culinary review
   
   
 

Delicious Tortellini with Crumbled Feta, Leeks, Garlic & Tomatoes

Fri Aug 20, 2010 10:31 am
Comments: 0 Views: 578
tortellini
With some tortellini on hand you can make so many different types of dishes, however sometimes we can stuck in tomato sauce, sausage rut and need something new and different. That's when this combination came into play: we sauteed fresh leeks with garlic and tomatoes, deglazed with dry vermouth and then added crumbled feta right in the pan along with the cooked tortellinis. This way, the feta just melted and integrated into the dish and the result was a very flavorful, slightly creamy dish, that everybody around the table enjoyed.

Servings: 4

Ingredients:

  • 1 pack of cheese tortellini (enough for 4 servings)
  • 2 tablespoons butter
  • 2 leeks, washed and cut in slices
  • 2 large tomatoes, chopped up
  • 4 garlic cloves, minced
  • ¼ cup of dry vermouth (or white wine)
  • 1 piece of feta, chopped or crumbled finely
  • juice of ½ lemon
  • 1 teaspoon of balsamic vinegar
  • salt and pepper
Method:

Sautee the leeks in the butter for about five minutes along with some salt. Cook the tortellini in plenty of boiling water. At this point add the tomatoes, garlic and the dry vermouth to the pan and let cook for about 3-4 minutes. Add the cooked, drained tortellini to the pan along with the crumbled feta, lemon juice and balsamic vinegar. Let everything come together in the pan for a few minutes, then add plenty of freshly ground pepper and serve immediately.

Associated Glossary Terms & Concepts
How To Cook Pasta - Boiling Pasta in a Pot
Comments

Ravioli In White Wine Butter Mushroom Sauce

Fri Aug 13, 2010 9:11 am
Comments: 0 Views: 1164
ravioli

If you're getting a little tired of having ravioli with tomato sauce, cream sauce or pesto, then it might be time to try something a bit different that will leave you just as satisfied. This dish features store bought ravioli (or by all means, make ravioli yourself if you feel up to it!) along with onion, mushrooms and a sauce with white wine and butter. The result is just as elegant and delicious as it sounds, plus it's pretty quick and easy to make. When it comes to the wine, buy something reasonable – don't go overboard and buy a fancy bottle, just buy something that you would like to drink alongside the meal.

4 servings

Ingredients:

  • 1 pack of ravioli (or enough for 4 people)
  • 1 bunch of mushrooms, cleaned and sliced
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 2 cups of wine
  • 4 tablespoons butter
  • salt and pepper
  • fresh herbs (parsley or basil)

Method:

In a sautee pan, use two tablespoons of the butter and sautee the mushrooms and the onion for about 10 minutes, or until they are soft and slightly browned. Add the garlic and cook for another couple of minutes. Then add the wine and let simmer slowly for about 5-10 minutes.

Meanwhile cook the ravioli in boiling water. When the ravioli is almost done, whisk in the remaining 2 tablespoons of butter in the sauce, taste with salt and pepper and add the cooked ravioli to the pan. Add some fresh, chopped herbs.

Serve with some nice Parmesan or Asiago cheese and some additional freshly ground pepper. Sit down, enjoy and finish the bottle of wine alongside the meal.

ravioli cheese



Associated Glossary Terms & Concepts
How To Cook Pasta - Boiling Pasta in a Pot
Comments

Spaghetti with Clamsauce

Wed Aug 11, 2010 12:02 pm
Comments: 0 Views: 781
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Measurements
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General Info
Servings: 8
Total Cost: $10.49
Cost Per Serving: $1.31
Total Calories: 3,084
Calories/Serving: 386
IngredientVolumeMassCostCalorie
Butter, Unsalted 4 Tablespoons 56.00 Grams $0.25 400
Onion, Yellow Diced 1 Cup 160.00 Grams $0.35 67
Garlic 3 Tablespoons 25.50 Grams $0.12 38
Basil, Dried 1 Teaspoon 0.70 Gram $0.01 2
Oregano Leaves, Dried 1 Teaspoon 1.00 Gram $0.01 0
Vermouth, Dry, Generic 750 ml Bottle 1/2 Cup 112.00 Grams $1.12 220
Lemon, Whole (half a lemon) * 50.00 Grams $0.19 10
Salt, Table 2 Teaspoons 12.00 Grams $0.02 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Pasta, Angel Hair * 1.00 Pound $0.99 1,620
Parmesan cheese 1/2 Cup 50.00 Grams $1.03 216
Clams * 20.00 Ounces $6.38 506

