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27
LASAGNE ALLA BOLOGNESE
Servings: 8
Preparation Time: 15 min
Total Time: 1 hr 6 min
Ingredients: Quantity:
Olive oil 2 tbsp
Onion, nely 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 our 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 avors are blended, about 15 minutes.
2. To make the white sauce, melt the butter in a medium sauce-
pan over medium heat. Add the our 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 lling 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 llets 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 akes 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 llets with 2 tsp oil and sprinkle with 1/2 tsp salt and
1/4 tsp pepper. Place the llets on the baking tray in position 1
and roast until the sh 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 akes and the remain-
ing 1/2 tsp salt. Cook, stirring occasionally, until the tomatoes
are softened, about 8 minutes. Serve spooned over the cod.
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