Tex Mex Roasted Poblano Sour Cream Sauce Lasagna

Luke 12:19-23

[19] And I will say to my soul, “Soul, you have ample goods laid up for many years; relax, eat, drink, be merry.”’ [20] But God said to him, ‘Fool! This night your soul is required of you, and the things you have prepared, whose will they be?’ [21] So is the one who lays up treasure for himself and is not rich toward God.”

Do Not Be Anxious

[22] And he said to his disciples, “Therefore I tell you, do not be anxious about your life, what you will eat, nor about your body, what you will put on. [23] For life is more than food, and the body more than clothing.

An ej original recipe!!

Just developed this recipe this morning. 

It is so very delicious!

Always freaked as I bring things together to make a new dish. 

This ones a keeper!!

Meat mixture list

10 Chicken Meatballs or Beef, cooked to make sauce

2 T fresh diced Fennel bulb(I do mine in a mini food chopper and freeze to use in all kinds of dishes)

1/2 c green onions, chopped

Diced 1 small Roasted poblano 

1/4 c sliced in half Castelvetrano Olives 

White Beans, drained ( I used some of my canned Navy)

1 t sugar

1/2 t toasted cumin

Salt and pepper, to taste

Sauté peppers, Fennel and onions in 1 t olive oil.

Add meat.

Add seasonings.

Sauté until done. 

Add beans.

Set aside.

No bake Lasagna noodles

Sour cream Sauce list

Sour cream

Butter

Flour

Stock

Herdez salsa Verde

Herdez guacamole salsa

Salt and pepper

Toasted cumin

2 c Quesadilla Cheese, reserve 1/2  

2 c Mozzarella cheese, reserve 1/2 

Sour Cream Sauce

1. Melt 2 T butter and whisk in 2 T flour, sauté 1 minute.

Cool 5 minutes.

2. Whisk into cooked flour/butter mixture.

2 c chicken stock

3. Whisk these into chicken stock mixture.

1 c sour cream( plain Greek yogurt will work)

1/4 c salsa verde

1/8 c guacamole Salsa

A few turns cracked black pepper and salt

1/2 t sugar

1/2 t toasted cumin 

Set aside.

13x9 pan 

Layers

A little sauce in bottom of pan

2 and 1/2 no bake Lasagna noodles

1/3 Meat mixture

1/3 of sour cream sauce

1/3 of each cheeses 

2 ladles of Sour cream sauce 

Repeat 3 x 

Bake covered with foil 30 min in 375 oven on air fryer mode.

Uncover add rest of cheese, cook until browned about 10 minutes.

Let rest 10 minutes before serving.

Serve with chopped tomatoes and avocado creama.*

Avocado creama recipe

1 avocado, mashed with fork 

1 T mayo

1 T sour cream

1/2 t toasted cumin powder

Pinch of sugar 

A squeeze of 1/2 of a lime

Salt and pepper to taste

Leek Mushroom Eggplant Lasagna

63 But Jesus remained silent. And the high priest said to him, "I adjure you by the living God, tell us if you are the Christ, the Son of God."

64 Jesus said to him, "You have said so. But I tell you, from now on you will see the Son of Man seated at the right hand of Power and coming on the clouds of heaven."

65 Then the high priest tore his robes and said, "He has uttered blasphemy. What further witnesses do we need? You have now heard his blasphemy.

66 What is your judgment?" They answered, "He deserves death."

67 Then they spit in his face and struck him. And some slapped him,

68 saying, "Prophesy to us, you Christ! Who is it that struck you?" - Matthew 26:63-68

An ej original recipe!

Large Purple Eggplants, enough to cover 2 sheet pans, covered with parchment 

1 Leek, sliced thin

1 c button Mushrooms 

1 T Roasted garlic

Pinch Red pepper flakes

Jar Marinara or you can make your own

1 c Fresh Parmesan 

Kraft Parmesan in the green sprinkle 

1 15 or 16 oz. Ricotta or Cottage cheese 

2 eggs

Black pepper to taste

1 c Mozzarella 

Olive oil

Eggplant seasoning 

Mrs. Dash table 

Umami 

Slice Eggplant thin, length wise, cut ends so it will stand on end.

