Potato Lasagnas With Monkfish And Shallot Vinaigrette Recipes

POTATO LASAGNA

Steps:

• In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.

POTATO LASAGNA RECIPE BY TASTY

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!

WILD MUSHROOM POTATO LASAGNA

Steps:

• Preheat oven to 375°.
• Slice mushrooms into 1/8 inch slices.
• In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
• Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
• Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
• Make a layer of half of the potatoes and season with salt and pepper to taste.
• Spread mushrooms over the potatoes; top with remaining potatoes.
• In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
• Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
• Cut into wedges or squares and serve.

POTATO LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
• Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
• Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.

POTATO LASAGNAS WITH MONKFISH AND SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 350 degrees.
• Cut each potato into a brick, 3 by 1 3/4 inches. Place in cold water.
• Brush the monkfish fillets with the undiluted olive oil and season with salt and pepper. Lay a fillet on the edge of a sheet of aluminum foil. Roll the fillet tightly in the foil to form a cylinder and twist the ends tightly to secure. Repeat with the other fillets.
• Cut each potato brick into 20 thin slices (roughly 1/8-inch thick). Brush the slices with clarified butter and place on a cookie sheet that has been lined with wax paper and greased with clarified butter. Season well with salt and pepper. Cover tightly with aluminum foil. Place the potatoes on the bottom shelf of the preheated oven. Bake for 12 to 15 minutes (they should still be slightly undercooked). Brush again with clarified butter. Set aside, covered.
• Boil water in the bottom of a steamer. Place the monkfish rolls on the top rack of the steamer. Cover and cook for about 15 minutes, turning the rolls 3 times. Remove from the steamer rack and let sit for 5 minutes.
• In a mixing bowl, whisk together the vinaigrette ingredients: balsamic vinegar, olive oil with water, chives, shallots and salt and pepper to taste. Toss well with greens, and taste for seasoning.
• To assemble the dish, unwrap the monkfish fillets. Slice each fillet widthwise into four equal pieces. Lay 1 rectangle of potato on a warm serving plate. Place a slice of fish over it. Lay another potato slice on top, followed by another slice of fish. Repeat until you have 5 potato slices holding 4 layers of fish. Repeat with rest of the potatoes and fish. Garnish with mixed greens tossed in vinaigrette.