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While the history of the origin of a particular food can be very contradictory, there are usually some true facts in the different versions of how a food originated in a particular country. Lasagna has one of those conflicted origins, however the description, if not the origin, included here, is one commonly found in the culinary history books.

The history of the name of these noodles is actually quite interesting. “Lasagna” is derived from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish.

Athenian Tile

Roman Baking Tiles

With the expansion of the Roman empire, this new “lasagnum” dish spread all across Europe, eventually reaching Britain, where it was published in a cookbook, The Forme of Cury, in the late 14th. century, which led to Britain claiming the origin of the dish was within their country. Documented  historical accounts, tell us that the first printed recipe with tomatoes appeared in 1692. If lasagna includes tomatoes, then it would have not been known, in its present form, until somewhere around 1700. Most likely present day lasagna may have no ancient roots, but may very well be a dish that was re-invented at a much later date.

Title page of The Forme of Cury (18th century ed.)

The early Italians changed the name from “lasagnum,” to “lasagna or in Italian, lasagne,” which is the current form. Over the years, the word “lasagna” began to change definitions; the word previously referred to the serving dish it was baked in, but later began to simply mean a pasta meal in the dish itself. In modern cooking terms, it now means layers of thin pasta, with meat, cheese and tomato sauce layered in between.

It seems that lasagna takes a different form not only in the various provinces of Italy but also from the diversity of every home. Some lasagna recipes are meat based, others are made from vegetables, such as spinach or artichokes. Some folks add hard boiled eggs and peas; others do not. In the end, what goes between the layers of noodles is as variable as the things you can find to put between them.

With lasagna, it’s all about the freshness of the ingredients, especially the cheese. Some lasagna recipes have multiple cheeses, but most often you’ll find ricotta and mozzarella, especially in southern Italy.  Some typical Italian lasagna specialties include Lasagna Alla Bolognese, which uses a tomato meat/white sauce and Lasagna Verdi, which includes spinach and cheese. Outside of Italy, there are many different types of lasagna, especially in the United States. From vegetable lasagna to spicy chipotle (Mexican) lasagna to everything in between. 

Ridged Lasagna Noodles

Flat Sided Lasagna Noodles

In Italy, lasagna noodles are totally flat, while American lasagna tends to be ruffled along the edges to help trap sauces. The best noodles are made from durum wheat, a particularly hard wheat which stands up to extended cooking, remaining chewy and resilient even after boiling and baking. Some cooks prefer to use no-boil lasagna noodles, which are layered into a lasagna pan without being boiled in water. The moisture in the lasagna and the heat of the oven cook these noodles so that they become soft by the time the dish has finished baking. In using no boil noodles, I have found that the noodles taste better if soaked in hot water for 15 minutes before layering in the baking dish.

Roasted Eggplant Lasagna

Ingredients:

  • 2 lbs. eggplant (peeled, cut into 1/2 inch cubes)
  • 2 tablespoons olive oil
  • 2 lbs.skim ricotta cheese
  • 1  1/4 cups freshly grated parmesan (cheese about 3 ounces)
  • 1/2 cup shallots (chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 4 cups homemade or store bought marinara sauce, see post for recipe: https://jovinacooksitalian.com/2012/04/19/hello-world/
  • 9 lasagna noodles (boiled or no boil or homemade)
  • 8 oz. mozzarella cheese ( thinly sliced)
  • Salt

Directions:

Preheat oven to 375°F. Brush baking sheet with 1 tablespoon olive oil. Place eggplant pieces on paper towels. Sprinkle lightly with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with remaining 1 tablespoon oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature.

Mix ricotta cheese, 1/2 cup Parmesan cheese, shallots and rosemary in large bowl. Season with salt and pepper.

Spray a 13 x 9 x 2-inch glass baking dish with olive oil cooking spray.

If using no boil noodles: Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

If using regular noodles, boil according to package directions.

Spread 1/2 cup marinara sauce in the bottom of the dish. Arrange 3 lasagna noodles crosswise in a single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon a generous 1 cup marinara sauce over. Arrange half of the mozzarella slices over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.)

Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.

