This recipe is for a 4 by 9 baking dish but can be doubled for a larger (8x9) baking dish
INGREDIENTS
4 lasagna noodles
1 recipe bechemel sauce (look in this blog)
1 medium green tomato, chopped finely
1/2 teaspoon dried thyme
5 to 6 medium green tomatoes
1/4 cup grated white cheese (eg., Parmesan)
METHOD
In a large sauce pan, put the lasagna noodles in hot water to cover and set aside. Make the bechemel sauce and set aside. Place the chopped green tomato in 1/2 cup of water and bring to a boil. Boil for 3 minutes and drain. When cooled, add to the bechemel sauce, add the thyme and stir to mix well.
Remove the stem and hard white portion of all the tomatoes. Using a mandolin or similar slicer, set to position 2, slice off the top skin (stem side) of the tomatoes and discard. Slice the tomatoes until only the smallest bottom piece of each is left and discard that. Divide the slices into three portions.
Assemble the lasagna by adding a few tablespoons of sauce to the bottom of the 4x9 baking dish. On top of than place one of the noodles. A few more tablespoons of sauce and one of the three piles of tomato slices, evenly spaced, go in next. Repeat two more layers and add the last noodle on top of the third layer. Add whatever sauce is left, evenly cover with the cheese and bake for 20 to 25 minutes, until the cheese is just beginning to brown. Remove, let it cool for a few minutes, and serve. Will make 2 servings.
A simple way to make a really great white sauce. Now, why didn't I think of that ?
INGREDIENTS
2 tablespoons butter
2 tablespoons flour
1 and 1/4 cups milk, heated
1 pinch of salt
METHOD
Melt the butter over medium-low heat in a heavy-duty sauce pan. Ad the flour and cook, stirring constantly, until the paste begins to bubble a bit, about 2 minutes. Do not let it brown. Add the salt and warm milk and continue to stir as the sauce thickens. Bring to a boil then lower the heat. Continue to cook, stirring, for 2 to 3 minutes more. Remove from the heat and use immediately.
INGREDIENTS
2 medium green tomatoes
2 tablespoons olive oil
1 medium white onion
1 medium Yukon Gold or white potato
1/4 cup chicken broth
1/2 teaspoon died sage
METHOD
Cut the end skin off the tomatoes, remove the stem portion and slice the tomatoes crosswise 1/8 inch thick. Cut the slices into eighths. In a medium skillet, warn the olive oil over medium heat and add the tomatoes. Peel and cut the onion in half and cut the halve into thin slices crosswise and add them to the skillet. Cook, covered, over low heat stirring occasionally.
Peel the potato and cut into 1/4 inch cubes. Place in to a small sauce pan and add water to just cover the potatoes. Bring to a boil and reduce heat to a simmer. Cook for 4 minutes, drain and reserve.
Cut he chicken breast in to 1/2 inch cubes and place into a small sauce pan. Add the chicken broth and bring to a boil. Reduce the heat and continue cooking until the chicken is well seared on all sides. Add to the skillet.
Add the potatoes and the sage to the skillet and continue to simmer for 4 to 5 minutes to mix all the flavors. Remove from the heat and serve immediately. Will serve 2 to 3 persons.
