Baked Lasagna

There is a first time for everything, right?  So for my Mum's last night staying with me, I decided to try making lasagna.  Despite being rather time consuming, it was delicious!  It is a dish which seems to take several hands, so I would recommend making it with a friend, parent, or significant other.  I added a light side of summer salad with strawberries and blue cheese.

Ingredients lasagna

1 clove garlic, crushed
2 carrots, chopped
2 sticks celery, chopped
1/2 large onion, chopped
1/2 bell pepper, chopped
5 pieces dried lasagna pasta, halved
1 tsp fennel seeds
1 tsp dried oregano
2 tbsp extra virgin olive oil (EVOO)
1/2 pound ground beef (we used 10% fat)
1 can tomatoes (plain or flavored)
Tomato ketchup (optional)
Squeeze lemon juice
Salt and pepper

Directions

1. Wash  and chop the vegetables.
2. Heat EVOO in frying pan on medium-high heat.  Fry vegetables, spices, and salt and pepper.  Cook for 10-15 minutes until vegetables are soft.
3. Place vegetables on separate plate.  Place ground meat into frying pan from vegetables and cook until brown.  Add vegetables and can tomatoes. 
4. Cover and simmer for 15 minutes. 
5. Break lasagna pasta pieces in half and cook for 5 minutes in salted boiling water. 
6. While waiting for vegetables and pasta to cook, make white sauce.
7. In an 8x8 glass dish, pour half vegetable and meat mixture.  Cover with 5 pieces lasagna pasta.  Add half white sauce mixture.  Repeat process.
8. Bake at 400F for 20-25 minutes.
(recipe adapted from "A Passion for Pasta" by Reader's Digest)

Ingredients white sauce

1 oz butter or margarine
1 tbsp flour
1/2 pint mixed milk and water (half and half)
1 egg, beaten
1/4 cup cheese, shredded

Directions

1. Melt butter or margarine in small saucepan.
2. Add flour while stirring with wooden spoon. 
3. Cook for approx 1 minute on low heat and gradually add milk and water mixture.
4. Stir constantly.  Add beaten egg and cheese. 

Serves 4 people

TIPS

- The white sauce is made by the roux method.
- Imrpovise!  We did not have all the ingredients, so we used what we had available.  It was still delicious, and Mum tells me that's what cooking is all about!

Bon Appétit!

Pasta with Stir Fried Vegetables

I recently posted a brown rice and stir fried vegetables recipe.  It was a very tasty dish, but a little on the dry side for a few people  ̶  nothing a little cheese could not handle!  In order to incorporate a little more moisture, I suggest replacing the brown rice with pasta.  Not only will it not be as dry, but it is a twist on an old recipe which looks like something completely new!  As always, enjoy with your favorite wine!

Ingredients

9 oz pasta
Pinch salt
1/2 bell pepper
1/4 onion
1/4 head brocolli
2 tbsp extra virgin olive oil
2 carrots
2 cloves garlic, crushed

Directions

1. Cook pasta in plenty of salted water.
2. Wash and slice vegetables.

5. 7-8 minutes before pasta is cooked, pour 2 tbsp extra virgin olive oil into frying pan and cook on medium heat until steam rises from oil.
6. Stir fry all vegetables except broccoli and crushed garlic.
7. After 3-4 minutes, add broccoli and crushed garlic.  Again, stir to prevent burning and remove from heat after 2 minutes.
8. Once pasta is cooked, drain excess water and add cooked vegetables.  Stir well.
9. Season to taste.

Serves 3-4 people

TIPS

- Use brown pasta for additional fiber.
- Chinese cut vegetables (cut diagonally) allow quick and even cooking as well as absorption of any sauces and seasonings used. 

Bon Appétit!