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Spinach Lasagne Florentine Recipe By “Twork”

One of PhysioProf’s commenters–“twork”–has generously provided a recipe for spinach lasagne florentine for posting here. If it sucks ass, don’t fucking blame me. Recipe is inside the crack.

Lasagna Florentine

– 8 oz. lasagna noodles
– 1/2 pound mozarella, shredded
– 1/2 cup grated parmesan

Mushroom spinach filling:
– 2 tablespoons butter or olive oil
– 1 large onion (white preferable, yellow will do), chopped
– fresh garlic chopped fine (never optional but tolerances vary; know
your audience and load accordingly; I like about half a head or more,
no shit, it mellows right out if it’s cooked right but don’t let it go
brown, you clumsy ape, or there is no recovery)
– 1/2 pound fresh mushrooms, sliced
– 3 eggs, beaten
– 1 cup ricotta cheese (small-curd cottage cheese in a pinch)
– 20 ounces chopped spinach (two 10-oz. frozen packages defrosted and
strained dry will do just fine, or you can work a little harder and
use the fresh stuff, but budget a good deal of time to washing and
chopping)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg
– 1/2 teaspoon dried oregano (more if you have it fresh)

Heat the butter or oil in a skillet and cook the onion and garlic
about 5-7 minutes.  Add mushrooms and sautee over high heat until
lightly browned and all liquid has evaporated.  Set aside.

Into a large bowl, mince spinach and season with the spices.  Stir in
eggs and ricotta.  Blend in the mushroom mixture and set aside.

Bechamel sauce (prepare last and serve while still warm)
– 6 tablespoons butter
– 6 tablespoons flour
– 1 cup chicken broth
– 2 tablespoons vermouth
– 1 1/2 cups milk
– 1/2 teaspoon dried basil (more if you have it fresh)
– 1/2 teaspoon salt

Heat butter in saucepan until melted.  Stir in flour.  Cook over
medium-high heat, stirring constantly, for 3 minutes.  The flour
should brown but only very slightly.  Add the broth, milk and basil.
Stir until thickened.  Add salt to taste.  Stir in vermouth and cook 1
minute longer.

To assemble:

While still hot, thinly spread 1 cup of the Bechamel sauce in the
bottom of a 9×13 inch baking dish.  Layer half of the noodles on the
sauce, followed by half the mozzarella.  Cover with mushroom-spinach
mixture.  Add half the remaining Bechamel sauce, layer on the rest of
the noodles, and cover with the last of the Bechamel.  Sprinkle
remaining mozzarella over the top followed by the parmesan.  Cover
with foil, and bake at 375F for 40-50 minutes.  Remove foil and place
under broiler until top is brown.  Cool at least ten minutes before
slicing.

Drinks before: gin martinis, dry (but not too dry!) [BLOG OWNER’S COMMENT: NO FUCKING VERMOUTH IN GOOD GIN!!!!!!!]

Drinks during: a dry white chablis or a very dry (14% alcohol at
least) chardonnay.

Comments

  1. says

    Wow, this recipe is a bit involved but I am sure it’s well worth the time. It sounds delicious. I’ll be sure to give it a go, especially since my wife’s vegetarian which makes this ideal. Thanks heaps for sharing.

  2. says

    domesticated (adjective)

    1. good at doing jobs associated with running a house; “my husband has become very domesticated since I’ve been ill”

    2. accustomed to household life

    HAHAHAHAHAHAHAHAHA

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