grated mozzarella

Batman Pizza


The things you’ll need

Ingredients
Dough
  • 1 package active dry yeast
  • 1 ½ teaspoon sugar
  • 1 cup warm water
  • 3 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
Pizza Sauce
  • 14 ounces tomato sauce
  • 6 ounces tomato paste
  • ½ cup water
  • ½ teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon chopped fresh thyme
  • 1 head garlic
  • 2 tablespoons olive oil
Topping
  • Cheddar cheese
  • Mozzarella cheese
  • Whole black olives
Equipment
  • Stand mixer with hook attachment
  • Large glass bowl
  • Medium pot
  • Pizza pan
  • Small fork
  • Rolling pin
  • Rubber spatula
  • Knife and cutting board
  • Bench flour
  • Pastry brush
  • Batman cookie cutter

Let’s get started!

Dough
  1. Preheat oven to 450ºF.
  2. In a medium bowl, dissolve yeast and sugar in warm water. let stand until creamy, about 10 minutes.
  3. Stir in flour, salt and oil and then beat until smooth. Let rest for 5 minutes.
  4. Place dough onto a lightly floured surface and pat or roll into a ball.
  5. Transfer crust to a lightly greased pizza pan. Prick the dough all over with a fork and cover lightly with sauce. Bake at 450ºF for 5 minutes.
  6. Spread the remaining sauce over the pizza and bake again at 350ºF for 8 to 10 minutes.
Pizza Sauce
  1. Preheat oven to 350ºF.
  2. Cut the head off of a bulb of garlic, exposing the cloves and drizzle with olive oil. Wrap in foil like a package and bake on center rack in oven for 45 minutes to an hour.
  3. In a small saucepan, mix the sauce, paste and water with a whisk until smooth and then add all the cloves of roasted garlic, the fresh herbs, salt and pepper.
  4. Bring to a simmer and cook for 5 minutes or until thickened slightly.

Time to decorate!

  1. Generously spread grated mozzarella cheese over the pizza sauce. Spread grated cheddar cheese into an oval shape in the center of the pizza.
  2. Dice olives and then gently place a batman cookie cutter in the center of the melted cheddar. Carefully fill the cutter with diced olives and then slowly lift the cutter.
  3. TaDa! Time to save a hungry Gotham, one cheesey pizza slice at a time!
Watch on tipbuzzfood.tumblr.com

Cheesy Ham and Potato Stuffed Bread! #tipbuzz #tipbuzzfood INGREDIENTS
1 large rectangular bread loaf
2 white or red potatoes peeled
salt and pepper to taste
3 slices ham
3 slices Mozzarella
¼ cup parsley chopped
1 cup Mozzarella grated
2 lEggs
½ cup half and half milk

INSTRUCTIONS
Preheat oven to 350°F. Using a serrated knife, cut the top of the bread loaf and remove a large piece well into the bread loaf.
Peel the potatoes and cut to ¼-inch thickness and season with salt and pepper.
Press a layer of potatoes into the bread. Add ham and cheese.
Repeat with a layers of potatoes, ham and then cheese. Add one final layer of potatoes, parsley and then cheese.
In a medium bowl, whisk together eggs and half and half. Pour evenly over grated cheese.
Bake for 50 minutes. Serve and enjoy!

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House Hlaalu pumpkin risotto

Happy Friday! Here’s a new recipe sooner than you expected!

House Hlaalu are one of the greatest influential houses in Morrowind and Vvardenfell. It’s no surprise then, that their personal chefs have much experience and knowledge in the art of fine cuisine. This recipe is rich and warm, perfect for Raven Rock nights when you’re tired of ash yams!

You will need:
1 ½ cups Arborio rice
1 cup pumpkin, mashed
3 cups vegetable stock
½ cup grated mozzarella cheese
½ cup grated parmesan cheese
3 cloves garlic, finely chopped
1 brown onion, chopped
Olive oil
Dry Italian herb mix
1 tsp paprika powder
20g butter
½ cup white wine
Salt and pepper, to taste

Method:
Cook the onions and garlic in olive oil until glazed and brown. Transfer to a large saucepan and add the stock and butter.

Add rice and boil while stirring continuously. When rice is al dente, add the wine, herbs, paprika powder, and pumpkin. Be sure to keep stirring to prevent the risotto from sticking to the bottom of the pan.

Continue to cook until the risotto has reached a soft, glutinous consistency (about 20 minutes). Stir in the cheeses until they are evenly spread and melted.

