Inspiralize the Spring!

As part of my “eating healthier” trek, I’m now getting ready to Inspiralize the Spring! What does Inspiralize really mean? It means using a cool spiralizer tool for prepping vegetables into little “noodle-like” shapes. For example, you can replace pasta with spiralized zucchini or carrots. The Spiralizer has become my good friend since I purchased it last Fall.

The Inspiralizer (Photo Credit: inspiralized.com)

The Inspiralizer (Photo Credit: inspiralized.com)

I got really excited when I found out that Tuttorosso Tomatoes and Ali Maffucci are partnering to Inspiralize the Spring together. Ali Maffucci is the author of Inspiralized, the cookbook, and the founder of inspiralized.com Check out her site for spiralized recipes as well as her story of weight loss through eating spiralized dishes.

Ali Maffucci is the Inspiralized.com founder (Photo Credit: inspiralized.com)

Ali Maffucci is the Inspiralized.com founder (Photo Credit: inspiralized.com)

During the “Inspiralize the Spring” promotion, which runs from March 25 through April 15 on Facebook, Tuttorosso will give away 750 Tuttorosso aprons, 15 copies of Ali’s cookbook Inspiralized, 60 of Ali’s custom Inspiralizers®, and a Grand Prize package that includes an Inspiralizer®, a signed copy of Inspiralized, a Tuttorosso apron, and collection of kitchen gadgets (personally chosen by Ali) all packed in a gorgeous picnic basket. Click this Facebook link to enter: ENTER HERE!

Image courtesy tuttorosso tomatoes.com

Image courtesy tuttorosso tomatoes.com

Tuttorosso has published new recipes to inspire more springtime meals.

Al Fresco Zucchini Pasta Salad

Al Fresco Zucchini Pasta Salad (photo courtesy Tuttorossotomatoes.com)

Al Fresco Zucchini Pasta Salad (photo courtesy Tuttorossotomatoes.com)

Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine

Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine (Photo Credit: Tuttorossotomatoes.com)

Tuscan Sausage and Kale Ragu with Butternut Squash Fettuccine (Photo Credit: Tuttorossotomatoes.com)

Pasta Arrabiata with Carrot Noodles

Pasta Arrabiata with Carrot Noodles (Photo Credit: Tuttorossotomatoes.com)

Pasta Arrabiata with Carrot Noodles (Photo Credit: Tuttorossotomatoes.com)

Head over to the Tuttorosso Tomato website to check out more recipes and some good information.

Tuttorosso is also excited to host a Virtual Dinner Party starting April 6 where they’ll share even more recipes using spiralized veggies. They would love to see your inspiralized recipes on Facebook, Instagram, Pinterest and Twitter! Be sure to tag them #TuttorossoRecipes #Inspiralized so everyone can find them.

And as a Food Lover myself, who is trying to eat healthier, I encourage you to try spiralizing on your own! Try my Sauteed Shrimp with Zucchini Noodles — my first Spiralized recipe!

Spiralizer Zucchini Noodles with Paprika-dusted Sauteed Shrimp, Tomatoes and White Beans (Photo Credit: Adroit Ideals)

Spiralizer Zucchini Noodles with Paprika-dusted Sauteed Shrimp, Tomatoes and White Beans (Photo Credit: Adroit Ideals)

Get your own Spiralizer from Amazon.com:

And a copy of Inspiralized – the new cookbook by Ali Maffucci!

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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St Patricks Day Menu Ideas

St. Patrick’s Day screams GREEN to me. My St Patricks Day Menu Ideas will offer GREEN colored foods if you are seeking a fun green-themed meal. All recipes have at least a hint of GREEN. And you could add some green food coloring!

Image courtesy Charles Schulz

Image courtesy Charles Schulz

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From the kitchen of A Food Lover’s Delight….

St Patricks Day Menu Ideas for GREEN FOOD

CLICK on the PHOTOS or the RECIPE NAMES to go to the RECIPES.

