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.

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: http://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
- 9-ounce package no-boil lasagna noodles
- 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
- Basil Pesto, see post http://jovinacooksitalian.com/2012/04/21/two-sauces-for-everyday-meals/
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.
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Do you eat the same food for three to four days in a row or eat the same food at the same meal day after day? Perhaps you eat peanut butter and jelly sandwiches for lunch every day. Or you always eat peanuts for a snack. Sound familiar?
It’s so easy to fall into an eating rut. Having the same breakfast, lunch, or dinner, day in and day out, offers convenience and comfort. No need to think about what to eat or where to find it.There are no surprises when you pour yourself a bowl of the same cereal for breakfast day after day.
The foods people get hooked on are the usual — burger and fries, chips and soda and pepperoni pizza. Rarely do you hear of anyone stuck on broccoli for days or months.
That doesn’t mean that eating the same thing again and again has to be unhealthy. One person who made an eating rut work to his advantage was Jared Fogel of Subway fame. In less than a year, he says, he lost 235 pounds on a diet of coffee for breakfast; a 6-inch low-fat turkey sub with extra veggies, baked chips, and diet soda for lunch; and a 12-inch veggie sub for dinner.
You’re probably the best judge of whether you’re in an eating rut. However, just in case you are in a rut, here are some ideas for getting out of that rut:
- Next time you go to the grocery store, venture out of the familiar aisles. Buy brown or wild rice instead of white, pita pockets instead of white bread, and pears instead of bananas.
- Challenge yourself to try one new food each week.
- Pick up a healthy dinner from a restaurant instead of having pizza delivered.
- Have the sandwich you usually choose for lunch for breakfast instead.
- Try slight alterations to your old standbys: accessorize your sandwich with spinach leaves instead of lettuce, stir sliced veggies into your scrambled eggs, choose a new type of cheese for your casserole.
- Don’t say “Yuck” when friends want to try an ethnic restaurant that serves unfamiliar cuisine.
- Visit a farmers market.
- Take a cooking class.
- Buy a new cookbook or get a subscription to a healthy cooking magazine.
Here are some new ways to prepare some classic foods:
Old Favorite
Linguine with Clam Sauce
6 servings
Ingredients:
- 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 1/3 cup bottled clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 to 3/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 dozen littleneck clams
- 8 cups hot cooked linguine (about 1 pound uncooked pasta)
Directions:
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients (clam juice through clams). Cover and cook 10 minutes or until clams open.
Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss again.
New Twist
Spaghettini in Clam Broth with Cherry Tomatoes
4 servings
Ingredients:
- 1 small leek, thinly sliced into rounds
- Fine sea salt
- 2 cans minced clams, undrained
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1/4 cup dry white wine
- 6 oz. spaghettini or angel hair pasta or spaghetti
- 1/2 pound cherry tomatoes, cut in half
- 1 tablespoon finely chopped flat-leaf parsley
- 1 small carrot, peeled and thinly sliced into rounds
- 1/3 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 sprig fresh oregano, chopped
Directions:
Wash the sliced leek well in a bowl of cold water, agitating it, then lift out and pat dry. Set aside.
Combine the undrained clams, 1 1/2 tablespoons oil and wine in a small bowl.
Bring a large pot of salted water to a boil. Cook pasta in the boiling water until al dente. Drain and set aside (do not rinse).
In a large skillet, heat remaining 2 tablespoons oil over medium heat. Add leek, carrot and bell pepper; cook, stirring frequently, 5 minutes.
Add tomatoes, garlic and 1/4 teaspoon salt. Cook 30 seconds; add clam mixture; gently simmer until carrot is tender, about 5 minutes.
Then add cooked pasta and parsley; toss just to combine. Top with plenty of fresh cracked pepper. Remove from heat.
