Experience the New

Passport & Plate - Fresher Take of All-Time Favorite Lasagna

Poland | Friday, March 14, 2014 | 5 photos

Ingredients
Don’t be deluded by conventionality that Lasagna may carry with itself. Likewise any old, tested and tried relationship in our life, it can unexpectedly – but not less extravagantly – take you by surprise when you are least prepared to experience another revelation of the taste, the discovery and the sublime. This green version of traditional recipe manifests all the beauty, freshness, and delight that spring brings with itself satisfying taste buds of both tradition devotees and adventures seeking new gourmet senses on the tongue. Commonly used béchamel is substituted here by spring version of white sauce based on crème fraîche and Greek yoghurt that goes perfectly together with abundance of vegetables in the dish and makes it irresistibly creamy and melting in the mouth as the finest chocolate.
Try it out and it will work magic on your soft spots even if you think you don’t have any.
Note: Elevate the taste of the dish by sharing and savoring it in the warmth of your friends, family and wine of the choice. Chose me chose me. Set ingredients to the fire. Here what you need.
250g mushrooms, sliced
2 cloves garlic
300g chard (can be substituted by spinach)
300g cream cheese
100g Greek yoghurt
150ml crème fraîche
2 egg yolks
50g cheddar, grated
Large pinch nutmeg
200g past sheets
Parmesan – as much as you love

 

How to prepare this recipe
1.Cook mushrooms in oil until browned, Add garlic (minced or cut) and chopped chard. Allow it to wit until soft. Season with salt and pepper.
2. Stir in cream cheese. Mix all well together.
3. In a separate dish combine yoghurt, crème fraîche, egg yolks, cheddar and nutmeg. Stir together. Season.
4. Grease baking dish with olive oil, add a layer white sauce, then lasagna sheets to cover the whole, then the layer of vegetables mixture. Repeat twice. Finish with white sauce. Sprinkle with grated parmesan and bake at 180C for 30-40 minutes until golden. Decorate with more herbs of your choice.
5.Serve with white wine.
Be sure to enjoy it every piece of it. Better not alone.

 

The story behind this recipe
It started with a beginning of every great story: in the face of unknown and unexpected while drinking oaky, tangy, age-proven Spanish wine. Here we are – restless souls spending the finest time of our lives at the table full of festive, decadent meals; or in the crowded bars sharing sincere laughs and authentic foods; or on the beach lighten up with candles waiting for the thunderstorm and enjoying hearty, home-made meal in the wafts of autumn wind. It started as simple vacations: it turned into the journey of life revealing to us one of the simplest, yet wisest, philosophies: no matter what history you are hiding, no matter the distance you have already run, no matter what background wires you up – there is a bound that connects you to everyone and makes us all equal. This is the Hunger: hunger for discoveries, for adventures, and for contentment of communication. And none of these can be satiated without the basic nourishment of food. The only must – it must be made with heart.
Lasagna that I make is the tribute to the journey filled with people warmth and food delights. The recipe was learnt there during relay when each of us prepared the specialty of the night. Thank you, Tony, for the recipe on the scrap of magazine page I have been carrying in my wallet until now. Your incredible wittiness and spare smiles were the best spices for the dish. I never thought it was the time when you were going through a deep, emotional heartbreak. We never knew, we’ll appreciate forever.
It started in Spain November ‘13, it continues in our homes until now. It is still alive no matter one of us not any longer (rest in peace, dear Dorothy).
This is just to remind all and each of us how fast-pacing and fleeting the life is. Devour its flesh of never-repeating moments, savor every sip and bit of its grandeur; celebrate it every day because the festivity is an attitude, not the occasion.
So, cheer for life, as no great story started with eating a salad!