Spaghetti with clam sauce is such a simple dish to make, yet it is so tasty and very fulfilling. Ofspaghetti_clamsauce course it’s nice if you can use fresh clams, however canned work just fine. Some fresh herbs would be a nice addition. Serve with a glass of wine, some crusty bread and some nice Parmesan cheese.

4 tablespoons butter
1 onion
4 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup dry Vermouth
2 cans clams
½ lemon
Salt and pepper
1 pound spaghetti
Parmesan Cheese

Method:

Boil the pasta. Sauté the onion in the butter for a few minutes, until translucent. Add the garlic, the basil and the oregano. Add the dry Vermouth, simmer for a minute, then add the clams and the juice of half a lemon. Add salt and pepper to taste. Immediately add the cooked, drained al-dente pasta and stir well.

sauteed_onionclamsauce




Associated Glossary Terms & Concepts
How To Cook Pasta - Boiling Pasta in a PotHow To Grate Cheese
Comments

Italian Spaghetti Pasta Carbonara

Mon Aug 09, 2010 10:59 am
Comments: 1 Views: 4301
Pasta Carbonara is the ultimate comfort food. It so simple and there are so few ingredients, yetpasta carbonara the dish is very satisfying and has a very good flavor – I guess you can’t go wrong with carbohydrates, cream and bacon…

I have made this dish many times and I have found that this method works the best. During my attempts at this dish I have at times achieved a result more reminiscent to scrambled eggs than a heavenly cream mixture. That happens if you pour in a cold egg mixture onto a hot pan with pasta. Don’t do that!

Instead, heat the cream mixture up, temper the eggs and mix the pasta, cream mixture and bacon OFF the heat. Also for optimal result, try to cook the bacon very evenly and crispy, and don’t be afraid of seasoning this dish generously with black pepper. After all, Pasta Carbonara got it’s name from carbone which means coal in Italian, due to the high pepper content I assume?
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General Info
Servings: 6
Total Cost: $7.46
Cost Per Serving: $1.24
Total Calories: 2,788
Calories/Serving: 465
IngredientVolumeMassCostCalorie
Pasta, Angel Hair * 1.00 Pound $0.99 1,620
Bacon, Cooked (1 pound uncooked) * 127.00 Grams $5.50 687
Egg Yolks (3 yolks) * 51.00 Grams $0.50 165
Heavy Whipping Cream 36% 1/3 Cup 79.20 Grams $0.37 264
Milk, Whole 1/3 Cup 79.20 Grams $0.08 50
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3


Serves: 6

Ingredients:

  • 1 pound of pasta
  • 1 pound of bacon, diced
  • 3 egg yolks
  • 1/3 cup of heavy cream
  • 1/3 cup of milk
  • Salt & Pepper

Method:

Put a big pot of water on a boil.

Sauté the bacon on medium–low heat to achieve even, crispy bacon. Remove all the bacon fat and dry the bacon on a plate with paper towels.

Place the pasta in the water.

Heat the milk and the cream up. Whisk together the egg yolks and temper the eggs by slowly adding the hot cream and milk mixture.

When the pasta is cooked, drain and mix the pasta with the bacon and pour the warm egg and cream mixture over. Mix well, add some salt and apply a generous amount of freshly ground black pepper. Serve with Parmesan or Pecorino Romano cheese on the side and extra pepper.

