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Menu Plan for Fall I: Week 8, Day 3

Tuna and Goat Cheese Lasagne
Lentils with Chickpeas

Cooking time:  50 minutes for menu       Cooking schedule: see below for instructions

             This is a simple lasagne, using no cooked ingredients.... with leftover Lentils, an easy dinner.

Tuna and Goat Cheese Lasagne

Total time: 50 minutes
     This is a simple lasagne, using no cooked ingredients.  Because there is no hot sauce to start, I increased the baking time by 10 minutes.  I puréed whole tomatoes rather than using prepared sauce.... It has a fresher taste.

 Ingredients:

• 4oz (120gr) pimiento or roasted red pepper
• 12oz (360gr) tuna
• 1/2 cup Greek olives    about 20 olives
• 5oz (150gr) chevre, goat cheese (the creamy kind in the little square carton, in Europe it's Chevraux, in the U.S. Chavrie)
• 1 egg
• 1/4 cup (2oz, 60ml) milk
• 1/2 tsp garlic powder
• 1 3/4 cups (15oz, 450gr) whole tomatoes 
• 1 tsp basil
• 1 tsp oregano
• 1/4 cup (2oz, 60ml) white wine
• 12 - 15 no-cook lasagne noodles
• 1/2 cup (2oz, 60gr) Parmesan cheese
• 1/2 cup (2oz, 60gr) shredded cheese   I used Gruyère

 Instructions:

• Open and drain tuna.  Put it into a bowl or on a plate and flake with a fork. 
• Open and drain pimiento, slice or chop if whole.
• Purée the tomatoes, with all juices, in a blender. 
• Add the herbs, garlic and wine, mixing well. 
• Put the egg in a medium bowl and whisk lightly.
• Add the goat cheese and milk and whisk well to combine.
• Pit the olives if needed and roughly chop.
• Shred and/or grate the cheeses
• Now you are ready to assemble:
• In a 10" (25cm) square baking dish, or so... make the following layers
• 1/3 tomato sauce
• 3 - 5 noodles   breaking to fit as needed
• 1/2 goat cheese sauce
• all of shredded cheese
• 3 - 5 noodles
• 1/3 tomato sauce
• all of the pimiento
• all of the tuna
• 3 - 5 noodles
• 1/2 goat cheese sauce
• all of the olives
• 3 - 5 noodles
• 1/3 tomato sauce
• sprinkle with Parmesan cheese
• Cover and bake 400F (200C) for 25 - 30 minutes, or until noodles are done.  Test in center with a sharp knife. 
• When noodles are tender, uncover and bake 5 minutes longer to brown cheese. 
• Remove and let rest for 5 minutes. 
• Cut into squares (or oblongs) and serve.

Lentils with Chickpeas

Total time: 5 minutes
   

 Ingredients:

• leftover lentils

 Instructions:

• Gently reheat and serve

Cooking Schedule: 50 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium bowl, whisk, baking dishes - lasagne, blender, foil or lid Turn on oven 400F (200C) Open, drain, flake tuna Open, drain, cut pimiento Pit, chop olives

Shred, grate cheeses Purée tomatoes, add herbs, wine Whisk egg, add chevre, milk, whisk Assemble lasagne, cover, bake    30 minute break Check lasagne - if done uncover, bake 5 min. longer Reheat  lentils Remove lasagne, let rest Cut lasagne, serve

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By Katie Zeller

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