Veggie Tortilla Lasagna with Spaghetti Squash, Ground Buffalo, and Mascarpone. Came up with this one tonight after a bit of pondering about how to deal with a quart of left over “Vegetable Soup to Berlin.” *See Recipes. The result here is quite delicious and really very simple. Just follow these few steps and turn a flavorful Vegetable soup into a serious entree.
Ingredients:
-One half Spaghetti Squash-baked, seeds removed, scooped out, and reserved.
-One quart of left over “Vegetable Soup to Berlin.” (see recipes)
-One pound of Ground Buffalo.
-One 16 Oz container of the very best Whole Milk Ricotta you can lay your hands on.
-One 8 Oz container of your best Mascarpone.
-Mounds of the following cheese mixture: Asiago, Fontina, and Parm. (use as much or as little as you like.)
-Fresh Parm to taste.
-One package flour tortillas or wraps. The bigger the better.
-One large egg.
-The juice of one lemon.
-Plenty of fresh Basil.
-Plenty of freshly chopped Parsley.
-Salt and Pepper to taste.
Method and Technique:
-Brown the Buffalo adding fresh Basil and salt and Pepper to taste.
-Add the Vegetable Soup. Reduce until quite thick and all water has been evaporated. (5-10 minutes) Use low-medium heat.
-Set this mixture aside to cool. Make sure you have brought out all the flavors using salt, pepper, and Basil to taste.
-Combine the Mascarpone, Ricotta, Lemon Juice, Egg, and a generous portion of your grated cheese mixture. Go heavy, or go light-your call. Add salt and pepper to taste and plenty of fresh Basil. TASTE! Bring up to par with the seasonings.
-Utilizing a 13×9x2 inch pan, layer in the following order: First a light layer of the Veggie Soup Buffalo Mix. Then add a layer of your pasta (the tortillas.) Make sure the tortillas cover all the sauce. Cut them into strips and fill in all gaps with remaining tortillas. Now add a layer of the cheese, lemon and egg mixture. Keep building layers using this alternating method. (You’ve made Lasagna before! This is a no brainer.) Use three layers of Tortilla, and top the final layer with the spaghetti Squash, and a generous coating of the Ricotta, Mascarpone, lemon mixture. Sprinkle on plenty of freshly chopped Parsley for color and a delicate addition of flavor, and a generous sprinkling of Parm. Bake this uncovered in a 400 degree oven until the top is golden and the filling is bubbly. (Check at 20-30 minutes, and watch until done) Let set 15-20 minutes before serving. Oh My God is This Good!
The beer or wine pairing is very flexible. Just use what you have lying around. These are leftover flavors that crave a leftover beer or wine. You be the judge. These are great Munchies, or a really fine entree. Put on the Zappa and go!
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