From Italy with Love

Pesto alla Genovese

 

My 5th and last installment from my wonderful trip to

Italy

 

I couldn't have picked a better dish to represent my family and background.

I was able to make this dish with the help of two uncles.

One had large plants of fresh basil already growing hardy in his garden.

The other has old pine trees which supply him with pine nuts!

 

Look at the height of the pines, you have to wait until the cones drop!

 

I had to pick each and every pine nut from the pine cone, a sticky and difficult job because the pines are sturdy and tight. Then I had to crack the shell of the nut with a hammer!

 

Now I know why they cost so much...

 

The aroma of fresh pine is unmistakable and I knew that bringing them across the ocean would probably cost me that distinct wonderful scent...

 

so I made the dish in Italy

and savored this classic dish.

 

Even my Italian sister in law has a mini chopper so, I whizzed the ingredients together instead of using a mortar and pestle...

easy easy

 

1lb pasta, your choice

10 large basil leaves

2 cloves garlic

1/2 cup toasted pine nuts

1/2 cup grated parmesan cheese

extra virgin olive oil

 

Bring a large salted pot of water to a boil.

Tip in the pasta.

Stir to prevent the pasta from sticking.

 

Meanwhile in a small skillet toast the pine nuts on medium high heat, sliding it back and forth across the burner to toss the nuts.

Set aside.

 

In a mini food processor add the basil, garlic and nuts.

Turn the machine on to blend the ingredients, drizzle olive oil into the feeding tube.

Enough to loosen the mixture, making a thick sauce.

 

Drain the pasta, reserve a 1/4 cup to loosen the sauce.

Add 1/2 of the pesto, toss in the cheese.

Adjust the sauce if you want a thicker paste.

 



From Italy with Love:

 

4th Installment Italy Series

 

Penne al Scamorza

(Smoked Cheese with Penne)

 

 

The Italian way of life is quite slow paced compared to big City Life where everything is fast and frantic.

 

As my vacation time in Italy continued, my eating scheduled got pushed further back daily.

Sometimes we ate as late as 10pm!

One reason I gained some extra weight, that one member cheerfully calls "a souvenir" from

Italy!

 

Well, that's one way to put it :D

 

So when the evening carried on late, a quick and easy meal is to make pasta; ready in 10 min

and another masterpiece is made.

 

This dish is courtesy of my nephews girlfriend. It is so simple; using garden fresh herbs and vegetables with a wonderful added twist;

Scamorza

 

A wonderful smoked cheese grated, it melts into the steamy pasta leaving a wonderful taste and aroma to this simple summer dish.

 

 

1 zucchini, washed, ends cut and sliced

6-8 cherry tomatoes, halved

1/2 pkg smoked scamorza cheese, grated on large holes

(look for this cheese in your refrigerated dairy section)

4-5 large basil leafs, torn

3-6 tbsp. extra virgin olive oil

500g pkg penne pasta

 

Bring a large pot of salted water to a boil.

Drop in pasta, stir to prevent sticking.

Continue cooking and stirring until al dente. for approximately 10 min.

 

In a preheated large skillet add 3 tbsp. oil. When heated, but not smoking add the zucchini.

Cook on medium heat until slightly softened, tossing to cook.

 

Add cut tomatoes and continue cooking for 5-10 min.

Season with salt and pepper.

 

Drain the pasta, reserving some of the hot liquid.

 

Toss the sauce into the pasta, add the remaining oil, basil leaves and toss with the grated cheese.

 

Serve immediately

 

Serves: 6

 

Enjoy with love from Italy!

 

 

 

 



From Italy with Love:

Porcini Linguini

 

Mushrooms or 'shrooms

are one of my favourite loves.

Fragrant with a chewy texture, high in fiber, low in fat; a forest fungi, a fave of mine since I was a child!

  

Fresh Porcini mushrooms here in Toronto I have yet to see.

Generally we have to buy them dry.

