The Lutheran Ladies’ Lounge is celebrating its seventh anniversary and 365th episode — on the same day.
Riffing off an idea first presented by author Heidi Goehmann, Sarah, Erin, and Rachel each present a range of seven-layer items — one food dish each, plus other assorted Lutheran Lady-related artifacts.
From Erin’s loaf-pan lasagna to Sarah’s seven-levels of godparenting to Rachel’s seven-layer nightstand bookstack and more, the Ladies show that, seven years in, they’ve only begun to scratch the surface of what’s possible.
Erin’s Seven Layer Loaf Pan Lasagna
2 generous servings
- 1 – 1.25 cups canned crushed tomatoes
- 1 medium zucchini, sliced lengthwise into 1/8-inch ribbons
- Baby spinach- “some”
- .5 cup whole milk ricotta cheese
- .5 cup cottage cheese (or just use 1 cup of either ricotta or cottage cheese)
- .25 c parmesan cheese, plus more for finishing
- 1 egg
- 2 T basil pesto
- Fresh basil leaves- “a small handful”
- .25 t garlic powder
- Half a small lemon, zested
- 4 dried lasagna noodles, or enough to fill your loaf pan
- 1.25 cups shredded cheesy cheese
- salt & pepper
Preheat oven to 375°F (190°C). Lightly grease your loaf pan.
In a small bowl, whisk together the whole egg, ricotta, cottage cheese, parmesan, pesto, garlic powder, lemon zest, and a good grind of black pepper.
Assembly Instructions:
Spread everything evenly, and always make sure the noodle is FULLY covered.
- Base layer: ~1/4 cup of tomato sauce (bottom of the pan)
- Layer 1: Lasagna noodle
- Layer 2: a quarter of the ricotta-pesto filling
- Layer 3: Zucchini slices. Light sprinkle of salt & pepper.
- Layer 4: Baby spinach leaves, just to cover.
- Layer 5: A light layer of shredded cheese.
- Layer 6: ~1/4 c of tomato sauce.
Repeat layers 1-6 twice more. That will bring you to three lasagna noodle layers.
Before placing the fourth and final noodle, spread out the basil leaves (the seventh layer!!). Then cover with the last noodle and spread the remaining ricotta-pesto filling over the top. Make sure no bare noodle remains. Top with a generous portion of shredded cheese and sprinkle on some parmesan as well.
Cover the pan with foil. Give it enough space so that the foil doesn’t touch the cheese.
Bake for 45 minutes. Then remove the foil and bake for 12-15 minutes more, until browned and bubbling.
Let the lasagna rest undisturbed on the counter for 15-20 minutes before slicing.
Notes:
If the cheese isn’t browning at the end, amp up the heat to 425°F for a few more minutes.
Make sure the assembled, unbaked lasagna doesn’t exceed the height of the loaf pan. You don’t want it to bubble over, and you don’t want the cheese to stick to the foil.
Resting is important so the lasagna can “set”. This allows you to serve a slice that holds together. It also allows it to be less molten and will be less likely to burn the roof of your mouth.
If I wanted to scale this recipe, I would probably double it for an 8×8 or 9×9 casserole dish. And either triple or quadruple it for a 9×13. I would start by laying out dry noodles in the pan and seeing how many fit in a single layer. I would also increase the baking time to 60 minutes covered and then continue uncovered until browned and bubbling.
Emalie and Rachel’s Seven-Layer Earth Cake
- Layer 1: Oreo/butter crumb crust — the bedrock
- Layer 2: Gummy worms — the wildlife
- Layer 3: Chocolate ganache — the subsoil
- Layer 4: Chocolate cake — the topsoil
- Layer 5: Green frosting — the grass
- Layer 6: White frosting — the clouds
- Layer 7: Rainbow candy ribbons — the rainbows
Sarah’s Yemeni Coffee Seven-Layer Cookie Bar
- 6oz super fine almond flour *
- 20g super fine ground coffee
- 1/3 tsp salt
- 1/3 tsp cardamom
- 1/3 tsp ginger
- 3Tbs Maple syrup
- 1Tbs Olive oil
The easy method:
- Mix all ingredients EXCEPT coffee until very thick (playdough consistency). If too wet, add more flour. If too thick, add more maple syrup.
- Split dough in half.
- Mix 20g super fine coffee ground into one half. Add more maple syrup if it becomes too dry.
- Split the coffee layer into 3 balls and the spicy layer into 4 balls.
- Roll each ball into similar sized shapes.
- Alternate in SEVEN layers spice/coffee/spice/coffee/spice/coffee/spice.
- Cut into small rectangles.
- Bake on convention (quick bake) at 400/375 for 12 minutes, rotating for another 5 minutes.
- Bars are done when almond flour begins to brown.
* Different almond flours absorb different amounts of liquid. May need to edit amounts to get the right consistency.
Connect with the Lutheran Ladies on social media in The Lutheran Ladies’ Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram!
Sign up for the Lutheran Ladies’ Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.
The Lutheran Ladies Lounge is the podcast produced by KFUO Radio and hosted by Sarah Gulseth, Erin Alter, and Rachel Bomberger. Created for Lutheran ladies to have a place to escape to with inviting conversations, laughter, and fellowship with Lutheran sisters, we invite all of you Lutheran ladies to join Sarah, Erin, and Rachel on the sofa in the Lutheran Ladies Lounge to sit, rest your feet, and stay a while. If you’re a Lutheran lady, join us in our Facebook group: facebook.com/groups/LutheranLadiesLounge.
