Mom's Best Lasagna & Wedge Salad
Mom’s Best Lasagna
Ingredients
Meat Sauce:
1 Tbsp. Emma olive oil
2 medium onions, finely chopped
1 medium carrot, finely diced*
½ lbs. BC White mushrooms*
7 cloves garlic cloves, crushed
1.5 lbs. ground beef*
½ lbs. ground pork
1 Jar (645ml) Newman’s Pasta Sauce*
1 can (796ml) Western Family crushed tomatoes*
4 Tbsp. Heinz tomato paste, (garlic and herbs flavoured)
2 beef or vegetable bouillon cubes, crushed
3 Tsp. each dried oregano and basil
1/2 Tsp. sugar, (if desired)
Salt and pepper, season to your tastes
White Sauce (Béchamel):
4 Tbsp. Lactancia butter*
1/4 cup Robin Hood flour*
3 1/2 cups Dairyland milk
1 cup Saputo shredded parmesan
Lasagna:
1 500g box Oven-ready Catelli lasagna
2 cups Armstrong mozzarella cheese, shredded*
3 Tbsp. finely chopped fresh parsley
Instructions
Meat Sauce:
Heat oil in a large pot over medium heat, then add in the onion, mushrooms and carrots and cook for 9-12 minutes. Add in the garlic and sauté for about 1 minute. Add beef and pork and cook while breaking it up with the end of your spoon, until browned. Pour in the pasta sauce, crushed tomatoes, tomato paste, crushed bouillon, and dried herbs. Mix well and bring to a gentle simmer. Season with desired amount of salt and sugar if needed. Cover and cook for about 25-35 minutes, mixing, until meat is tender.
White Sauce:
In a large pot, melt butter over medium heat. Remove from stove; add the flour and whisk for about 1 minute, or until well blended. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used, and sauce is free from lumps. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens about 5-8 minutes. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
To Assemble:
Preheat oven to 350°F | 180°F.
Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. Layer with 2 cups of meat sauce and 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top). Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 30 minutes or until golden and bubbling. Garnish with parsley and let stand for about 10 minutes before slicing and serving.
*In flyer Feb 21-27, 2021
Recipe & photo credit: Café Delites
Wedge Salad
Ingredients
Dressing
1/4 cup plain Krema Greek yogurt*
3 Tbsp. Island Farms sour cream*
1 Tbsp. Hellman’s mayonnaise*
3 Tbsp. Dairyland milk
Dash Worcestershire
1/4 cup blue cheese crumbles
2 tsp. white balsamic vinegar
Salt & pepper to taste
Salad
1 iceberg lettuce, cut into 4 wedges*
1/3 cup Rocana bacon, cooked and crumbled
4 hard boiled eggs, chopped into pieces*
10 grape tomatoes, sliced in half
Extra blue cheese crumbles 1-2 tablespoons per salad
Chives for garnish
Instructions
In a small bowl, whisk all ingredients for the dressing together. Set aside.
On two dinner plates, place wedges of iceberg lettuce, cut side up. Drizzle generously with dressing. Top with bacon, eggs, tomatoes, extra blue cheese, and chives. Serve.
*In flyer Feb 21-27, 2021
Recipe & photo credit: Laurens Latest