Associated Glossary Terms & Concepts
How To Cook Pasta - Boiling Pasta in a PotHow To Grate Cheese
Comments

Italian Pasta Bolognese Sauce (Tomato & Meat Sauce)

Fri Aug 06, 2010 11:20 am
Comments: 1 Views: 14297
This classic Italian meat, tomato and spaghetti dish is perfect to serve either as an every-daypasta_bolognese meal or on a more festive occasion. It pleases a crowd as well as an intimate party and is accepted by even the pickiest eater.

We prefer to buy a larger cut of meat and cut it into very fine pieces in the food processor. That way you will know the quality of your meat for sure and there will be no chance of contamination by grinding machines and multiple steps. This is also a perfect sauce to freeze – make an extra batch and keep in the freezer, that way there’s always something tasty and homemade to eat.

This sauce is quite delicious: lots of onion, garlic and tomato as well as plenty of meat. Wine, Worcester sauce, cream and balsamic vinegar adds flavor and complexity. A little flour is added in the sautéing process to ensure a thicker and creamier saucer and bullion cubes provides a nice alternative to salt and adds a better overall taste.

Serve with some al-dente spaghetti, some freshly ground pepper, a sharp aged cheese (such as Parmesan or Pecorino Romano) and a nice glass of red wine.
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Measurements
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General Info
Servings: 6
Total Cost: $13.76
Cost Per Serving: $2.29
Total Calories: 3,800
Calories/Serving: 633
IngredientVolumeMassCostCalorie
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Onion, Yellow Diced (2 onions) 2 Cups 320.00 Grams $0.71 134
Beef, Ground * 2.00 Pounds $8.10 1,134
Garlic (5 cloves, minced) * 15.00 Grams $0.07 22
Tomato Paste 2 Tablespoons 33.00 Grams $0.12 25
Worcestershire Sauce 2 Tablespoons 30.00 Grams $0.20 30
Flour, White Unbleached All Purpose 2 Tablespoons 0.53 Ounce $0.02 57
Wine, Red Table 1/2 Cup 118.00 Grams $1.10 84
Tomatoes, Diced, Generic Can (2-14 ounce cans) * 1.75 Pounds $1.47 157
Chicken Broth 2 Cups 486.00 Grams $0.22 24
Sugar, White Granulated 2 Tablespoons 25.00 Grams $0.03 97
Heavy Whipping Cream 36% 1/4 Cup 60.00 Grams $0.28 200
Vinegar, Balsamic 1 Tablespoon 15.00 Grams $0.27 10
Oregano Leaves, Dried 1 Teaspoon 1.00 Gram $0.01 0
Basil, Dried 1 Teaspoon 0.70 Gram $0.01 2
Onion Powder 1/2 Teaspoon 1.15 Grams $0.01 4
Onion Salt 1/2 Teaspoon 2.60 Grams $0.02 0
Salt, Table (to taste) 1 Dash 0.75 Gram $0.00 0
Pasta, Angel Hair * 1.00 Pound $0.99 1,620


6-8 servingsbolognese_sauce

Ingredients:

  • 2 tablespoons butter
  • 2 onions, diced
  • 2 lbs ground beef (preferably home ground/chopped)
  • 5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcester Sauce
  • 2 tablespoons flour
  • ½ cup red wine
  • 2 14-oz cans diced tomatoes
  • 2 cups water
  • 2 bullion cubes
  • 2 tablespoons sugar
  • ¼ cup heavy cream or half-and-half
  • 1 tablespoon balsamic vinegar

Herbs & Spices:

  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon onion powder
  • ½ teaspoon onion salt
  • salt and pepper

 

meatonion
meat_sauce

Method:

Sauté the onion in the butter. After a few minutes add the ground beef and cook until brown and cooked through. Add the oregano, basil, onion powder and onion salt. Add the tomato paste, the Worcester sauce and the flour. Cook for a few minutes, then add the wine and cook for a while longer.

meat_sauce meat_saucemeat_sauce

Add the diced tomatoes, the water, the bullion cubes and the sugar and bring to a simmer. Cook for about 15 minutes or until nice and incorporated. At this point, add the cream, the balsamic vinegar and add salt and pepper to taste.



