Pip's Plate

It was almost a year ago that I went to Portland, but I just came across a collage I was putting together so I thought I’d throw it up here.

Portland, OR is a fantastic place to visit. I visited with my mom, sister, and my mom’s friend. My sister and I walked through most of the city together. We also rented a convertible one day (woohoo) and drove down to the Willamette Valley to do some wine tasting. Who knew that Argyle has such incredible bubbly?! We also drove over to the coast on our way back. It was wonderful.

This was the place that I first tasted New Belgium’s Springboard beer – my all time favorite. They only sell it for a short time in the spring, and I’m anxiously anticipating this year’s release. Perhaps that’s why I thought this would be an appropriate post today.

It’s a beautiful spring day here in Minneapolis – going to be 60 degrees today and the sun is shining bright.

Nothing is more soothing on a cold gray day than a plate full of fresh-from-the-oven lasagna.

This version attempts to make lasagna a bit healthier than the traditional beef and cheese version. I’ve substituted ground chicken, added a ton of veggies, and cut down on the amount of cheese.

With all these veggies layered in between pasta and cheese, this becomes hearty and good-tasting to the bone.

Serve with garlic bread and Caesar salad for a complete meal.

4 Layer Hearty Chicken & Vegetable Lasagna
Makes 8 servings
Time: about 1 hour and 45 min

Ingredients
12 uncooked lasagna sheets
2 T olive oil, divided
1 # ground chicken
1 zucchini, diced
1/2 white onion diced
1 serrano pepper minced with seeds (optional)
5 cloves garlic minced
1 cup quartered baby bella mushrooms
26 oz jar tomato-basil pasta sauce
1 T chopped fresh oregano
1 t salt
1 t fresh ground pepper
2 cups shredded part skim mozzarella cheese, divided
15 oz container part skim ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese

Directions
1. Heat oven to 350 degrees F.

2. Boil 6 quarts water in large pot. Add 1 T salt when boiling. Add lasagna to pot, stir, and cook for about 6-7 minutes, or according to package. When cooked, drain and set aside.

3. Meanwhile, heat 1 T olive oil over medium-high heat in a large skillet. Add ground chicken and cook, breaking it up with a wooden spoon as it cooks through. When fully cooked, remove from pan and place on a plate.

4. Heat remaining 1 T olive oil in skillet over medium heat. Add zucchini, onion, garlic, serrano, and mushrooms. Cook for about 5 minutes or until onion is translucent.

5. Add chicken back to skillet with pasta sauce, oregano, salt and pepper. Bring to simmer and let simmer while mixing remaining ingredients.

6. Combine 1 cup mozzarella, ricotta and eggs.

7. In a lightly greased 9 x 13″ pan, add 1 cup sauce mixture to bottom. Place 3 lasagna sheets on top of sauce. Add 1/3 of the cheese mixture, then 1/3 of the remaining sauce. Repeat layering pasta, cheese, and sauce. Top with Parmesan then remaining 1 cup mozzarella.

8. Cover with aluminum foil and bake for 45 – 50 minutes. Remove foil and bake for another 10 minutes. Remove from oven and let stand 15 minutes. This is important because it gels together, making it much easier to dish out. Cut into 8 pieces and serve hot.

Dear Garlic-

If you were a person, I would ask you to marry me. I love you so much that my friends tell me I sometimes smell like you after a night of wild cooking. I can never get enough of you.

I remember the first time I met you. It was when my mom introduced us to each other over dinner. The way you dressed that Caesar salad is illegal in most countries.

Because of you, dear Garlic, I am not afraid of vampires. You give me courage to face the world.

In honor of you, I dedicate this post. My dear Garlic, let me count the ways I love you:

Garlicky Roast Chicken with Garlic Jus on Garlic Toast

40 Cloves and a Chicken

Roasted Garlic

French Garlic Soup

44 Clove Garlic Soup

Spaghetti with Swiss Chard and Garlic Chips

Chile-Garlic Egg Noodles

Garlicky Greens

Heidi’s Dad’s Garlic Bread

Castilian Garlic Soup

Roasted Sardines with Green Garlic and Mint

Skirt Steak with Cilantro Garlic Sauce

Orange, Sage, and Garlic Pork Tenderloin

Pineapple-Braised Ribs with Honey-Garlic Tomato Glaze

Lots of love,

Pip

xoxoxo

Pip + Garlic = True Love