Lasagna a la Afritada

A perfect blend of Pinoy and Italian flavors.


Ingredients:
2 eggplants, sliced
1 zucchini, sliced
2 red bell peppers, sliced
2 green bell peppers, sliced
1/4 cup olive oil
salt and pepper, to taste
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup onion, minced
1/4 cup tomatoes, chopped
1/2 kg chicken breast, cubed
1 can tomato paste
1 tbsp salt, or to taste
1 tbsp crushed peppercorns
water
1 box lasagna noodles
1 cup grated cheese


Directions:
1. In a bowl, combine the sliced eggplants, zucchini, bell peppers and olive oil. Season with salt and pepper. Toss the ingredients together. Set aside to marinate for a few minutes, then grill the vegetables until done.
2. In a saucepan, heat 2 tbsp olive oil then saute the garlic, onion and tomatoes until tender. Add the chicken breast and cook until done. Add the tomato paste. Simmer the mixture for a few minutes. Season to taste. If sauce is too thick, add some water.
3. In a separate pan, boil water and cook the lasagna noodles. Set aside.
4. In an ovenproof dish, assemble the lasagna by layering the noodles, sauce and grilled vegetables. End with a top layer of sauce. Sprinkle with cheese. Bake in a preheated 350F oven for about 20 minutes.

Preparation time: 20 minutes
Cooking time: 45-50 minutes
Makes 4-6 servings.


Source: Good Housekeeping

Lasagna Kitchenomica

Ingredients:
Filling:
1/2 tbsp chopped garlic
1 cup chopped onions
1 cup ground lean pork
1/2 cup chopped sweet ham
1/4 cup soft margarine
1/2 cup each of baguio beans, carrots, celery, sayote and squash (all chopped)
1 cup tomato sauce
1 beef bouillon cube
salt and pepper
1 cup grated cheese

White Sauce:
1/4 cup soft margarine
1/3 cup all-purpose flour
1-1/3 cups water
1-1/3 cups evaporated milk
salt and pepper

Pasta:
1 egg
salt and pepper
1/2 tbsp cooking oil
1 tbsp water
1 cup all-purpose flour


Directions:
Filling:
1. Saute garlic, onions, ground pork, and ham in melted margarine.
2. Add carrots, baguio beans, sayote and squash.
3. Cook until half-done. Add tomato sauce and bouillon cube. Season
4. Cook for 2 minutes. Stir in celery. Set aside.

White Sauce:
1. Melt margarine. Blend in flour.
2. Gradually add water and milk, stirring continuously. Season.
3. Cook until slightly thick or until sauce coats spoon. Set aside.

Pasta:
1. Beat egg, add salt, water, oil and pepper. Blend well.
2. Add 1/2 cup flour. Mix well. Knead dough until smooth.
3. Use remaining flour for dusting.
4. Divide dough into 3 parts. Sprinkle some flour on a board.
5. Roll out each dough into 6-11" long apper-thin sheets.
6. Cook noodles in 6 cups boiling water with a little salt for about 12 minutes, or until tender.
7. Strain. Rinse in cold water. Drain. Set aside.

Grease a 7" x 7" pyrex dish with 2 tbsp margarine. Cover dish with 3 alternating layers of pasta, filling, sauce and grated cheese. Bake at 350F for about 1/2 hour.


Makes 8 servings.
Vegetables replace part of pork.


Source: #48, Del Monte Kitchenomics