Lasagne with Caesar Salad

February 11, 2018

 

 

What could be better than two classics served during the same meal???

Let’s talk about the salad.  Caesar salad is only as good as the dressing sooo of course you should make your own. It's not as hard as you may think. Simple ingredients speaking for themselves -Lovely...

The croutons are also freshly prepared, but don’t cut the bread just tear it apart to create more surface area for the yummy dressing to stick to.  I could get all technical here, but I won't bore you with the details.  :-)

As for the lasagna, I like it to be saucy and not overly cheesy yet full of flavor!

Hope you enjoy these two classics done my way.

 

Caesar Salad

 

·         6 anchovies packed in oil

 

·         1 garlic clove

 

·         2 large egg yolks

 

·         2 tbsp fresh lemon juice

 

·         1 tsp Dijon mustard

 

·         2 tbsp good olive oil

 

·         ½ cup vegetable oil

 

·         3 tbsp parmesan cheese

 

·         Romaine lettuce hearts

 

·         Salt

 

·         Pepper

 

·         Good country bread

 

Make the dressing well ahead of time if possible.  If not, that’s ok too. 

 

Croutons:Tear the bread into bite sized chunks.  Place on a baking tray and drizzle with olive oil and salt.  Bake in a 375 oven until golden, about 12 minutes.

 

With a back of knife, crush the anchovies and garlic with a pinch of salt.  Mash together until it forms a sort of paste.  You basically want to blend the three until they become one paste.  Once properly mashed, place in a bowl.  Add yolks, lemon juice, and mustard to the paste and blend. 

 

Ok read closely cause this is the tricky part because you’re about to create an emulsion.  Slowly add the olive oil to the mixture whisking the entire time.  Then add the vegetable oil slowly, whisking the entire time.  The final dressing should be the consistency of a pudding.  Add salt and pepper to taste. 

 

Cut the lettuce into small bites.  Plate the lettuce and drizzle the dressing.  Top with croutons.

 

 

Lasagna

 

 

Sauce:

 

1 tablespoon olive oil

 

1 medium onion , chopped fine (about 1 cup)

 

6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)

 

1 pound total of ground beef and ground pork

 

1/2 teaspoon salt

 

1/2 teaspoon ground black pepper

 

1 cup cream

 

1 can (28 ounces) tomato puree

 

1 (28-ounce) can diced tomatoes

 

 

Cheese Mixture:

 

15 ounces whole milk ricotta cheese

 

2 1/2 ounces grated Parmesan cheese (1 1/4 cups)

 

1 tbsp pesto sauce

 

1 large egg , lightly beaten

 

1/2 teaspoon salt

 

1/2 teaspoon ground black pepper

 

12 cooked lasagna noodles

 

16 ounces mozzarella, shredded

 

 

Method:

 

Preheat oven to 375

 

Sauté the onion until translucent.  Add the garlic and cook until fragrant.  Add salt and pepper and meat.  Cook meat until crumbly and browned.  Once meat is cooked, add the cream and reduce.  Add the tomato puree and diced tomato.  Stir and cook until reduced.  About 30 minutes.  Check for proper seasoning – adjust if needed. 

 

Mix all the ingredients for the cheese mixture.

 

 

Assemble the lasagna by placing ¼ sauce in a baking dish then topping with noodles. Add 3 tbsp. of ricotta cheese mixture to each noodle.  Top with a cup of mozzarella cheese, then 1 ½ cup of the meat sauce.  Repeat 4 times.  Top off final noodle with sauce and mozzarella cheese.  
Sprinkle with parmesan cheese.  Cover with tin foil.

 

 

Bake with foil on for 15 minutes.  Take foil off and bake for 25 minutes longer.  Let it stand for 15 minutes before cutting and serving. 

 

Serve and enjoy with someone special!



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