Appetizers

My Favorite Guacamole served with tortilla chips

My favorite creamy Guacamole served with crispy Tortilla Chips (Photo Credit: Adroit Ideals)

My favorite creamy Guacamole served with crispy Tortilla Chips (Photo Credit: Adroit Ideals)

Green Pea Hummus with pita toasts and raw veggies

Green Pea Hummus in progress (Photo Credit: Adroit Ideals)

Green Pea Hummus in progress (Photo Credit: Adroit Ideals)

Soup

Creamy Broccoli Soup with Cheddar and Bits of Ham

Creamy Broccoli Soup with Cheddar and Ham (Photo Credit: Adroit Ideals)

Creamy Broccoli Soup with Cheddar and Ham (Photo Credit: Adroit Ideals)

Salads

Simple Cucumber Salad

Lemony Dill Cucumber Salad is a cool and refreshing side dish (Photo Credit: Adroit Ideals)

Lemony Dill Cucumber Salad is a cool and refreshing side dish (Photo Credit: Adroit Ideals)

Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese

Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese (Photo Credit: Adroit Ideals)

Granny Smith Apple Chopped Salad with Toasted Pecans and Goat Cheese (Photo Credit: Adroit Ideals)

Pastas

Creamy Basil Arugula Pesto Tortellini

Creamy Basil Arugula Pesto Sauce over Tortellini with Toasted Pine Nuts, Shredded Parmesan, Chopped Basil, and Arugula (Photo Credit: Adroit Ideals)

Creamy Basil Arugula Pesto Sauce over Tortellini with Toasted Pine Nuts, Shredded Parmesan, Chopped Basil, and Arugula (Photo Credit: Adroit Ideals)

Garlic Chicken Pesto Pasta

Garlic Chicken over Linguine with Basil Pesto and Pine Nuts (Photo Credit: Adroit Ideals)

Garlic Chicken over Linguine with Basil Pesto and Pine Nuts (Photo Credit: Adroit Ideals)

Creamy Basil Pesto Pasta with Easy Turkey Meatballs

Creamy Basil Pesto Linguine with Easy Turkey Meatballs (Photo Credit: Adroit Ideals)

Creamy Basil Pesto Linguine with Easy Turkey Meatballs (Photo Credit: Adroit Ideals)

Main Courses

Chicken and Spinach Enchiladas with Green Chile Sauce

Chicken and Spinach Enchiladas with Green Chile Sauce served with Refried Beans (Photo Credit: Adroit Ideals)

Chicken and Spinach Enchiladas with Green Chile Sauce served with Refried Beans (Photo Credit: Adroit Ideals)

Pizza

Chicken Pesto Pizza

Chicken Pesto Pizza combines two of my favorite flavors! (Photo Credit: Adroit Ideals)

Chicken Pesto Pizza combines two of my favorite flavors! (Photo Credit: Adroit Ideals)

Roasted Tomato Ricotta Pesto Pizza

Roasted Tomato, Ricotta, Mozzarella, Garlic and Pesto Pizza -- Hot from the oven! (Photo Credit: Adroit Ideals)

Roasted Tomato, Ricotta, Mozzarella, Garlic and Pesto Pizza — Hot from the oven! (Photo Credit: Adroit Ideals)

Sandwiches

Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadilla with Monterey Jack Cheese (Photo Credit: Adroit Ideals)

Spinach and Mushroom Quesadilla with Monterey Jack Cheese (Photo Credit: Adroit Ideals)

Smoked Pork Quesadilla with Green Chiles

Smoked Pork and Green Chile Quesadilla served with Chipotle Salsa (Photo Credit: Adroit Ideals)

Smoked Pork and Green Chile Quesadilla served with Chipotle Salsa (Photo Credit: Adroit Ideals)

Side Dishes

Sauteed Garlicky Spinach with Buttered Orzo

Garlicky Sauteed Spinach with Buttered Orzo (Photo Credit: Adroit Ideals)

Garlicky Sauteed Spinach with Buttered Orzo (Photo Credit: Adroit Ideals)

TV Dinner Peas and Carrots

TV Dinner Peas and Carrots served with a Grilled Pork Chop and Yukon Gold Mashed Potatoes (Photo Credit: Adroit Ideals)

TV Dinner Peas and Carrots served with a Grilled Pork Chop and Yukon Gold Mashed Potatoes (Photo Credit: Adroit Ideals)

Steakhouse Garlicky Creamed Spinach and Arugula

Serve my garlicky creamed spinach and arugula as a side dish (Photo Credit: Adroit Ideals)

Serve my garlicky creamed spinach and arugula as a side dish (Photo Credit: Adroit Ideals)

