Sides for Lasagna

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Replies

  • MonaLisaLianne
    MonaLisaLianne Posts: 398 Member
    Petite green beans, sautéed in a tablespoon of olive oil with a couple of cloves of fresh, chopped garlic. Frozen beans work well - I add a tiny bit of water to the skillet and cover for a short time before adding the oil & garlic.
  • ils_1231
    ils_1231 Posts: 249 Member
    To me the beauty of lasagna is it is essentially a meal all on its own. I agree salad and garlic bread are all that is needed.

    LOL i have the tiniest oven known to man... so im sort of hoping to make the lasagna and supplement the meal with some sides. i think i will do a salad and garlic bread like many of you have suggested but i wanted other things to "bulk" up the meal and my lack thereof being able to use a proper pan in my TINY oven. I can only fit a brownie pan in there basically.

    Given the size of your oven, I understand better. So the portion sizes of the lasagna will be much smaller. Do you have a stove top that you can use while the oven is running? If so, maybe a sauteed vegetable, or even something like sauteed chicken since you were doing a vegetarian lasagna?

    Also, my experience with lasagna is that it needs to rest for at least 10 minutes when it comes out of the oven so that it sets and doesn't fall apart when you dish it up. That will be perfect so that you can serve your salad and put the garlic bread in the oven when the lasagna is resting.

    Also, what time is dinner - sounds great!

    thanks for the ideas -- i think thats a great idea, and ill do some sort of sauteed vegetable. its always hard because all the girls come at once and try to help and then there are too many cooks in the kitchen. ::sigh:: one day i will have a bigger kitchen. anyways thanks so much and TO EVERYONE who has contributed -- i got some good ideas :)
  • peleroja
    peleroja Posts: 3,979 Member
    personally, i consider lasagna a perfect, self-contained unit of food, so i'd just give everyone a big enough hunk to keep them busy for thirty minutes. but if i *had* to have a side i would mix up argula or raddachio with other greens, red onion sliced thin (soak for ten minutes in water and squeeze to take away the burn), a little shaved parm and a balsamic vinegarette. the bitter greens and onion will make the lasagna taste even more intensely rich.

    have fun!

    This.
  • thatpixichick
    thatpixichick Posts: 77 Member
    I'd definitely go for salad or some nice green veggies like green beans.
  • WinoGelato
    WinoGelato Posts: 13,454 Member
    Whatcha having for dessert?

    always up for debate -- fruit and then cookies that im making for a holiday coming up this saturday :)

    I've never made this but always wanted to - would be so easy and no oven required... would also compliment your fruit and cookies. :)

    http://www.cookingchanneltv.com/recipes/david-rocco/gelato-affogato.html
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/affogato-recipe.html
  • ils_1231
    ils_1231 Posts: 249 Member
    Whatcha having for dessert?

    always up for debate -- fruit and then cookies that im making for a holiday coming up this saturday :)

    I've never made this but always wanted to - would be so easy and no oven required... would also compliment your fruit and cookies. :)

    http://www.cookingchanneltv.com/recipes/david-rocco/gelato-affogato.html
    http://www.foodnetwork.com/recipes/giada-de-laurentiis/affogato-recipe.html

    yummmm im sensing an intense workout before this meal.
  • MrsG31
    MrsG31 Posts: 364 Member
    Since your oven is so small, I agree with asparagus - this recipe has turned my family into asparagus eaters and no oven needed!

    http://www.ellaclaireinspired.com/2013/04/worlds-best-asparagus-quickly.html

    and maybe some non-vegetarian appetizers such as these, super simple:

    http://allrecipes.com/recipe/salami-cream-cheese-and-pepperoncini-roll-ups/:

    We also make this tried & true "salad" whenever we are invited to a cook-out:

    Cucumber (sliced into chunks), tomatoes (also sliced into chucks), sliced red onion, and a bottle of Zesty Italian dressing- dump all in together and place in fridge. It really tastes better after it sits for a bit, even overnight.
  • WinoGelato
    WinoGelato Posts: 13,454 Member
    Since your oven is so small, I agree with asparagus - this recipe has turned my family into asparagus eaters and no oven needed!

    http://www.ellaclaireinspired.com/2013/04/worlds-best-asparagus-quickly.html

    and maybe some non-vegetarian appetizers such as these, super simple:

    http://allrecipes.com/recipe/salami-cream-cheese-and-pepperoncini-roll-ups/:

    We also make this tried & true "salad" whenever we are invited to a cook-out:

    Cucumber (sliced into chunks), tomatoes (also sliced into chucks), sliced red onion, and a bottle of Zesty Italian dressing- dump all in together and place in fridge. It really tastes better after it sits for a bit, even overnight.

    Yum on that asparagus recipe - will have to try that one. Non vegetarian appetizers would be good. On the lines of the asparagus - one of my tried and true appetizers is proscuitto wrapped asparagus, drizzel with a little olive oil and cracked black pepper and then either grill or roast in the oven for about 10 minutes. They are still good even served at room temp so you could make them ahead and serve them at room temp so you aren't competing with the lasagna for the oven space.

    I'm just enjoying vicariously planning a girls supper club dinner - sounds like so much fun!
  • ils_1231
    ils_1231 Posts: 249 Member
    Since your oven is so small, I agree with asparagus - this recipe has turned my family into asparagus eaters and no oven needed!

    http://www.ellaclaireinspired.com/2013/04/worlds-best-asparagus-quickly.html

    and maybe some non-vegetarian appetizers such as these, super simple:

    http://allrecipes.com/recipe/salami-cream-cheese-and-pepperoncini-roll-ups/:

    We also make this tried & true "salad" whenever we are invited to a cook-out:

    Cucumber (sliced into chunks), tomatoes (also sliced into chucks), sliced red onion, and a bottle of Zesty Italian dressing- dump all in together and place in fridge. It really tastes better after it sits for a bit, even overnight.


    woah that asparagus looks good.

    i do it the way my mom taught me. first you steam the asparagus either in the micro or stove top and then you put pam and sea salt in a frying pan and char the asparagus. works best on skinny vs. fat ones.

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