Serve in a deep plate and garnish with more herbs and cheese if you like.

Okay, hold up, wait a minute. I think I may have found a new pizza crust to make. Saw this in one of the Keto groups I am in on fb. Cheese and egg crust pizza. That is all that’s in it, plus seasonings. They said it was better than fathead pizza and that it reminded them of New York style pizza, holds up thin and soft enough to fold. And hell, I’m all for simple and this seems simple enough. Plus, no flours which I love.

2 cups shredded mozzarella
¼ fresh grated parmesan
2 eggs
Seasonings of choice
Stir all together and press onto parchment paper. Bake at 400 degrees until crisp (15 mins or so). Add toppings and bake for another 10 mins.

I am going to try this soon, I promise and going to let y'all know how I like. Pic isn’t mine btw.

Cauliflower cheese for dinner - at only 18 grams of carbs per serve, this is a pretty common meal for me these days.

Here’s how I make it:-

(Serves 4)

• Cut approx 800grams cauliflower into florets.
• Cook cauli in boiling water until al dente, then drain and place in a baking dish.
• In a small saucepan, melt 45g butter.
• Add 45g plain flour to melted butter and mix on medium heat until well combined - about 1 minute should do it.
• Measure out 1.5 cups milk. Pour about 1/3 of the milk into the butter/flour mixture, and mix on low heat until it thickens. Make sure you stir it vigorously to get a really smooth consistency.
• Add the remaining milk, 1/3 at a time, stirring until the sauce has thickened.
• Turn heat off and add ½ cup parmesan (can be more or less depending on taste), and stir through until the cheese has melted into the sauce. Add salt and pepper to taste.
• Pour cheese sauce over cauliflower.
• Sprinkle grated mozzarella cheese (1/3 - ½ cup) over the top of the dish. (can use other cheese, but for best results make sure it’s melty!)
• Place in oven on medium heat (160 degrees celsius) for approx 20 minutes, until the cheese has melted and has a slightly golden consistency.

There you have it - easy peasy cauliflower cheese! 👍

Keto Mushroom Pizza

4 portobellos
1 cup grated mozzarella cheese
1 cup Chopped spinach
5 cherry tomatoes sliced
Pepperoni
Sugar free tomato sauce
Olive oil
Salt and pepper

Preheat oven to 375. Line a baking sheet with aluminum foil for easy clean up.
Clean your Mushrooms. Stem removed and gills cleaned out. Then toss with oil on both sides and season with salt and pepper. Bake for about 7 mins. Set aside and drain any liquid. Then fill Mushrooms. Cheese, spinach, tomato and then Mushrooms. Bake until cheese has melted.
I heated my tomato sauce in a pan before serving. Poured about ½ cup on my plate.
Enjoy!

Snowman Pizza


The things you’ll need

Ingredients
Dough
  • 1 package active dry yeast
  • 1 ½ teaspoon sugar
  • 1 cup warm water
  • 3 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
Topping
  • 1 cup mozzarella
  • Olive oil, for drizzling
  • ½ ricotta
  • Sliced black olives
  • 1 orange bell pepper
  • 1 red bell pepper
Equipment
  • Stand mixer with hook attachment
  • Small fork
  • Rolling pin
  • Rubber scraper
  • Decorating bags
  • Baking sheet lined with parchment
  • Small cutting board
  • Knife
  • Bench flour
  • Pastry brush
  • 6-inch cake pan
  • 8-inch cake pan

Let’s get started!

Dough
  1. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. Stir in 1 cup of flour until a thick paste forms. Add salt, oil, and remaining flour. Let rest for 5 minutes.
  3. Work dough into a ball and then set aside.

Time to decorate!

  1. Preheat oven to 350ºF.
  2. Cut bell peppers into strips
  3. Roll dough out onto a floured surface. Using a 6-inch and an 8-inch cake pan, cut out rounds from the dough.
  4. On a prepared baking sheet, overlap the smaller circle on the large circle to create a snowman shape
  5. Drizzle the snowmen with a little olive oil then spread the ricotta to cover the pizzas. Sprinkle the grated mozzarella over the top. Place black olive slices for buttons and eyes, orange bell pepper for the nose and arrange the red bell pepper strips for the scarf.
  6. Bake for 12 to 18 minutes.

Cheesy butternut squash stuffed shells 

I looked for a recipe for stuffed shells that included butternut squash, but the few I found didn’t thrill me. So after throwing my hands in the air, I came up with this rendition – perfect in every way.