Chive Mashed Potatoes

Chive Mashed Potatoes along with Bacon-Topped Meatloaf and Peas (Photo Credit: Adroit Ideals)

Chive Mashed Potatoes along with Bacon-Topped Meatloaf and Peas (Photo Credit: Adroit Ideals)

Dessert

Savory Zucchini Bread

A Slice of Savory Zucchini Bread with Honey Nut Cream Cheese (Photo Credit: Adroit Ideals)

A Slice of Savory Zucchini Bread with Honey Nut Cream Cheese (Photo Credit: Adroit Ideals)

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Fresh Fruit Platter

Winter is the time of year that I start to think about summer‘s upcoming bounty of fruit. Yet with the availability of fresh produce from around the world, a Fresh Fruit Platter is a simple plate to serve all year round. Work with what’s available at your grocer’s fruit department to create a healthy offering.

A colorful fresh fruit platter is a healthy option (Photo Credit: Adroit Ideals)

A colorful fresh fruit platter is a healthy option (Photo Credit: Adroit Ideals)

A simply prepared dish for entertaining, a fresh fruit platter is colorful and healthy. Your guests will be able to sample fresh fruits in-season as part of your party buffet. This platter works well as an appetizer, a brunch side dish and as a dessert offering. Additionally, a fruit platter accompanies a cheese platter, antipasti platter, or a sandwich party platter.

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From the kitchen of A Food Lover’s Delight….

Fresh Fruit Platter

Suggested Ingredients:

Assemble an arrangement of in-season fresh fruits such as:

Strawberries
Blueberries
Raspberries
Blackberries
Cherries
Bananas
Grapefruit
Oranges
Clementines
Mango
Papaya
Watermelon
Cantaloupe
Honeydew Melon
Pineapple
Apples
Peaches
Nectarines
Pears
Plums
Apricots
Kiwi Fruit
Assorted types of Grapes
Pomegranate Seeds
Mint sprigs for garnish

Method:

Wash all fruits and arrange on platter. You will likely want to cut fruits such as pineapple, mango, papaya, and melons into bite-sized cubes. Leave the strawberries as whole fruits. Banana, apple and pear slices may brown, so toss those in lemon juice, or omit from the platter. Serve citrus in slices or wedges. Apricots can be halved. You can always cut bananas in half leaving the peels on so they won’t brown as much.

Serves a crowd as a buffet option.

Variations: Many. It’s up to you the limitless combinations available for this platter. You could also serve with honey, agave syrup, chocolate sauce or marshmallow sauce for dipping.

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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Beef Shepherds Pie

Beef Shepherds Pie. What’s better on a cold wintry night? Shredded beef, red wine, beef stock, onions, peas, and carrots topped with cheesy mashed potatoes. It’s a great way to use beef and mashed potato leftovers from another meal!

Beefy Shepherd's Pie with a Cheesy Mashed Potato Topping (Photo Credit: Adroit Ideals)

Beefy Shepherd’s Pie with a Cheesy Mashed Potato Topping (Photo Credit: Adroit Ideals)

One of my husband’s favorite dishes is Shepherd’s Pie, also known as Cottage Pie. I wondered about using shredded beef this time, instead of my usual smoked chicken in my Succulent Smoked Chicken Shepherd’s Pie or the usual ground meat in the traditional beef or lamb version.

Beef Shepherd's Pie hot and bubbling from the oven (Photo Credit: Adroit Ideals)

Beef Shepherd’s Pie hot and bubbling from the oven (Photo Credit: Adroit Ideals)

For Christmas, my husband roasted a lovely prime rib of beef. We had a lot of leftover prime rib, so I froze some of it. Also, I had a few cups of mashed potatoes left over from another meal earlier this week. Shepherds Pie for an evening meal during this seemingly unending Winter sounded good to us.

Beefy Shepherd's Pie with a nice cheesy crust on the mashed potatoes  (Photo Credit: Adroit Ideals)

Beefy Shepherd’s Pie with a nice cheesy crust on the mashed potatoes (Photo Credit: Adroit Ideals)

I used some of the pre-cooked prime rib in this recipe. You could use an uncooked pot roast. Just be sure to sear the pot roast in oil until all sides are browned, but not cooked through. If you substitute uncooked pot roast, you’ll likely need to increase your simmering time so the meat cooks and becomes tender and succulent.

