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A Happy Accident: Lasagna Spaghetti

After spending the entire afternoon working at the computer and dealing with a sketchy internet connection (curses, Comcrapcast!!!) I was actually happy to get up and do some manual labor. Laundry doesn’t sound so bad after being at the kitchen table working on the computer for a few hours.

Neither does making this dinner:

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I am SO glad I decided to make this. I’ve been pretty uninspired lately when it comes to the dinner department. Sunday night was enchiladas (but with a creative twist Smile) and last night when pondering dinner, I asked Shane how spaghetti sounded. Exciting, I know Winking smile

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But as I was browning Shane’s ground beef in one pan and my tempeh in another, I thought about how boring spaghetti was. I was planning on doing quinoa spaghetti noodles + spaghetti sauce (jarred) + beef/tempeh.

Then I started grabbing spices from the cabinet, and thought about different cheeses, and came up with the best “spaghetti” I’ve made to date!

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Lasagna Spaghetti

1/2 pound of ground beef OR 1 block of tempeh
1 package of spaghetti noodles (I used quinoa spaghetti, but any kind will do!)
1/2 large onion, chopped
3 garlic cloves, minced
1 portabella mushroom cap, chopped
1/2 tsp sea salt
1/2 tsp pepper
1 tsp all spice
3 tbsp crushed red pepper
1/2 c. dry red wine
1 c. tomato sauce
1 c. cottage cheese
1/3 c. mozarella
1/3 c. parmesan

Sautee beef/tempeh in a pan for a few minutes. Add the onion, garlic, mushrooms, s+p, allspice, and red pepper and cook for another 5 minutes. Meanwhile, bring a large pot of water to a boil and add some salt, and then the noodles. After the meat/tempeh mixture cooks down, add the wine to deglaze the pan (at least that’s what I think it does…) Then add the tomato sauce.

In your serving bowl, add the cottage cheese + 1 ladle full of boiling starchy water from the pot the noodles cooked in. Stir, and then add the mozzarella + parmesan. The starchy water will make the cheese mixture creamy Smile Add the noodles to the cheese, and then top with your sauce mixture. Sprinkle some more parm on top. You know you want to.

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Next time you’re making spaghetti for dinner, try out this lasagna spaghetti!

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Off to work I go! It’s a looooong one today. Typical Tuesday Smile with tongue out

Have a good one, my friends!!

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Comments

  1. Gina @ Running to the Kitchen says:

    That’s an interesting way to incorporate cottage cheese. Gotta try that!

  2. LOVE this idea! Glad I’m not the only one who makes two versions of everything!

  3. Good call on adding the cheese to the pasta water! Do you grate your tempeh, or just chop it up?

    • I just kinda smooshed it down and broke it up with a fork once it was already in the pan, haha. I’m sure either of those ways would work, too though!

  4. Internet issues are SO annoying. Glad everythings back up and running. Love your take on spaghetti. The cottage cheese is a fun add in.

Trackbacks

  1. […] Lasagna spaghetti! It’s all the flavors of lasagna, but made with spaghetti noodles (quinoa noodles in this case.) […]

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