Leftovers Lasagna
- 12 no boiling lasagna sheets
- 250 gr./8 0z. cooked meat, shredded, I used leftover chicken and veal
- 300 gr./10 oz. tomato juice
- ¼ cup Madeira wine
- 1 tomato sliced
- 2 zucchini’s sliced
- 1 cup buttermilk
- 1 ½ cup evaporated milk
- 4 handfuls parmigiano Reggiano
- A bunch of parsley
- Couple of spoonfuls of Italian breadcrumbs
- ½ tsp of dried thyme, dried basil, dried oregano
- Salt and pepper
- 1 tsp onion powder
- ½ tsp garlic powder
- 2 tsp sugar divided
- 1 bay leaf
- Olive oil for sautéing the zucchinis
- In a small pot add the tomato juice, the herbs, the garlic and onion powder, the 1 tsp of sugar and the bay leaf in high heat.
- When it starts to bubble lower to medium-low and continue to cook for 10 minutes. Add the meat and cook for another 10 minutes.
- Set aside.
- Couple of minutes before you turn off the fire pour the wine.
- In a sauté pan add the olive oil and in medium-high heat sauté the zucchinis.
- Set aside.
- Preheat oven to 200° C/400° F.
- Take a Pyrex or a regular pan with dimensions 30cmX20cm.
- Butter it really well.
- Put 4 lasagna sheets.
- Throw the buttermilk.
- On top of the lasagnas put the cooked meat.
- Add the 2 handfuls of parmigiano.
- Place another 4 lasagna sheets on top of the meat.
- Put the sliced tomato and the cooked zucchinis on a layer.
- Add the other tsp of sugar.
- Pour ½ cup of the milk
- Finally place the last layer of lasagna sheets and pour the rest of the milk.
- On top sprinkle some parmigiano and the Italian breadcrumbs.
- Bake for about 15 minutes at this temperature and then lower the heat of the oven to 175°C /350°F and bake for another 30 minutes.
- Let it rest for 15 minutes out of the oven and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/leftovers-lasagna-2/
2.2.6