On a rainy weekend, Gregg cobbles together an electronic music studio out of old iPads, a friend drops by with a cutting-edge drone, Gabriela donates a car and whips-up a vegetarian lasagna. All this and new music from Joe Satriani, The Wood Brothers, Bekon, I'm With Her, Bettye LaVette, Superorganism, Deva Mahal, tUnE-yArDs and more... Music, food, friends, it's UnderCurrents WEEKEND.   <LISTEN>

Software Mentioned in Electronic Music Segment

KORG iMS-20  /  KORG iELECTRIBE  /  Mainstage 3  /  Samplr  /  Shoom

Vegetarian Lasagna

Vegetables cut up - choose from the following or include all:

eggplant

onion - diced

red pepper - small pieces

garlic - diced

zucchini

mushrooms

pesto leaves

spinach leaves

Other Ingredients:

lasagna noodles - can be pre-boil or fresh, regular or gluten free

2 eggs

ricotta cheese - low fat or regular

mozzarella cheese - fresh or dried

parmesan/romano cheese

1 large jar of pasta sauce - your choice

Directions:

  1. Sauté vegetables lightly in olive oil (keep the order so eggplant cook longest)
  2. Cook Lasagna noodles if needed
  3. In a large pyrex pour about 1/4 of the sauce
  4. Lay in one layer of lasagna noodles
  5. Pile vegetables on top - the more the better
  6. Whisk two eggs and stir into ricotta - add ricotta on top of vegetables
  7. Add a layer of mozzarella cheese on top of ricotta cheese
  8. Pour another 1/4 of sauce on top of mozzarella cheese
  9. Add another layer of Lasagna noodles
  10. Pour remaining pasta sauce on top
  11. Sprinkle with parmesan/romano cheese
  12. Cook in a 350 degree oven for 45 minutes to 1 hour depending on your tastes
  13. Allow to cool for 5 minutes before serving

Enjoy!

Sautéd vegetable layer of Lasagna.

Sautéd vegetable layer of Lasagna.

Skip Spragens & Gregg McVicar captured in drone photo.

Skip Spragens & Gregg McVicar captured in drone photo.

 

 

 

 

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