Day 2 – January 2 – Red, White and Green (Card) Lasagna

lasagna-dinnerAs any good, self-respecting, person of British-Canadian heritage who loves food would do, I married an Italian girl with a mother who could really cook!  Since then I have joked that I am trying to earn my red, white and green card.  Tonight’s meal is part of that attempt.

Red, White and Green Lasagna with Salad and Parmesan Bread

I am going to mix a white lasagna with a Béchamel sauce and spinach in one layer with a layer of red lasagna with beef to create my desired red, white and green lasagna.  I have yummy home made croutons from last nights Cream of Broccoli Soup which will add a nice compliment to a side salad.  Since I have some great day-old bakery fresh bread I will also serve a nice toasted Parmesan bread on the side too.

White Sauce:

I will mix up a quick rue with butter (3 tablespoons), in which I will saute the onions (one small onion diced), and add a little flour (1/4 cup) and milk (1 cup) and one cup Greek Yogurt, until it is a nice white Béchamel sauce. Add some parmesan/pecorino/romano until it tastes more like an Alfredo sauce than a Béchamel sauce. I use Greek yogurt because I like it and I can reduce the fat without reducing the flavor.

Red Sauce:

A nice simple sauce from tomato puree, basil, olive oil, a little chopped onion, and a hint of oregano.

Spinach:

The fresh spinach looked awful at the market today so I settled on frozen spinach :*( which I will cook with a couple tablespoons butter and three cloves minced garlic, some garlic powder and onion powder. Enough spice and you might not even know it is frozen spinach. (Yes, you will, but I digress)

Beef:

I have some really nice fresh ground beef from Predel’s which I will cook just until done.

Lasagna Noodles:

I precook the noodles for just a couple of minutes so that they are soft but not cooked entirely.

Once that is all prepped, here is the assembly: (see pictures below)

  1. A little red sauce on the bottom
  2. A layer of lasagna noodles
  3. A little more red sauce to cover the noodles
  4. Some ricotta Cheese, the meat, some mozzarella cheese
  5. A little red sauce
  6. A layer of lasagna noodles
  7. Some of the white sauce
  8. The spinach
  9. Some ricotta and mozzarella cheese, some grated cheese (Parmesan, pecorino, romano)
  10. The top layer of lasagna noodles
  11. Cover in white sauce and sprinkle with basil

Bake this at 350 degrees for about 40 minutes…. top with a little mozzarella, and cook 10-15 minutes more.

When done, remove from oven…and a HUGE lesson I learned from my Italian Mother-in-Law – is that it needs 15-20 minutes to rest before cutting and serving. So many foods need to set it is amazing but the difference is worth waiting for.

Serve with salad and garlic bread! (YUMMY!!!)

Photo Steps for those of you who might like them:

lasagna-1A little red sauce on the bottom

lasagna2A layer of lasagna noodles

A little more red sauce to cover the noodles, some ricotta Cheese, the meat, some mozzarella cheese, and a little more red sauce

lasagna3lasagna4lasagna5lasagna6

lasagna7A layer of lasagna noodles

lasagna8Some of the white sauce and ricotta

lasagna9The spinach

lasagna10Some ricotta and mozzarella cheese, some grated cheese (Parmesan, pecorino, romano)

The top layer of lasagna noodles

lasagna11Cover in white sauce and sprinkle with basil

finished-lasagnaAll done and out of the oven… setting.

Comments

  1. Looks almost as good as the veggie lasagna that showed up at our door unannounced a number of years ago. Thanks for that and thanks for this!
    Good luck with the new endeavor.

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