Good old Lasagna

You can call me old fashion but I am a big fan of traditional pasta dishes, especially lasagna (spelled “lasagne” in Italy). It is a delicious savory pie! You can layer this broad noodles with pretty much anything you like, including vegetables, cheese, meats and tomatoes.

I prepare this comforting dish in different ways, but today I would like to share with you the lasagna recipe that brings back sweet childhood memories. I will always enjoy this simple lasagna as if I was trying it for the first time.

Lean Ham Lasagna

Ingredients:
1 lb of egg roll wrappers
1 lb can crushed tomato
4oz of tomato paste
1 cup of water of chicken broth
8oz of sliced provolone cheese
¼ cup of parmesan cheese, shredded
10oz of mozzarella cheese, sliced
12oz of lean smoked ham, thin sliced
3 cloves of garlic, minced
1 tablespoon of olive oil
6 large leaves of fresh basil, chopped
½ teaspoon of dry oregano
½ teaspoon of dry Italian seasoning
¼ teaspoon of sugar
Salt, to taste

Preheat the oven to 375F.

In a heavy sauce pan, heat the olive oil over medium heat. Add the garlic and sauté for 2 to 3 minutes or until it is very fragrant. Stir in crushed tomatoes, chicken stock, sugar and tomato paste. Cook over medium-low heat for about 10 minutes. Stir in basil, Italian seasoning and oregano. Season with salt. Simmer for about 10 minutes and remove from heat.

Cover the bottom of a large casserole dish with the marinara sauce. Add a layer of egg roll wrappers, cutting the edges with necessary to make it fir. Apply another layer of sauce, followed by a layer of ham and then sliced cheese. Repeat the layers until there are no more egg roll wrappers. Finish the lasagna with a generous layer of marinara sauce and sprinkle parmesan cheese on top.

Bake uncovered for 40 to 45 minutes.

Serves 8.

Tomatoes, tomatoes, tomatoes!

Tomatoes are often added to salads, used in sauces and stews but their potential doesn’t end there. Tomatoes are native from South America but North America’s love affair with the tomato is undeniable. This plump red-delicious fruit, often mistaken for a vegetable, can be cooked in virtually anyway. I have a suggestion of how you turn tomatoes into an appetizing, simple and easy side dish:

Baked tomatoes:

Ingredients:
2 tablespoons of olive oil
3 medium size tomatoes, cored
¼ teaspoon dried oregano
¼ teaspoon dried basil
½ teaspoon of ground thyme
¼ teaspoon of garlic powder
Salt and pepper to taste
1 tablespoon of grated parmesan cheese (optional)

Preheat to 375F. Place olive oil, oregano, basil, thyme, garlic powder, paprika, salt and pepper in a small bowl and whisk until combined. Heat a large skillet. Cut tomatoes in half through the middle of the tomatoes. Brush each half with the seasoned olive oil and place it face down in the heated pan. Cook over high heat for about 6 to 8 minutes without turning.

Transfer tomatoes to a baking sheet using a spatula. Place them face up. Season it with salt with necessary. Drizzle remaining olive oil over tomatoes. Sprinkle parmesan cheese. Bake for 15 to 20 minutes. Serve warm with grilled or roasted meat.


“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” Adelle Davis