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"The Spinach 3-Cheese Lasagna Deep-dish Round Casserole is Decked Out to Please! C'est Parfait!"

  • Danny Peter Flores
  • Jun 23, 2021
  • 1 min read

Updated: Aug 31, 2021

(Taken and adapted from, featuring: https://www.marthastewart.com.)


Ingredients

  1. Cheese Sauce: 1 lb. Camembert Cheese; 1 lb mozarella grated; 1 3/4 c. parmesan cheese; 1 large egg beaten; 1/8 tsp nutmeg; 1/4 tsp dill; 1/4 tsp sage; 1/4 tsp thyme; 3/4 tsp salt; 3/4 tsp black pepper. For the roux make 12 tblsp butter; 12 tblsp all-purpose flour; 22 oz. evaporated milk to help thicken and melted and seasoned cheese mix similar to making the Swiss version of <fondue>; 1 med. yellow onion and 4 large cloves of garlic.

  2. Spinach: 12 oz. of spinach boiled slightly salted and peppered.

  3. White fish fillets: 24 oz. of filleted fish to 0.5 cm thickness.

  4. Lasagna noodles: 12 oz to make 4 alternating tiers or layers.


Method:


In 4 alternating layers, fill to the top the parfait-style glass deep dish or round bowl similar to making a bowl of Trifle.


Take the filled parfait-style deep dish bowl casserole and bake at 175 deg C covered with foil and bake for 1.25 hrs. Examine for doneness with a bamboo dip stick or skewer until it slides smoothly from top to bottom without any wet ingredients clinging to the bamboo stick.

 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

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#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

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#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

© 2016-2023 by D. A. Flores of Skye Blue Publications. Proudly created with Wix.com

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