Associated Glossary Terms & Concepts
How To Cook Pasta - Boiling Pasta in a Pot
Comments

Creamy Pasta with Sliced Steak, Broccoli & Blue Cheese Sauce

Fri Aug 06, 2010 11:19 am
Comments: 0 Views: 1425
pasta

If you have some leftover cooked meat from yesterday, then using it in a creamy pasta is a great way of making it go further, and getting a delicious meal in the process. Here we have used some leftover New York strip steak that was cooked medium rare. It is sliced thinly and combined in a pasta dish with broccoli, swiss chard and a sauce with blue cheese and sour cream. It's quick, simple and utterly delicious.

4-6 servings

Ingredients:

  • 12 oz of pasta
  • ½ – 1 lb of cooked meat (steak would be ideal, however chicken or pork would do too)
  • 1 tablespoon butter
  • 1 head of broccoli
  • 1 bunch of swiss chard
  • 4 cloves of garlic, minced
  • About 1 cup of crumbled blue cheese
  • 1 container of full fat sour cream
  • salt and pepper

Method:

Heat the water up for the pasta. Cut the broccoli in pieces and chop up the swiss chard. Slice the meat very thinly. Cook the pasta. In a pot, melt the butter and saute the garlic for a minute. Add the broccoli, the swiss chard, the blue cheese and the sour cream. Once the sauce has come together, add the meat and let come to a simmer. Taste with salt and pepper. Drain the pasta when it's ready and add that to the pot with the sauce. Serve immediately.



Associated Glossary Terms & Concepts
How To Cook Pasta - Boiling Pasta in a Pot
Comments

Cheese Bake (Macaroni and Cheese)

Mon Jun 21, 2010 8:40 pm
Comments: 0 Views: 483
Tasty one dish comfort food, add a salad and you have a rainy day meal.

Ingredients:

  • 1 cup elbow macaroni
  • 1/4 cup butter
  • 1 cup bread crumbs
  • 1 cup cheddar cheese, shredded
  • 1/2 cup swiss cheese, shredded
  • 1/2 cup thinly sliced ham, turkey or sausage
  • 3 eggs beaten
  • 1 tablespoon onion, minced
  • 1 tablespoon parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cup milk, scalded
  • paprika
Method:

Preheat oven to 325 degrees.
Cook elbow macaroni and drain, adding butter and toss.
Add bread crumbs and all ingredients and mix well.
Pour in a greased 2 quart casserole dish and top with paprika.
Bake for 40-45 minutes. 4-6 servings

Comments

Vegetarian Spinach and Tomato Lasagna

Sun May 30, 2010 11:33 am
Comments: 0 Views: 4762

This is one of my favorite lasagna recipes. It has been a staple in myVegetarian_Lasagna family for many years and everybody always loves it. The combination of a tasty, hearty tomato sauce and spinach coupled with nutmeg and cheese is absolutely delicious. This is the kind of recipe that the true carnivore might first sneeze at, but once you serve them a piece they will love it!

Spinach and tomato sauce might not look like the most luxurious combination, but it’s something about this lasagna that makes all the pieces come together. Serve it with a nice glass of wine and a light salad on the side, either on a week night or on a festive occasion.

