Kitchen Sink Lasagna

17 Feb

I’ve been getting complaints (I’m looking at you, PYC ladies) that I’ve been MIA with this whole blogging thing recently. When life–and work in particular (again, I’m looking at you, PYC)–get crazy, blogging seems to be the first thing to go. This probably doesn’t make sense, since I actually find blogging really relaxing–but that’s just the way the cookie crumbles.

Luckily, the boy and I are headed to Tucson tomorrow morning for four days of R&R. Well, four days for me–he’ll be spending two of those days in a conference room, while I’m spending my day exploring Tucson and trying to bring some color back to my godforsaken pale legs. Hopefully, this much-needed vacation will reinvigorate me and inspire me back to the world of blogging!

As excited as I always get before a vacation, I always struggle with what to do with our grocery list. You don’t want to stock up on perishables before leaving on a trip, but I’d also hate to subsist on processed food and eating out in the days leading up to the vacation. In this conundrum, kitchen sink lasagna was born.

Instead of a pasta-based lasagna, I used polenta rounds–which require no pre-cooking, only slicing. And for your sauce? Toss in all of the scraps you have in your fridge, mix it with some meat and tomato sauce–and voila! This dish is such a great way to use up any veggies you have in your fridge so that they don’t go bad while you’re gone. And though you won’t finish the lasagna before you take off, it freezes well and is the perfect dish to heat up when you get home and have zero motivation to cook.

Depending on how full your veggie crisper is, you may need to pick up an ingredient or two–but be sure to use it all in your sauce so that you don’t have leftovers. I bought some mushrooms to add to the sauce, since I love the texture and flavor that mushrooms bring to a dish. My sauce included: shallots, onion, garlic, carrots, zucchini, asparagus, mushrooms, red pepper, and fresh parsley. A little bit of this and a little bit of that to clear out your fridge before a vacation. Add some salt and pepper, brown some meat, add some tomato sauce–and voila!

To prepare and cook: pre-heat oven to 400; create layer of polenta at the bottom of your oiled dish; add a layer of meat/tomato sauce; add layer of ricotta mixed with egg and some parmesan; add layer of mozzarella; repeat. Bake for 30ish minutes.

Eat, enjoy, pack for your trip, and bon voyage!


One Response to “Kitchen Sink Lasagna”

  1. Nikki Rappaport February 17, 2012 at 3:03 pm #

    No photo? 🙂

    Have a wonderful and relaxing trip! You totally deserve it. Can’t wait to catch up when you get back! xo

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