Saturday, February 5, 2011

And The Winner Is...

Tonight was our lasagna bake-off.  UncleR and I went head to head. 

I waltzed around this morning puffing my chest out and muttering things in her direction, like:  "I'm takin' you doooowwwwn".  And..."You'll be sorry you ever took my challenge!"

UncleR's lemon chicken lasagna.

Jen's Italian-style lasagna.

Mine was clearly prettier.  Clearly.  Baked to perfection and bubbling away. 

And then came the taste test.

Here's what I remember...I put a bite of UncleR's lemony goodness into my mouth and my eyes rolled back in my head in ecstasy.  I had the uncontrollable urge to slap my mama, her lasagna was so good.  Phrases such as:  "You dirty girl!"  and "Daaaaamn baby.  This shit is delicious!" came tumbling out of my mouth in my food-induced climax. 

I hurriedly finished my lasagna and saved hers for last on my plate.  I told her it was because I was saving the best for last.  And I meant it.

When it was time, I handed in my vote.  I couldn't vote for myself.

UncleR handed in her vote.  She voted for herself.

J came out of Big C's room where they had been eating together.  I asked him which lasagna he liked the best.  He replied:  "My mom's".  His answer was sweet, but I knew he had to be lying and must have been voting for me due to some sense of loyalty.  I told him he needed to be honest.  Told him he could vote for UncleR's if that was his fav.  But, he insisted, that sweet, sweet, boy o' mine...that he liked mine the best.

I only had hope for a tie.  And Big C's vote was up next.  He agreed with UncleR and I. 

And so, by a vote of 3-1, UncleR takes this year's lasagna throwdown.  And you deserve it baby.  Just remember who makes your pizza and baby back ribs. 

Oh, and as I cleaned the kitchen tonight, I may or may not have licked the bottom of the pan that the lemony goodness was made in.  You'll never know.  I left no evidence.

1 comment:

  1. Here's the recipe:


    nonstick cooking spray
    1 (15 ounce) jar roasted garlic alfredo sauce I use Bertolli.
    3 tablespoons drained capers We love capers!
    6 no-boil lasagna noodles I use Barilla.
    15 ounce container ricotta cheese
    6 ounces Fontina cheese (1 1/2 cups) OR 6 ounces mozzarella cheese (1 1/2 cups)
    1 1/2 teaspoons fine shredded lemon peel I just use the peel from one good sized lemon.
    1/4 cup parmesan cheese
    2 boneless skinless chicken breasts cut into 1" cubes


    Cook the chicken on stovetop in frying pan with olive oil until just done. I season it with salt 'n pepper.
    Spray 2 qt square baking dish with PAM and set aside.
    In bowl combine alfredo sauce and capers.
    Spoon 1/3 cup of sauce into dish.
    Top with 2 noodles.
    In bowl stir together ricotta, 1 cup of fontino/or mozarella cheese, and lemon peel.
    Spoon half the cheese mixture over noodles.
    Sprinkle with 2 tbsp Parmesan.
    Top with half the chicken.
    Spoon half the remaining sauce over chicken.
    Top with 2 more noodles, remaining ricotta mixture and remaining chicken.
    Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina/or mozarella and Parmesan. Cover with foil.
    Bake 40 minutes at 350.
    Let stand covered 20 minutes 'n then eat it.

    It doesn't make much, but it's pretty rich so it goes well with a salad 'n bread, a nice ciabatta.

    If you're a Foodie, stay tuned to Jen's blog, we're gonna be makin' homemade ricotta 'n mozarella soon! LOL