Old Favorite
Restaurant Style Baked Flounder With Crabmeat Stuffing
4 Servings
Ingredients:
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 1/2 small red bell pepper, finely chopped
- 3/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 2/3 cup light cream
- 8 oz. crabmeat
- 3 teaspoons chopped parsley
- 4 flounder fillets
- 3/4 cup white wine
Directions:
Heat a nonstick skillet over medium heat. Coat pan with nonstick cooking spray, add butter, then the onion and red pepper. Cook until softened, stirring occasionally about 4 minutes. Stir in 1/2 teaspoon of Old Bay, 1/8 teaspoon of the salt and the light cream.
Increase heat to medium high and bring to boil; cook for 1 minute or until thickened. Gently fold in crabmeat and 2 teaspoons of the parsley. Refrigerate 30 minutes.
Heat oven to 400 degrees. Coat a 13×9 inch baking dish with cooking spray. Place one of the flounder fillets, skinned-side up on work surface, then spoon 1/2 cup crab mixture onto one end of fillet; roll up, creating a small bundle. Repeat using remaining fillets and crab.
Transfer bundles to baking dish, seam side down, and sprinkle with remaining 1/4 teaspoon Old Bay, 1/8 teaspoon salt and 1 teaspoon parsley. Add wine to the pan; transfer to the oven. Bake for 20 minutes or until fish is solid white and flakes easily with a fork.
New Twist
Shrimp and Mango-Stuffed Fish Fillets
Ingredients:
4 flounder fillets
Stuffing
- 1/2 cup finely processed crumbs, from Italian bread, crusts removed
- 1 cup finely chopped shrimp (about 8 oz. shelled)
- 1/2 cup finely diced mango
- 2 tablespoons minced scallions
- 1 tablespoon diced pimientos, drained
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon minced chives
Sauce
- 2 tablespoons butter, melted
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh parsley
- Dash paprika
Directions:
Preheat oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
In a medium bowl combine all the stuffing ingredients. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in baking dish.
Combine the butter and lemon juice and drizzle over the fish rolls. Sprinkle with paprika and parsley.
Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
Old Favorite
Classic Lasagna
Ingredients:
Sauce:
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (28 oz.) container Pomi tomatoes
- 1 (6 oz.) can tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
Filling:
- 2 eggs
- 3 cups ricotta cheese
- 1/2 cup parmesan or romano cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
Lasagna:
- 1 pound mozzarella cheese, thinly sliced
- 16 lasagna noodles
Directions:
Preheat oven to 375 degrees F. Spray a 9x13x2 inch baking dish with olive oil cooking spray.
Make sauce:
Heat oil in large saucepan and add garlic, basil, tomatoes, tomato paste, seasonings, salt and pepper. Simmer uncovered for 1 hour, stirring occasionally.
Make filling:
Beat eggs. Add ricotta and parmesan cheeses, salt and parsley. Refrigerate until needed.
Cook pasta:
Bring a large pot of water to a boil, add salt and cook lasagna noodles according to package directions. Drain.
To assemble:
Spread ½ cup sauce on the bottom of the baking dish. Top with 3 noodles, 1/3 ricotta mixture, 1/3 mozzarella, and 1/4 of the sauce. Repeat 2 more times. Top the last 3 noodles with sauce and cover tightly with foil. Bake 45 min. Let stand 15 minutes before cutting.
New Twist
Deconstructed Lasagna
Serves 4
Ingredients:
- 1/2 cup ricotta
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 8 lasagna noodles
- 1 small garlic clove, minced
- 2 pints grape tomatoes, halved
- 2 zucchini (about 1 pound total), halved if large and thinly sliced
- 1 tablespoon torn fresh basil leaves, plus more for serving
Directions
- In a small bowl, combine ricotta, Parmesan, and the 2 teaspoons oil; season with salt and pepper.
- In a large pot of boiling salted water, cook noodles according to package instructions; drain and separate on kitchen towels. Cut each noodle in half.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl.
- Add zucchini to the skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
- Place some tomatoes in each of four pasta bowls; top with a noodle and a spoonful of ricotta, some zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
Old Favorite
BBQ Sirloin Steak
6 servings
Ingredients:
- 1/2 cup barbecue sauce
- 2 tablespoons orange marmalade
- Dash ground cinnamon
- 1 boneless beef sirloin steak (1-1/2 lb.), 1-1/2 to 2 inches thick
Directions:
Heat grill to medium-high heat.
