by Chef Kendall Huff
Native Foods Cafe
Lasagna noodles are one of the easiest pastas one can make. Flat or wavy, does anyone really focus on the actual noodle itself? No way!! It’s all those delicious goodies hidden with in those layers that get everyone going. Whatever your poison, spinach, mushrooms, fresh tomatoes, there is nothing like a warm, bubbling slice of Italian Noodle Pie.
AP Flour 2 cups
Sea Salt ½ tsp
Garlic Powder ¼ tsp
Warm Water ¾ cup
Fresh Chopped Oregano ½ tsp
How easy is it?
1- Mix all the dry ingredients together.
2- Add water to the dry mix and stir until as well mixed as possible.
3- Place the dough on a floured surface and work until there is an even texture throughout.
4. Cut the dough into 6 pieces and roll out till about one foot long and 4 inches wide.
Ancient Greek theories state that this delectable dish comes from the Greek word λάγανον (laganon), a flat sheet of pasta dough cut into strips. While another theory states that the earliest cookbook with tomato recipes was published in Naples in 1692, though the author had apparently obtained these recipes from Spanish sources. Either way, a Native feta with kalamata olives or a Salsa Fresca with a Spanish Seitan, all forms are delicious in my book!!
Spice up those layers!! Get crazy with your layered love. Toss in some shitakes for that earthy taste. Sauté some spinach in garlic and olive oil to add some color and vitamins. Or make your lasagna from a different country!!
Greek- Crumbled “feta”, ground seitan, garlic and dill
Asian- Napa cabbage, ginger, carrots and peanut sauce
India- Yellow curry sauce, zucchini, eggplant and oregano
Weird Al Yankovic also shows his love by remaking the classic “La Bamba”, and creating his version “Lasagna.”
Garfield’s Favorite food is what again? Yea…
Sautéed Spinach 1 #
Garlic , chopped 2 cloves
Olive oil 2 oz
Shitake Mushrooms 1 #
Sea Salt 2 Tbl
Marinara Sauce 24 ounces
Vegan Pasta Noodles 1 time recipe (Refer to the L)
Sliced Heirloom Tomatoes 5 each
1. Heat up 1 oz of olive oil in a sauté pan and add spinach and 1 tbl of salt. Sauté until wilted, but not browned.
2. Remove spinach and heat up the other 1 oz of olive oil in the same pan. Add shitake mushrooms and sea salt and cook for 3 minutes.
3. Lightly oil a baking pan with olive oil. Ladle 3 ounces of sauce in the bottle of the pan. Lay down one to one and a half sheet of pasta over the sauce. Layer the spinach and mushroom followed by the thinly sliced tomatoes.
4. Repeat until all ingredients are used up.
5. Cover with foil and bake in a 350-degree oven for 40 minutes. Then uncover and bake for 10 minutes more.
And don’t forget the Garlic Bread!!! Can’t enjoy your creations without that crunchy sauce grabber!!