To make these, I peeled a butternut squash and cut it into small chunks. After tossing them with some olive oil and salt, they roasted for about 45 minutes in a 350 degree F. oven, until tender. I let the squash cool. (You can do this the day before and refrigerate squash until ready to use.)

I winged the filling, but basically 2 cups of ricotta cheese was mixed together with an egg, some salt and pepper, 2 cups of shredded mozzarella cheese, spinach, and some of the butternut squash.

I boiled large pasta shells until just al dente. I drained them and then put them aside. (I used 16, whole shells, but because some tear while cooking, it’s a good idea to cook more than needed.) Yummy filling was spooned into the shells and placed into an oiled 8x8-inch pan.

Sauté one minced shallot in butter. When golden, add 2 tablespoons flour, and cook for one minute. Whisk in enough milk to make a creamy consistency. Taste, and add salt and pepper as needed. Spoon béchamel over shells. Top béchamel with more grated mozzarella and grated Parmesan cheese.

These babies baked at 350 degrees F. until deeply brown, crisp, and gorgeous around the edges. Enjoy.

anonymous asked:

Can you stop posting so many personal posts I followed you for anime stuff..

Better Than Olive Garden Alfredo Sauce by Parkers Mom on Food.com

Ingredients 

Cooking Instructions

  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer.
  3. Stir often.
  4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  6. While the sauce cooks, boil noodles for 3-5 minutes.
  7. Place pasta on serving plates and spoon sauce over pasta.
Pelennoran Sausage & Lentil Soup

You guysss this soup is sooo delish. I’m ordinarily neutral towards lentils (barring a few exceptions), but upon taking my first bite of this soup, I was completely bowled over. (Hahah, bowled, get it?????) Make it. Make it soon. You won’t regret it. 

Pelennoran Sausage and Lentil Soup

Ingredients

1 tablespoon / 15 mL oil
1 small chopped onion
2 cloves of minced garlic 
1 diced carrot
½ teaspoon / 2 g rubbed sage
1 teaspoon / 4 g dried basil
1 teaspoon / 4 g salt
1 teaspoon / 4 g pepper
½ pound / 225 g raw sausage*
1 bay leaf
6 cups / 1420 mL chicken broth 
½ cup / 100 g lentils
½ cup / 105 g brown rice

Directions

Heat the oil in a large stock pot over medium heat. Add the onion, garlic, carrots and spices. Cook until soft and golden, about 5 minutes. Add the raw sausage and cook over medium heat, stirring and breaking up the sausage until browned. Add the bay leaves and chicken broth. Cover and bring the soup to a boil. Reduce heat to a simmer and add the lentils and rice. Simmer uncovered until the lentils and rice are cooked. This could take 20-30 minutes. Just check for desired tenderness at 20 minutes and add time as needed. Remove bay leaves and add the spinach during the last 5 minutes of cooking. Serve with grated Parmesan or soft mozzarella, if desired.

*I used kielbasa, which I browned and removed before cooking the onion, and I added it back in towards the end. 

If you’re still hesitant towards the whole lentil thing (I know that they’re hard to love), consider this:

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3

I’m flying around trying to get out the door. I wish I had time to go on and on about how great this dish is, but I don’t. Trust me. It’s delicious. If you find an issue with how rich it is, go rake some leaves or go for a run. Or, just eat a tiny piece. (Good luck on that last part by the way.)

I simmered homemade Bolognese sauce on the stove for hours before I put it together, but in a pinch, you could probably substitute a jarred marinara sauce. Note – your neighborhood will not smell like the best Italian restaurant in town if you go the easy version, but I understand that sometimes shortcuts are necessary.

Baked ziti. I used an 8x8-inch pan, plus a loaf pan (to give to a friend), but it makes a nice 13x9-inch casserole. Generously serves 6.

Ingredients:

  • 1 recipe Bolognese sauce, or 2 (26 ounce each) jars your favorite marinara sauce
  • If not using Bolognese sauce, add 1 pound browned and crumbled ground beef or sausage, plus one diced onion
  • 1 pound ziti or rigatoni pasta
  • 6 ounces sliced provolone cheese (9 slices)
  • 1 ½ cups sour cream
  • 8 ounces grated mozzarella cheese
  • Grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

If not using my recipe for Bolognese sauce, sauté onion in a little bit of olive oil until tender. Add ground beef or sausage and brown until cooked through. Add marinara sauce and taste for seasonings. Add more salt if necessary.