A slab of cooked prime rib from a previous meal (Photo Credit: Adroit Ideals)

A slab of cooked prime rib from a previous meal (Photo Credit: Adroit Ideals)

Slice some onions lengthwise.

Slice some onions lengthwise  (Photo Credit: Adroit Ideals)

Slice some onions lengthwise (Photo Credit: Adroit Ideals)

Warm some olive oil in a Dutch oven on the stove.

Warm olive oil in a pan  (Photo Credit: Adroit Ideals)

Warm olive oil in a pan (Photo Credit: Adroit Ideals)

Add the sliced onions and let them sweat a bit and slightly caramelize.

Add the sliced onions to the olive oil  (Photo Credit: Adroit Ideals)

Add the sliced onions to the olive oil (Photo Credit: Adroit Ideals)

Sweat the onions and let them slightly caramelize  (Photo Credit: Adroit Ideals)

Sweat the onions and let them slightly caramelize (Photo Credit: Adroit Ideals)

Place the prime rib slab on top of the onions.

Place the prime rib over the onions  (Photo Credit: Adroit Ideals)

Place the prime rib over the onions (Photo Credit: Adroit Ideals)

Add beef broth and some dry red wine to cover the meat.

Add the beef stock  (Photo Credit: Adroit Ideals)

Add the beef stock (Photo Credit: Adroit Ideals)

Add some dry red wine  (Photo Credit: Adroit Ideals)

Add some dry red wine (Photo Credit: Adroit Ideals)

Cover and simmer for a few hours until the meat starts to fall apart. You can help it along as it softens by separating it with a fork.

Prime rib is starting to fall apart  (Photo Credit: Adroit Ideals)

Prime rib is starting to fall apart (Photo Credit: Adroit Ideals)

Keep simmering until the beef falls apart  (Photo Credit: Adroit Ideals)

Keep simmering until the beef falls apart (Photo Credit: Adroit Ideals)

The liquid has evaporated from the meat  (Photo Credit: Adroit Ideals)

The liquid has evaporated from the meat (Photo Credit: Adroit Ideals)

Get the onion, carrot and peas ready. Dice the onion and carrot. Set the peas aside in a bowl.

Onions, peas and carrots (Photo Credit: Adroit Ideals)

Onions, peas and carrots (Photo Credit: Adroit Ideals)

Warm some butter in a non-stick skillet. Saute the onion and carrot until they soften.

Saute the onion and carrot  (Photo Credit: Adroit Ideals)

Saute the onion and carrot (Photo Credit: Adroit Ideals)

Add the peas and stir to warm through.

Add the peas  (Photo Credit: Adroit Ideals)

Add the peas (Photo Credit: Adroit Ideals)

Add 2 cups of the red wine braised beef to the vegetable mixture and warm through.

Add the red wine braised beef  to the vegetables (Photo Credit: Adroit Ideals)

Add the red wine braised beef to the vegetables (Photo Credit: Adroit Ideals)

In another pan, warm some mashed potatoes. Stir until warmed through.

Warm the mashed potatoes  (Photo Credit: Adroit Ideals)

Warm the mashed potatoes (Photo Credit: Adroit Ideals)

Transfer the beef vegetable mixture to a large greased ramekin. Spoon the warmed mashed potatoes over the beef vegetable mixture.

Spoon the mashed potatoes over the beef mixture  (Photo Credit: Adroit Ideals)

Spoon the mashed potatoes over the beef mixture (Photo Credit: Adroit Ideals)

Smooth the mashed potato topping with a spatula. Sprinkle with some shredded cheeses.

Sprinkle the top with shredded cheeses  (Photo Credit: Adroit Ideals)

Sprinkle the top with shredded cheeses (Photo Credit: Adroit Ideals)

The Shepherd's Pie is ready for baking  (Photo Credit: Adroit Ideals)

The Shepherd’s Pie is ready for baking (Photo Credit: Adroit Ideals)

And bake at 350 degrees Fahrenheit for about an hour.

Bake the Beef Shepherd's Pie until the top is browned and bubbling  (Photo Credit: Adroit Ideals)

Bake the Beef Shepherd’s Pie until the top is browned and bubbling (Photo Credit: Adroit Ideals)

When the Beef Shepherds Pie is bubbling on top and the internal temperature is at least 160 degrees, remove it from the oven.

