6.02.2011

Thrifty Thursdays: Wild Mushroom & Goat Cheese Lasagna with Lemon-Garlic Sherry Cream Sauce, Boiled Asparagus & Artichoke-Parmesan Spread on toasted baguette!

If the title of this Thrifty Thursday post isn't enough of a mouthful, the delicious meal it describes certainly is! If your mouth has already begun to water, I suggest you step away from the computer- walk into the kitchen, remove a bottle of white from that neat wine rack you purchased for your first apartment as a real adult- and stick it in the fridge... don't come back until you do. 

Phew. Now that the wine is chilling, get ready to prepare a savory summer-time feast for you and yours. Mine, in this case, were two awesome gals who helped top off our girl's night "in" with a homemade lemon tart (below!) and a viewing of "Confessions of a Shopaholic". Just try to tell me this doesn't sound like an amazing night! Thrifty Thursdays: Bringing good food and great friends to a table near you! 

Wild Mushroom & Goat Cheese Lasagna with a Lemon-Garlic Sherry Cream Sauce
& Boiled Asparagus
w/ Artichoke-Parmesan Spread on Toasted Baguette
$20 for 3 servings


1 package of lasagna
8oz goat cheese (herbed or plain)
2c wild mushrooms, chopped
8 cloves garlic, roughly chopped
2c parmesan cheese
1 small jar marinated artichoke hearts
1/2c olive oil
2tbsp italian seasoning (1/4c if using fresh herbs)
2 lemons
8oz heavy cream
1/4c Sherry
1 bunch fresh asparagus (5-6 stalks per person)
salt, pepper
Rosemary, pine nuts, "bacon" bits for topping, as you'd like!

1. Preheat oven to 400'. In a small baking dish, toss garlic with olive oil, place in oven while preheating to lightly roast. Cook lasagna al-dente, drain, set aside.
2. In your food processor, blend artichoke hearts, 1/3 of the roasted garlic, juice of 1/2 lemon, 2 tbsp olive oil. Mix in 1c parmesan, pulsing lightly til mixed. Salt and pepper to taste. Slice baguette, drizzle with olive oil, toast and serve immediately with spread.
3. While noshing on dip, mix goat cheese, mushrooms, 1tbsp herbs/seasoning. Cut lasagna in half. Layer in a baking/casserole dish, layering goat cheese filling as you go.
4. In your food processor, blend cream, juice from 1 lemon, sherry, remaining garlic, olive oil, 1tbsp seasoning. Pour over lasagna. Top with parmesan, bake for 20 mins until edges are slightly golden.
5. In a medium pot, bring 6cups water to a boil. Cook asparagus for 6-8 mins until soft. Drain. Sprinkle with salt, pepper, lemon juice.
6. Top lasagna with pine nuts, rosemary, "bacon". Serve with that chilled bottle of wine we talked about earlier!





Mmm, savory!

For dessert, I used a recipe from my Vegetarian cook book for a "Lemon Almond Tart"...delish! It calls for:



Filling:
2 eggs
1/4c sugar
4 lemons, juice and zest
1/2tsp vanilla extract
1/2c ground almonds 
1/2c cream
2tbsp confectioner's sugar

I used a store-bought pie crust, since the recipe called for a few crazy things like spelt flour and baking beans...and wine & adventurous baking don't mix well for me.

1. Bring oven temp down to 350.
2. In a medium bowl, whip eggs and sugar until they leave a 'trail'. Stir in lemon zest, juice, vanilla, almonds, cream. Pour into pie crust, bake for 25 mins until set. 
3. Dust with confectioner's sugar, broil on high until caramelized. Serve warm or cold! (a la mode, too!)

Absolutely delish!!




1 comment:

sonya gallardo said...

this looks soooo good! wanna make this!