Butter a 9x13 inch baking dish. Layer as follows: ½ of the ziti, ½ sauce mixture, Provolone cheese, sour cream, remaining ziti, remaining sauce mixture and then mozzarella cheese. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted. You may want to cover it for the first 20 minutes with foil and then let the cheese melt and brown for the last 10 minutes.

Roasted Stuffed Salmon

There’s no need to go to an expensive restaurant and pay so much for a plate of stuffed Salmon! You can make this dish at home for no more than 10 dollars- it’s both affordable and delicious. The preparation is simple and doesn’t take too long. If you’re trying to show off your cooking skills to family and friends, here is the dish you want to try!

This recipe uses spinach, mushroom and cheese but feel free to substitute any other ingredients into the recipe. Do make sure that you’re not stuffing too much vegetables without them being drained. Vegetables give out a lot of water when cooked and might make the dish a little too soggy.

INGREDIENTS:

  • 1 salmon fillet (about 3 inches wide, 2 inches long, 1-2 inches thick)
  • 1 cup spinach - washed and drained
  • 2 cups mushroom - washed and drained
  • ½ cup mozzarella cheese
  • salt & pepper
  • olive oil

DIRECTIONS:

1. Prepare the mushrooms and spinach by washing and draining them from excess water. Coarsely chop the mushrooms and the spinach as well. Rinse the fillet and pat dry.

2. Heat up a shallow pan to medium heat. Add in 2 tsp of olive oil and quickly saute the spinach and mushroom until they’re half cooked. This will soften the texture a little and will make it easier to stuff into the salmon.

3. Place the salmon fillet on a flat surface and let orange part of the fillet face towards you. Estimate about 1 cm from the edge. Place your other hand on the top of the fillet. Then, using a very sharp knife, push the knife to the other side of the fillet at the point.  Then cut towards the other edge of the fillet , leaving 1 cm at the end. You should now have a pouch inside the fillet and every edge should be intact.

4. Rub around 2 tbsp of olive oil onto the fillet. When the saute mushrooms and spinach is ready, mix with grated mozzarella cheese and carefully stuff into the fillet.

5. Sprinkle some salt and pepper onto the fillet. Then preheat the oven to 320'C. Cover the fillet with a layer of tinfoil and bake for 15-20 minutes.

6. Serve with greens and some dill sauce (or sour cream) on the side!

3

Festivity Sweet Corn and Pepper Chowder

I don’t know why but it seems like good soup weather all of a sudden. The recent heat wave passed and these misty mornings by comparison make soup seem not only tolerable but appealing. Soup made from summer vegetables is delicious, the problem is not wanting to eat something hot when it is well, hot. This is a nice vegan recipe that is a mutation of Anna Thomas’ corn and cheese chowder recipe in her book, Love Soup. I added more vegetables and subbed in a thick coconut milk to make it creamy, and also got an immersion blender involved. To de-veganize it you can just serve cheese on the side. This makes a really large pot of soup so to make it smaller just halve the ingredient amounts.

Ingredients: 

  • 2 lbs. potatoes, red or gold work best
  • 2-3 bell peppers any color
  • 2 bay leaves
  • bundle of fresh or dried sage, chopped or crumbled
  • 1 large onion
  • 2 Tbs olive oil
  • 1 cup of coconut or almond milk (or regular milk)
  • 2 cups of vegetable broth (or chicken broth)
  • 4 ears of corn, kernels scraped off with a sharp knife
  • 2 tsp cumin seeds
  • ½-1 cup chopped fresh parsley
  • paprika to taste
  • salt and pepper to taste
  • fresh basil, cherry tomatoes, or grated jack or mozzarella cheese as garnish (optional)
  1. Cut the potatoes into bite-sized chunks and put them in a large stock pot with 5 cups of water, salt, sage and bay leaves. Bring to a boil then leave at a simmer while you prepare your other ingredients. 
  2. In a separate skillet, add coarsely chopped onions, olive oil and a touch of salt and saute over medium heat until soft and translucent. Add coarsely chopped peppers and continue to saute until the peppers’ color brightens. 
  3. Add coconut milk, broth and paprika to the your potatoes in the stockpot. 
  4. In a dry skillet, toast cumin seeds for about 5 minutes until browned and grind up in a mortar and pestle. Add to stock pot.
  5. Add your chopped onions and peppers to the soup and allow to simmer on low heat.
  6. Add parsley, taste and add more seasoning as needed.
  7. Optional: Remove bay leaves and sweep an immersion blender through the pot until the soup is still chunky but has a thicker consistency. 
  8. Serve hot, garnished with fresh basil, chopped cherry tomatoes and cheese if desired! 
Quiche with spinach, mushrooms and herbs
External image

