Habanero Lasagne

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Habanero Lasagne
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Rating: 0
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This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives--a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation--marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.

Ingredients


  • 1 16-ounce can of whole black olives, drained and rinsed, and thinly sliced

  • 3 habanero chiles, seeds and stem removed, minced

  • ½ cup white wine

  • 2 tablespoons olive oil

  • 1 cup chopped onion

  • 1/4 cup grated carrots

  • ½ cup finely diced celery

  • 3 cloves garlic, minced

  • 8 ripe tomatoes (2 pounds) peeled, seeded, and chopped; or substitute 1 28-ounce can of whole tomatoes, crushed.

  • 1/4 cup sundried tomatoes, rehydrated in white wine, then finely chopped

  • 1 8-ounce can of tomato paste

  • 2 tablespoons chopped dried basil or 4 tablespoons fresh

  • 2 teaspoons dried oregano or 4 tablespoons fresh, chopped

  • 1 bay leaf

  • 1/4 cup chopped parsley

  • ½ teaspoon crushed rosemary

  • 1 teaspoon sugar

  • 1 tablespoon balsamic vinegar

  • 2 cups vegetable stock

  • 1 or 2 frozen packages artichoke hearts, cooked
    or substitute 4 fresh zucchini, peeled, sliced horizontally, and steamed for 1 minute

  • 1 bunch fresh spinach, cleaned and steamed for 1 minute

  • 1 pound lowfat ricotta cheese

  • ½ cup grated parmesan cheese

  • 1 cup shredded low fat mozzarella cheese

  • 1 pound cooked lasagne noodles



Instructions


Combine the black olives and the habanero chiles in a glass jar with the white wine. Place the jar in the refrigerator for 3 days, and, once a day, turn the jar upside down and shake gently.

In a large, heavy Dutch oven-type casserole, heat the olive oil. Add the onions, carrots, celery, and garlic and saute for 2 minutes. Then add the tomatoes, the sun-dried rehydrated tomatoes, and the tomato paste and mix thoroughly.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the rich stock. (Reserve the second cup of stock to use for thinning, if needed, later on in the cooking.) Cover and simmer the mixture for at least one hour, stirring occasionally. If the mixture becomes too thick, thin with the reserved stock.

Remove the bay leaf from the tomato sauce and discard. Spread ½ cup of the tomato sauce in a 13 by 9 inch baking dish. Place some cooked lasagne noodles on top of the sauce. Thoroughly drain the olive-habanero mixture, and spread 1/3 of it over the noodles. Top the olive mixture with 1/3 of the sliced artichokes (or zucchinis), and 1/3 of the steamed spinach leaves. Mix the three cheeses together and spread 1/3 of this mixture over the spinach.

Pour 1 cup of the tomato sauce over this mixture, and then cover with more lasagne noodles. Repeat the whole process for two more layers, ending with the noodles and topping off with the tomato sauce.

Bake at 350°F for 45 minutes. (Or, cover and refrigerate and bake later; just allow the dish to reach room temperature before baking.)

 

Servings
8-10
Servings
8-10
Habanero Lasagne
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives--a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation--marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.

Ingredients


  • 1 16-ounce can of whole black olives, drained and rinsed, and thinly sliced

  • 3 habanero chiles, seeds and stem removed, minced

  • ½ cup white wine

  • 2 tablespoons olive oil

  • 1 cup chopped onion

  • 1/4 cup grated carrots

  • ½ cup finely diced celery

  • 3 cloves garlic, minced

  • 8 ripe tomatoes (2 pounds) peeled, seeded, and chopped; or substitute 1 28-ounce can of whole tomatoes, crushed.

  • 1/4 cup sundried tomatoes, rehydrated in white wine, then finely chopped

  • 1 8-ounce can of tomato paste

  • 2 tablespoons chopped dried basil or 4 tablespoons fresh

  • 2 teaspoons dried oregano or 4 tablespoons fresh, chopped

  • 1 bay leaf

  • 1/4 cup chopped parsley

  • ½ teaspoon crushed rosemary

  • 1 teaspoon sugar

  • 1 tablespoon balsamic vinegar

  • 2 cups vegetable stock

  • 1 or 2 frozen packages artichoke hearts, cooked
    or substitute 4 fresh zucchini, peeled, sliced horizontally, and steamed for 1 minute

  • 1 bunch fresh spinach, cleaned and steamed for 1 minute

  • 1 pound lowfat ricotta cheese

  • ½ cup grated parmesan cheese

  • 1 cup shredded low fat mozzarella cheese

  • 1 pound cooked lasagne noodles



Instructions


Combine the black olives and the habanero chiles in a glass jar with the white wine. Place the jar in the refrigerator for 3 days, and, once a day, turn the jar upside down and shake gently.

In a large, heavy Dutch oven-type casserole, heat the olive oil. Add the onions, carrots, celery, and garlic and saute for 2 minutes. Then add the tomatoes, the sun-dried rehydrated tomatoes, and the tomato paste and mix thoroughly.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the rich stock. (Reserve the second cup of stock to use for thinning, if needed, later on in the cooking.) Cover and simmer the mixture for at least one hour, stirring occasionally. If the mixture becomes too thick, thin with the reserved stock.

Remove the bay leaf from the tomato sauce and discard. Spread ½ cup of the tomato sauce in a 13 by 9 inch baking dish. Place some cooked lasagne noodles on top of the sauce. Thoroughly drain the olive-habanero mixture, and spread 1/3 of it over the noodles. Top the olive mixture with 1/3 of the sliced artichokes (or zucchinis), and 1/3 of the steamed spinach leaves. Mix the three cheeses together and spread 1/3 of this mixture over the spinach.

Pour 1 cup of the tomato sauce over this mixture, and then cover with more lasagne noodles. Repeat the whole process for two more layers, ending with the noodles and topping off with the tomato sauce.

Bake at 350°F for 45 minutes. (Or, cover and refrigerate and bake later; just allow the dish to reach room temperature before baking.)

 

Servings
8-10
Servings
8-10
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