They must sit in hot water to reconstitute and although the fragrance is unmistakeable the texture is never quite the same as fresh.

My uncle used to forage for them after heavy rains when I was a child and I would eat a plateful of them, knowing I had to have my fill since I couldn't get them fresh at home.

In Italy you have to have a license to be able to "hunt" for mushrooms as the wrong one can be fatal!

Weekly and sometimes daily during my trip in Italy, I had fresh porcini mushrooms on my pasta, pizza, risotto and sometimes just a plate by themselves.

On my pizza I had shaved truffles with Porcini!

 

My last week in Italy I had them daily!

Heaven!!!

The Linguini above was my sister in law homemade egg pasta. 

Should I mention they grind their own wheat? 

MMMhhh~

The 'shrooms are courtesy of my nephews future father in law who forages for them when it rains.
Although he promised to take me, it rained shortly before I came home and they need days before they grow and are ready to be picked.
Sadly, I didn't get a chance to forage through the forest.

Forestry laws only allow licensed individuals to pick certain foods al bosco (from the forest) on certain days and they can only pick so many by weight to allow for a proper ecosystem.

So, if you know what to look for you can literally live and eat from mother earth!

This recipe is so simple and can be easily replicated using your favourite mushroom.
If you can afford dried Porcini, reconstitute them in a cup of hot water, then squeeze the water out and chop.

This basket of Porcini mushrooms were out at the front of a restaurant as we walked by through the streets of Ancient Rome.
I couldn't resist and grabbed one to smell the fragrance. 
The waiter was soon right beside me in case I made off with them.

At 50-70 euros a kilo, I can see why he was concerned tee hee

This restaurant was right near the Pinocchio shop!

 1 cup of porcini mushrooms, sliced

3 tbsp extra virgin olive oil

1lb of fresh pasta

parmesan

fresh basil leaves

Bring a large pot of salted water to a boil.

Meanwhile in a small skillet add oil and turn the heat on to medium.

Tip in the mushrooms and saute for 5-10 min until

golden and crisp.

When the water boils drop the pasta in carefully.

Stir immediately with tongs so as not to allow the pasta to stick.

When the pasta rises to the top allow to cook for a minute longer.

Cook until al dente...to your bite.

Drain leaving a 1/4 cup of water in the pot.

Toss pasta with the mushrooms.

Add basil leaves and a handful of parmigiano cheese

Enjoy with love from Italy!

Classic Sausage, Mushroom & Pepperonata

Penne

 

 

 

A classic dish in many Italian households, this dish is actually served as a side at our Holidays.

An Italian grandmother would never cook just one meat!

Oh no, in my household there would be at LEAST

three!

Because it is a fattier meat, my mom would make a small platter of this mixture so that everyone could get a few pieces of homemade sausage, roasted so dark that you could debate if any fat was left.

But, it was fully caramelized and had so much flavour.

I decided to pare it with pasta to make an easy filling dinner.

 

 

 

 

500g pkg penne or any type of pasta

2 tbsp. EVOO

6 sausages

1/2 each red, orange and green peppers, sliced

1 leek, washed, sliced

1 cup cremini or button mushrooms, sliced

4 cloves garlic, sliced

1/4 cup white wine

2-3 tbsp. chopped chives

cheese for garnishing

salt & pepper to taste

 

Add the EVOO to a preheated large skillet. Carefully place in the sausages. You do not want them to splatter. Brown on med. high heat turning to brown all sides. Add the chopped leeks and continue to stir and cook until softened 5-10min.

 

Add the chopped vegetables, some salt and pepper. Continue cooking and stirring for another 5-10min. When you begin to hear the pan sizzle the natural juices are beginning to evaporate and caramelize, add the wine. Continue cooking until the sausage is cooked through.

 

Place a large salted 3/4 full pot of water to boil.

Drop in the pasta and cook until "al dente", to your taste.

 

Before the pasta is cooked, remove the whole sausages and slice diagonally, place back in pan.

