Tuesday, September 16, 2014

Mini is best!

Hi Foody Friends,

Oh what a weekend!  If you didn't tune in, I was featured on The Let's Eat segment on Channel 13 this past Saturday.  I was beyond excited to be on TV and doing I what I love best, cooking.  Nerves were building up a few minutes before showtime, but as soon as we started, the butterflies eased and I was as cool as a cucumber.  Four minutes, that's all I had! Cook, talk and please Dan Bazile's taste buds, which isn't hard, because that man loves food!  He makes your morning fun and so easy that you forget you are on camera.  I am looking forward to hopefully visiting the Let's Eat Kitchen again soon.

I decided to go with a fun recipe that is simple and family friendly.  Kids especially would love to make. Mini Lasagnas. These are great to have as a light dinner.  Served with a side salad, these lasagnas will satisfy any craving of Italian goodness. The best part, is there are unlimited ideas for a stuffing.  You can stick to a traditional recipe, or as I did, kick it up a notch and use Goat Cheese and Roasted Tomatoes.  Not only is this a vegetarian friendly meal, but it's a great combination of cheeses.  Melted and oozing with flavors that will make your pallet pop! Plus, they are small.  I had a nice side of red wine with mine. 

I hope you enjoy the Mini Lasagnas as much as we did!  Get your kids in the kitchen and whip up a batch. Enjoy!

Mini Lasagnas with Goat Cheese and Roasted Tomatoes
Ingredients: Serves 4
1 Pint Grape Tomatoes
8 Lasagna Sheets
16 oz. Plain Goat Cheese (room temperature)
½ cup of Grated Parmesan
1 Garlic Clove
2 tbsp. Fresh Basil
2 tbsp. Fresh Parsley
Salt and Pepper
Stick of Butter
4 Ramekins
Olive Oil for drizzling
Preheat oven at 450 degrees.  Place tomatoes in an oven safe baking dish.  Drizzle with olive oil, sprinkle with salt and pepper.  Roast for about 10 minutes, or until tomatoes start to pop open.  Remove from oven and set aside.
Turn oven down to 375 degrees.
Boil Lasagna in salted water, drain and let cool.  Butter each Ramekin inside and set aside. 
Using 2 cooked lasagna noodles in an “x” shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.
In a small mixing bowl, add goat cheese, garlic, basil and parsley.  Mix until a creamy mixture.  With the back of a wooden spoon, break up the roasted tomatoes then add into the mixture.  Mix together, add salt and pepper to taste.  Spoon ¼ cup of the filling into the bottom of each ramekin.  Fold 2 overhanging pieces of pasta over the filling.  Add another ¼ cup of filling and fold over the remaining pieces of pasta. Sprinkle the top with Parmesan cheese and drizzle with Olive Oil.
Arrange the ramekins on a baking sheet and bake until tops are golden brown, about 25 minutes.  Cool for 10 minutes.
To serve:
Run a knife around the edges of the ramekins to loosen the lasagnas.  Unmold the lasagnas onto serving plates and serve.