FRIDAY, 12.19.14 Greek Lasagna...in a typical long pan! Ingredients: Box Lasagna ribbons along with about 4 ozs. Water. 1 26-oz. Can Diced Tomatoes (Fire roasted is best) & 1 26-oz. Tomato Puree Spinach (canned, frozen or fresh), drained (if fresh, 2 bags, steamed gently); easiest to use 2 26-oz. Cans of Allens Popeye Spinach, drained 12 oz. Feta Cheese and 8 oz. Sour Cream; ok to add Shredded or Grated Parmesan to taste on top layer. Kalamata Olives (OK to substitute with Black or Green Olives) 1 Qt. Ricotta (OK to substitute with same amount Cottage Cheese) 1 Tsp. Dried Black Basil (or 1 large sprig shredded, best for flavor) Garlic (1 tablespoon); reduce to 1 teaspoon if powered NON MEAT Version: 1 large Eggplant, skin peeled and thin sliced, fried with bread crumb coating (1 egg, 1 tablespoon Olive oil in mixture and 1 cup milk, beaten) and baked on cookie sheet in a 400F oven for 12 minutes (OR use a good prepared frozen eggplant, I use Michael Angelos) MEAT Version: 1 small to medium Eggplant plus Lamb, Chicken or Beef – ground, 1lb., gently cooked. Prep: Coat pan with thin layer of olive oil. Pour 2 ounces of water on the bottom the pan. Place first rows of ribbons on the bottom. Add Eggplant and/or meat to the 1st layer. Add garlic and basil. Add Next row of ribbons. Add Spinach, Olives spread. Spice with cumin evenly. Add ½ the Feta Cheese and sour cream, spread. Add final ribbon Lasagna noodle layer. Top with remaining Diced Tomato and Puree. Sprinkle remaining Feta. (OK to add Parmesan and a bit of extra basil to taste). Cook: Heat oven to 450F. Cover pan and cook 40 minutes. Check halfway if wet or dry. If Dry: add remaining water, keep covered additional 10 minutes. When noodles pierce easily, leave uncovered for the next 10-15 minutes or until golden brown. If not serving immediately, cover. Otherwise, serve within 10 minutes of done. ENJOY! -Bill (aka Santa Paws) Alley
Posted on: Fri, 19 Dec 2014 20:33:33 +0000
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