“Forks and spoons have probably done more to reconcile people who cannot agree than guns and bombs ever did”
Theodore Zeldin
.
‘Red&White‘… Lasagna – Pasta with Freedom!
.
A few weeks ago, I got a mail each from 2 very sweet Indonesian bloggers settled in Canada, Pepy @ Indonesia Eats & Dwiana @ The Adventure of My Cooking Diary announcing a food event celebrating ‘Red& White’, the colours of the Indonesian flag, in honour of the Indonesian Independence Day in August. How surprising that Dwiana & Pepy are ‘foodie fellows’ as they call themselves, & I have known the 2 of them separately through blogging in my search for the ever elusive sambal chili sauce. Little did I know that our paths would cross in such a manner & was delighted to be thought of & invited to contribute in my little way.
Anything red and white, visual or concept wise, taste wise… anything!
.
At that time, I was clearing the larder… I have boxes of lasagna waiting to be used. Also had 6 tubes of cannelloni to use up. 6 were certainly not enough for a meal…‘can-u-loan-me’ some? Cannelloni couldn’t be made into lasagna…but thankfully, lasagna works well as a cannelloni roll up.
.
How much more freedom can you get out of pasta…
…Lasagna willing to be rolled into cannelloni!
All the pieces fell into place withRED, WHITE &FREEDOM.
.
SIL mentioned a nice veggie pasta cannelloni she had the other day with potatoes, cottage cheese & sweetcorn within. Enough to set my mind ticking. I love veggie versions of pasta; gives me a nice break from chicken. Contact was made with the ‘Pasta Bible’ which had a roll up version I had seen some time back. Set to work & this is how it came out….
.
.
Canneloni with Potatoes, Cottage-cheese & Sweetcorn…by me
Ingredients:
Lasagna sheets – 12-16 / cooked aldente & spread out on a clean kitchen towel
(or cannelloni – 12-16 tubes)
Potatoes -2-3 / boiled & grated Cottage -cheese – 400gms , grated (I use Le Bon) Cheddar – 50 gms , grated Sweetcorn – from 2 cobs ( I like to boil mine fresh) Fresh coriander leaves – chopped fine (optional; or any other herbs of your choice) Marinara Sauce – 2 cups (approximately) Mozzarella for topping Fresh basil leaves Method:
Mix the potatoes + cottage cheese + cheddar + sweetcorn + herbs +salt + pepper well. Season well with salt & pepper. Reserve.
Put 1-2 tbsps of the mixture at one end of the lasagna sheet & roll up. Place seam side down in baking dish. Repeat with the rest of the sheets. If using cannelloni, pipe this filling into each shell & place in baking dish.
Pour over the marinara sauce & top generously with grated mozzarella. ( Can assemble till this point & refrigerate. Bring to room temperature later, bake & serve).
Cover with foil & bake for 25-30 minutes at 180 degrees C. Allow to stand for 15-20 minutes before serving.
This made for a nice, light summer main course dish. If you make it in winter, try it with a mushroom cream sauce over the marinara, maybe a bechamel, & then top it off with mozzarella. Would have been even yummier had I put in more cheese…but the calorie meter was a-counting!!
Thanks for flying the flag Dwi & Pepy. Thus runs the Spirit of Freedom, over nations far apart, yet bloggers narrowing borders like never before. I LOVE IT!!