I sliced mine about a 1/8 inch thick.

Discard end pieces that are basically the peel.

Lightly salt and let sit 15 minutes.

Pat dry.

Add eggs, black pepper, ricotta and /2 c of green container Parmesan to bowl and whip with fork.

In a skillet, drizzle oil and sauté leeks, roasted garlic, mushrooms and a pinch of pepper flakes.

Drizzle olive oil very lightly.

Season with eggplant seasoning, listed above.

Roast on sheet pans until lightly brown, about 15 minutes.

In a 13 x 9 lightly cover bottom of pan with marinara.

Layer eggplant, mushroom/leek  mixture, ricotta mixture, marinara and mozzarella.

Repeat layer again and top with fresh Parmesan.

Bake preheated oven on 350 degrees for 45 minutes.

Delicious!!

Meatball Cheesy Béchamel Lasagna

1 The fool says in his heart, "There is no God." They are corrupt, they do abominable deeds; there is none who does good. 

2 The LORD looks down from heaven on the children of man, to see if there are any who understand, who seek after God. 

3 They have all turned aside; together they have become corrupt; there is none who does good, not even one.  - Psalm 14:1-3

Lasagna pasta cooked al dente. 

Fresh is best if possible.

Batch of meatball, I make mine but Publix has ready made (fresh) that are great.

Brown in a splash of olive oil.

Mash, place in plate and set aside.

Red Sauce:

1 can 1lb 12 oz of Nina San Marzano tomatoes( Costco) Mash with hand

1 c Cabernet Sauvignon 

1/2 c water

Olive oil

3 T roasted garlic

1 T sugar

1 t coarse sea salt

1/2 c Trader Joe's Italian Cheese blend

1/8 c Herb blend, fresh cilantro, dried rosemary, oregano, thyme

Add oil in skillet, heat and add garlic, sauté 1 minute.

Add tomatoes and the rest of sauce ingredients.

Cook on low heat 15 minutes.

Take off heat.

2 c frozen spinach 

Microwave and pat dry.

Add a little Béchamel and stir.

Set aside.

Béchamel sauce

4 T butter

1/8 c flour

In a sauce pan, melt butter, add flour and cook 1 minute, stirring. 

Then add the following ingredients:

Salt, to taste

Pepper, to taste

1 t Sugar

1/4 t nutmeg

2 c milk

1/2 c heavy Cream

1/2 c half and half

1/2 c ricotta

1/2 c Trader Joe's Italian blend

Lightly boil until really thick.

Set aside.

Layer scant amount of both sauces in bottom of 13x9 pan.

Add pasta, then 1/3 of red sauce, then 1/3 of Béchamel, 1/3 of the spinach, repeat a total of 3 times.

To bake:

375 preheated degrees

45 minutes, uncovered

Lightly top with shredded mozzarella and Parmesan 

Chicken Spinach Smoked Sausage Alfredo Lasagna

25 The desire of the sluggard kills him, for his hands refuse to labor. 

26 All day long he craves and craves, but the righteous gives and does not hold back.  - Proverbs 21:25-26

An ej original!

1 whole Rotisserie chicken, shredded

1 link Smoked sausage, season with rub, chop and cook under broiler

1 frozen pack Spinach

Fresh lasagna noodles, mine came from Piggly Wiggly, reserve 1 c pasta water 

Package of frozen spinach, thawed and mashed to remove water

Sauce

1 c white wine, I used Sauvignon Blanc(2 buck chuck) 

8 oz pet milk

8 oz whole milk

1/2 c half and half

2 T butter

1/4 t smoked paprika

Pinch of nutmeg

1 bay leaf

1/2 c Trader Joe's Italian cheese shaved blend( its really stout tasting)

1/2 of a package of Boursin cheese, Shallot chive flavor

4 t sugar

Smoked salt and cracked black pepper, to taste

1 t shallots, dried

3 T ricotta 

Prepare fresh lasagna sheets, rinse, drain, reserve 1 c pasta water and set aside.