 

Drain the water immediately, put the pasta back into the large pot. This will give you some starchy water to coat with the mixture, before it is fully drained.

 

Add sausage mixture to the pasta, sprinkle on herbs and serve. Garnishing with cheese.

 

~Grab a fork~

 

 

Serves 6 with extras

 



Browned Butter & Ricotta 

Gnudi

Delicately soft fluffy pillow like dumplings.

I have always wanted to make

Gnudi from Northern Italy

A large dumpling similar to potato Gnocchi

 originating from Rome.

However I couldn't, because I had never seen or tasted them! and since these were not from my mothers part of Italy we had no clue.

Nor can they be found on any restaurant menus I have been too!

I have adapted a recipe that I have found and had enough Ricotta to try the recipe with some tweaking before I sent it to you!

I hope since I have made these for the first time and found them easy to make, that it will

encourage you to try them as well.

The "batter" can be mixed ahead of time much like Matzo Balls, refrigerated, shaped and boiled when needed.

After cooking they can be refrigerated before browning in the butter!

Wow you can't get more versatile than that.

Follow my easy step by step method
 

3 eggs

1 425 tub ricotta cheese

1/2 cup flour

1/4 cup wheat flour

1/2 cup parmesan cheese+ extra for sprinkling

1 tsp salt + 1/2 tsp black pepper

3 tbsp chopped parsley, stem included

 

Brown Butter Parsley Sauce

4 tbsp cold butter

1/4 cup EVOO

1 tsp red chili flakes

2 garlic cloves, sliced
1-2 tbsp chopped parsley leaves

salt

 

In a large bowl whisk eggs until frothy. Add ricotta and whisk vigorously. Add salt, pepper, parsley and parmesan. Stir to blend

 

Slowly add flours to blend. Refrigerate for 30 minutes or up to 2 days covered with plastic wrap.

 

Using two soup spoons shape into oval or round shapes 2"-3" balls.

 

Drop "quenelles" into a large pot of boiling salted water.

Turn the heat down to a simmer. Allow the dumplings to rise to the top. Cook for 1 minute.

You could check one by cutting it in half to see if it is cooked through. Taste it to see if it is the right consitancy.

 

Drain on a baking rack and tray. This can be cooled and refrigerated for 1-2 hrs.

 

Add oil and butter to a skillet on medium high heat. Begin to melt the butter.

Butter foams before the milk solids brown

Add garlic, a pinch of salt, pepper flakes

 

Continue slowly cooking on low, allowing the garlic and butter to brown adding lots of flavour

When butter has browned

add  some chopped parsley leaves

turn off the heat and allow them to flavour

the oil

 

When all of the Gnudi have drained. Cook for 1 minute on each side in the butter mixture.

 

Browning and crisping slightly

 

Enjoy with love!



Asian Summer Rolls

As the months get warmer we shed our heavier clothes and rejoice in the warmer weather and all it has to offer.

We also begin to shed some unwanted pounds put on by heavier meals consumed throughout the colder months.

This simple and elegant dish is full of flavour, easy on the budget, low in fat and has exploding  colour.

Fresh and full of crispy vegetables you can make this any way you'd like with whatever you have in your refrigerator.

It is portable and fast

The pliable outer shell is made with paper thin sheets of rice.

Instantly softening when dipped in warm water, they become see through, showing a variety of appetizing colours.

 

6 - 10 sheets rice paper wrappers

1 jalapeno, seeded and julienned

250 g white rice noodles, cooked, cooled

 

1/2 cup each of julienned: red or green peppers

                                           cucumber

                                           green mango

                                           green or red onion

                                           carrot

                                           roasted chicken or

                                           shrimp

                                           snow peas

 

Open package of dry rice wrappers.

 

 

Working with 1 wrapper. Immerse under warm water, just to coat. 

 

 

                           

  This weave pattern is sturdier than other types.

   

  Place on a large enough plate, platter or           cutting  board.

