Lasagna from the freezer is OMG good with a Vodka sauce!

Just a few weeks back, I gave you the lasgna recipe to die for. Well, I froze some and it’s been every bit as good out of the freezer. But here’s the kicker - a vodka cream sauce with sauteed mushrooms and veggies (zucchini in this case) to frame it in. It’s soooo good, and so very easy.

Here’s another reason to pull my signature West African Base out of the fridge. I use a few tablespoons of that to saute my mushrooms and veggies in for this quick but very satisfying sauce.

For this sauce, you will need:

1/4 cup West African Base (onions, olive oil, bay leaf, ginger, garlic)

Chopped and diced veggies - mushrooms, zucchini or whatever - about one to 1-1/2 cup

Vodka. Absolute? Of course. About 1/2 cup.

A bit of half n half. About 1/3 cup more or less.

Tomato paste. About 3 tablespoons. I always keep the tubes of tomato paste in the veggie drawer for things like this.

Salt and pepper to taste.

Italian seasoning - about 1 teaspoon more or less.

Optional: a couple of anchovies, mashed. Or more, if you’re me!

You’ll need a non-stick pan over medium heat. Add the African Base and a bit more olive oil - about 2 tablespoons. Add the veggies and saute to almost al dente.  Add the anchovies now, if you’re using them. I do. I love anchovies. Add the vodka and bring to a boil to reduce for a few minutes. Reduce the heat and add the tomato past, salt and pepper, italian seasoning and half n half. Stir. Let it simmer over low for about 5 minutes. Adjust seasonings to taste.

Spoon this sauce into the plate, and set the warmed ( as in microwaved) lasagna into the center. Sprinkle with some Parmesan and then set it under the broiler until the cheese melts and begins to brown.

Serve.

This takes less than 20 minutes.

-maven

West African Base for everything! C'est delicieux!

While Natacha - our ‘daughter’ from West Africa lived with us, we got to understand some of the flavors and techniques of their culinary traditions. One thing that I kept seeing her - and her father, when he was here - use as a base for so many dishes is what I now consider an indispensible ‘must have’ item in my refrigerator. I call it African Base, and it’s sooooo useful and tasty for darn near anything.

You’ll see on the Ouefs Brouille recipe that I sauteed the veggies and eggs in a white truffle butter and the African Base. It lends a wonderful subtle richness and depth that would otherwise just not happen. I use it for almost anything that I pan fry - fish or meat, but also vegetables. Mushrooms sauteed in it become magical.

It’s so very simple. I make it up about every two weeks in the little food processor and it keeps just fine, refrigerated in a mason jar.

 

For a one pint mason jar full, you will need:

Two small to medium yellow onions, cut into chunks small enough for your food processor to handle.

Fresh parsley - about 1/8 cup of the leaves

Fresh ginger - about 1/4 teaspoon grated or finely chopped

Fresh garlic - about 6- 8 large cloves

Bay leaves - 6 to 8

Extra virgin olive oil - about 1/3 cup, more or less, to emulsify  

A pinch of salt

A tablespoon of Italian seasoning

Ground pepper - about 1/4 teaspoon

Toss all of this into your food processor and pulse until an almost but not quite smooth paste. It will be somewhat liquid, but will become thicker once cold.

Add to sauteed eggs, fish, meats and vegetables, also sauces and gravies!