Callaloo Lasagna
It’s always a good day when you make lasagna with totally unconventional flavors. I had to infuse this one with as much Jamaican flavors as I could. It was most interesting to eat this, because my eyes see a lasagna but my taste buds are processing callaloo and coconut milk. It is quite delicious, very flavorful and just might be better then traditional lasagna…just might!
INGREDIENTS:
5 cups Coconut Milk
1 cup Butter
1 cup Unbleached Flour
Salt and Pepper
½ teaspoon Grated Nutmeg
¼ cup Vegetable Oil
2 Garlic Cloves (minced or pressed)
2 cups of Chopped Onions
½ cup Chopped Fresh Rosemary
2 lbs Callaloo (rinsed, stemmed and
chopped)
1lb Ricotta Cheese
1 Egg
2 cups Parmesan Cheese (freshly grated)
3 cups Mozzarella Cheese (grated)
1 (16 oz) package lasagna noodles
Directions:
Heat the coconut milk until very warm, but do not bring to a boil.
In another pan over medium heat, melt the butter. Do not let the butter brown! Whisk in flour and cook for three or four minutes, stirring constantly. Gradually add the hot coconut milk.
Continue to whisk until the sauce is thickened. Add the freshly grated nutmeg.
Sauté the onions in oil until they’re translucent. Stir in the callaloo. Add a little water if the callaloo is too dry and season it with salt and pepper. Cook until the callaloo wilts, then remove it from the heat and set aside.
Mix the ricotta, the garlic, the egg and the Parmesan cheese together.
Cook the lasagna until al dente (about five minutes). Oil a large casserole or lasagna pan. Layer the ingredients as follows:
2 cups of sauce
1/3 of the noodles
½ of the callaloo
2 cups of mozzarella
2 cups sauce
1/3 of the noodles
all the ricotta mixture
all of the callaloo
2 cups of the sauce
remaining noodles
rest of the sauce
Sprinkle the remaining mozzarella cheese on top. Cover the casserole and bake at 350°F for 45 minutes.
Uncover the casserole and bake for another 10 to 15 minutes. Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
Enjoy