We had a ton of leftover veggies Saturday night. They were so delicious we wanted to make sure we didn’t waste any!
First up: Grilled Veggie Pizza
Have I mentioned that I LOVE THE ITALIAN STORE!
Even after throwing tons of veggies on the pizza, we still had a lot more to use! What’s next? Veggie Fauxsagna!
First things first…you can’t have
lasagna fauxsagna without ricotta cheese, right? Well…why don’t we just make some HOMEMADE RICOTTA!?
Gather your whole milk, heavy cream, lemons, salt, and cheese cloth!
Add the milk, cream, and salt to a pot and heat it to 190 degrees.
While it’s heating, line a colander with cheesecloth…
…and squeeze your lemons!
Once it reaches 190 degrees, take it off the heat and add your lemon juice. Stir it a few times slowly and let it hang out for about 5 minutes.
After 5 minutes, slowly pour the mixture into the cheese cloth and wait…
…and wait for at least an hour!
While you’re waiting, you can cook some of your pasta! I used this beautiful orecchiette from The Italian Store!
This is the sauce I used. I love World Market…and I had a birthday coupon!
Start layering: sauce, veggies, sauce, fresh parsley, pasta, fresh ricotta, veggies, sauce, mozzarella and basil! I baked it at 350 for 30 minutes covered with foil and about 10 minutes uncovered!
Talk about delicious!
The ricotta was so creamy and the veggies were amazing once they soaked up all the flavors!
You have to try this recipe! A little labor intensive, but sooo worth it!
We now have lots of fauxsagna leftovers because it’s very filling!
Happy leftovers to you!
p.s. we used basil from our garden in both recipes! I love being able to go outside and pick a few leaves!