1 chicken breast fillet
1.7 oz pesto
1/4 cup mozzarella cheese
1/4 cup Parmesan
3/4 cup breadcrumbs
1 beaten egg
Open the chicken fillet to make it bigger and thinner. If necessary use a steak hammer.
Season with salt and pepper.
Spread the pesto, arrange the mozzarella cheese and close the fillet with toothpicks.
In a bowl, mix Parmesan cheese with breadcrumbs.
Baste the chicken with the egg and then the Parmesan mixture with breadcrumbs.
Transfer to a baking dish and bake at 350ºF for 20 minutes or until the chicken is cooked.
1 jar (24 ounces) pasta sauce
1 package (25 ounces) frozen meat or cheese ravioli
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3 cups fresh baby spinach
Preheat oven to 350°. In a small saucepan, heat sauce 5-7 minutes over medium heat or just until simmering, stirring occasionally.
Spread 1/2 cup sauce into a greased 11×7-in. baking dish. Layer with half of the ravioli, 1-1/2 cups spinach, 1/2 cup cheese and half of the remaining sauce; repeat layers. Sprinkle with remaining cheese.
Bake, uncovered, 45-50 minutes or until edges are bubbly and cheese is melted. Let stand 5 minutes before serving.
10 lasagna noodles, cooked al dente
1 15- oz. container ricotta
4 eggs, lightly beaten (divided)
2 cloves garlic, minced
Freshly ground pepper
1 c. shredded mozzarella
1/4 c. finely chopped parsley
1/2 c. flour
2 c. Italian breadcrumbs
Marinara sauce, warm (for serving)
Lay cooked lasagna noodles flat, in an even layer, on a greased baking sheet.
In medium bowl, combine ricotta, 1 egg and garlic. Season with salt and pepper. Mix until evenly combined. Spread the ricotta mixture onto each lasagna noodle, then sprinkle with mozzarella. Fold each lasagna noodle 3-4 times, to create a square. Freeze the lasagna servings on the baking sheet for 30 minutes, or until hardened.
When the lasagna squares are frozen, set up a dredging station. Divide the flour, eggs and breadcrumbs in three separate shallow bowls. Season breadcrumbs with salt and pepper. Working in batches, dredge lasagna in the flour mixture then dip in eggs. Toss in breadcrumbs for the final dredge.
Meanwhile, heat oil. Pour about 1 1/2” vegetable oil into a large, deep skillet (or a shallow pot). Heat over medium heat until the oil reaches about 350 degrees F, or until the oil is shimmering. (If a splash of water sizzles when you flick it into the pan, it’s ready.) Working in batches, add 3-4 lasagna squares to the hot oil using tongs. Do not crowd the pan, or the oil will cool! Cook until golden brown on one side, about 2-3 minutes, then flip and cook until the second side is golden, 2-3 more minutes. Place the fried lasagna squares on a cooling rack lined with paper towels. Repeat until all the lasagna is fried.
Sprinkle with parsley and serve with warm marinara for serving.
2 cups packed basil
1/2 cup Italian parsley
3 cloves garlic
1/2 cup pine nuts, toasted and cooled
1/2 cup grated Parmesan
1/2 teaspoon salt
pinch or two pepper
1/2 cup olive oil
Place all ingredients except oil in a food processor. Blitz two or three times to get it going, then turn on and let run while drizzling oil in. Stop when all the oil is incorporated but before it gets too thin. I like mine to still have a slightly chunky feel to it.