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Menu Plan for Spring II: Week 2, Sunday

Ham and Caramelized Onion Lasagne
Fresh Fruit

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

     Last night the onions were cooked fast to brown; in this recipe they are cooked slowly to caramelize.  Either way, a bit of covered cooking gives them a head start.  This is another lasagne without tomatoes.

Ham and Caramelized Onion Lasagne

Total time: 60 minutes
      Ham, sweet, caramelized onions and fresh mozzarella fill the layers in this lasagne; a snap to make with no-cook noodles.   

 Ingredients:

• 3 onions
• 1 tbs olive oil
• 8oz (240gr) baked ham
• 1 whole, fresh mozzarella, (about 4oz, 120gr net weight)
• 3 tbs butter
• 1/4 cup flour
• 2 cups milk - 16oz, (480ml)
• pinch nutmeg
• 8 - 10 sheets 'no-cook' lasagna noodles
• 1/2 cup (2oz, 60gr) grated Parmesan

 Instructions:

• The Onions: 
• Thinly slice the onions. 
• Heat oil in large nonstick skillet over medium high heat.  Add onions and sauté, stirring, for 1 minute. 
• Cover the pan, reduce heat to medium low and let the onions cook for 10 minutes. 
• Uncover, increase heat to medium and continue to cook until onions are brown and sweet, about 15 minutes.
• The béchamel sauce: 
• In a 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 few minutes. 
• When all of the milk is in, bring to a boil (should almost be there), whisking.
• Add nutmeg, remove from heat.
• Cut the ham into strips about 2" (5cm) long by 1/4" (.65cm) wide. 
• Slice the mozzarella as thinly as you can, then cut into strips.
• To Assemble:  in a 10" (25cm) square baking dish, or so... make the following layers
• 1/4 béchamel sauce
• *2 noodles,  you may have to break another one up to get good coverage 
• 1/3 onions
• 1/3 ham
• 1/3 cheese
• * repeat layers 2 more times ending with
• 2 noodles
• 1/4 béchamel sauce
• Parmesan
• Cover with lid or foil and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife. 
• Uncover and bake 5 minutes longer to brown cheese. 
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.

Fresh Fruit

any seasonal fruit

Cooking Schedule: 60 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium saucepan, large nonstick skillet/lid, baking dish, lid or foil Slice onions, sauté Cover onions, cook Slice ham, cheese Turn oven on 425F (215C) Grate Parmesan Uncover onions, increase heat

Melt butter Whisk in flour Add 1/4 cup milk, whisk Slowly add remaining milk, whisking Add  nutmeg, remove from heat When onion are ready, assemble lasagne Cover lasagne, bake      20 minute break Back- uncover lasagne, bake 5 minutes Remove, let rest 5 minutes Slice and serve    Don't forget the fruit

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By Katie Zeller

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