I love making lasagna. It’s a very impressive dish, and the no-boil lasagna noodles makes it so easy. I have a butternut squash lasagna I love to make, which I’ll do as soon as I see those great big squashes at the market. This one is a nice summer version, and not super heavy b/c of the ricotta and pea blend. Even after 3 large servings for me, Johnathan, and one of our favorite friends, Adrienne, there’s plenty for a couple lunches. I also appreciate a great vegetarian meal - I had trouble finding super flavorful dishes while I was subscribing to that lifestyle (plus I was in a college dorm and the cafeteria is not a forgiving place for veggies). Johnathan doesn’t even miss the meat when he eats a dish like this. This takes a while to bake, but is great to get you through the week for lunches. I also find leftovers more tolerable when I eat them for lunch, so each dinner feels new and is a new project for me.

The cake, ah, the cake. I really think this is the FIRST cake I’ve EVER made! I’ve made loaves, muffins, and coffee cake if that counts, but this is the first actual 2 layer cake I’ve made. This is also breakfast this morning - a habit I’ve picked up from my mom. There’s a note in the cake recipe about coconut cream. I couldn’t find it on my shopping trip, even at Whole Foods, so I substituted coconut milk instead. While this sub worked fine, it didn’t give the cake the same coconutty flavor I think the cream would give it. But man, that mint whipped cream is so light and flavorful, much better than a frosting. You could use the mint cream in so many things, it’s very impressive as well, and again super easy to make. I’ve always sympathized with Rachael Ray when she says she can’t bake and really has no knack for it. I still think my baking skills and attention to exact measurements is far from detail oriented, I was happy with how this cake came out, and it’s really yummy too! *** Update *** The artichokes in the lasagna get a bit bitter when they’re reheated (bummer). BUT, the cake tastes even better when refrigerated and cold.

The big boy and the slice

Tags: artichoke, Bon Appetit, coconut cream cake, Lasagna, vegetarian