So, I was thinking … Every now & then, I do that, think, I mean, especially when I’m standing in front of the pantry, wondering what I can make for dinner on Ordinary Tuesday. It occurred to me that bread might do well as a stand-in for pasta, in something like lasagne. This is what happens when you want lasagne, but don’t have lasagne noodles and really don’t feel like driving to the store.
If you think about it, pasta is first cousin to bread. It makes sense that bread would do well in lasagne.
Another pantry item that was missing was the sauce. I usually stock up on Barilla, like I’m planning for the End of the World when there will no longer be any more delicious ready-made pasta sauce.
You don’t have to be a food snob to make your own sauce.
But, if you’re short on time (or impatient & hungry) and you want some healthy greens (not really in the mood for something tomato-y),
then homemade pesto is just a blitz away!
Rustic Pesto Bread Lasagne
Serves 4
Ingredients
Homemade Pesto
3 bunches fresh basil
1 8oz pack cream cheese, softened
1 cup parmesan, grated/shredded
1 cup mozarella, shredded
2 free-range eggs
3 cups mushrooms, chopped
1/3 cup sundried tomatoes, chopped
1 Tb olive oil
1 Tb butter
Salt & Pepper to taste
Gently heat a pan on medium.
Add a knob of butter with a small drizzle of olive oil.
Chop up the mushrooms and fry in the pan until fragrant.
Turn the heat off and allow the mushrooms to cool in the pan.
In a clean bowl, beat the eggs, then incorporate the soft cream cheese.In a food processor or blender, blitz basil, 1/2 cup parmesan, garlic, olive oil, lemon, S&P,
Stir the pesto into the cream cheese & eggs.
Preheat oven @ 350*F
Drizzle bottom of an ovenproof dish with a bit of olive oil.
Arrange one layer of ciabatta bread slices.
Top with pesto cheese mix, sprinkle mushrooms and sundried tomatoes.
Add another layer of ciabatta slices and repeat with layering.
Finish with shredded mozarella, then parmesan.
Toss into oven for about an hour.
Allow the lasagne to rest for 5-10 minutes out of the oven before serving.
Most of my experiments end with a loud boom, a big cloud of gray smoke and, quite often, with a visit from the local fire brigade. Not that that’s a bad thing, but I may be on their blacklist by now. This time, I improvised and this time, it turned out wicked good. Like, crave-worthy good. Mangia bene, tutti!
