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Menu Plan for the week of Feb. 1, 2013: Day 3 Recipes

Beef and Broccoli Lasagne
Fresh Fruit

Cooking time:  60 minutes for menu      Cooking schedule: see below for instructions

    One can put other vegetables than spinach in a lasagne....  Roughly chop the broccoli into small florets.  All the vegetables are sautéed until tender, as the lasagne isn't baked long enough to cook them through.  There will be leftovers - lunch? Freezer? .

Beef and Broccoli Lasagne                                 Preparation and cooking time:   60 minutes
    This is a hearty lasagne with a vegetable Béchamel sauce, filled with carrots, onions, mushrooms and broccoli and layered with fresh mozzarella cheese.

The vegetables:
2 carrots
1/2 head broccoli, about 4oz (125gr)
1 onion
6oz (175gr) mushrooms, trimmed
1 tbs butter
1 tbs olive oil
2 tbs flour
1 1/4 cups (10oz, 300ml) milk
The beef:
2 cloves garlic
12oz (350gr) ground beef (mince)
2 cups (15oz, 450gr) tomatoes
1 cup (8oz, 240ml) tomato sauce
1 tbs paste
1 tsp dried oregano
1 tsp dried basil
1 tbs olive oil
The rest:
8oz (250gr) package fresh mozzarella (4oz, 125gr net weight)
1/4 cup (1oz, 30gr) shredded cheese
1/2 cup (2oz, 60gr) shredded Parmesan
12 - 15 sheets 'no-cook' lasagna noodles

The vegetables:  Roughly chop the broccoli.  Peel and chop the carrot and onion.  Trim and chop the mushrooms.  Heat butter and oil in a large skillet.  Add vegetables and sauté until tender, 12 - 15 minutes. Add flour and stir well.  Slowly add milk, stirring constantly as it thickens, until it is all added.  Continue stirring until it just starts to simmer.  Remove from heat. 
The tomato sauce: Mince garlic.  Heat oil a large nonstick skillet.  Add garlic and sauté briefly.  Add beef and brown well, breaking it up.  Open tomatoes and roughly chop, reserving juices. Add tomatoes, juices, sauce, paste and herbs to beef.  Bring to a simmer and let cook, uncovered 5 minutes.
The rest:  Slice the mozzarella as thinly as possible.  Shred the cheeses.

Now you are ready to assemble:  in a 10" (25cm) square (or 11 x 9) baking dish, or so... make the following layers:

1/3 of the meat / tomato sauce
3 noodles,  you may have to break another one up to get good coverage 

1/2 of the vegetable / Béchamel sauce
1/2 of the mozzarella
3 noodles, breaking another as needed

1/3 of the meat / tomato sauce
3 noodles, breaking another as needed

1/2 of the vegetable / Béchamel sauce
1/2 of the mozzarella
3 noodles, breaking another as needed

1/3 of the meat / tomato sauce
1/4 cup shredded cheese

Cover and bake 425F (215C) for 25 minutes, or until noodles are done.  Test in center with a sharp knife.  Uncover, sprinkle with Parmesan and bake 5 minutes longer to brown cheese.  Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

Fresh Fruit

Your choice of something seasonal.

Cooking Schedule: 60 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, 2 large skillets, baking dish for lasagne, foil Turn oven on, 425F (215C) Peel, chop onion, sauté Peel, chop carrot, add to skillet, sauté Trim, roughly chop broccoli, add to skillet, sauté Clean, trim, chop mushrooms, add to skillet, sauté Mince garlic, sauté (different skillet) Add beef to garlic, break up and brown Roughly chop tomatoes Add tomatoes, juices, sauce, paste, herbs to beef Simmer tomato sauce Add flour, to vegetables, cook, stirring

Slowly add milk to vegetables, cook, stirring Finish béchamel sauce, remove from heat Shred cheese, grate Parmesan Slice mozzarella Get everything organized Assemble lasagne Bake lasagne   25 minute break Uncover lasagne, sprinkle Parmesan Bake 5 minutes longer    Finish your break Remove lasagne, let rest Light the candles, pour the wine Slice the lasagne, serve Don't forget the fruit

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By Katie Zeller

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