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Lasagna Dinner (Two Courses for 2-3)
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SALAD
1- 4oz bag of organic lettuces
1-8z container of roasted, grilled, or blanched marinated local organic seasonal veggies marinated in balsamic vinaigrette.
Directions: WASH LETTUCES, TOSS WITH MARINATED VEGGIES.
LASAGNA (contains: Dairy and Egg)
1- pre-made frozen lasagna (leaves kitchen frozen)
1-8oz container of extra sauce (leaves kitchen frozen)
Directions: THAW ON COUNTER FOR 2 HOURS TO ASSIST WITH EVEN BAKING, PRE-HEAT OVEN TO 400 DEGREES, COVER WITH AL FOIL, PLACE ON TRAY, BAKE FOR 50 MINUTES COVERED, UNCOVER BAKE FOR ADDITIONAL 10 MINUTES. THAW AND RE-WARM SAUCE, Let lasagna rest 10 minutes before you gently pull back paper baking pan, cut in half and plate topped with extra sauce.
Focaccia
- Thaw overnight in the fridge or on your counter
- place on greased metal baking tray approx. 9 x 7, cover with plastic wrap or even better a damp towel. NOTE: if dough has risen in the refrigerator or if you have thawed on a counter at room temp, you may go directly to step below.
- when doubled in size, push out into pan, cover and let double again. (Hint: The thinner the dough is pushed out the thinner and crunchier the resulting bread will be. You should be aiming at 1/4" thickness)
- pre-heat oven to 450.
- when doubled, press fingers in dough to create typical focaccia dimpling.
- Mix 1 TBSP olive oil, 1.5 tsp. WATER, 1/4 tsp. salt and drizzle over bread trying to get into all the depressions
- Check the focaccia after 10 -15minutes. If you find it is cooking faster on one side than another, turn the pan accordingly. Bake for another 5 to 8 minutes or until the bread is golden brown in color. Lift the focaccia out of the pan with spatulas, and transfer it to a cooling rack.
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