Bubbling top on the Shepherd's Pie  (Photo Credit: Adroit Ideals)

Bubbling top on the Shepherd’s Pie (Photo Credit: Adroit Ideals)

Let the Beef Shepherds Pie sit for a few minutes to cool slightly.

Beefy Shepherd's Pie is ready to cool  (Photo Credit: Adroit Ideals)

Beefy Shepherd’s Pie is ready to cool (Photo Credit: Adroit Ideals)

When the Shepherds Pie has cooled slightly, plate it.

Beefy Shepherd's Pie is ready to eat  (Photo Credit: Adroit Ideals)

Beefy Shepherd’s Pie is ready to eat (Photo Credit: Adroit Ideals)

Plate the Shepherd's Pie  (Photo Credit: Adroit Ideals)

Plate the Shepherd’s Pie (Photo Credit: Adroit Ideals)

Healthy Serving of Beef Shepherd's Pie  (Photo Credit: Adroit Ideals)

Healthy Serving of Beef Shepherd’s Pie (Photo Credit: Adroit Ideals)

My Shepherds Pie is more of a stew than a pie. You won’t be able to cut pie slices out of it. But the flavors are there, rich and inviting. Comfort food at its best.

Our dog Atticus is keeping watch on the Shepherd's Pie plating process and hoping for a taste  (Photo Credit: Adroit Ideals)

Our dog Atticus is keeping watch on the Shepherd’s Pie plating process and hoping for a taste (Photo Credit: Adroit Ideals)

Enjoy!!

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From the kitchen of A Food Lover’s Delight….

Beef Shepherds Pie

Ingredients:

2 T olive oil
2 medium onions, peeled and sliced lengthwise
1 lb slab cooked prime rib (you can use uncooked beef pot roast, just be sure to season with salt and pepper on all sides, and then sear it in some oil until brown on all sides but not cooked through — you will need to increase your overall cooking time)
8 c beef broth
4 c dry red wine, divided
2 T butter
1 medium onion, peeled and diced
2 carrots, peeled and diced
2 c green peas, thawed if frozen
2 c mashed potatoes
1 c shredded cheese (use sharp cheddar, Monterey Jack, or a mixture of the two)

Method:

1. In a Dutch oven, on the stovetop, warm the olive oil over medium heat.
2. Add the onions to the pan and saute until they are translucent and slightly caramelized.
3. Place the prime rib slab on top of the onions.
4. Add the beef broth and half of the red wine.
5. Reduce heat to low, and simmer, covered, for several hours or until the beef falls apart.
6. When the beef is starting to shred, and you can use a fork to help it along, add the rest of the red wine.
7. Simmer the shredded beef a bit longer, uncovered, until the liquid has evaporated. Remove the Dutch oven from the heat, cover, and set aside.
8. Preheat your oven to 350 degrees Fahrenheit.
9. In a skillet, warm the butter.
10. Saute the diced onion and carrot until soft.
11. Add the green peas, stir, and warm through.
12. Add 2 cups of the red wine-braised shredded beef and stir. Set aside.
13. In another skillet, warm the mashed potatoes.
14. Transfer the beef and vegetable mixture to a greased large ramekin or baking dish.
15. Spread the mashed potatoes over the beef and vegetable mixture. Smooth the mashed potatoes with a spatula.
16. Sprinkle the shredded cheese over the mashed potatoes.
17. Bake for an hour, or until the top is browned and bubbling, and the internal temperature is 160 degrees.
18. When the Shepherds Pie is done, remove it from the oven and let cool for a few minutes.
19. Plate the Shepherds Pie, being sure to get some of the cheesy mashed potato topping on each of the servings.
20. Enjoy!

Serves 6 as a main course. Offer with a side salad such as my Simple Cucumber Salad and some crusty bread.

Variations: Use browned ground beef or lamb instead of using the wine-braised shredded beef. Add other vegetables to the mixture. Use a different cheese such as Havarti or Swiss. Mix the cheese into the mashed potatoes, then top the beef mixture, and use a fork to make pretty swirls in the mashed potatoes.

