I think the lasagne stack tastes a lot better leftover the next day.
Or maybe I’m just hungry.
I know, it’s been a while since I posted a recipe. The problem is that the original intent was to post family recipes from a time long long ago so that they would be preserved for future generations to enjoy. But I ran into some problems. I can’t remember what I cooked 25 years ago. Sometimes I can’t remember what I fixed yesterday. Life changes and you change too. I can’t remember the last time I made lasagne. If I made a tray of lasagne now, we would be eating it for a week.
Then I discovered a unique concoction called the lasagne stack. For the noodle layers you use those refrigerated won ton wrappers that you’ve never bought before because you vowed at one point in your life never to make won tons from scratch. But the wrappers are just pasta. And you don’t have to boil them first. You layer, bake, eat.
I feel guilty about never progressing past six or seven dishes you can make with a cooked chicken. So I’m not numbering these recipes. And the kids never ate anything similar to this dish when they were little. I made this up because I was in the mood for lasagne and for the first time in my life, bought won ton wrappers. Welcome to the first recipe in The Stack Project.
Quantities are for four stacks.
- 24 won ton wrappers – six per stack
- a handful of fresh spinach leaves
- 1 cup bechamel sauce
- 1 cup ragu
- grated parmesan
- shredded mozzarella
- Preheat oven to 350 degrees F.
- In a baking dish large enough for the number of stacks to be made, cover the bottom with several spoonfuls of ragu.
- Arrange four won ton skins in the baking dish. Leave enough space between each so when fully baked they won’t all glump together.
- Start stacking. Spread some sauce, spinach, cheese on each wrapper. Add another won ton wrapper and repeat. Alternate between white and red layers. Get creative.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes.
- Uncover, add more mozzarella to the top of each stack and bake for another five minutes or until the cheese melts.
This dish came into being because I had leftover homemage ragu and an urge for lasagne. I wish I had this concept when the kids were little. Including prep time, this took all of 45 minutes.
I’m a convert. Pinot Noir at $100.00 a bottle or a fine bottle of craft beer for $1.50?
The Anchor Brewing Company, opened in 1896, had fallen on hard times when it was bought in 1965 by Frederick Louis “Fritz” Maytag III. Rather than compete with the macro breweries of the time, he decided to try something different, offering his flagship product at a higher price — and discovered there was a market for more expensive beer.
“Certainly Steam beer is responsible for starting [interest in craft beers] because every other beer in the U.S. at the time was a yellow beer,” says Mark Carpenter, Anchor’s brewmaster.
Since then, the greater Bay Area has become a haven for beer drinkers. The San Francisco Brewers Guild reports there are 20 breweries within the city limits. Another 90 reside in surrounding counties. And the beer is worth the trip.
I recently visited with some of the more established breweries in the San Francisco area to get a better sense of…
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