Tag Archives: lasagna

Lasagna Express

Lasagna Express

  • Servings: 6-8
  • Difficulty: easy
  • Print

Lasagna Express
We have been running pretty hard lately with travel and events. Sunday we returned from a long weekend trip and were thrown into the work week unrested and unprepared. It was a perfect occasion for some food Rx. Jill loves pasta and lasagna in particular. I had the ingredients but didn’t have the time so I opted for a “lasagna express”. What is great about this recipe is that it’s really good but without the typical fuss of a normal lasagna where you cook and layer everything and then bake it off. The presentation of a typical lasagna is superior but if the meal is intended for consumption only, this is the way to go.

You can adjust this to your liking by using as many noodles as you like, cheeses to your preference and meat and sauces to suit your palate.

Ingredients:
1 lb organic ground beef
1 Jar of Pasta Sauce
1 16oz of Tomato Sauce
1 cup of Chicken Bone Broth
1 cup of Red wine 1 8oz tomato paste
1/2 finely diced white onion
5 cloves of minced garlic
1 package of lasagna noodles
1 cup mozzarella cheese
1 cup parmesan cheese
1 cup of ricotta cheese
1 tbs of crushed red pepper flakes
1 tbs of kosher salt
2 tsp of black pepper
1 pinch of oregano
1/4 cup of olive oil

Directions:
1. In a medium heated pan add the olive oil and diced onion and cook until soft and translucent.
2. Add a splash of bone broth and the garlic and cook for 2 minutes.
3. Add the ground beef and cook until browned.
4. Add the sauces, paste, wine, and broth until you have a fairly wet sauce.
5. Snap the lasagna noodles and add them directly to the sauce and stir constantly. Make sure your sauce isn’t too thick and that the noodles aren’t sticking to the bottom. Stir for about 10 minutes until the noodles are softened.
6. Stir in 3/4 of the parmesan cheese into the sauce. Add dollops of the ricotta cheese and then top with mozzarella and the remaining parmesan cheese.
7. Broil until the cheese is melted and browned. Let it rest for 10 minutes to avoid scalding your mouth.

Pablano Mexican Chicken Lasagna

Pablano Mexican Chicken Lasagna

  • Servings: 6
  • Difficulty: medium... it's easy but involved
  • Print

I was watching “The Best Thing I Ever Made” on the Food Network. Marcela Valladolid raved about her Pablano Lasagna. I whipped one up and it didn’t disappoint.
However, I thought I could make a few tweaks by bumping up the corn, pablanos and adding chicken.
http://www.foodnetwork.com/recipes/marcela-valladolid/corn-and-poblano-lasagna-2-recipe.html

She's a beauty
She’s a beauty

Ingredients:
3-4 chicken breasts
8 pablano peppers
4 garlic cloves
1/2 lemon
1 onion (yellow or white)
3 zucchinis (med to large)
3 jalapeno peppers
6 ears of fresh corn (use 3 – 4 cups and save the rest for another recipe)
4 sprigs of fresh thyme
1 can Rotel 10 oz
1/2 cup chicken Broth
1 pkg “No Boil” lasagna noodles
2 tbs unsalted butter
2 cups heavy cream
2 cups fresh mozzarella (or Marcel used Oaxaca cheese)

Spices:
1tbs Cumin,
2 tsp Ancho Chili Powder,
3 pinches of Kosher Salt
Black Pepper
Pinch of Cayenne (optional)

Directions:
1. 24hrs before cooking, marinate your trimmed chicken in your chicken stock, Rotel, squeezed half lemon, cumin, ancho chili powder and cayenne.
2. Day of cooking. Char your pablanos, jalapenos and corn on the grill, stove or in oven (broil). You want the peppers burnt/black/blistered. I also like my corn to have a nice tan too.
3. Save your marinade. Go ahead and throw your chicken on the grill (medium/hot 400 range) and get some nice marks on the them. You will saute them later so don’t cook them fully on the grill.
4. Remove peppers and put them in glass bowl and cover with plastic wrap and let them steam for easy skin removal. I like to keep a little on for taste.
5. Once your corn and peppers are cooled to handle. Take a knife and carefully cut of the corn kernels and put them into a bowl. Also remove the clean skin of the peppers until you have mostly the green flesh. Then filet them open and cut into strips removing all seeds and membranes.
6. Go get your chicken off the grill and set it aside. Again, we just used the grill for marks not for fully cooking the chicken.
7.  Pour yourself a glass of tequila, squeeze a lime and hit it with some agave or simple syrup (which you should always have at the ready). Relax a little.
8. Two pots on the stove. First pot add 2 tsp of butter and your minced garlic on medium heat.  Simmer for a minute and then add corn ( i used about 3.5 cups of corn) and diced jalapenos.  Stir a little and then add the heavy cream, thyme and pinch of cayenne. Reduce heat and let the flavors meld.
9. Second pot: (this is where I could get a lecture but I am alive because heat kills bacteria).  Then slice your onions and chicken very thinly and put them into the pan/ pot and let it simmer with 1bs butter.  Add some marinade or a little chicken stock to keep it moist.
10. Take your corn mixture and put it into the blender (be careful it’s hot and will blow your lid off so let it vent or cool) Blend until smooth.

Now all we do is build the lasagna. Preheat oven to 350. Pour out liquid from our chicken and onions, slice zucchini into thin strips. Take a 9x 13 glass baking dish and ladle corn mixture on the bottom, then three pasta sheets to cover the bottom, then add your chicken and onions (without the marinade – we just used it to keep it moist and cook in some flavor), and now your sliced zucchini and pablanos. Repeat 2x lasagna, corn, chicken, pablanos and cheese, cover in foil.
Bake it for 45/50 mins. Turn on your broiler, remove foil and let it go for 10 mins or until cheese is brown and bubbly.

As Marcela might say…”dat ta da…”

Pablano chicken lasanga