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Dessert Lasagne from Beyond the Moon
Everything sounds cooler when it's from Beyond the Moon.
Just sayin'
I took Saturday and Sunday off from sociopolitical posting on the internets. I enjoyed it so much, I'm going to do it for a few more days. I may even commit to a whole week of it. I'm focusing on nice things like work, foodstuffs, H, movies, cats, and people being good and kind to each other.
With that in mind, I got an unexpected royalty check today. I try not to keep track of when those are coming--mainly so they aren't already spent by the time they arrive.
The Cards Against Humanity set that H made me is spectacular. He rounded all the card edges, and made an Aliens-specific expansion pack. If you have not yet experienced the laff-riot that is Cards Against Humanity, please do get your coolest, smartest friends together for a few rounds. Do it!!!
We played a rousing game of it Friday night, whilst having this dessert.
I invented this recipe because I had no-bake lasagne noodles and a bunch of riccotta leftover from making that mexican lasagne that H likes. I had used ricotta before in a sweet kugel, and thought it tasty. So I had this idea:
We begin with an unassuming casserole dish. I sprayed a touch of release spray around the sides, but it didn't really need it. Habit, I guess. I put a liberal amount of crushed pineapple and juice on the bottom.
Then, a layer of noodles.
In a bowl, I smooshed up two ripe bananas, about as ripe as you'd use for making banana bread. I added two giant spoonfuls (sorry kids, I don't measure anything) of Nutella. I then added heavy cream and mixed it up until it had a streaky, slightly chunky but spreadable consistency. Top with another layer of pasta.
I busted up one of the noodles and filled in the empty spaces.
Next came a thick layer of ricotta mixed with about 3 tablespoons of sugar, a touch of vanilla, and about a cup and a half of the crushed pineapple (I used less than 1 big can for the whole thing). I wanted it to be fairly moist because of the no-bake pasta. Then, more pasta. At this point, the casserole is pretty full but not to the point where I'm worried about it spilling. I still cooked it on a cookie sheet, because I am not a fool.
For the topping, I crushed up some walnuts. I bought extra when I made all that pesto, so these were just hanging out in the fridge. Once they were ground up a bit, I added some of these giant maraschino cherries that I love. Then I pulsed it 3 or 4 times, leaving a few sizable chunks of cherry. I'm sorry to say some of it found it's way into my own gob.
I smeared the rest of the ricotta mixture on top of the pasta, and topped it with the walnuts and cherries.
Side view:
I covered it with foil, punched a few holes in it, and cooked according to the directions on the pasta box. It puffed up on the sides a lot. I'll be more aware of that next time. I may also add an egg to the ricotta mixture. I'll probably also add more fruit, and make it more moist all the way around.
It set up nicely after cooling for an hour, and came out in nice slices. It was tasty, and very small servings worked well with non-stoned adults.
And you end up with essentially this. Mmmmm...this.
Just sayin'
I took Saturday and Sunday off from sociopolitical posting on the internets. I enjoyed it so much, I'm going to do it for a few more days. I may even commit to a whole week of it. I'm focusing on nice things like work, foodstuffs, H, movies, cats, and people being good and kind to each other.
With that in mind, I got an unexpected royalty check today. I try not to keep track of when those are coming--mainly so they aren't already spent by the time they arrive.
The Cards Against Humanity set that H made me is spectacular. He rounded all the card edges, and made an Aliens-specific expansion pack. If you have not yet experienced the laff-riot that is Cards Against Humanity, please do get your coolest, smartest friends together for a few rounds. Do it!!!
We played a rousing game of it Friday night, whilst having this dessert.
I invented this recipe because I had no-bake lasagne noodles and a bunch of riccotta leftover from making that mexican lasagne that H likes. I had used ricotta before in a sweet kugel, and thought it tasty. So I had this idea:
We begin with an unassuming casserole dish. I sprayed a touch of release spray around the sides, but it didn't really need it. Habit, I guess. I put a liberal amount of crushed pineapple and juice on the bottom.
Then, a layer of noodles.
In a bowl, I smooshed up two ripe bananas, about as ripe as you'd use for making banana bread. I added two giant spoonfuls (sorry kids, I don't measure anything) of Nutella. I then added heavy cream and mixed it up until it had a streaky, slightly chunky but spreadable consistency. Top with another layer of pasta.
I busted up one of the noodles and filled in the empty spaces.
Next came a thick layer of ricotta mixed with about 3 tablespoons of sugar, a touch of vanilla, and about a cup and a half of the crushed pineapple (I used less than 1 big can for the whole thing). I wanted it to be fairly moist because of the no-bake pasta. Then, more pasta. At this point, the casserole is pretty full but not to the point where I'm worried about it spilling. I still cooked it on a cookie sheet, because I am not a fool.
For the topping, I crushed up some walnuts. I bought extra when I made all that pesto, so these were just hanging out in the fridge. Once they were ground up a bit, I added some of these giant maraschino cherries that I love. Then I pulsed it 3 or 4 times, leaving a few sizable chunks of cherry. I'm sorry to say some of it found it's way into my own gob.
I smeared the rest of the ricotta mixture on top of the pasta, and topped it with the walnuts and cherries.
Side view:
I covered it with foil, punched a few holes in it, and cooked according to the directions on the pasta box. It puffed up on the sides a lot. I'll be more aware of that next time. I may also add an egg to the ricotta mixture. I'll probably also add more fruit, and make it more moist all the way around.
It set up nicely after cooling for an hour, and came out in nice slices. It was tasty, and very small servings worked well with non-stoned adults.
And you end up with essentially this. Mmmmm...this.