             

Place a variety of your vegetables, noodles and meats down the length, over to 1/3 of the circle.

Fold over one end then fold in the sides.

 

 

 

Continue Rolling until you have a tight package.

 

Continue filling and rolling remaining ingredients.

 

Dipping Sauce:

 

1/4 cup tamari sauce

7-8 drops of toasted sesame seed oil

1/2-1 tsp sriracha sauce

1/2 tsp pureed ginger

Mix all ingredients together.

 

 

 

Enjoy with love

 

 

 

 



Thai Panang Soba Noodle

Birds Nest

Thai food is so fragrant and delicious!

This dish has an ingredient most people are not familiar with,

Panang

It is a Thai curry paste.

There are quite a few varieties with different ingredients and heat intensity.

My favourite is Red Panang Curry Paste.

It is full of fragrant roots, leaves and spices.

Add coconut milk and you have a fabulous authentic creamy Thai flavour sure to please everyone.

But watch out it has a kick!

Red chilies (hence the Red Paste) is the first ingredient on the can.

Lemon grass and Kefir lime leaves give this paste it's wonderful aroma.

Galangal is Thai Ginger. On it's own I prefer the ginger I'm used to which is very citrus. Galangal however is more medicinal in flavour.

Mixed with this blend of spices like cardamom, cumin, bay leaves and coriander seeds, I am transported to a relaxing tropical Island in the Pacific.

 

Soba noodles are made with buckwheat grains, lending a dark look to a long thin spaghetti. Each portion is individually wrapped like a present.

They have a higher content of fiber and protein then regular noodles, making them a good nutritonal choice.

The fiber in Soba noodles do not turn into sugar as quickly as white noodles so it stabelizes your blood sugar level, keeping you full longer.

 This dish would impress your family and friends adding an exciting dish to your weekly menu. 

 

300g pkg of soba noodles (6 bundles)

225g can of water chestnuts, sliced

1 onion peeled, chopped

1/2 red pepper, seeded, julienned

5-6 stalks of Gui Lan or 1 bunch broccoli

1 pkg enooki mushrooms

1 cup oyster mushrooms

2 cloves garlic, peeled, sliced

200g snow peas, destringed

2 lg. boneless chicken breasts

1 - 2 tbsp panang sauce (it is quite hot)

1 can coconut milk, stirred

canola or vegetable oil

 

Bring a large pot of lightly salted water to a boil. Drop in the noodles and cook until "al dente" do not over cook. Drain and shock in ice water. Drain again and place back on burner with the heat off. This will "dry" the noodles slightly so that they do not have excess water.

 

Place 2 tbsp of oil. in a skillet and with tongs remove 1/6 of the portion of noodles and quickly fry on medium high heat. Spread out to the size desired to make your nest.

 

Drain on paper towels. Repeat to finish the portions. Set aside

 

Slice the vegetables to uniform sizes.

 

 Panang, Enooki, water Chestnuts, and coconut milk, above right corner

 

Slice the chicken horizontally making four breasts.

Then cut thin lengthwise slices. This allows you to stretch the budget and is very economical.

 

Marinate the chicken with 1 tsp of Panang



 sauce and set aside.

Wash hands with soap thoroughly.

*This is why I prepare the veggies first so that everything is hygenic.*

 

In a large preheated skillet or wok. Add the chicken and brown lightly in 2 tbsp oil.  Remove from pan and set aside.

 

Saute the onion adding more oil if necessary. Then add the broccoli (Gui Lan). Using tongs toss to coat and begin to cook as the leaves and stem will soften. Add pepper, oyster mushrooms and peas. Continue tossing to cook on medium high heat.

 

Move some of the vegetables over, creating an empty spot, add Panang sauce, stir to spread and allow aromas to escape.  Add the coconut milk and continue to toss the vegetables to mix.

 

Drop in the chicken including any juices and continue to cook until chicken is no longer pink reducing the liquids.

