Hey! I made a really silly and dumb mini comic this week! It’s got a lot of dumb errors, but it was fun to just quickly put something together. Maybe I’ll make a sequel someday….(:
I also made an alternate version where the entire first page is colored…I’ll upload it later!
For those following a gluten-free diet, there’s no need to sacrifice the taste of traditional pasta. Barilla’s Gluten Free Oven Ready Lasagne is the perfect gluten-free base, made with a delicious blend of corn and rice. Layer it with seasonal vegetables for a tasty vegetarian lasagna that will please the whole family.
Gluten-free Lasagna with Butternut Squash, Leeks and Brussels Sprouts
Ingredients 1 box Barilla Gluten Free Oven-Ready Lasagne 1 ½ quarts whole milk 8 tbs. corn starch 2 tbs. extra-virgin olive oil 1 butternut squash, shredded (4 cups) 1 leek, sliced into rondels 15 Brussels sprouts (whole) 1 ½ cup Parmigiano cheese, grated and divided 1 tsp. sweet paprika ¼ tsp. nutmeg Sea salt, to taste
Directions
1. In a pot, bring milk to a boil. 2. Meanwhile, dilute the corn starch with seven tbs. of cold water and whisk into a slurry. Season with salt, nutmeg, paprika and one cup of Parmigiano cheese. 3. In a separate skillet, heat olive oil and sauté all the vegetables over high heat until browned and thoroughly cooked. Season with salt and combine with the “béchamel” sauce you just made. 4. In a 13 x 9 greased pan, layer 1/6 of the sauce mixture on the bottom of the pan and cover with three lasagna sheets. Repeat the process four more times. 5. Top the last layer of sauce with the remaining cheese, cover with aluminum foil and bake for 40 minutes at 400 Fahrenheit in the oven. 6. Uncover and bake for another 15 minutes or until perfectly browned on the top. Allow lasagna to set for 20 minutes before serving.
I made this after rescuing a stray cat who got hit by a car. I got home from the emergency vet at like 9pm, tired and hungry, and already has shrimp defrosting so here we are. This recipe is for a single person’s serving. Want to make it for another person? Just double everything.
I was a walking zombie so I didn’t waste time chopping actual garlic or vegetables to add but I’m sure if you took the extra 3 minutes to prep some veggies to add, they’d be good to add with the shrimp and soften up at the same time.
This recipe could be way less calories (as it is below, it’s ~650) if you used less heavy cream, as that’s pretty calorie-dense. For one person’s serving, you could probably halve it or cut it by 1/3 if you’re not a particularly saucy person OR use half-and-half as a substitute for less calories. I know myself and I live for and cherish my heavy, creamy sauces so I made the choice I made.
1. Bring a large pot of salted water to boil. Add spaghetti. Cook until just before al dente. I usually go a minute or two less than the package instructions. 2. A few minutes before the pasta is ready, in a large skillet, melt butter on medium heat, add pepper and toast until fragrant. 3. Add the cooked spaghetti to the skillet and coat thoroughly. 4. Add one ladle of pasta water, mix again thoroughly. 5. Turn off the heat. In an even layer, as quickly as you can, sprinkle 1 ½ c of grated pecorino, then stir. Keep stiring until there is a creamy coating on the pasta. If it’s too dry, add more pasta water. 6. Serve immediately, topped with pecorino and more pepper if desired.
The perfect meal when the fridge is nearly empty, at the end of a long day.
ONE-PAN ITALIAN SAUSAGE AND ORZO PASTA- A simple and hearty one-pan pasta meal with delicious bites of Italian sausage, orzo, and tender vegetables all in a tasty marinara sauce.