Mix barbecue sauce, marmalade and cinnamon.
Grill steak 8 to 10 min. on each side or until medium rare to medium (125 to 130 degrees), brushing with barbecue sauce mixture after turning steak. Let rest 5 minutes before slicing.
New Twist
Baked Steak
Serves 6
Ingredients:
- 8 oz mushrooms, thinly sliced
- 2 stalks celery, thinly sliced on a diagonal
- 1 lemon, very thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 -2 pound, 2 inch thick sirloin steak
- 2 cloves garlic, finely chopped
- 1 cup ketchup
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Worcestershire sauce
Directions:
Heat oven to 400°F.
In a roasting pan, combine the mushrooms, celery, lemon slices, onion, oil, and 1/4 teaspoon each salt and pepper.
Season the steak with 1/2 teaspoon each of salt and pepper, rub in the garlic and place steak on top of the vegetables.
In a small bowl, whisk together the ketchup, lemon juice and Worcestershire sauce.
Spoon the ketchup mixture over the top of the steak and roast 30 to 35 minutes for medium-rare (when a meat thermometer registers 125°F). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing. Serve the steak with the vegetables.
Old Favorite
Fried Green Tomatoes with Remoulade Sauce
6 servings
Ingredients
- 3 or 4 large firm green tomatoes
- Salt
- 2 cups vegetable or peanut oil, for deep-frying
- 1 cup buttermilk
- 2 cups self-rising flour
- 1/2 teaspoon freshly ground black pepper
Directions:
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. Drain on paper towels.
Add pepper to the self-rising flour in a shallow bowl. Pour buttermilk into another shallow bowl.
In a large skillet for deep-frying, heat the oil over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour. Deep-fry until golden brown. Drain on paper towels. Serve with the Remoulade Sauce.
Remoulade Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon chopped shallots
- 1 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Chill.
New Twist
Baked Green Tomatoes with Onion Relish
Serves 6
Ingredients:
- 1 cup Italian seasoned Panko crumbs
- 1/4 cup extra virgin olive oil
- 3 tablespoons water
- 3 cloves garlic, minced
- 2 tablespoons Parmesan cheese, freshly grated
- 3 green tomatoes, each cut into 4 slices
- Sea Salt
Directions:
Preheat oven to 400° F. Spray a baking sheet with cooking spray. Sprinkle the tomato slices lightly with sea salt.
Combine bread crumbs, olive oil, water, garlic, and Parmesan cheese in a small bowl. Place tomato slices in a single layer on the baking sheet. Divide the crumb mixture evenly over each tomato slice.
Bake about 20 minutes or until brown and crispy. Serve with Onion Relish.
Onion Relish
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 2 large sweet onions, such as Vidalia, halved lengthwise and sliced
- 2 1/2 tablespoons sugar
- 1 large clove garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1/4 cup distilled white vinegar, plus more to taste
- Pinch of salt
- Freshly ground pepper to taste
Directions:
-
Heat oil in a 12-inch skillet over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated, 10 to 20 minutes. Uncover and cook, stirring, until onions turn deep golden, 10 to 20 minutes more. (Add 1 or 2 tablespoons water if the onions start to stick.)
-
Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add 1/4 cup vinegar and cook until most of the liquid has evaporated, about 3 minutes. Season with salt, pepper and more vinegar, if desired.
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I remember very well my grandmother and my mother standing at their kitchen tables, first forming the pasta dough on a board with their hands and then rolling the dough with a long broom handle.
At the time, I thought this was too much work for pasta. After I was married, mixers and processors and pasta machines became very popular, so I was then willing to try my hand at this age-old tradition.
With modern equipment, making homemade noodles is not difficult and I have shortened the process as much as I can without losing taste or quality. Certainly this is not something you would do everyday, but it is fun to make your own pasta once in a while.
When you want something special for dinner, homemade lasagna is a really good choice and making your own lasagna noodles will take it a step further.