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Measurements
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General Info
Servings: 8
Total Cost: $9.84
Cost Per Serving: $1.23
Total Calories: 4,390
Calories/Serving: 549
IngredientVolumeMassCostCalorie
Pasta, Lasagne * 1.00 Pound $1.38 1,601
Butter, Salted 2 Tablespoons 28.00 Grams $0.13 200
Onion, Yellow Diced (1 onion) 1 Cup 160.00 Grams $0.35 67
Carrots (2 carrots) 1 1/2 Cup 192.00 Grams $0.21 78
Celery, Chopped (2 stalks) 1 Cup 120.00 Grams $0.13 17
Garlic (3 cloves) 3 Teaspoons 8.50 Grams $0.04 13
Tomato Paste 3 Tablespoons 49.50 Grams $0.19 38
Oregano Leaves, Dried, Organic 1 Teaspoon 1.00 Gram $0.04 0
Tomatoes, Diced, Generic Can (2 cans) * 28.00 Ounces $1.47 158
Bouillon Cubes, Vegetable (1 cube) * 10.00 Grams $0.22 30
Vinegar, Balsamic 2 Tablespoons 30.00 Grams $0.53 20
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Pepper, White, Ground 1/2 Teaspoon 1.18 Grams $0.22 4
Spinach, Frozen (2 packs) * 480.00 Grams $1.61 113
Nutmeg, Ground 1/4 Teaspoon 0.58 Gram $0.11 3
Butter, Salted 3 Tablespoons 42.00 Grams $0.19 300
Flour, White Unbleached All Purpose 3 Tablespoons 0.80 Ounce $0.03 85
Milk, Whole 3 Cups 720.00 Grams $0.73 450
Cheese, Monterey Jack (grated) * 12.00 Ounces $2.28 1,215

Ingredients:

  • Lasagna pieces (either ready-to-cook, or pre-cooked regular)
 
Vegetable tomato sauce:
  • 2 tablespoons of butter
  • 1 large onion, or 2 small ones, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons of tomato paste
  • 1 teaspoon of dried herbs (herbs de Provence or a mix of basil, oregano and thyme)
  • 2 (14oz) cans of crushed tomatoes
  • 1 vegetable bullion cube
  • Salt and Pepper

Spinach:
  • 2 boxes (240 grams each) of defrosted, frozen chopped spinach
  • fresh grated nutmeg

Bechamel Sauce:
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 3 cups of milk
  • 1 teaspoon of salt
  • fresh grated nutmeg
Cheese:
  • 12 oz of shredded cheese (I used Monterey Jack)
carrots_onion_celery

vegetablesMethod:

Vegetable tomato sauce:
Start sautéing the onion in the butter. After a few minutes add the carrots and the celery plus a pinch of salt. Sautee the vegetables for about 10-15 minutes until they start release their liquids. Now, add the chopped garlic and the tomato paste as well as the herbs. Cook for a minute or two and then add the crushed tomatoes and the bullion cube. Let simmer for about 30 minutes. Season to taste and apply a generous amount of pepper.
tomato_sauceSpinach:
Make sure the spinach is well thawed, season it with the nutmeg.
bechamel_sauceBechamel Sauce:
Melt the butter in a saucier/cassoulet and cook until nice and bubbly. Gradually whisk in the flour and cook for a minute or two to remove any “flour” taste. Once you have a nice, light roux, start adding a cup of milk at the time, whisking as you go. Once all the milk is incorporated, continue to whisk and let the sauce come up to a simmer. If your sauce is too thick, you can always add some more milk. Season with salt and nutmeg.
assemble_lasagnaAssemble:
Use a 9 x 13 pyrex dish. Start with layering it with béchamel sauce. Next add a layer of lasagna. On top of the pasta layer tomato sauce, cheese and spinach. Add another layer of pasta and do it over again (tomato sauce, cheese and spinach). Top with the last layer of pasta and finish off with béchamel sauce and cheese.
lasagnaBake in a 375 degree oven for about 40 minutes until nice and golden. Preferably let rest for about 30 minutes before cutting into. Or let it cool, place in the fridge and heat it up for later (it’s better the next day).


