Let’s play “What’s in the fridge for dinner?”
I’m sorry. This is the best we could do on short notice.
We spent the bulk of the weekend moving the Blue Plate Betrothed into the Blue Plate Bachelor pad and performing emergency breakfast for bachelorette party survivors. Tonight we needed some dinner.
Hmm. Crap.
Lesseee. We’ve got some zucchini that are starting to look sad, some equally forlorn carrots, a splash of leftover chicken stock, some milk, some mozzarella, a small chunk of parmesan, some herbs (growing on the balcony, thanks Zupans!), two lonely cloves of garlic., half a box of no-boil lasagna noodles, and butter.
I sliced the zucchini up, about 1/8″ slices. Made about 2 1/2 cups of zucchini. I finely diced two anemic carrots, making about 1/2 cup.
I pulverized the garlic in my mortar and pestle with a little salt, then I buttered my 9″ square baking dish, and then melted a little butter in a small sauce pan, adding flour to make a roux.
Once the roux came together, I added about a cup of milk, salt, the garlic mash, and a handful of chopped herbs from the planter (basil, oregano, parsley) and let that thicken, stirring constantly. Once the sauce was good and thick, I mixed in the chicken stock. About a cup.
Working in layers (seasoning with salt and pepper as I went), I added noodles, zucchini, sauce, cheese to the baking dish, and topped the whole thing off with everything I could grate off of a little leftover chunk of parmesan.
The result? Pretty darn good. The lasagna could have used a touch more liquid at the top layer, but all in all it was a fine accidental refrigerator scavenger hunt.