Chicken Mushroom Lasagna

Ingredients:

  • 2 boneless skinless chicken breast halves (about 7 ounces each)
  • 1 bay leaf
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 medium onion , chopped
  • 2 large cloves garlic , finely chopped
  • 1 1/2 pounds mushrooms , brushed clean and sliced
  • 1/2 teaspoons freshly ground pepper
  • 1 tablespoon chopped fresh sage leaves
  • 1/3 cup all-purpose flour
  • 4 cups low fat milk
  • 1/2 cup freshly grated Parmesan cheese
  • Pinch ground nutmeg
  • 1 container (15 ounces) part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 package (8 -9 ounces) no-boil lasagna noodles

Directions:

In a medium saucepan, combine chicken breasts, bay leaf, 1 teaspoon salt, and enough water to cover chicken. Bring to a boil; skim off any foam. Reduce heat to low; simmer 5 minutes. Remove pan from heat and let chicken cool in cooking liquid. Remove chicken and shred or chop into bite-size pieces. Set aside.

In a large nonstick skillet over medium-low heat, heat 1 tablespoon oil. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic and cook, stirring, 1 minute. Stir in mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium and cook, stirring occasionally, until mushroom liquid evaporates, 10 to 15 minutes.

Stir in sage and cook 1 minute. Return mushroom mixture to skillet and stir to combine; set aside.

Place flour in a large saucepan. Gradually whisk in milk until smooth. Over medium heat, cook, stirring frequently, until sauce comes to a boil. Reduce heat to low and simmer 3 minutes, stirring constantly. Remove pan from heat; stir in 1/4 cup Parmesan cheese, nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Preheat oven to 375° F. Spray a 13″ x 9″ baking dish with olive oil cooking spray.

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

In a small bowl, combine ricotta and mozzarella cheeses; stir well.

Reserve 1 cup sauce for top layer. Spread 1/2 cup sauce in bottom of prepared dish. Arrange 4 lasagna noodles over sauce, overlapping noodles slightly to fit. Spread with 1/2 cup ricotta mixture. Spoon on half of mushroom mixture. Top with half of chicken. Pour half of remaining sauce over chicken. Repeat layering. Top with remaining lasagna noodles and spread with reserved 1 cup sauce.

Coat a sheet of foil with cooking spray and cover baking dish. Bake lasagna 35 minutes. Uncover dish and sprinkle with remaining 1/4 cup Parmesan cheese. Bake uncovered 15 minutes. Let stand 15 minutes.

     

Spinach, Pesto, and Fontina Lasagna

Makes 8 servings

Sauce:

  • 1 tablespoon unsalted butter
  • 1/4 cup all purpose flour (Wondra)
  • 2 1/2 cups lowfat milk
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon white pepper

Spinach:

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots or sweet Vidalia onions
  • 4 large garlic cloves, finely chopped
  • 2 10-ounce packages frozen spinach, defrosted and squeezed dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Filling:

  • 2 cups skim ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon finely grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper

Lasagna

For the sauce:

In heavy large saucepan combine Wondra flour,  milk, wine and butter. Cook over medium heat until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in Parmesan cheese, nutmeg, garlic powder, salt and white pepper.

DO AHEAD: Sauce can be made up to 1 day ahead. Cover and chill.

For the spinach:

Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes. Add spinach and cook about 2 minutes. Remove spinach from heat and stir in 1 1/2 cups sauce. Season spinach with salt and pepper.

DO AHEAD: Spinach can be made up to 1 day ahead. Cover and chill.

For the filling:

Mix ricotta, Parmesan, salt, pepper and lemon peel in medium bowl.

DO AHEAD: Filling can be made up to 1 day ahead. Cover and chill.

For the lasagna :

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

Preheat oven to 350°F. Spray 13 x 9 x 2- inch glass baking dish with cooking spray.

Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over.

Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture Drop half of pesto over the ricotta by teaspoonfuls, spacing evenly apart.

Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with foil coated with cooking spray.

Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.

Preheat broiler. Broil the lasagna casserole until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes before serving.

 

Low-Fat Meaty Lasagna

Serves 8

Ingredients:

  • 1 small carrot , cut into chunks
  • 1 pound mushrooms (cremini or white)
  • 6 cloves garlic , peeled
  • 2 (28 ounce) containers Pomi chopped tomatoes
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion , minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons tomato paste
  • 1 1/2 pounds very lean ground beef
  • 2 cups low fat milk
  • 2 cups low-sodium beef broth
  • 1/8 teaspoon nutmeg
  • 1 bay leaf
  • 1/2 cup minced fresh basil
  • 5 tablespoons all-purpose flour (Wondra flour is good for making white sauces)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon butter
  • 12 no-boil lasagna noodles
  • Table salt and ground black pepper

Directions:

Pulse carrot, mushrooms, and garlic in food processor until finely chopped; transfer to bowl.

