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Menu Plan for Fall II: Week 11, Sunday

Prosciutto, Pimiento and Chevre Lasagne
Fresh Seasonal Fruit

Cooking time: 45 minutes for menu          Cooking schedule: see below for instructions

      Substitute roasted red peppers for the pimiento, if you like.  The pimientos I get are whole peppers, not the sliced or diced version. I split them and lay them flat in their 'layer'.  Use as many as you like.  This makes enough for 2 meals and we'll finish it on Tuesday.    

Chevre, Pimiento and Prosciutto Lasagna

Total time: 45 minutes
    This goes together quickly with no-cook lasagne noodles.  The Prosciutto (or any dry-cured ham) adds a robust flavor and goes well with the goat cheese but could easily be left out for a vegetarian version.  The goat cheese I used was aged, with a thin, white edible rind.  The creamy kind would work here as well. 

Chevre, Pimiento and Prosciutto Lasagna Ingredients:

Chevre, Pimiento and Prosciutto Lasagna, slice Instructions:

Fresh Seasonal Fruit

Your choice - something special, festive, seasonal.....

Cooking Schedule: 45 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
2 medium saucepans, 1 lid, whisk, baking dish,
lid/foil

Turn oven 400F (200C)
Chop onions, mince garlic
Sauté onion, garlic
Chop tomatoes, reserving juices
Open, drain peppers, slice or cut
Slice Prosciutto, cheese
Melt butter in saucepan

Add tomatoes, juices, sauce, wine, herbs-onions
Cover sauce, simmer
Add flour to butter, whisk
Slowly add milk, whisking
When thickened, remove from heat, add cheese
Assemble lasagne
Start to bake lasagne
       Take a 20 minute break while it all cooks
Uncover lasagne
Tidy the kitchen
Remove lasagne, let rest
Serve and eat!