Shred chicken, chop smoked sausage, set aside.

Place all sauce ingredients in a pot and simmer until cheese melts.

Remove bay leaf.

Ladle a small amount of sauce in 13x9 pan.

I made 2 pans, I will give one away.

They were 2 layers high.

Add shredded chicken and sausage.

Then spinach and sauce.

Top with shredded mozzarella.

Repeat layer.

If it is not juicy enough add a little pasta water.

Bake preheated 350 degree oven 15 minutes covered. 

Remove foil and put under broiler to slightly brown.

E J 'S Scratch Lasagna

19 So Jesus said to them, "Truly, truly, I say to you, the Son can do nothing of his own accord, but only what he sees the Father doing. For whatever the Father does, that the Son does likewise.

20 For the Father loves the Son and shows him all that he himself is doing. And greater works than these will he show him, so that you may marvel.

21 For as the Father raises the dead and gives them life, so also the Son gives life to whom he will.

22 For the Father judges no one, but has given all judgment to the Son,

23 that all may honor the Son, just as they honor the Father. Whoever does not honor the Son does not honor the Father who sent him.

24 Truly, truly, I say to you, whoever hears my word and believes him who sent me has eternal life. He does not come into judgment, but has passed from death to life.

25 "Truly, truly, I say to you, an hour is coming, and is now here, when the dead will hear the voice of the Son of God, and those who hear will live.

26 For as the Father has life in himself, so he has granted the Son also to have life in himself.

27 And he has given him authority to execute judgment, because he is the Son of Man.

28 Do not marvel at this, for an hour is coming when all who are in the tombs will hear his voice

29 and come out, those who have done good to the resurrection of life, and those who have done evil to the resurrection of judgment. - John 5:19-29

This makes a 13x9 pan.

I use foil pans from Costco.

I double this and make 2 pans.

Bake covered 375 degrees for 25 minutes, then uncovered for 25 minutes.

Put under broiler to brown.

Box of curly lasagna noodles, I like Sprouts brand, cook al dente, drain, set aside

1 can Nina San Marzano Italian tomatoes ( from Costco) 28 oz.

1/2 c water

6 cloves garlic ( I use roasted) mash it with a fork

3 T olive oil

1/4 c total Fresh herb mix, of each (oregano, thyme, sweet basil, cilantro, Rosemary) 

1 T Sugar

1/4 c Red wine( I used Cabernet Sauvignon)

1/2 c  shaved Italian blend, found at Trader Joe's) 

1/2 t Red pepper flakes

Pepper, a few turns

1 T Fine Kosher salt

Add tomatoes to a bowl.

Squish tomatoes with hands.

I use disposable gloves.

Add 1/2 c water.

Heat oil in pan in a large skillet and add Garlic.

Cook one minute.

Then add tomatoes and water.

Add all seasonings, herbs, sugar, wine and cheese.

Simmer for 15 minutes.

Meat Balls

1 lb. 80/20 lean ground beef( I used Sprouts)

1/8 c panko bread crumbs

1/8 c fresh cilantro, Rosemary, oregano, sweet basil, make a herb mix, diced 

1 diced shallot

1/8 c whole buttermilk

2 T double concentrated tomato paste( I used Cento)

1/4 c shaved Italian blend, ( found at Trader Joe's) 

1/4 c ricotta, full fat, reserve the rest for white sauce

1/4 t salt

A few turns of cracked black pepper

Make balls about the size of a golf ball.

Add oil to skillet and brown slowly. 

Flip to insure even browning, covering to help steam.

Mash and add sauce.

White sauce

1 8 oz. cottage cheese

2 beaten eggs

ricotta 4 oz. 

1/4 c Italian blend from Trader Joe's

Fresh Mozzarella from Sam's club, 

8 oz. sliced, pinch off pieces  

Layer some sauce in bottom of pan.

Add 3 noodles, then more sauce.

Spoon white sauce, then pinch pieces of the fresh mozzarella and scatter over white sauce.

Repeat until pan is full.