Lasagna


I was never a fan of lasagna with lots of ricotta cheese in it. This version uses a white sauce instead, and has a really nice smooth taste. Original recipe from here. It does take a little work and time, but the sauces can be made ahead of time, which makes this dish quick to assemble and bake.

Ingredients
Meat sauce:
100g (1/4 lb) beef (or beef/pork mixture)
1/2 onion, diced
1 tsp garlic
1/2 tsp sugar
1/2 tsp basil
1/4 tsp oregano
400g (14oz) canned diced tomatoes
1 tbsp tomato paste
salt and pepper to taste

White sauce:
1 tsp olive oil
480mL (2 cups) milk
1/4 cup flour
salt, pepper, and nutmeg to taste

Other:
1/4 cup grated Parmesan cheese
200g (1/2 lb) shredded mozzarella (in Japan, “mix cheese” is fine)
lasagna noodles (enough to fill your baking dish)

Instructions

First, make the meat sauce. Brown the meat in a skillet and remove. In the same skillet, saute onion and garlic until softened, then add sugar, basil, oregano, canned tomato, and tomato paste. Cook for about 10 minutes, stirring, then turn off the heat and let cool slightly. Finally, blend the sauce in a food processor or blender until smooth. Mix the browned meat back into the sauce, taste, and add salt and pepper to taste.

Next, make the white sauce. Heat olive oil and 360 mL (1-1/2 cups) milk in a saucepan. Whisk the remaining 120 mL (1/2 cup) milk with the flour in a small bowl until free of lumps, and add to the heated milk. Whisk or stir constantly over low heat until the sauce thickens. Add a pinch of nutmeg, plus salt and pepper to taste.

At this point, you can store the sauces in the fridge until you’re ready to assemble the lasagna for dinner.

When ready to cook, preheat the oven to 180C/350F.

Prepare your lasagna noodles (check the package for instructions on how long to cook them, or use non-boil noodles).

Start by spooning a small amount of the tomato sauce into your pan and spreading it into a thin layer.

Add one layer of lasagna noodles to the pan. Spread 1/3 of the tomato sauce over the noodles, followed by 1/3 of the white sauce, 1/3 of the parmesan cheese, and 1/3 of the mozzarella cheese. Repeat in that order until you have three layers, ending with cheese on top.

Bake for 30 minutes.

Bruschetta

BruschettaBruschetta is one of my favorite summertime foods! I don’t have a precise recipe for the topping, but here are some guidelines.

Ingredients
1 baguette
extra virgin olive oil
several cloves garlic
about 1 cup cherry tomatoes
10 leaves fresh basil (or to taste)
fresh mozzarella cheese, cut in small cubes (In Japan, I usually use shredded cheese.)
salt and pepper
Other possible add-ins: fresh oregano, finely minced red onion, balsamic vinegar

Instructions

Chop up the cherry tomatoes. Chop 1-2 cloves garlic very finely and add them to the tomatoes. Mix in the cubed (or shredded) cheese. Cut the basil (and/or oregano) leaves in very fine strips and mix in. Add finely minced red onion if desired. Finish with a drizzle of olive oil, and some salt and pepper. Mix well and taste. Adjust seasonings, and let sit for as long as possible.

When ready to serve, cut some garlic cloves in half, and rub them all over the crust of the baguette. Cut the baguette in diagonal slices about 1/2″ to 1″ thick. Place the slices on a baking sheet and drizzle olive oil over the tops. Toast in the oven until golden brown.

Top each slice of bread with a spoonful of tomato topping.

Don’t forget that if the topping sits on the bread for long, it’ll get soggy! I like to serve the toast on the side, and the topping in a bowl and let everyone serve themselves.