Home' Trinidad and Tobago Guardian : January 26th 2014 Contents |FOOD|
EASY BEEF LASAGNE
1 lb lean ground beef
1 tbsp homemade or store bought bottled season-
1 3-oz jar of Prego or Ragu tomato or spaghetti
32 oz cottage cheese
3 cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated
2 tsps dried parsley
Salt and black pepper to taste
9 "no boil" lasagne noodles
½ cup water
1. In a large skillet over medium heat, brown the
ground beef. Drain the grease. Add spaghetti
sauce and the spoonful of seasoning and simmer
for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2
cups of the mozzarella cheese, eggs, half of the
grated Parmesan cheese, dried parsley, salt and
ground black pepper.
3. To assemble, in the bottom of a 9 x 13-inch baking
dish, evenly spread 3/4 cup of the sauce mixture.
Cover with 3 lasagne noodles, 1 3/4 cup of the
cheese mixture, and 1/4 cup sauce. Repeat layers
twice. Top with 3 noodles, remaining sauce, re-
maining mozzarella and Parmesan cheese.
4. Add 1/2 cup water to the edges of the pan. Cover
with aluminium foil.
5. Bake in a preheated 350˚F (175˚C) oven for 45
minutes. Uncover and bake an additional 10 min-
utes. Let stand 10 minutes before serving.
600 grams Atlantic salmon
15 ml oil
2 medium carrot, diced
2 big stalks celery, diced
1 medium sized onion (preferably the tender white
Salt and pepper
375ml fish stock
250 grams mascarpone cheese
3 egg yolks
Zest of 1 lemon
1 cup Parmesan grated
1 cup Italian parsley leaves, chopped
½ cup grated Parmesan, extra
1. Heat a large frying pan with a lid and add in the
oil. Add all the vegetables, and cook for two min-
utes. Push the vegetables to the side of the pan
and lightly fry the salmon for a couple of minutes.
2. Pour in the stock and cover the pan with a lid. Bring
to a light simmer and cook for 3 to 4 minutes or
until the salmon is just cooked through.
3. Move the salmon to a plate and let the vegetables
continue cooking until they are very soft and most
of the liquid has been absorbed. Mash the vegeta-
bles with a fork until finely diced.
4. Break up all the salmon flesh and mix with the veg-
etables. Whisk the mascarpone with the egg yolks,
the egg and season with salt, pepper, lemon zest
and Parmesan to make a slightly thick paste.
5. Before you start layering the lasagne, put one
spoon of fish stock (or keep some of the juice that
you get from cooking the fish or make extra veg-
etable juice for this) into bottom of dish to make
the lasagne moist.
6. Layer lasagne sheets with the vegetable, salmon,
mascarpone and keep on doing this till all the mix-
ture is used. Put some vegetable or fish liquid over
the top. This lasagne should not be too high, just 3
layers. It should be an "elegant" but not a bulky dish.
7. Set oven at 400°F and let the lasagne cook
through gently for about 12 minutes.
1/2 tbsp olive oil
1/2 onion, chopped
1 zucchini, chopped
1/2 bag (8 oz) frozen spinach, thawed and drained
1/2 red bell pepper, chopped
4 garlic cloves, minced
1 container (32 oz) part-skim ricotta
1 tablespoon dried basil
1/2 tbsp dried oregano
1/2 tsp dried thyme
1 tsp salt
2 tbsp unsalted butter
2 tbsp whole wheat flour
1 cup low fat milk
1/2 cup freshly grated Parmesan
1 log (10.5 oz) goat cheese
1/2 tsp salt
1 box whole wheat lasagne noodles
2 cups shredded part-skim mozzarella cheese
1. Heat oven to 350˚F. Cook noodles according to
2. Heat olive oil in a large skillet over medium heat.
Add onions and cook for 5 minutes, stirring occa-
sionally. Add in zucchini and peppers and cook until
the zucchini are soft (about 5 minutes). Stir in
spinach and garlic and cook for an additional
minute. Remove from heat.
3. Mix ricotta, basil, oregano, thyme, salt and egg in a
4. Melt butter in a saucepan over medium heat.
Whisk in flour and cook one minute. Whisk in milk
and bring to a boil. Reduce heat to low and whisk
in Parmesan, goat cheese, and salt. Cook for 5 min-
utes, stirring frequently. Remove from heat.
5. In a 13 × 9 pan, layer 4 noodles, half of the ricotta
mix, half of the veggies mix, half of the goat cheese
sauce and half of the mozzarella cheese. Repeat
for a second layer. Place the remaining noodles on
top and sprinkle with remaining mozzarella cheese.
6. Bake for 45 minutes.
By Halcian Pierre
DON'T YOU JUST love lasagne .
lasagna as it's sometimes spelt? The
beauty about this Italian dish is that it is
extremely versatile and lends itself to myr-
iad forms---from meat based to vegetarian.
At one time, it wasn't uncommon to find
a portion of lasagne in your plate of
Christmas favourites, but I personally
prefer it as an alternative to Sunday
lunch fare. Due to its richness, it's al-
ways accompanied with something that
is light and has a contrasting flavour
profile, such as a light crisp salad, or
simply a serving of peas. However, lots
can be done to lighten it up, as you will
soon see with this week's selection of
lasagne recipes, which I know you'll be
sure to enjoy. Bon appétit!
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