In Dutch oven heat 1 teaspoon of olive oil and brown ground beef. Remove to a paper towel lined bowl and wipe out pan with additional paper towels.

Add remaining 1 teaspoon oil, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan. Cover and cook over medium-low heat until onion is softened, 3 to 4 minutes. Add carrot, mushrooms, and garlic and cook, uncovered, until mushrooms release their liquid, 5 to 7 minutes. Increase heat to medium-high and cook until liquid has evaporated, 3 to 5 minutes.

Add tomato paste and cook until paste begins to brown, about 2 minutes. Stir in browned beef and 1 cup milk, using a wooden spoon to break up any large chunks, and cook until most of the milk has evaporated, 5 to 7 minutes. Stir in tomatoes, 1 cup broth, crushed red pepper and bay leaf; bring to simmer and cook until sauce has thickened and most of liquid has evaporated, 45 to 60 minutes. Off heat, remove bay leaf, stir in basil, and season with salt and pepper.

Meanwhile, whisk remaining 1 cup milk, remaining 1 cup broth, and Wondra flour together in medium saucepan until smooth. Bring mixture to simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Off heat, stir in 1 teaspoon butter, nutmeg and cheese. Season with salt and pepper.

Adjust oven rack to upper-middle position and heat oven to 425 degrees F. and spray a 9 x 13 inch baking dish with olive oil cooking spray.

Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.

Spread 2 cups meat sauce in prepared baking pan. Lay 3 noodles over sauce, leaving space between them. Repeat with 3 more layers, sauce and noodles. Spread white sauce evenly over top layer of noodles, leaving 1-inch border around edge. Bake until lasagna is bubbling around edges and top begins to brown, 25 to 30 minutes. Cool on a rack 20 minutes before serving.

Make Ahead: You can make both the meat sauce and the white sauce up to 2 days in advance and refrigerate them until ready to use. Gently reheat the sauces separately before proceeding with the recipe.

Creamy Seafood Lasagna

Ingredients:

  • 1/4 cup all-purpose flour (Wondra)
  • 9 uncooked lasagna noodles
  • 1 tablespoon butter or margarine
  • 1 medium onion, finely chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 2 cups fat free half-and-half
  • 1 cup low sodium chicken broth
  • 1/3 cup dry sherry or white wine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1 container (15 oz) skim ricotta cheese
  • 1/4 cup chopped fresh parsley
  • 1/2 lb. crabmeat, picked over for shells
  • 1/2 lb. medium shrimp, cut in half
  • 1/2 lb. bay scallops
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 tablespoon chopped fresh parsley, if desired

Directions:

Heat oven to 350°F. Cook noodles as directed on package. Drain noodles.

Meanwhile, in 3-quart saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in flour; cook and stir until bubbly. Gradually stir in half-and-half, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.

In medium bowl, mix Parmesan cheese, ricotta cheese and 1/4 cup parsley; set aside.

Spray a 13×9-inch (3-quart) glass baking dish with cooking spray.

Spread 3/4 cup of the sauce on the bottom of the dish. Top with 3 noodles.

Spread half of the crabmeat and half of the shrimp and half of the scallops over the noodles.

Spread with 3/4 cup of the sauce over the seafood. Sprinkle with 1 cup of the mozzarella cheese and top with 3 noodles.

Spread ricotta mixture over noodles and spread the remaining seafood over the ricotta.

Top with 3 noodles, spread 3/4 cup of the sauce over the noodles and sprinkle with remaining 1 cup mozzarella cheese.

Bake uncovered 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with 1 tablespoon parsley.

Makes 8 servings

 

Special Occasion Lasagna with Spicy Tomato Sauce

This spicy sauce was developed in the town of Amatrice in central Italy and typically combines chilies, pancetta and tomatoes.

Homemade lasagna noodles allow the sauce to shine through.

