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LASAGNE ALLA BOLOGNESE
Servings: 8
Preparation Time: 15 min
Total Time: 1 hr 6 min
Ingredients:
Quantity:
Olive oil
2 tbsp
Onion, finely chopped
1
Garlic cloves, minced
2
Ground beef
1 lb
Dry white wine
1/2 cup
Marinara sauce
24 oz jar
Unsalted butter
4 Tbs
All-purpose flour
1/4 cup
Milk
4 cups
Salt
1 1/2 tsp
No-boil lasagna noodles
9
Grated Parmesan cheese
6 tbsp
1. To make the meat sauce, heat the oil in a large skillet over
medium-high heat. Add the onion and garlic and cook, stir-
ring until softened, about 5 minutes. Add the beef and cook,
stirring to break it up with a spoon, until browned, about 5
minutes longer. Add the wine and cook until the wine is evap-
orated, about 2 minutes. Add the sauce and bring to a simmer.
Cover and cook, stirring occasionally, until the sauce is thick-
ened and the flavors are blended, about 15 minutes.
2. To make the white sauce, melt the butter in a medium sauce-
pan over medium heat. Add the flour and cook, stirring con-
stantly, 1 minute. Add the milk and 1/2 tsp salt; bring to a boil.
Reduce the heat and simmer, stirring occasionally, until the
sauce thickens, about 8 minutes. Cover and set aside.
Turn the function dial to bake. Turn the temperature to 350°F
and preheat the oven. Spray a 7x11 inch. baking dish with
nonstick spray.
3. Spread 1 cup the white sauce on the bottom of the baking
dish; top with 3 of the noodles. Top the noodles with 1 cup
white sauce, 11/2 cups meat sauce and 2 tablespoons of Par-
mesan cheese. Repeat layering 2 more times, ending with the
meat sauce. Sprinkle with the remaining Parmesan.
4. Place the baking dish on a rack in position 1 and bake, uncov-
ered, until the filling is hot and the edges are browned and
bubbly, about 45 minutes.
CHICKEN ROULADES STUFFED WITH SPINACH AND CHEESE
Servings: 4
Preparation Time: 20 min
Total Time: 45 min
Ingredients:
Quantity:
Frozen chopped spinach, thawed
and squeezed dry
1 (10-oz) pkg
Pepper-Jack cheese, shedded
1 cup
Thin-sliced skinless boneless
chicken breasts
4
Kosher salt
1/2 tsp
Mayonnaise
2 tbsp
Dijon mustard
1 tbsp
Panko Bread Crumbs
1 cup
Melted butter
4 tbsp
1. Select the function dial to roast. Turn the temperature to
375°F and preheat the oven. Line the baking tray with foil and
lightly spray with nonstick spray.
2. Combine the spinach and cheese in a medium bowl. Sprinkle
the chicken with the salt. Starting at the wide end, top each
chicken breast with one-fourth of the spinach mixture. Roll up
jelly-roll fashion and secure with toothpicks.
3. Combine the mayonnaise and mustard in a small bowl. Place
the bread crumbs on a sheet of wax paper. Brush the chicken
rolls all over with the mayonnaise mixture, then roll in the
bread crumbs to coat evenly.
4. Place the chicken seam-side down on the baking tray in po-
sition 1. Drizzle the rolls evenly with the melted butter. Bake
until golden brown and cooked through, 20 - 25 minutes.
ROASTED COD TAPENADE
Servings: 4
Preparation Time: 15 min
Total Time: 38 min
Ingredients:
Quantity:
Cod fillets
4 (6-oz)
Olive oil
3 tbsp
Kosher salt
1 tsp
Pepper
Shallot, minced
1
Garlic clove, minced
1
Cherry tomatoes, halved
2 cups
Kalamata olives, coarsely chopped
1/3 cup
Capers
1 tbsp
Chopped fresh thyme
2 tsp
Red pepper flakes
1/4 tsp
1. Turn the function dial to convection. Turn the temperature to 425°F
and preheat the oven. Line the baking tray with foil.
2. Rub the fillets with 2 tsp oil and sprinkle with 1/2 tsp salt and
1/4 tsp pepper. Place the fillets on the baking tray in position 1
and roast until the fish is opaque throughout, 12 - 15 minutes.
3. Meanwhile, heat the remaining 2 Tbs oil in a medium skillet
over medium-high heat. Add the shallot and garlic and cook,
stirring occasionallly, until tender, 1 - 2 minutes. Add the to-
matoes, olives, capers, thyme, pepper flakes and the remain-
ing 1/2 tsp salt. Cook, stirring occasionally, until the tomatoes
are softened, about 8 minutes. Serve spooned over the cod.
