"Gypsy gold does not chink and glitter. It gleams in the sun and neighs in the dark."

~ Saying of the Gladdagh Gypsies of Galway

Tuesday, May 22, 2012

Recipe: Pork & Vegetable Lasagna

I stumbled across this recipe about a year ago - though I couldn't specifically tell you where! And I have made many adjustments to the original since then. The best thing about this recipe is that it is very versatile. Change it up to whatever suits your family's taste. 

Pork & Vegetable Lasgana

9 lasagna noodles
1# ground Pork
2 carrots, shredded (I just peel them into strips with the veg. peeler)
1 leek or onion, diced
8 oz mushrooms, sliced
1 garlic clove, diced
3 cups Chicken Broth
1/4 cup flour
S&P to taste
Thyme, few pinches
2 cups cheese, Parmesan and Mozzarella cheese work well 

Place your noodles in a 9x13 baking dish and cover with warm water and some olive oil. Set aside.
Preheat oven to 350 degrees.

Bring your chicken broth and flour to a slow boil, then keep at a simmer while you prepare the veggies.

Sautee your vegetables in some olive oil and butter until soft - 10-15 minutes - over a med/low heat. Add in your ground pork and cook over med heat until Pork is cooked. Remove from heat.

Remove the noodles and water from you baking dish. Pour a scant amount of your chicken broth mixture onto the bottom of the dish - lay down 3 noodles, top with your pork/veg mixture and some cheese, pour more chicken brother over it, lay on another 3 noodles and repeat with the rest of your filling. Spare some cheese to be laid over your last/top set of noodles.

Place in the oven and bake for about 45 minutes.

Note - this is excellent as a leftover the next day reheated :)

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