Pasta:

  • 1 cup all-purpose flour or 00 Italian pasta flour (about 4 1/2 ounces)
  • 1 cup semolina flour (about 6 1/4 ounces)
  • 1/3 cup water
  • 2 tablespoons extra virgin olive oil
  • 2 large eggs

Sauce:

  • 2 pancetta slices, cut crosswise into 1/2-inch-thick pieces and dice
  • 4 cups thinly sliced onion
  • 1 tablespoon extra virgin olive oil
  • 4 garlic cloves, crushed
  • 1/2 cup water
  • 2 (28-ounce) containers Pomi chopped tomatoes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes

Filling:

  • 2 cups skim ricotta cheese
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley
  • Pinch ground nutmeg
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 6 tablespoons (1 1/2 ounces) shredded Parmigiano-Reggiano cheese

Remaining ingredients:

  • 6 quarts water
  • 1 tablespoon salt
  • Cooking spray

To Prepare Pasta:

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours in a food processor; process 30 seconds. Combine 1/3 cup water, 2 tablespoons oil, and eggs in a bowl, stirring well with a whisk. With processor running, slowly pour water mixture through food chute, processing just until dough forms a ball. Turn dough out onto a lightly floured surface; knead lightly 5 times. Shape dough into a disk. Dust dough lightly with flour; wrap in plastic wrap. Let stand 30 minutes.

Divide dough into 6 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), press dough portion into a flat narrow rectangle. Roll the dough through the settings of a pasta machine into a rectangle the width of the roller, dusting with flour as necessary. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the next to last setting. Lay pasta sheet flat on a kitchen towel; cover. Repeat procedure with remaining dough portions. Cut pasta into lasagna length sheets that fit the lasagna dish you are using.

To Prepare Sauce

Cook pancetta in a large nonstick skillet over medium heat until crisp. Add onion, 1 tablespoon oil, and garlic to drippings in pan; sauté 5 minutes or until browned, stirring frequently. Add 1/2 cup water and tomatoes; bring to a boil. Stir in 1/2 teaspoon each of salt and pepper. Reduce heat, and simmer 20 minutes or until slightly thick, stirring occasionally.

To Prepare Filling:

Combine  ricotta cheese, salt, ground pepper, chopped fresh parsley and  ground nutmeg in a medium bowl.

Cook Pasta:

Bring 6 quarts water and 1 tablespoon salt to a boil. Slowly lower 1-2 pasta sheets into the boiling water; cook 1 1/2 minutes or until done. Carefully remove pasta from water with a slotted spoon; lay pasta flat on a damp kitchen towels and cover with another damp kitchen towel. Repeat procedure with remaining pasta sheets.

Assemble Lasagna and Bake:

Preheat oven to 350°F and coat a 9-by-13-inch baking dish with olive oil cooking spray.

Spread about 1 1/2 cups tomato sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. Dot about 2/3 cup ricotta mixture over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Continue layering the noodles, sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.

Bake the lasagna until the sauce is bubbling, 35 to 40 minutes. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.


Fontina is considered to be one of the world’s best cheeses. Its nutty, creamy flavor is appreciated everywhere.

Fontina Italian cheese is a table cheese as well as an excellent cheese for cooking. It is favored the world over for both its versatility and its taste. It also appeals to a wide variety of people because of its smooth and nutty taste. Fontina cheese is perfect in a wide range of recipes because it melts more evenly and smoothly than many other cheeses.

Mountain peacefullness - photo courtesy of Val d'Aosta Tourist Board

Val d’Aosta – Situated in the northwestern tip of the country, Valle d’Aosta is Italy’s smallest region. Its borders with France are marked by the highest mountains in Europe: Mont Blanc, Monte Rosa, the Matterhorn and Gran Paradiso, making it a favourite destination for winter sports lovers.

In Italy, fontina cheese has been made in the Val d’Aosta area since the 12th century. In 1957, a consortium of dairy producers and cheesemakers joined together to protect the cheese, and they created a stamp for Fontina cheese and the cheese is stamped with this mark if it meets the standards that have been in place since 1957. Traditionally, Italian fontina cheese has a slightly flowery, summery flavor, thanks to the diet of the cows which are used to produce it. The cheese is also aged longer than other varieties, and it can get quite hard. Italian fontina also has a dark brown rind, which gets darker the longer that the cheese is aged.

To preserve the fresh natural taste of the whole, raw milk from which Fontina is produced, the cheese making process is done within two hours of milking. Once it is made, it is shaped into various forms and braids. The Fontina is then aged under proper humidity and temperature conditions to give the finished product the unique taste that this cheese is known for in the culinary world.

