Tuesday is one of my days to make dinner so I did my usual and turned to my favourite cookbook, Thug Kitchen 101. And today’s meal? Yep, stovetop lasagna.
The recipe calls for some of their caramelized onion-tomato sauce so while a pot of water heated to cook the lasagna noodles I got a smaller pot heated up. Into that pot I slid an onion I had sliced very thin. I let the onions dance around in the heat until they were all wilty and translucent looking.
To that pot I added a tablespoon of tomato paste. In hindsight, I wish I had let the onions brown a little more so they would have had a stronger flavour. Oh well. Next time.
The recipe called for a 28 ounce can of diced tomatoes, but seeing as I did not have any, and I did have crushed tomatoes – substitution time. The caramelized onion sauce thickened up beautifully then!
Of course my pot of water had started boiling so the chunks of lasagna noodles were tossed in there. I broke the pieces of lasagna into approximately three inch long chunks and let them cook. I wasn’t paying attention but you know how to cook lasagna noodles – 6-8 minutes?
I drained the cooked noodles and left them in the colander/strainer while I put the pot back on the stove. I added a couple tablespoons of olive oil and then put the fresh spinach in the pot.
Within a couple of minutes the spinach was cooked down into a wilted mess so I added the lasagna noodles to the pot of spinach. A good stir, and it was all mixed together.
Right after the spinach was wilted down I added the slices of tempeh into the pot. Stir around.
Now here is where I really wish I had followed the Thug Kitchen 101 directions for their stovetop lasagna; it said to also add the caramelized onion tomato sauce to the pot of noodles and spinach. Oh no, I am too smart for that…
Instead I took a baking dish, ladled in some noodle/spinach mix, and then dolloped some ricotta cheese on top of the noodles before ladling on a layer of tomato sauce.
Repeat. Another layer of noodles, another couple dollops of ricotta, more tomato sauce.
Seeing as I had dinner ready before the hungry hordes got home, I took another lefthand turn with the dish of stovetop lasagna – I slid the dish into the oven at 250 degrees to keep it warm.
I really enjoyed my Thug Kitchen 101 inspired stovetop lasagna. The kids? What’s that saying? Two out of three ain’t bad…the third refused to eat it because there was green in the dish. The other two loved it. And I have a bowl of it for my lunch!