 

Add the Enooki mushrooms last. Toss just to coat.

Serve over crisp nests.

 

Serves: 4-6 hungry people

 

Enjoy with love!

 



 

Mango Salad

with

Cellophane Sweet Potato Noodles

I had this salad years ago at a Vietnamese restaurant as a starter with our meal.

It was recommened to me by my girlfriend.

I was never a big fan of Vietnamese food simply because much of that regions food is sweet and hot and those combinations are for braver stomachs!

However this salad is so fragrant and delicious that I couldn't get over it and raved to my friend.

Being of Asian origin she taught me how to make this fresh salad that can be had as a meal when you add noodles to it. Every once in awhile I enjoy making this and everyone in my family loves it because it is very different from our Italian food.

The cutting of the vegetables takes a bit of time to prepare but my mandoline makes this process easier.

For those of you who are not familiar with a mandoline, it is a tool that chefs use to "julienne" vegetables perfectly so that you don't have to spend so much time doing so.

Mine is a very good quality. When I bought it, there was nothing more inexpensive and it has many attachments enabling me to even get a cross cut for waffle fries.

Today they sell them made out of plastic and are  very affordable.

If you do alot of fine cuts, perhaps you would be wise to invest in one.

Many of you may be tempted to put these veggies through the shredder of your processor

DON'T

You will get a messy mush releasing too much water.

 

 

1 green unripe mango, peeled and seeded

1/2 red or green pepper

1/2 cup cherry tomatoes

4" piece of english cucumber, peel on but washed

1"-2" piece kohlrabi, peeled*

1 carrot, peeled and ends cut off

1/2 pkg enooki mushrooms, root ends cut off

200-400g pkg cellophane sweet potato noodles

1/4 cup salted peanuts

6 radish leaves, washed

1-2 tsp toasted sesame seed oil

2-3 tbsp finely chopped cilantro

 

Vinegrette:

1 cup water

1/2 cup white vinegar

1 tbsp sugar

3-4 kefir lime leaves, found in an Asian grocery store

2 cloves, garlic peeled and chopped

2"-3" piece of ginger, slivered

1-3 tsp sriracha sauce(Asian Hot Sauce)

 

 

Place vinegrette ingredients into a small pot and bring to a boil.  Boil on medium high heat for 2 minutes. Turn off the heat. Allow to come to room temperature. This can be placed in a  sealed container unstrained and refrigerated for months.

 

Bring a large pot filled 1/2 way with salted water to a boil. Drop in the noodles and turn the heat off.

Stir to seperate every 5-8 min. The noodle will soften and it will be ready when you taste it for an "al dente" bite. Drain and set aside.

 

Toast peanuts on medium high in a small skillet. Shaking the pan regularly to colour and bring out the fragrance. Cool and chop. Set aside

 

Meanwhile using a mandoline:

 

Julienne the vegetables to a thickness of 1/8" wide and 3"-4" long strips or to your liking. Conversely, if you do not have a mandoline, cut the vegetables with a knife to 1/8" thickness then cut lengthwise giving you slivers or matchstick pieces.

 

Cut the radishes across their width for variety.

Cut the tomatoes lengthwise.

 

*Kohlrabe is a wonderful crisp vegetable that has a thick peel. It is pleasant and crispy when eaten raw. It does not have a strong flavour making it easy to add to many dishes or salads.*

 

Assembly: Place the noodles back into the pot. Toss all of the vegetables onto the noodles except the mushrooms.

 

With the tonges toss to mix thoroughly. Drizzle desired amount of Vinegrette ontop to taste. Add some salt if necessary. Drizzle with sesame oil, toss to coat.

 

Sprinkle peanuts and cilantro leaves on top.

Place a radichio leaf on the bottom of the plate and fill with the mixture. Garnish with mushrooms.

 

Makes 4-8 servings

 

Enjoy with love!