My friend wrote a great article called “How my kid didn’t ruin my life”. It’s something I think I had to read in these days. I am mom for over 6 months now. And it seems I’m mostly mom. I love my child and I love to spend time with her, but… of course there’s “but”… I had to fight with myself for quite some time. Why? Because there was no time for Marta. I still get up, do some gymnastic (I try at least), put on make up (yep yep) and cook. But there’s no much time left for creative stuff. I have pictures from Japan, where I spent a month in 2014 and I didn’t go through them yet. I have so many things to do, that I made a list. But list doesn’t go shorter unfortunately. So it’s good to read that with few months my internal fight will be over. Does each mother go through it? I wrote it so many times - I knew that my life will change but I didn’t get how much of it will. It did completely. No more quiet creative mornings over a coffee in an empty cafe, no more random walks and stops to read a book on a grass, no more waking up Tomasz with a basket full of goodies and telling him that we have a photo shoot in 10 minutes because I had a dream. No more no more. What do I get? Cool gal, her attemps to talk, her smile, her hugs. Everything that matters. But I still sometimes miss Marta and her crazy ideas. Now thanks to my friend and her article I know that Marta didn’t go away. She’s still here, struggling a bit, because she’s in a totally new world. But she’ll be back soon. And I can’t wait.

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2

Garden tart

  • Fresh cherry tomatoes and zucchini from the garden? Check.
  • A beautiful hunk of mozzarella cheese in the cheese drawer? Check.
  • A small bowl of leftover ricotta cheese-spinach filling in the frig? Check.
  • One sheet of frozen puff pastry? Check.

Hmm… what to do with all of this abundance. How about a summer-inspired tart? I knew this was going to be good as I started formulating it in my head. A tumblr follower, Churrlo, suggested I create a galette with some of our summer vegetables, and that thought had been in the back of my mind for a week or so. The galette may still make an appearance, but their suggestion was inspiration enough to create a similar tart. The vegetables were roasted first and then enveloped in a cheesy, pesto-filled puff pastry shell. You could hear the crackle of the pastry as we took bite after bite of this amazing dish.

A note about the ricotta cheese-spinach filling – The first time it appeared on this site was when I stuffed fresh, tender zucchini blossoms with it. (You can find that beautiful recipe here.) However, you can also use it in stuffed pasta shells or lasagna. Yesterday I had a little leftover filling in my refrigerator, so it seemed like an obvious choice to include it in this tart.

If you don’t want to go to the trouble to make the ricotta cheese filling (I only used about ½ cup, so I understand if you don’t), you can skip it all together and just use the pesto as a base. I haven’t tried that, but I bet it would be delicious!

Serves 4.

Ingredients:

  • 1 medium size zucchini, sliced thin
  • 1 cup cherry tomatoes, cut in half
  • Drizzle of olive oil
  • Salt
  • Pepper
  • 1 sheet Pepperidge Farm puff pastry – thawed according to package directions
  • 2 to 3 tablespoons basil pesto
  • ½ cups ricotta cheese-spinach filling 
  • 1 cup grated mozzarella cheese
  • 1 egg, lightly beaten

Directions:

Preheat oven to 400 degrees F. Line a half-sheet pan with a Silpat sheet or parchment paper. Scatter zucchini and tomatoes over surface. Drizzle with olive oil and season with salt and pepper. Roast vegetables for about 10 minutes, or until soft.

Reduce oven heat to 350 degrees F.

Meanwhile, lightly dust work surface with flour and roll pastry until flattened. Transfer pastry to baking sheet. Using a very sharp knife and a very light touch, score pastry one-inch away from edges, being careful to not cut completely through. Spread pesto over center portion of pastry, all the way to scored edge. Spread ricotta filling over pesto. Top with roasted vegetables and then mozzarella cheese. Brush edges with egg.

Bake tart for 15 to 20 minutes, or until pastry is a deep golden brown and has puffed up in center. Cut tart in 4 or 9 pieces and serve.

