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Lasagna - cellophane — LiveJournal
the story of an invisible girl
C called me yesterday and said that his brother was in town, they were making Lasagna de Rennie, and did I want to come over? I dithered for a bit -- it was already after 8pm, and it was a school night. But it was Lasagna de Rennie after all, and his brother to see, plus the baby... I mean how could I refuse so many enticements?

So I showed up, and the baby was almost asleep. But I admired him for a little while anyway, then had a most excellent time hanging out with the grownups. All kinds of silliness and laughter; I enjoyed myself. Also dinner was good, even if we didn't eat until around 10!

We were talking at one point about the lasagna, and how even though it is G's invention, with my ingredients, it is Out There. It's posted on the internet, and there is no getting it back. "Information has to be free," I pointed out. It can't be stopped or contained. The recipe has been released, and it cannot ever be unreleased. I know multiple people who have made it, and who knows how many other hoards of artichoke/caper/mushroom/cilantro/spinach/asiago-loving people have swooped in and made it also?

In the spirit of the newly conceived Freedom of Lasagna Act of 2008, I present to you a newly posted version of the recipe, ripe for sharing.

Lasagna de Rennie - based on my favorite things

(Okay really I just posted the recipe for a coworker to see and admire, but I figure there have got to be other people who need this lasagna, so I should share it further! It's yummy.)

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anderale From: anderale Date: March 12th, 2008 05:24 am (UTC) (Link)
Yum!! I love capers too. I love all the things on the list, actually. Artichokes are my most favouritest food ever.
lala2 From: lala2 Date: March 12th, 2008 12:28 pm (UTC) (Link)
I'm glad you had fun...

the lasagne sounds wonderful!!!
pstscrpt From: pstscrpt Date: March 12th, 2008 01:35 pm (UTC) (Link)
With the capers (yum) and cillantro (ick), it almost seems like it would be better to make a Mexican lasagna.
hannunvaakuna From: hannunvaakuna Date: March 12th, 2008 02:52 pm (UTC) (Link)
having made this recipe, it is DELICIOUS! it freezes well for future noshing, too!
specialagentm From: specialagentm Date: March 12th, 2008 06:06 pm (UTC) (Link)
I'm going to go outside my comfort zone and give this a try.
albogdan From: albogdan Date: March 12th, 2008 07:27 pm (UTC) (Link)
Sounds delicious to me. When my gout has abated enough (spinach and mushrooms be bad) we will have to give it a try! Of course, Coral won't touch most of the ingredients, but that can be solved with a green-free corner of the pan.
renniekins From: renniekins Date: May 27th, 2013 03:07 pm (UTC) (Link)
Now that my website is down, I need to store the recipe somewhere else. For now, here will do:

Lasagna de Rennie
Once upon a time, I posted a message that ran as follows:

I really like cilantro. To me, cilantro tastes like spring.

People sometimes ask me what my favorite food is. I don't have anything specific. I like lots of different things! There are definite things I dislike, but I have no real favorite food. (I don't have many favorites in my life, in general. No favorite movie, favorite book, etc. Perhaps that is an indication of my indecisiveness, but I think it just shows that I like variety in my life.)

That said however, when I eat at a restaurant, there are certain "food accessories" that will almost invariably cause me to order an entree when I see them listed with its description -- presuming it doesn't also contain something I dislike of course. These include:


These aren't really favorite foods, not on their own, but they are certainly flavorful enhancements to a well-prepared meal. If I just see the word "capers" on a menu, for example, I get interested even before I see what they are being put on. Yum. There are probably other items that attract my attention like that too, but that's all that comes to mind currently.

This message was read by my dear friend Gabe. In February 2007, a beautiful thing happened. As he said later:

This was a dangerous thing to do in the presence of an easily-twisted mind such as my own. The following recipe is what I came up with. -- Gabe

Lasagna de Rennie

(An experiemental dish based on Rennie's Favorite Things)

9 lasagna noodles, dry Sauce: 28 oz. crushed tomatoes (1 can) 1/2 c. cilantro, chopped fine 1/4 c. capers 2 T. olive oil 1/2 c. asiago, grated Filling: 1 c. artichoke hearts, chopped coarse 1 c. fresh or frozen spinach, chopped small 8 oz. mushrooms (1 can), chopped 1.5 lb. mozerella, grated 1 c. ricotta cheese Preheat the oven to 350 degrees Fahrenheit. Mix together the tomatoes, cilantro, capers, olive oil, and asiago. Don't worry about cooking this; it's going to bake in the oven and that'll cook it plenty. In a second bowl, toss the artichoke hearts, spinach, and mushrooms. Start with a 13"x9" baking dish; spoon in enough sauce to cover the bottom. Layout three lasagna noodles. (Don't worry about cooking them first; there's plenty of moisture in the sauce -- also, this is going to bake in the oven and that'll cook it plenty.) Sprinkle a third of the veggie mixture on top of the noodles, then a third-of-a-pound of the mozerella followed by a few dabs of ricotta here and there. This makes one layer. Repeat the layering process for two more layers. Finally, add the remainder of the sauce to the top and finish with the last 8 oz. of mozerella. Cover the dish with foil and pop it in the oven. After an hour, remove the foil and return the dish to to oven until the cheese is browned slightly. Remove from the oven and let stand for 10-15 minutes before serving.

He even wrote a poem to go with it:

Capers and mushrooms and aged asiago,
Artichokes, spinach, and fresh cut cilantro,
In otherwise boring foods give them a zing.
These my favorite flavoring things!

Edited at 2013-05-27 03:09 pm (UTC)
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