 





Asparagus & Mushroom Rigatoni

 My family loves pasta.
They would eat it everyday if possible!
I prefer to have it only once or twice a week, because of the carb load of course!
When I do, I want it to be special.
For me special means fragrant, light and guilt free!
This quick sauce is one of those, it uses fresh produce, sun dried tomatoes and my canned summer tomatoes which are stored in my cold cellar ready to use when needed.
Easy and available to make delicious meals that everyone enjoys.
You can create a pantry storage too in your cellar or any area where you can add some shelving space.  When pantry items are a great price, stock up and you will have ingredients "in stock" ready for you to "shop" in your own home!

1 700ml tomato puree

5-6 cremini or button mushrooms, chopped

5-6 asparagus stalks, dry end snapped, rinsed, cut

1/2 cup flat leaf parsley, washed & minced

3 sun dried tomatoes, drained if in oil, chopped

1 small onion, peeled, diced small

1/4 cup white wine

1 tbsp tomato paste

salt & pepper to taste

EVOO

500g rigatoni pasta

 

Prepare all of the vegetables.

Pour 2tbsp. oil into a preheated medium size pot. Add onions and saute on medium high heat until they become soft.  Do not brown. 

 

Add remaining vegetables and continue stirring to soften the vegetables, approximately 5-10min. Pour in the white wine and cook for another 2 min on medium heat to reduce the wine.

 

Add tomato puree, salt & pepper to taste. Then top with parsley and tomato paste. Add seasonings to taste. Stir to blend.

 



 



 

Reduce the heat to a simmer and cook for 20-3-min.

 

When the tomato sauce is simmering and almost ready. Bring a large pot 3/4 full of salted water to a boil.  Add the pasta, stir to coat.  Cook for 8-10min until al dente (to the bite).  Drain.

 

Add tomato sauce to pasta and serve.

 

Servings: 4-6

 

Enjoy with love!

Bacon & Veggie Spelt Penne

Although I am an extensive cook, there are days of the week that I simply want something fast with no fuss!

This nutritious pasta dish gave me just that. 

The kids were all out doing their own thing and it was just me and hubby.

This tasty delight came about with just a handful of veggies and bacon that I had in the house at the end of the week. 

This could easily translate into a dinner party favourite and it is inexpensive too.

I always make extra for lunch leftovers or for when the kids get the munchies later in the evening.

There is very little bacon in the dish imparting a great taste without all of the added fats.

WIN WIN

 



3 strips bacon, sliced finely

100g snow peas, destring, chopped

1 onion, peeled, chopped

1/3  red pepper diced

1/2 cup chopped parsley

400g pkg spelt penne or any type pasta

2 tbsp EVOO

Parmesan cheese for sprinkling.

Place a large pot 3/4 full of water on high, bring to a boil.  Add 2-3 tsp salt to the water.

Tip the pasta into the boiling water, stir immediately to separate the pasta.  The water will stop boiling because the pasta will have cooled it off.  Allow it to come back to a boil, stirring. Reduce to #7 and continue cooking for another 7 minutes or until al dente (to the bite)*

Pour extra virgin olive oil into a preheated skillet.  Add the bacon, onion and cook on medium high heat stirring constantly, to crisp bacon.

Add remaining vegetables and continue cooking stirring regularly.  Add a pinch of salt and pepper to taste. Cook until all vegetables are cooked approx. 5min.

Drain cooked pasta leaving 1/4cup of water in the pot.  Add the vegetables to the pot and stir.

Garnish with parmesan cheese.

*Spelt pasta is quite delicate and readily breaks before it becomes al dente....just be aware of that!

 

Serves 3-4

Enjoy with love!



Butter Chicken

Lasagna

 

Comfort food with a twist!

 

Lasagna is one of my favourite comfort foods and with a little help from

Summer Fresh' new Butter Chicken Sauce

you will never think of dinner as being dull again!
 

When I make lasagna it is usually for a special occasion as it is a time consuming dish.
But special occasions warrant low and slow.