Leftover Beef Shepherd's Pie will reheat well  (Photo Credit: Adroit Ideals)

Leftover Beef Shepherd’s Pie will reheat well (Photo Credit: Adroit Ideals)

Get your own Le Creuset Dutch Oven:

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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White Lasagna

Decadent White Lasagna. My version of white lasagna is a succulent layered lasagna with cheeses and crispy proscuitto in a creamy white sauce that is perfect for an upscale dinner party or a special celebration dinner at home.

Decadent White Lasagna full of gooey goodness  (Photo Credit: Adroit Ideals)

Decadent White Lasagna full of gooey goodness (Photo Credit: Adroit Ideals)

This lasagna is a take off of the usual red lasagna for those who aren’t tomato fans. I’m not promising that it’s calorie or fat free. But then, I don’t eat it regularly either, and when I do, I just have a small slice. White Lasagna is a nice treat to go along with a healthy salad. For more ideas on how to keep your weight at a manageable level, please refer back to my “Eating Healthier” posting. I make White Lasagna maybe twice a year.

Close Up of the White Lasagna Layers  (Photo Credit: Adroit Ideals)

Close Up of the White Lasagna Layers (Photo Credit: Adroit Ideals)

White Lasagna bakes very nicely. The sauce becomes creamy and a bit custardy which I love. The white sauce is traditional with a bit of parmesan cheese added to it. The three layers contain two layers of prosciutto ham, shredded mozzarella, caramelized onions, and a separate center layer of fresh nutmeg-scented ricotta cheese filling. The lasagna is not super salty even with all the prosciutto ham in it.

Prosciutto is a dry cured ham that is usually from Italy. We buy our prosciutto in bulk at Costco. Then I repackage it using our FoodSaver into smaller portions and then freeze it.

Our dog Atticus is quite a fan of fancy Citterio prosciutto ham (Photo Credit: Adroit Ideals)

Our dog Atticus is quite a fan of fancy Citterio prosciutto ham (Photo Credit: Adroit Ideals)

Remove 10 slices of prosciutto from the container.

Prosciutto Ham slices (Photo Credit: Adroit Ideals)

Prosciutto Ham slices (Photo Credit: Adroit Ideals)

Start out by crisping some chopped proscuitto in a non-stick pan. Drain the prosciutto on a paper-towel-covered plate. Using the same pan with the proscuitto’s grease, saute some finely chopped sweet onion until the onion is translucent. Set aside.

Saute some diced prosciutto until crispy  (Photo Credit: Adroit Ideals)

Saute some diced prosciutto until crispy (Photo Credit: Adroit Ideals)

Finely chop some sweet onion  (Photo Credit: Adroit Ideals)

Finely chop some sweet onion (Photo Credit: Adroit Ideals)

Lightly caramelize the onions  (Photo Credit: Adroit Ideals)

Lightly caramelize the onions (Photo Credit: Adroit Ideals)

In another pan, make a creamy white sauce. I use butter and flour to make a roux.

Make a roux with butter and flour  (Photo Credit: Adroit Ideals)

Make a roux with butter and flour (Photo Credit: Adroit Ideals)

Then add some milk and stir together to thicken. Add some very finely chopped shallots, a bay leaf, and then some grated parmesan cheese. Let the white sauce simmer for a bit over low heat until it thickens, while you stir it occasionally.

Add the bay leaf and shallots to the white sauce  (Photo Credit: Adroit Ideals)

Add the bay leaf and shallots to the white sauce (Photo Credit: Adroit Ideals)

Add the grated parmesan cheese to the white sauce  (Photo Credit: Adroit Ideals)

Add the grated parmesan cheese to the white sauce (Photo Credit: Adroit Ideals)

Simmer the white sauce until it thickens  (Photo Credit: Adroit Ideals)

Simmer the white sauce until it thickens (Photo Credit: Adroit Ideals)

Meanwhile, make a ricotta filling by mixing a beaten egg, shredded parmesan, and some grated nutmeg into fresh ricotta cheese.

