Shenanigans Profile - Allrecipes.com (10602948)

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Shenanigans


Shenanigans
 
Home Town: Waco, Texas, USA
Living In: Austin, Texas, USA
Member Since: Oct. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Mexican, Italian, Southern, Middle Eastern
Hobbies: Needlepoint, Gardening, Hiking/Camping, Boating, Walking, Reading Books, Music, Wine Tasting
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Recipe Reviews 2 reviews
Hearty Vegetable Lasagna
This was very tasty, even using sauce-in-a-jar (though this wasn't the cheap stuff, it's still not homemade). However, I get the idea that this was either intended to be made in two batches or the person writing it out had thrown stuff together without measuring (which is fine) and then guessed how much they used after the fact. One pound of lasagna is a LOT of lasagna, as is 56 oz of pasta sauce. The ricotta mixture in this proportion is not nearly enough, and I'm not entirely sure if drugs were involved in the instruction to layer the bottom of the pan with an extra cup of tomato sauce that wasn't called for in the ingredients list. Whether or not the author intended it to mean you make the first layer out of the sauce you just made or not, that's what I'm going to do in future. The extra tomato sauce just was too much liquid. As it was, my poor Pyrex pan was overflowing, and I still had half the lasagna noodles, to boot. Not a great thing to have left over. BUT, with a few adjustments -- mainly in the amount of pasta, ignoring that instruction to add tomato sauce out of nowhere, and upping the amount of ricotta mixture -- this is absolutely a good dish. For what it's worth, I also added a medium-sized zucchini to the vegetables. Added some great texture! Definitely added to the dinner rotation.

3 users found this review helpful
Reviewed On: Jul. 18, 2013
Eggplant Parmesan I
This is so very, very good. As others have said, it's a lot like a pasta-less lasagna, and that's perfectly fine for me. Nothing wrong with pasta, but it's a bit too heavy and best saved for special occasions. This, however, is actually pretty light and can satisfy your hunger without making you feel like you just ate a cinder block made of flour. This has made it into my weekly rotation, too. The cheese, depending on how you buy it, can last for two or three preparations which means you only have to buy the eggplant over (don't keep them more than a week. Ew.), so in all it's a very cost-effective meal. It's just my boyfriend and me, too, so for us one prep means a stack of two slices per serving. So one dinner and a bunch of leftovers for lunch to take to work, which brings me to the next great thing about this: it reheats beautifully! A couple things, however: I find that sweating the eggplant for an hour instead of half an hour leads to a much better flavor (and if you're new to eggplant, this really is not a step you can skip). When I brown the eggplant, I use A LOT less oil. Maybe a couple tablespoons. To each their own, but eggplant is super absorbant and it's far too easy to get disgusting, greasy slices. Experiment, I guess. Also, I use my own homemade sauce. I imagine using storebought sauce would lead to a much heavier meal as most of those are laden with corn syrup for bulking and preserving. But again, to each their own. I'm sure it's phenomenal, regardless!

8 users found this review helpful
Reviewed On: Jul. 22, 2012
 
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