Baked Mozzarella Italian Ciabatta w/ Tomato Sauce

Ciabatta is a famous bread that originated from Italy in the 80s. It has a very crisp crust and soft center. They also are made in small rolls to large loafs. There are also many variations on how the bread is seasoned - sometimes with olives or cheese.

I tried baking Ciabatta with some Mozzarella cheese paired with some fresh tomato sauce dressed in olive oil. The combination of the heavy protein and cheese and the sourness of the tomato sauce makes this a great appetizer!

INGREDIENTS:

  • 1 Ciabatta (you should be able to find this at any local bakeries)
  • 1 cup grated Mozzarella cheese
  • 3 fresh tomatoes
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp sugar
  • 3-4 tbsp extra virgin olive oil

DIRECTIONS:

1. In a bowl, boil tomatoes until they soften. I usually like to keep the tomatoes’ skin in my dishes, but if not peel the skin off after the tomatoes are softened.

2. Drain the water in the pot and add in tomato paste to cook. Use a masher to mash the tomatoes. Add in a small amount of water (about 2-3 tbsp) to let it cook.

3. Cook the tomatoes sauce in the pot for about 15 minutes at low heat until most of the water evaporates.

4. Sprinkle the mozzarella cheese on the Ciabatta and bake in the oven for about 10 minutes.

5. Meanwhile, turn back to the tomato sauce and season with salt and some pepper if desired. Add in the sugar as well.

6. When the sauce is cooked, add in olive oil.

7. Serve the bread with the cooked tomato sauce! (If you want to prepare this for the summer, you can also chill the tomato sauce in the fridge before serving.)

bosmer  asked:

How well do you cook spaghetti? Would Papyrus approve? Also your videos are my faves keep doing what you do dude.

Al dante with freshly grated mozzarella and parmesan with a sauce made out of onion, garlic cloves, black olives and fresh tomatoes. Added with some red pepper flakes and meatballs as well. I like a bit of wine with it as well, gotta have a good cabernet.


Sorry I really love making spaghetti.

7

Ice Bear made… Calzone!!!

°°° With fresh basil, ricotta, grated parmesan, mozzarella, italian sausage and tomato sauce °°°

(Yes, I know you’ve all been waiting for this one.
Why are most of them shaped differently? It was so that I could get the most out of the dough. I did make one calzone shaped like the ones in the series, so that you see it is still calzone. :3 I also left the one on the last pic half open so you can see all the cheeses! Nom yum <3
Sorry for the bad lighting, tho. It was already dark out, flash  makes stuff too bright and we don’t have the best lamps. >_<)


(Click here for a step by step instruction on how to make Calzones as seen on the WBB episode “Food Truck”!)

Callaloo Lasagna

INGREDIENTS:

5 cups Coconut Milk

1 cup Butter

1 cup Unbleached Flour

Salt and Pepper

½ teaspoon Grated Nutmeg

¼ cup Vegetable Oil

2 Garlic Cloves (minced or pressed)

2 cups of Chopped Onions

½ cup Chopped Fresh Rosemary

2 lbs Callaloo (rinsed, stemmed and chopped)

1lb Ricotta Cheese

1 Egg

2 cups Parmesan Cheese (freshly grated)

3 cups Mozzarella Cheese (grated)

1 (16 oz) package lasagna noodles

Directions:

Heat the coconut milk until very warm, but do not bring to a boil. In another pan over medium heat, melt the butter. Do not let the butter brown! Whisk in flour and cook for three or four minutes, stirring constantly. Gradually add the hot coconut milk. Continue to whisk until the sauce is thickened. Add the freshly grated nutmeg.

Sauté the onions in oil until they’re translucent. Stir in the callaloo. Add a little water if the callaloo is too dry and season it with salt and pepper. Cook until the callaloo wilts, then remove it from the heat and set aside.

Mix the ricotta, the garlic, the egg and the Parmesan cheese together. Cook the lasagna until al dente (about five minutes). Oil a large casserole or lasagna pan. Layer the ingredients as follows:

-2 cups of sauce

-1/3 of the noodles

-½ of the callaloo

-2 cups of mozzarella

-2 cups sauce

-1/3 of the noodles

-all the ricotta mixture

-all of the callaloo

-2 cups of the sauce

-remaining noodles

-rest of the sauce

Sprinkle the remaining mozzarella cheese on top. Cover the casserole and bake at 350°F for 45 minutes. Uncover the casserole and bake for another 10 to 15 minutes. Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.

This recipe feeds six