One of my favorite ricotta cheeses (Photo Credit: Adroit Ideals)

One of my favorite ricotta cheeses (Photo Credit: Adroit Ideals)

Lightly beat an egg for the ricotta filling  (Photo Credit: Adroit Ideals)

Lightly beat an egg for the ricotta filling (Photo Credit: Adroit Ideals)

Mix the ricotta, grated nutmeg, and shredded parmesan into the beaten egg  (Photo Credit: Adroit Ideals)

Mix the ricotta, grated nutmeg, and shredded parmesan into the beaten egg (Photo Credit: Adroit Ideals)

Stir the ricotta filling  (Photo Credit: Adroit Ideals)

Stir the ricotta filling (Photo Credit: Adroit Ideals)

When the white sauce has thickened and you have removed the bay leaf, spoon some sauce into a greased baking pan. I like to use a regular glass loaf pan because it is deep and you can make a lot of layers.

Coat the bottom of the greased glass loaf pan with white sauce  (Photo Credit: Adroit Ideals)

Coat the bottom of the greased glass loaf pan with white sauce (Photo Credit: Adroit Ideals)

Place a no-boil lasagna noodle on top of the white sauce.

Whole Foods Market's 365 Brand No Boil Lasagne Noodles  (Photo Credit: Adroit Ideals)

Whole Foods Market’s 365 Brand No Boil Lasagne Noodles (Photo Credit: Adroit Ideals)

Cover the first lasagna noodle with sauce (Photo Credit: Adroit Ideals)

Cover the first lasagna noodle with sauce (Photo Credit: Adroit Ideals)

Ladle some more sauce onto the lasagna noodle and sprinkle half of the prosciutto, half of the cooked onion, and some shredded mozzarella and parmesan on top. Add some more white sauce.

Sprinkle the caramelized onions over the white sauce  (Photo Credit: Adroit Ideals)

Sprinkle the caramelized onions over the white sauce (Photo Credit: Adroit Ideals)

Sprinkle the crispy prosciutto over the onions  (Photo Credit: Adroit Ideals)

Sprinkle the crispy prosciutto over the onions (Photo Credit: Adroit Ideals)

Add some shredded mozzarella  (Photo Credit: Adroit Ideals)

Add some shredded mozzarella (Photo Credit: Adroit Ideals)

Add another no-boil lasagna noodle on top of the white sauce.

Add the second lasagna noodle  (Photo Credit: Adroit Ideals)

Add the second lasagna noodle (Photo Credit: Adroit Ideals)

Spread the ricotta mixture over the lasagna noodle.

Spread the ricotta mixture over the lasagna noodle  (Photo Credit: Adroit Ideals)

Spread the ricotta mixture over the lasagna noodle (Photo Credit: Adroit Ideals)

Add another no-boil lasagna noodle.

Place the third lasagna noodle over the ricotta mixture  (Photo Credit: Adroit Ideals)

Place the third lasagna noodle over the ricotta mixture (Photo Credit: Adroit Ideals)

Sprinkle the remaining prosciutto, onion, shredded mozzarella, and some parmesan over the top.

Add the rest of the crispy prosciutto and onions  (Photo Credit: Adroit Ideals)

Add the rest of the crispy prosciutto and onions (Photo Credit: Adroit Ideals)

Add more shredded mozzarella  (Photo Credit: Adroit Ideals)

Add more shredded mozzarella (Photo Credit: Adroit Ideals)

Add some more sauce. Finally, add the last no-boil lasagna noodle. Add the rest of the sauce and smooth out with a spatula.

Spread the remaining white sauce on top of the fourth lasagna noodle  (Photo Credit: Adroit Ideals)

Spread the remaining white sauce on top of the fourth lasagna noodle (Photo Credit: Adroit Ideals)

Cover the sauce with smoked provolone slices and more shredded mozzarella and shredded parmesan.

Add the rest of the shredded mozzarella and shredded Parmesan to the top.   (Photo Credit: Adroit Ideals)

Add the rest of the shredded mozzarella and shredded Parmesan to the top. (Photo Credit: Adroit Ideals)

The white lasagna is ready for the oven!  (Photo Credit: Adroit Ideals)

The white lasagna is ready for the oven! (Photo Credit: Adroit Ideals)

Bake at 350 degrees Fahrenheit for about an hour, checking to see that the top has browned, the interior is about 170 degrees Fahrenheit (use a quick check thermometer) and the bottom has not burned.

Put the white lasagna into the oven and bake  (Photo Credit: Adroit Ideals)

Put the white lasagna into the oven and bake (Photo Credit: Adroit Ideals)

The white lasagna is done!  (Photo Credit: Adroit Ideals)

The white lasagna is done! (Photo Credit: Adroit Ideals)

Remove from the oven and let sit a few minutes before cutting. I use two spatulas, one on each side, to cut and lift the slices out of the pan.

