Main Meals

Hollywood Bogaerts Lasagna Roll Ups!


hollywoodb
Hollywood Fit Studio – Carleton Place

Ingredients
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, turkey or chicken bacon, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

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Directions
To make the sauce:
Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

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Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Freezable!

Just place them on a baking sheet in the freezer, and then transfer to a freezer bag when they’re hard.  When ready to eat: Pour some sauce on top (reserved, make extra or new )and bake at 325°F for 30-40 minutes (I went low and slow from freezer to table). Super easy meal for entertaining or fast weekday dinner!

Cedar-Planked Maple-Glazed Salmon

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  • 1 untreated cedar plank (14x7x1 inch)
  • 1 Tbsp. oil
  • 1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
  • 1/4 cup maple syrup
  • 1 salmon fillet (2 lb./900 g), centre cut, skin removed
  • 1 small red onion, thinly sliced, separated into rings

Make It

  • Immerse plank in water, placing weight on top of plank to keep it submerged. Soak 4 hours.
  • Heat barbecue to medium heat. Place plank on grate of barbecue; close lid. Heat plank 5 min. or until it starts to crackle and smoke. Brush with oil.
  • Mix dressing and syrup; pour over salmon in shallow dish. Turn salmon over to evenly coat both sides. Remove salmon from dressing mixture; discard dressing mixture. Place salmon on plank; top with onions. Cover barbecue with lid.
  • Grill 20 min. or until salmon flakes easily with fork. Cut into 8 pieces to serve.

Shepherd’s Pie

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Ingredients

1 1/2 pounds ground round
1 cup chopped onion
1/2 (8-oz.) package fresh mushrooms, sliced
1 garlic clove, minced
1 cup frozen peas, thawed
4 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 (14 1/2-oz.) can stewed tomatoes
1 bay leaf
2 tablespoons red wine vinegar

Preparation

1. Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

2. Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon.

3. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving.

Note: To make ahead, prepare recipe as directed through Step 2. Cover tightly with aluminum foil. Freeze up to 1 month. Thaw in refrigerator 24 hours. Bake at 400° for 40 minutes or until thoroughly heated, shielding with aluminum foil after 25 minutes to prevent excessive browning.

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Alberta Watson, Chicago, Illinois,

Southern Living

JULY 2008