Aosta Valley Fontina

The intervention by man is daily: it needs constant care to make Fontina. The forms are turned over every day, alternating one day for salting and one for brushing. The scrubbing serves to take away from the crust the layer of mould due to the natural fermentation and to make the crust humid. The approximate period for maturing is 3 months.

In terms of color, fontina cheese ranges from ivory to golden yellow. It is produced in rounds and its texture is smooth and firm. All fontinas must be made from cow’s milk. As a general rule, the milk is usually raw, and the best fontina cheese is made from milk which is as fresh as possible. The interior of the cheese is classically riddled with very small holes. The milkfat content is usually around 45%, so the cheese tends to be very rich and creamy, with a nutty flavor that gets stronger with aging. Since the cheese  melts very well,  it is included in fondue and similar dishes.

There are two other cheeses that are similar to fontina in both taste and appearance. These are fontinella and fontal. However, neither are produced in the Aosta valley, so they cannot be called fontina.

Caring for Fontina Cheese

Fontina should be refrigerated. The open cut on the cheese should be protected with tightly fitting plastic wrap or aluminum foil. Kept this way, it should last between four and five months. As it is stored, however, you can expect it to age naturally and become more pungent.

Among its many uses, fontina is a traditional table cheese in Italy. It is served alongside other table cheeses, such as gorgonzola, along with crusty Italian bread, fresh fruit, black olives, and perhaps some crisp raw vegetables.

When selecting fontina cheese in the store, look for an evenly textured piece without discoloration. Older Italian cheese may have a strong aroma, but young cheese should have a relatively neutral flavor. An Italian fontina stamped with the mark of the consortium will have a high quality, although it may cost more than imitations of the cheese made in other parts of Italy and the rest of the world.

Fontina is a wonderful cheese to use in addition to mozzarella on a pizza. It’s smooth texture and tangy flavor make a delicious topping for any gratin, and this creamy cheese also melts nicely into soups, chowders, pasta or sauces.

For a twist on the traditional grilled cheese sandwich, substitute Fontina Cheese for Cheddar or American the next time you make one. A croissant with ham and Granny Smith apple slices can be heated with Fontina Cheese for a unique sandwich idea. Even such simple dishes as baked potatoes or macaroni and cheese can be enhanced by the addition of Fontina.

Breakfast

Chive and Fontina Frittata

 Ingredients:

  • 4 large eggs and 1 cup egg substitute
  • 1/2 cup lowfat milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 medium tomato, diced
  • 2 tablespoon chopped fresh chives
  • 2 teaspoons butter or Smart Balance spread
  • 3 ounces shredded Fontina cheese

Directions:

Preheat oven to 375 degrees F. In medium bowl, with wire whisk or fork, mix eggs, milk, salt, and pepper. Stir in diced tomato and chopped chives.

In nonstick 10-inch skillet with oven-safe handle (or wrap handle with heavy-duty foil), melt butter over medium heat. Pour in egg mixture; sprinkle cheese on top of egg mixture. Cook 3 to 4 minutes until frittata begins to set around the edge.

Place skillet in oven. Bake 9 to 10 minutes or until frittata begins to set and knife inserted in center comes out clean.  Serves 4.

 

Lunch

Pesto and Roasted Eggplant Pizza

 

 Ingredients:

Directions:

Preheat oven to 425ºF.

Cut peeled eggplant into 1/2-inch thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500ºF.

Spread the pesto over the pizza dough; sprinkle with Fontina cheese. Arrange eggplant over top, then tomatoes or spread pizza sauce over eggplant. Drizzle remaining oil over tomatoes.

Bake in bottom third of the oven until cheese is bubbly and crust is golden and slightly puffed.

 

 

Side Dish

Brown Rice With Cheese

Ingredients:

  • Salt
  • 1  1/2 cups brown rice, rinsed well
  • 1 tablespoon butter
  • 1/2 cup grated fontina cheese
  • 1/4 cup grated Parmesan cheese
  • Freshly ground black pepper.

 Directions:

1. Bring a large pot of water to a boil and salt it as you would to cook pasta. Add rice and stir. When water returns to a boil, lower heat and cook rice until tender but not mushy, about 15 minutes, stirring occasionally. Drain in a fine colander.

2. Put butter in the same pan and turn heat to medium. When butter melts and just begins to turn brown, add rice and toss together. Stir in Fontina cheese, Parmesan, along with salt and pepper.

