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sapotelunchEver since I stopped being vegan, I have discovered the mysteries and wonder of Mixing Things With Eggs. Leftover curry and rice? Scramble with eggs! Can of sweetened condensed milk? Mix in some eggs and bake in a hot water bath! The egg apparently has infinite transformative power, which brings me to the latest Bizarre Thing I Have Eaten: lasagna french toast.
The cast:
- 2 cups leftover cheese-type lasagna filling (this recipe)
- about 5 slices rapidly staling bread
- maybe 1 cup pasta sauce left at bottom of jar
- 4 eggs
- A chunk of part-skim mozzarella that no one wants to eat because we are not low-fat-cheese people.
- Some salt and pepper (in shakers)
The equipment:
- a square baking pan
- a blender
- an oven at 350 degrees.
The plan:
- Puree the filling, the cheese, and the eggs together.
- Pour over the top of the slices of stale bread (whole wheat, in this case)
- Sprinkle salt and pepper over the top
- Glob some pasta sauce on there.
- Bake at 350 degrees for about 40 minutes or until the knife test works.
The result:
Oddly satisfying, if a little moist. Also, overfilling.
Also:
Apple Pancake:
- I chopped up three apples into chunks, sprinkled them with about 1 tbsp of brown sugar, and put them in the oven-proof skillet while the oven preheated and I assembled the other ingredients, about 10 minutes.
- I dumped the batter for the Smitten Kitchen german pancakes over the top.
- I baked as instructed.
Not only is this freaking delicious (and a good way for me to use the bland, cheap apples-in-a-bag that I should have known were at that price for a reason), I feel like adding some fruit to German pancakes (which are just some dense buttery custard alone) makes it a lot more filling and nutrientlicious. It's basically a claufouti, who am I kidding. But I love claufouti!
The cast:
- 2 cups leftover cheese-type lasagna filling (this recipe)
- about 5 slices rapidly staling bread
- maybe 1 cup pasta sauce left at bottom of jar
- 4 eggs
- A chunk of part-skim mozzarella that no one wants to eat because we are not low-fat-cheese people.
- Some salt and pepper (in shakers)
The equipment:
- a square baking pan
- a blender
- an oven at 350 degrees.
The plan:
- Puree the filling, the cheese, and the eggs together.
- Pour over the top of the slices of stale bread (whole wheat, in this case)
- Sprinkle salt and pepper over the top
- Glob some pasta sauce on there.
- Bake at 350 degrees for about 40 minutes or until the knife test works.
The result:
Oddly satisfying, if a little moist. Also, overfilling.
Also:
Apple Pancake:
- I chopped up three apples into chunks, sprinkled them with about 1 tbsp of brown sugar, and put them in the oven-proof skillet while the oven preheated and I assembled the other ingredients, about 10 minutes.
- I dumped the batter for the Smitten Kitchen german pancakes over the top.
- I baked as instructed.
Not only is this freaking delicious (and a good way for me to use the bland, cheap apples-in-a-bag that I should have known were at that price for a reason), I feel like adding some fruit to German pancakes (which are just some dense buttery custard alone) makes it a lot more filling and nutrientlicious. It's basically a claufouti, who am I kidding. But I love claufouti!