This Valentine I decide to make something very special, in the middle of the week!
No one has to know it didn't take all day
shhhh!
 

Indian food has become a big trend and I thought I would fuse my Italian favourites with a sauce that quite honestly, I would be at a loss trying to find the right ingredients and time in trying to make the famous Butter Chicken sauce.
 

Well with this new sauce from Summer Fresh the guessing is gone

and it's found in this 500ml container.
 

This Butter Chicken sauce has the subtle flavours of turmeric, the spice of curry and the smooth creaminess of butter and real cream.
This was a big hit with my family!

 

 

1 tub Butter Chicken sauce from Summer Fresh

12 chicken thighs, deboned and skin removed  *(time saver: 1/2 cooked roasted chicken, shredded)*

1 tub 400 ml ricotta

1/2 cup chopped parsley

1/2 Japanese eggplant, peeled every other 1" strip, cut into 1/4" rounds

1/2 zucchini cut into 1/4" rounds

6 asparagus, washed, woody ends snapped off and cut into 2"-3" pieces

1 onion, diced

1/2 cup green pepper, chopped

250 ml mozzarella,  shredded

1/4 tsp red pepper flakes

1 cup broth

EVOO

salt & pepper to taste

 

1 375g box oven ready lasagna noodles

 

Add 2 heaping tbsp of sauce to the chicken and rub into the chicken.  Marinate for 2 hrs or overnight. *(If you do not have time for this step, shred 1/2 of a cooked roasted chicken, no extra sauce is needed at this stage)*

Bake in a 400F preheated oven for  40min.  or until meat can be shredded. This can be made 1 day ahead of time and refrigerated.  Remove chicken from the oven and with two forks shred the meat. Set aside

Mix parsley into ricotta, add a pinch of salt and black pepper, set aside.

In a preheated skillet add 2 tbsp evoo, tip in vegetables and begin to cook on med. heat.

Add a pinch of salt, black pepper and pepper flakes to begin releasing moisture 
from the vegetables, stir regularly. Cook until vegetables begin to soften approx 10 min.  Spoon 2 tbsp Butter Chicken sauce into the pan and stir to mix.  Turn the heat off, they will continue to cook while they cool slightly.  Set aside

While vegetables and meat are cooking fill a large pot 3/4 full of salted water and bring to a boil.  Add 6 lasagna strips into the water. Gently press them down until they are completely submerged.  Move them around with a wooden spoon to prevent sticking.  Cook for 2 min only to soften the noodle, so it is easier to work with.  Repeat the process.  Remove them with a slotted spoon and place in a large bowl filled with water.  This prevents sticking while you prepare for assembly.

I know what you're thinking why parboil noodles that state "oven ready"?  Although you do not have to boil them as long as regular noodles, I find this way, they are not ridged and do not soak up as much liquid as they would if you used them dry.

 

Drizzle a 9" x 12" casserole dish lightly with oil to prevent sticking.  Add 1 cup of broth or water to the remaining Butter Chicken sauce container and stir to mix. Pour approx. 3 tbsp of diluted sauce over the bottom of the casserole dish and spread to cover. 

Begin to place noodles next to each other covering the bottom of the casserole.  Try not to overlap as the noodle needs moisture and room to expand.

Begin to layer 1/3 of vegetables over noodles, then 1/3 of meat, 1/3 of ricotta , 1/4 of sauce and sprinkle with mozzarella.

Continue repeating 2 more times, topping with one more layer of noodles, remaining sauce and mozzarella.

Bake covered with foil on the middle rack, in a preheated 350F oven for 1 hr. 

Remove foil after 50min.  Using a fork or spatula push the sides of noodles away from the dish and check for moisture.

If it is too dry add  some more water or broth. Cook uncovered for another 10 minutes to brown and crisp top.

Remove from oven and cover with foil, let rest for 15-20 min. to absorb all of the liquid.  This will allow the pasta to rest and set for easier cutting and serving.

 

Serves: 8

Enjoy with love!