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Baked Pasta with Spinach, Ricotta & Bacon

Tue Jan 26, 2010 8:49 pm
Comments: 0 Views: 1027

Baked Pasta with Spinach, Ricotta & Bacon

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Measurements
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General Info
Servings: 8
Total Cost: $15.86
Cost Per Serving: $1.98
Total Calories: 4,072
Calories/Serving: 509
IngredientVolumeMassCostCalorie
Pasta, Gemelli No 126 * 1.00 Pound $1.20 1,680
Bacon, Cooked (1 pound cooked) * 127.00 Grams $5.50 687
Spinach, Frozen (2 packages) * 1.00 Pound $1.52 107
Milk, Whole 1 Cup 240.00 Grams $0.24 150
Ricotta Cheese, Whole Milk 3 Cups 660.00 Grams $6.08 1,200
Garlic 2 Tablespoons 17.00 Grams $0.08 25
Parmesan cheese 1/2 Cup 50.00 Grams $1.03 216
Salt, Kosher 1 Teaspoon 4.80 Grams $0.01 0
Black Pepper, Ground 1 Teaspoon 2.13 Grams $0.02 5
Parsley, Fresh, Chopped 1 Tablespoon 9.38 Grams $0.16 0
Basil, Dried 1 Teaspoon 0.70 Gram $0.01 2
Red Pepper Flakes 1/2 Teaspoon 0.94 Gram $0.01 0

Baked Pasta with Spinach, Ricotta & Bacon

This is a nice creamy dish that really brings out the unique ricotta texture.

  • 1 lb gemelli or other pasta
  • 2 packages frozen chopped spinach - thawed & sequeezed
  • 1 garlic clove minced
  • salt & pepper
  • 1 lb bacon crumbled
  • 3 cups ricotta spiced with parsley, italian seasoning & red pepper flakes
  • 1 cup milk
  • asiago cheese

 

Method

Add all ingredients to a 9 x 13 inch baking dish
bake 400 degrees 40 minutes 



Comments

Mediterranean Greek Vegetarian Lasagna

Sat Oct 17, 2009 1:01 pm
Comments: 0 Views: 6000
Here comes a twist on our favorite vegetarian lasagna. Mediterranean Greek Lasagna!Greek_Lasagna

We love the traditional Greek ingredients such as Feta cheese, sun dried tomatoes, olives and artichokes, and why not add those to a lasagna? Coupled with spinach, tomato sauce, and cheese, that would be delicious!

So we started off with our vegetarian lasagna, and added a few extra ingredients. We made a Mediterranean mix with artichoke hearts, sun dried tomatoes, and olives (we used regular green ones because they are so flavorful, but if you have some nice black olives such as kalamata olives on hand, then go ahead and use them). We added this layer to our lasagna as well as some feta cheese.

This time we went for regular dry noodles and we didn't pre-cook them. Instead, we made sure the lasagna contained a lot of liquid (moist tomato sauce and plenty of bechamel sauce). You might as well do it this way, since it's so much easier and you won't really know the difference anyway.
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Measurements
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General Info
Servings: 10
Total Cost: $17.76
Cost Per Serving: $1.78
Total Calories: 5,612
Calories/Serving: 561
IngredientVolumeMassCostCalorie
Pasta, Lasagne * 1.00 Pound $1.38 1,601
Butter, Unsalted 2 Tablespoons 28.00 Grams $0.13 200
Onion, Yellow Diced (1 onion) 1 Cup 160.00 Grams $0.35 67
Carrots (2 carrots, chopped) 1 1/2 Cup 192.00 Grams $0.21 78
Celery, Chopped (2 stalks) 1 Cup 120.00 Grams $0.13 17
Garlic (3 cloves) 3 Teaspoons 8.50 Grams $0.04 13
Tomato Paste 3 Tablespoons 49.50 Grams $0.19 38
Oregano Leaves, Dried 1 Teaspoon 1.00 Gram $0.01 0
Tomatoes, Diced, Generic Can (2 cans) * 28.00 Ounces $1.47 158
Bouillon Cubes, Vegetable (1 cube) * 10.00 Grams $0.22 30
Vinegar, Balsamic 2 Tablespoons 30.00 Grams $0.53 20
Salt, Table 1/2 Teaspoon 3.00 Grams $0.00 0
Black Pepper, Ground 1/2 Teaspoon 1.07 Grams $0.01 3
Olives, Green * 5.70 Ounces $2.91 269
Tomatoes, Sundried 1/4 Cup 60.00 Grams $0.87 270
Spinach, Frozen (2 packs) * 480.00 Grams $1.61 113
Nutmeg, Ground 1/4 Teaspoon 0.58 Gram $0.11 3
Mozzarella, Whole Milk Cheese (or Monterey Jack, shredded) * 12.00 Ounces $3.04 1,021
Feta Cheese (1 pack) * 0.50 Pound $3.28 599
Butter, Unsalted 4 Tablespoons 56.00 Grams $0.25 400
Flour, White Unbleached All Purpose 4 Tablespoons 1.06 Ounces $0.03 114
Milk, Whole 4 Cups 960.00 Grams $0.97 600
Salt, Table 2 Teaspoons 12.00 Grams $0.02 0

