Tuesday, June 15, 2010

Jun 7th - Deconstructed Veggie Lasagna

I bought some fresh Lasagna sheets at Duso's on Granville Island.  We buy fresh pasta there fairly regularly.  It is more expensive than some of the Italian markets on Commercial or in East Van but for us, living downtown, it is more convenient to hop over to the Island. It is probably about the same price range as the Whole Foods or Urban Fare if that tells you anything.  It has a wonderful range of cheeses and olives as well!  There is another shop near by called Zara's but I tend to hit Duso's first.  The fresh Pasta range is different each week so I go back and forth.  The Lasagna was on sale and I actually just went down for Fish, so it was a bit of a diversion.

Were both tired from work and rallied a bit on who's turn it was to cook.  In the end D agreed to cook if he could do a simple pasta.  I thought we could slice up the fresh Lasagna sheets into wide strips or perhaps even do rolled Lasagna.  After a few of these suggestions flying at him, D told me to go watch television or work on the Blog.  He went for a Deconstructed Lasagna.  Meaning with a combination of a chunky Vegan Bolognese, Mozzarella Cheese, Parmesan and Tomatoes, he build the Lasagna components on the plate rather than baking them in the dish. 

It turned out okay but a more substantial middle layer of either Mushrooms, Tofu or Ricotta might have helped.  Still, it was super easy to do and we were eating a tasty, healthy meal in under half an hour!

Deconstructed (Quick Mid Week) Lasagna

4 Sheets Fresh Lasagna
500 ml Vegan Bolognese
1 c grated Mozzarella
5-6 leaves fresh Basil
1 Tomato, sliced
2 T fresh Parsley
Fresh Parmesan

Boil the pasta for 2-3 minutes.  The instruction actually said boil for 1 minute but these sheets were toward the end of their shelf life, so probably a bit drier.  We did 2 minutes and it was still a bit al dente.

Cut the sheets in half.  Place a teaspoon of Olive Oil on each plate.  Use a plate you feel comfortable placing under the low broiler.  Place a piece of the Lasagna Sheet down.  Dollop 1/4 c of the Vegan Bol on top.  Top with some Mozza and a slice of Tomato.  Repeat and finish the Top with a nice heap of Mozza and Parmesan.

Place under a Low Broiler, second level down from the top top for 5-10 minutes, until cheese is melted and just begins to brown on top.  Finish with some fresh Parsely and more Parmesan.

I had a piece of the Wholewheat Sourdough Focaccia I baked yesterday.  It was too much food and D just shook his head at me for pulling a me.

Cost: $$$ (for comparable merchants)
Location: Granville Market
Staff: Fast and Helpful

Duso's Italian Foods
Granville Island
120 - 1689 Johnston Street
Vancouver, BC V6H
(604) 685-5921

Duso's Italian Foods on Urbanspoon

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