If I were a better blogger, I would have waited the recommended "5 minutes before serving" before diving into this lasagna after an approximate 30-second wait time had passed.
Figure 1. Out of the oven (during the 30-second resting [i.e., photographing] period). Espresso and Cream's Vegetarian Lasagna with Goat Cheese and Summer Squash.
But, I couldn't resist the seductive power of melty goat cheese, zucchini, and olives peering out from layers of pasta and marinara sauce. I just couldn't - and my lasagna immediate slid from nice and stacked to a messy lasagna-pile. So, my pictures may not be pretty, but this lasagna was damn fine delicious.
Figure 2. Friday night's dinner: vegetarian lasagna with goat cheese and summer squash alongside an arugula salad with toasted pine nuts, golden raisins, and a homemade lemon vinaigrette.
Don't worry I am not patient either. I am obsessed with my freezer, I stick something in there for 30 seconds and it cools it off as if I had let it sit for 5 minutes :)
ReplyDeleteP.S Looks delicious!
Yummm! I love vegetarian lasagna, and I totally do the same thing... though mine doesn't always make it to the plate. Straight fork to baking dish!
ReplyDeleteHaha oh I an terrible at waiting for something to cool slightly. I hardly ever make it past a couple minutes. Besides, who cares if it falls apart a little. It still tastes amazing right? :)
ReplyDeleteI'm horrible when it comes to waiting for food to cool...I can't tell you how many times I've burned my fingers/lips/tongue/etc. because of my impatience.
ReplyDeleteYour lasagna still looks absolutely delicious, even if it did fall apart a little bit. (:
Oh my, this Lasagna looks divine! Thats going on my plate next weekend - thanks for sharing the inspiration. Whole wheat lasagna and goat cheese just made it on my grocery shopping list.
ReplyDelete