Lasagna made with homemade whole wheat spinach noodles tastes so much better than using the dried variety. Whole Wheat pasta made from scratch tastes entirely different from anything you can buy.
If you normally do not like store-bought whole wheat pasta, this recipe may change your mind. Homemade lasagna noodles do not need to be boiled before assembling the lasagna, thus another step is eliminated.
Homemade Spinach Whole Wheat Lasagna Noodles
Makes 16 lasagna noodles
Ingredients:
- 10 ounces frozen spinach, thawed and squeezed very dry
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup King Arthur semolina flour
- 1 cup King Arthur white whole wheat flour
- flour for board and rolling
Directions:
Place spinach, eggs, olive oil and salt in processor bowl. Cover and blend until pureed.
Add flours to spinach mixture and process until smooth and the dough forms a ball.
Place on a floured board, cover and let rest 10 minutes.
After the dough has rested, divide into 4 even pieces.
Set aside and cover 3 pieces while you work with the 4th. piece
Lightly dredge the working space and dough with whole wheat flour.
Flatten the dough with your hand so it will feed through the smooth thinning rollers.
Roll the piece of dough through the largest setting on your machine.
Remove the dough, fold in thirds, so it is as wide as the machine roller.
Repeat the roll.
Cut the sheet in half.
Dial the machine down to the next smallest setting and roll each pasta strip through.
Continue to dial to the next setting.
Cut each strip in half again. Roll each strip making sure to dust with flour if the strips become sticky.
Dial to the 2nd to the last smallest setting and roll each strip. You should have four strips each about 12-13 inches long and 3 inches wide.
Do not use the last setting because it will make the noodles too thin for lasagna.
Lay out three kitchen towels and sprinkle them with semolina flour.
Arrange the rolled out pasta strips on the towels and dust each with semolina flour.
Repeat the entire process with the other three pieces of dough. You will have 16 strips.
If you are not ready to make the lasagna or you want to make the noodles the day before, you can place them in a container between sheets of waxed paper dusted with semolina flour, 2 noodle strips per layer, and refrigerate the container until you are ready to assemble the dish.
When it comes time to make the lasagna, you will place 4 pasta strips in a 13×9 inch baking dish and add three more layers of 4 noodles in between layers of sauce and cheese.
Putting the Lasagna Together
Ingredients:
- 16 homemade spinach whole wheat lasagna noodles, uncooked
- Bolognese Sauce (made with ground beef or turkey)
- Make a double batch so you have enough sauce for the lasagna and extra sauce to serve with the lasagna.
- see post for recipe: http://jovinacooksitalian.com/2012/04/21/two-sauces-for-everyday-meals/
- Grated Parmesan cheese
Filling:
Mix together all the ingredients, cover and refrigerate until you are ready to make the lasagna.
- 3 cups skim milk ricotta
- ½ lb mozzarella cheese chopped or shredded
- 2 tablespoons chopped basil
- 2 large eggs, beaten or ½ cup egg substitute
- 1 cup grated parmesan cheese
- Salt and Pepper to taste
Preheat oven to 375°F. Spray 13 x 9 x 2-inch glass baking dish with olive oil spray.
Spread 1 cup Bolognese sauce over bottom of prepared dish. Arrange 4 lasagna noodles in dish. Arrange 1/3 of the cheese filling on top. Spoon 1 cup Bolognese sauce over cheese. Repeat layering 2 more times. Top with 4 lasagna noodles. Spread 1 to 1 1/2 cups sauce over the top. Sprinkle with Parmesan cheese.
Cover lasagna with foil. Bake 30 minutes. Uncover and bake until noodles are tender and top is golden, about 15 -20 minutes longer. Let stand 10 minutes before cutting.
If you would like to make whole wheat lasagna noodles without spinach, here is a recipe you can use:
Homemade Whole Wheat Lasagna Noodles
Ingredients:
- 1 1/2 cups King Arthur semolina flour
- 1 1/2 cups King Arthur white whole wheat flour
- 1/2 tsp salt
- 4 eggs
- 1/4 cup water
- 1/4 cup olive oil
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