  
  also - i have made regular lasagna and just dont pre-cook the noodles and have it bake longer at a slightly lower temp... the water in the spaghetti sauces cooks the noodles. i am sure someone out there is freaking out that i write that - but i have done it and everyone loved it!

  Flag as inappropriate Posted by Kate on 29th December 2007
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  not precooking the noodles is a perfectly good solution! And, I'm not just saying that because I do that often enough. In fact, they make noodles that don't HAVE to be cooked.

  Flag as inappropriate Posted by Kat on 29th December 2007
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  I swear by the Barilla flat noodles that you don't have to cook. The recipe on the box is PERFECT. I don't add the meat, though. I make this often and it's even better the next day. It takes about 10 minutes to put together then almost an hour to cook. I've also thrown in thin slices of eggplant or summer squash and it's always a big hit.

  Flag as inappropriate Posted by Mandy Nelson - Dandysound on 29th December 2007
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  I love the no-cook Barilla noodles, too. They are PERFECT! I do a different recipe, though, that uses soft tofu instead of ricotta and pre-sauteed veggies instead of meat.
  
  Oh goodness... I am so hungry now!

  Flag as inappropriate Posted by heels on 3rd January 2008
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  Naomi, this taste sooooo good thanks!

  Flag as inappropriate Posted by Kim Begnaud on 4th January 2008