White Lasagna fresh from the oven  (Photo Credit: Adroit Ideals)

White Lasagna fresh from the oven (Photo Credit: Adroit Ideals)

Plate and serve!

Plate the slice of white lasagna and top with a sprig of parsley  (Photo Credit: Adroit Ideals)

Plate the slice of white lasagna and top with a sprig of parsley (Photo Credit: Adroit Ideals)

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From the kitchen of A Food Lover’s Delight….

White Lasagna

Ingredients:

10 slices prosciutto
1/2 c finely chopped onion
3 T butter
1/4 c flour
2 c milk
1/4 c finely chopped shallots
1 bay leaf
1 c grated parmesan cheese, divided
1 c fresh ricotta cheese
1 egg, lightly beaten
1/2 c shredded parmesan, divided
1/2 t freshly grated nutmeg
4 no-boil lasagna noodles
1 c shredded mozzarella, divided
3 slices smoked provolone cheese, Havarti, or Swiss

Method:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Chop the prosciutto into small pieces.
3. In a non-stick skillet over medium heat, crisp the prosciutto. When the prosciutto is crispy, remove it to a bowl and set aside.
4. In the same non-stick skillet with the proscuitto grease, saute the finely chopped onion until it is just translucent. Remove from heat and set aside.
5. Make the white sauce by heating the butter in a chef’s pan over low heat.
6. When the butter is melted, whisk in the flour. Cook two to three minutes, stirring with the whisk.
7. Add the milk and continue to whisk until smooth.
8. Stir in the chopped shallots, the bay leaf, and the grated parmesan. Let simmer over medium low heat until the white sauce thickens. Remove the bay leaf and set the sauce aside.
9. Make the ricotta filling by mixing the ricotta with the lightly beaten egg, 1/4 cup of the shredded parmesan cheese, and the grated nutmeg. Set aside.
10. Lightly grease a loaf pan with cooking spray. Spoon some of the white sauce into the bottom of the loaf pan.
11. Place a no-boil lasagna noodle on top of the white sauce in the loaf pan.
12. Ladle some more sauce onto the noodle. Then sprinkle half of the prosciutto, half of the onion, and a third of the shredded mozzarella over the sauce.
13. Place a second no-boil lasagna noodle over the prosciutto layer.
14. Evenly spread the ricotta mixture over the second lasagna noodle. Top with a third lasagna noodle.
15. Ladle some more white sauce over the third lasagna noodle.
16. Sprinkle the rest of the prosciutto, onion, and another third of the shredded mozzarella over the white sauce.
17. Top with the fourth lasagna noodle. Ladle the rest of the white sauce over the top of the fourth noodle. Then spread the smoked provolone cheese slices and the rest of the shredded mozzarella and shredded parmesan over the white sauce.
18. Put the pan of lasagna onto a baking sheet covered with aluminum foil (dull side up) to catch any overspills.
19. Bake at 350 degrees Fahrenheit for about an hour, checking to be sure internal temperature reaches 170 degrees Fahrenheit, and the top has browned. Check from time to time to ensure the bottom has not over-browned or burned.
20. When the lasagna is done, remove it from the oven and let sit for 15 minutes for ease of cutting and pan removal.
21. Cut into slices, and serve!

Makes 4 portions as an entree. This lasagna is great with a side salad such as my Tomato and Cucumber Salad with Peppered Goat Cheese or my Simple Cucumber Salad. This lasagna pairs nicely with red or white wine.

Variations: Add some sliced mushrooms to the onions while they are cooking. Cut back on the milk fat by using 1% or 2% milk. Use Swiss or another white cheese along with the ricotta, mozzarella, and parmesan if you are not a fan of the smoked provolone. You can use pre-cooked lasagna noodles if you prefer. I don’t use them because they tend to fall apart when I’m trying to assemble the lasagna before cooking. You can definitely double or triple this recipe in a larger pan, or make individual white lasagnas in ramekins.

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Decadent White Lasagna (Photo Credit: Adroit Ideals)

Decadent White Lasagna (Photo Credit: Adroit Ideals)

www.afoodloversdelight.com (Copyright Adroit Ideals 2015)

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