Bubba hates lasagna for some reason. And it is rather labor intensive. Plus I just can't seem to get it the right consistency.
So, when I saw these adorable lasagna like noodles, I knew exactly what I wanted! So glad its a rainy day-perfect for comforting food.
1 pound mafalda pasta
1 medium summer sqaush, chopped small1 medium zucchini chopped small
1 medium eggplant, chopped small
1 4 oz. log goat cheese
1/4 c. buttermilk
1/4 c. shredded parmesan, plus more for garnish
5 fresh basil leaves, chiffonade
1 t. dried oregano
EVOO
S&P
Directions:
Add your chopped veggies to a pan with EVOO. Salt & cook thru.
Meanwhile, boil your pasta & cook till done. Do not drain, I use a spider
to lift the pasta out & it retains a little of the pasta water on the noodles to help make the sauce.
In a large bowl, crumble the goat cheese into the bottom. Spoon in the hot pasta & stir to coat the noodles. Toss in the veggies, parmesan, basil & oregano. Add in buttermilk. Mix well. Add S&P as necessary. Garnish with more grated parmesan.
1 t. dried oregano
EVOO
S&P
Directions:
Add your chopped veggies to a pan with EVOO. Salt & cook thru.
Meanwhile, boil your pasta & cook till done. Do not drain, I use a spider
to lift the pasta out & it retains a little of the pasta water on the noodles to help make the sauce.In a large bowl, crumble the goat cheese into the bottom. Spoon in the hot pasta & stir to coat the noodles. Toss in the veggies, parmesan, basil & oregano. Add in buttermilk. Mix well. Add S&P as necessary. Garnish with more grated parmesan.
Yes I am fully aware that 'deconstructed lasagna' is fancy-speak for pasta with stuff in it.