Yield: 4 servings.

 

 

 

Dinner

Whole Wheat Spaghetti with Greens, Beans, Pancetta, and Garlic Bread Crumbs

For a vegetarian entree, leave out the pancetta.

Serves 4-6

Ingredients:

  • 2 slices fresh Italian bread (about 3 ounces), crusts removed and torn into quarters
  • 2 tablespoons olive oil
  • 6 cloves garlic , minced or pressed through garlic press (about 2 tablespoons), divided
  • Table salt
  • 3 ounces pancetta or proscuitto, cut into 1/2-inch pieces (about 1/2 cup)
  • 1 medium onion , diced small (about 1 cup)
  • 1/4 teaspoon hot red pepper flakes
  • 1  1/2 pounds kale (loosely packed) or swiss chard leaves, thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
  • 1  1/2 cups low-sodium chicken broth
  • 1 can (15 ounces) cannellini beans , drained and rinsed
  • 3/4 pound whole wheat spaghetti
  • 4 ounces fontina cheese , coarsely grated (about 1 cup)
  • Ground black pepper

 Directions:

1. Pulse bread in food processor until coarsely ground. Heat 1 tablespoon oil in 12-inch straight-sided sauté pan over medium-high heat. Add bread crumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until garlic is fragrant and bread crumbs are dark golden brown, about 1 minute. Season bread crumbs with salt, transfer to small serving bowl, and set aside. Wipe out pan with paper towels.

2. Heat remaining tablespoon oil in now-empty pan over medium-high heat, add pancetta, and cook until crisp, about 8 minutes. Transfer with slotted spoon to a paper towel. Do not wipe out pan.

3. Add onion to pan; cook until starting to brown, about 5 minutes. Add remaining tablespoon garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds.

4. Add half of the greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3/4 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and pancetta.

5. Meanwhile, bring 4 quarts water to boil in Dutch oven over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just barely al dente. Drain pasta and return to pot. Add greens to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of the liquid, about 2 minutes. Add fontina; adjust seasonings. Top with garlic bread crumbs.

 

Turkey Meatloaf with Fontina and Mushrooms

Serves 6

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 pound cremini mushrooms, chopped
  • Coarse salt and ground pepper
  • 2 small leeks, white and light-green parts only, thinly sliced, washed, and dried thoroughly
  • 2 garlic cloves, minced
  • 1 cup shredded fontina cheese (4 ounces)
  • 1 slice day-old bread, processed into large crumbs
  • 1 large egg or 1/4 cup egg substitute
  • 1 tablespoon finely chopped fresh sage leaves
  • 1  1/2 pounds ground turkey (93 percent lean)

 Directions:

Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper; transfer to a large mixing bowl.

Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.

Add fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment-lined rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.

 



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13 but looking for ways to share my cooking and photography experiences with you!

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Leverage Ambition

be you, be great

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A RESOURCE FOR RARE FINDS IN MUSIC AND WHY YOU SHOULD HEAR IT

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love each other like you are the lyric and they are the music

https://jakhala.com

jakhala.com is a Blog on Healthy Life Style, Markets, News India, Sports, Wildlife-Nature, Entertainment, Photography, Food

saania2806.wordpress.com/

Philosophy is all about being curious, asking basic questions. And it can be fun!

Cooking, Food & More

Sharing what I am passionate about

itsthebiblophile

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No Time For Pants

Life Hacks and Advice

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Just another girl who loves sugar, spice and everything nice!

Hidemi’s Rambling by Hidemi Woods

Singer, Songwriter and Author from Kyoto, Japan.

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Live, Love, Travel and Laugh (Proudly Pinoy)

Theas Kitchen Recipes

Quick and Easy Recipes | Cakes and Pastries | Pinoy and International Recipes

Food Segment

You are what you eat....

miss PE

free food recipes for vegetarian and healthy food lover.

PJ Procrastinates

Baking and Oversharing

Five Lessons

Success Stories for Angsty Professionals

promoting product both digital&physical

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Keywebco

Helpful Tips Show, Blog & Vlog Via Keywebco

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A Fitness * Fashion * Health Tips

Whats Da Latest

Uncover your Perception

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Go, Go, Go. Stay, Stay, Stay.

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Living. Loving. Dancing. xx

Banter Republic

It's just banter

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