Archives for Casserole

This is from Cook’s Illustrated which is why is has so many steps, but we made this for our house warming party and it was a hit. We used the no boiling lasagna noodles from Trader Joe’s that were actually pretty good

1 pound zucchini (about 2 medium), cut into 1/2-inch dice
1 pound eggplants (about 2 small), cut into 1/2-inch dice
5 tablespoons olive oil , divided
6 cloves garlic , minced (divided)
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil or parsley leaves
Salt and pepper
15 no-boil lasagna noodles (dried, 7-by-3 1/2-inch)
1 pound mozzarella cheese , shredded (about 4 cups)
5 ounces grated Parmesan cheese (about 2/3 cup)
Cooking spray for foil

1. Adjust oven racks to upper- and lower-middle postions and heat oven to 400 degrees. Toss zucchini and eggplant with 3 tablespoons olive oil, 4 minced garlic cloves, and salt and pepper to taste. Spread out vegetables on 2 greased baking sheets; roast, turning occasionally, until golden brown, about 35 minutes. Set vegetables aside.

2. Heat remaining oil and garlic in 10-inch skillet over medium heat until fragrant but not brown, about 2 minutes. Stir in tomatoes; simmer until thickened slightly, about 10 minutes. Stir in basil or parsley and salt and pepper to taste. Pour into large measuring cup. Add enough water to make 3 1/2 cups.

3. Spread 1/2 cup sauce evenly over bottom of greased 13-by-9-inch lasagne pan. Lay three noodles crosswise over sauce, making sure they do not touch each other or sides of pan. Spread 3/4 cup prepared vegetables evenly over noodles, 1/2 cup sauce evenly over vegetables, and 3/4 cup mozzarella and 2 generous tablespoons Parmesan evenly over sauce.

Repeat layering of noodles, vegetables, sauce, and cheeses three more times. For fifth and final layer, lay final three noodles crosswise over previous layer and top with with remaining 1 cup tomato sauce, 1 cup mozzarella, and 2 tablespoons Parmesan. (Can be wrapped with plastic and aluminum foil and frozen for up to 1 month. If frozen, defrost in refrigerator).

4. Adjust oven rack to middle position and heat oven to 375 degrees. Cover pan with large sheet foil greased with cooking spray. Bake 25 minutes (30 minutes if chilled); remove foil and continue baking until top turns golden brown in spots, about 15 minutes. Remove pan from oven and let lasagne rest 5 minutes. Cut and serve immediately.

We knew that no-boil noodles would save time, but we weren’t sure of the best way to handle them in our quick vegetable lasagna recipe. We learned that one secret to cooking successfully with no-boil noodles is to leave your tomato sauce a little watery. The noodles can then absorb water without drying out the dish overall. Another is to cover the lasagna with foil for part of the cooking time, thereby preventing the loss of moisture. But we found out that it was important in our quick vegetable lasagna recipe to control the amount of moisture added by the vegetables by precooking (either sautéing or roasting) them, which had the added advantage of boosting the flavor of the finished lasagna as well. (less)
Smoked mozzarella, Gruyère, or Fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan. Also, three and one-half cups of your favorite prepared tomato sauce can be substituted for the sauce in this recipe. Because no-boil noodles come twelve to sixteen in a box, we suggest buying two boxes to ensure that you’ll have the fifteen required for this lasagne.

This casserole is pretty easy to make.  It is tasty and hearty, good for a cold evening!

  • 4 tablespoons extra-virgin olive oil
  • 4 large artichokes
  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 4 large portobello mushroom caps, thinly sliced
  • 6 ounces soft fresh goat cheese
  • 3 garlic cloves, minced
  • 3 tablespoons freshly grated Parmesan cheese
  • 1/2 cup dry white wine

Preheat oven to 425°F. Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke’s stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.

Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.


  • 1/2 pound (2 cups ) raw penne pasta, cooked and drained
  • 1 large egg
  • 1 cup milk
  • 1 small clove garlic
  • 3/4 medium onion, coarsely chopped
  • 1 generous cup (5 ounces) shredded good quality, extra-sharp cheddar cheese
  • 5 ounces cream cheese, crumbled
  • 2/3 cup (3 ounces) shredded Gruyere cheese
  • Generous 1/8 teaspoon each hot red pepper flakes, salt, and freshly ground black pepper
  • Generous 1/4 teaspoon sweet Hungarian paprika
  • 3 tablespoons unsalted butter
  • 12 saltines, coarsely crumbled


  1. Preheat oven to 350. Butter a shallow 1 1/2 quart baking dish, and add cooked macaroni.
  2. 2. In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend 10 seconds. Turn into dish, folding into macaroni. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point.
  3. To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve.