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Menu Plan for Fall II: Week 11, Day 3
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. Leftovers for lunch!
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.
Ingredients:
- 9 - 12 sheets 'no-cook' lasagna noodles
- 9oz (270gr) pimientos or roasted red peppers
- 6 slices Prosciutto (5oz, 150gr)
- 5oz (150gr) goat cheese (chevre) you could substitute Brie or mozzarella
- 1 tbs olive oil
- 1 onion
- 2 cloves garlic
- 1 3/4 cup (15oz, 450 gr) crushed tomatoes
- 1 cup (8oz, 240ml) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbs red wine
- 2 tbs butter
- 2 tbs flour
- 1 cup (8oz, 240ml) milk
- 1/2 cup (2oz, 60gr) shredded cheese
Instructions:
- The tomato sauce:
- Finely chop onion and garlic.
- Heat the oil in a medium saucepan over medium heat. Add onions and garlic and sauté for 5 minutes or until tender.
- Add crushed tomatoes, tomato sauce, herbs and red wine.
- Cover, reduce heat and let simmer until needed.
- The béchamel sauce:
- In another medium saucepan heat the butter over low heat.
- Add flour and stir with a whisk for 1 minute.
- Add a little (1/4 cup) of the milk and whisk to combine.
- Turn heat up to medium and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2.
- When all of the milk is in, bring to a boil (should almost be there), whisking.
- Remove from heat, allow to cool for 2 - 3 minutes then stir in half of the cheese (1/4 cup).
- The rest:
- Cut Prosciutto into strips.
- Drain peppers and cut in wide strips.
- Slice the goat cheese thinly, 1/8" (.3cm).
- To assemble:
- In an square, 10 X 10 (25 X 25cm) or oblong baking dish, 9 X 11, (22 X 27cm) or so... make the following layers:
- 1/2 tomato sauce
- 3 - 4 lasagne noodles, you'll have to break one up to get good coverage
- 1/2 béchamel sauce
- all the roasted peppers (pimientos)
- 3 - 4 lasagne noodles
- 1/2 béchamel sauce
- goat cheese
- Prosciutto
- 3 - 4 lasagne noodles
- 1/2 tomato sauce
- 1/4 cup shredded cheese
- Cover and bake 400F (200C) for 20 minutes, or until noodles are done. Test in center with a sharp knife.
- Uncover and bake 5 minutes longer to brown the cheese.
- Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Fresh Seasonal Fruit
Your choice - something special, festive, seasonal.....
Cooking Schedule:
45 minutes for menu |
Add tomatoes, juices, sauce, wine, herbs-onions |
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