Ingredients:

  • Lasagna noodles (you can use ready-to-cook, or you actually use regular dry noodles)

Vegetable tomato sauce:

  • 2 tablespoons of butter
  • 1 large onion, or 2 small ones, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, chopped
  • 3 tablespoons of tomato paste
  • 1 teaspoon of dried herbs (herbs de Provence or a mix of basil, oregano and thyme)
  • 2 (14oz) cans of crushed tomatoes
  • 1 vegetable bullion cube
  • 2 tablespoons of balsamic vinegar
  • Salt and Pepper
Greek_lasagna
Mediterranean Mix:
  • 1 can (13 oz or 390g) of artichokes hearts, chopped
  • 1 can (5.7 oz or 163g) of green olives, chopped
  • ¼ cup of sun dried tomatoes, chopped


Spinach:

  • 2 boxes (240 grams each) of defrosted, frozen chopped spinach
  • fresh grated nutmeg

Cheese:

  • 12 oz of shredded cheese (I used Monterey Jack)
  • 1 pack of feta, (about ½ lb) crumbled


Bechamel Sauce:

  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 4 cups of milk
  • 2 teaspoon of salt
  • fresh grated nutmeg
Lasagna_ingredients

Tomato_sauce

Method:

Vegetable tomato sauce:

Start sautéing the onion in the butter. After a few minutes add the carrots and the celery plus a pinch of salt. Sautee the vegetables for about 10-15 minutes until they start release their liquids. Now, add the chopped garlic and the tomato paste as well as the herbs. Cook for a minute or two and then add the crushed tomatoes and the bullion cube. Let simmer for about 30 minutes. Season to taste, add the balsamic vinegar and apply a generous amount of pepper. Sometimes a tablespoon or two of sugar is also suitable.

Mediterranean_Mix

Mediterranean Mix:

Mix the artichokes, the olives, and the sun dried tomatoes together in a bowl.

Spinach

Spinach:

Make sure the spinach is well thawed, season it with the nutmeg.

bechamel_sauce

Bechamel Sauce:

Melt the butter in a saucier/cassoulet and cook until nice and bubbly. Gradually whisk in the flour and cook for a minute or two to remove any “flour” taste. Once you have a nice, light roux, start adding a cup of milk at the time, whisking as you go. Once all the milk is incorporated, continue to whisk and let the sauce come up to a simmer. If your sauce is too thick, you can always add some more milk. Season with salt and nutmeg.

assemble_lasagna

Assemble:

Use a 9 x 13 pyrex dish.. Start with layering it with béchamel sauce. Next add a layer of lasagna noodles. On top of the pasta layer béchamel sauce, spinach, the Mediterranean mix, Feta Cheese, Monterey Jack and tomato sauce. Add another layer of pasta and do it over again (béchamel, spinach, Mediterranean mix, Feta, Monterey jack, tomato sauce). Top with the last layer of pasta and finish off with a generous amount of béchamel sauce and cheese.

lasagnaBake in a 375 degree oven for about 40 minutes until nice and golden. Preferably let rest for about 30 minutes before cutting into. Or let it cool, place in the fridge and heat it up for later (it’s better the next day).

 



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