Food photography is probably the hardest thing I’ve ever tried to learn. I try to take nice pictures; sometimes I succeed, sometimes I don’t. One of the things you realize almost immediately when writing a food blog is that pictures can make or break your blog. People want to see big gorgeous pictures of scrumptious looking food. I’ve read a lot about lighting and composition over the last year, and I’ve tried to implement some of the things I’ve learned. I think what it comes down to in the end is talent and practice.
Every time I’ve seen a picture of lasagna in a magazine it’s had perfectly even layers, with the ruffled noodles poking out just so. My lasagna didn’t look like that. I’m pretty sure I cut off the ruffles while slicing the pieces, and my sauce and cheese layers kind of melded together. It tasted incredible, but it was incredibly difficult to photograph. My experience made me wonder if all the lasagna I’ve seen in magazines was ever actually baked.
I still have a lot to learn when it comes to food photography and styling, but when it comes to taste I think I know what I’m doing. This was the first time I tried making a vegetarian lasagna. I wanted it to be pretty packed with vegetables to make up for the absence of meat. The sauce has zucchini and mushrooms, and the cheese lmixture has spinach. I was a little nervous about leaving out the meat, but the four kinds of cheese and tons of veggies were very satisfying. I couldn’t even tell that I had used low fat cheese.
- 9 Whole Wheat Lasagna Sheets
- Olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 zucchini, diced
- 1 cup mushrooms, chopped
- 1/4 cup red wine
- 1 can diced tomatoes
- salt, pepper and chili flakes to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup low-fat ricotta
- 1 cup yogurt
- 1 egg
- 1 packaged frozen spinach, thawed and liquid squeezed out
- 1 cup shredded mozzarella
- 1 cup shredded gouda
- 1/4 cup grated parmesan
- Follow package instructions for noodles.
- In a large pan over medium high heat, heat the oil then sautee the onions for 2-3 minutes until translucent. Add the garlic, cook until fragrant.
- Stir in the zucchini and mushrooms, cook until the zucchini starts to brown. Pour in the red wine. Scrape up any brown bits at the bottom of the pan, then add the tomatoes. Season with salt pepper and spices. Let simmer 20-30 minutes.
- While the sauce is simmering, put together the cheese layer. In a large bowl, mix the ricotta, yogurt and egg together. Stir in half the mozzarella and gouda, as well as the spinach.
- Once the sauce has cooked assemble the lasagna. Pour a bit of the sauce in the bottom of a large glass baking dish. Top with three sheets of lasagna. Pour half of the ricotta mixture over the lasagna sheets, top with a third of the remaining sauce. Place three more of the lasagna sheets, topped with the remaining ricotta mixture and another third of the sauce. Place the final lasagna sheets, topped with the remaining sauce, then cover with the remaining mozzarella, gouda and parmesan.
- Cover tightly with foil. Bake at 350 for 45 minutes. Remove the foil and bake for 10 to 15 minutes more until the cheese is golden.
- Let set for 10 minutes before serving.