Commanders Salad Recipe Recipe For Lasagna

COMMANDER'S PALACE SALAD AND DRESSING

Steps:

• Wash and dry greens and tear into bite-size pieces. In a salad bowl combine greens, bacon, cheese, and croutons.
• Put 1/2 cup oil and remaining ingredients in a blender. Cover and blend at low speed. Remove cover and gradually blend in remaining oil.
• Pour 8 tablespoons dressing over salad and toss. Divide onto individual salad plates or into bowls and garnish each serving with a hard-cooked egg half.

COMMANDER'S SALAD

Steps:

• Tear greens into bite-sized pieces.
• In a large salad bowl, combine the greens,bacon, cheese, and croutons.
• Put 1/2 cup oil and the remaining dressing ingredients in a blender.
• Cover and blend on low speed.
• Remove cover and gradually blend in remaining oil.
• To serve, pour 8 T. of dressing over salad and toss.
• Divide onto individual plates and garnish each serving with the hard boiled egg.
• Refrigerate any leftover salad dressing.

MOM'S SEAFOOD LASAGNA

Steps:

• For the seafood: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.
• Melt the butter in a large skillet over medium heat. Add the shrimp, garlic and seafood seasoning and cook until the shrimp turn pink, 2 to 3 minutes. Remove the shrimp from the skillet.
• Add the wine and lemon juice to the skillet, scraping any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook until the mixture is reduced by half, about 2 minutes. Remove from the heat and stir in the shrimp and crabmeat.
• Make the béchamel sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until combined. Gradually add the milk, salt, pepper and nutmeg. Cook, whisking constantly, until the mixture is thickened, about 2 minutes. Remove from the heat and stir in the Romano until melted. Set aside.
• Make the spinach-artichoke ricotta: Stir together the ricotta, spinach, artichoke hearts, mozzarella, breadcrumbs, lemon zest and egg until combined. Season with salt. Fold in 1 cup of the béchamel sauce.
• Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce in the bottom of the prepared baking dish. Top with 3 to 4 lasagna noodles and about 2/3 cup béchamel sauce. Top with half of the spinach-artichoke ricotta and half of the seafood. Repeat the layers once. Top with the remaining 3 to 4 lasagna noodles and béchamel sauce. Sprinkle with the mozzarella and Romano.
• Cover the baking dish with aluminum foil (coat with cooking spray before adding to the top to prevent the cheese from sticking). Bake, covered, until the lasagna is bubbly, about 30 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes longer. Remove from the oven and let stand for 10 minutes before slicing and serving.

ZUCCHINI LASAGNA ROLLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.
• Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.
• Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.
• Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.
• Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.
• Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.
• Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.
• Combine marinara sauce and tomato paste in a separate bowl, stirring well.
• Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.
• When the zucchini is cool enough to handle, blot with paper towels. Line up 6 or 7 slices of cooled zucchini on the sheet pan.
• Spread each slice of zucchini with about 1 1/2 tablespoons of the ricotta mixture. Sprinkle 1 1/2 tablespoons of the meat mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.
• Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.
• Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.
• Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes.
• Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.

LAYERED LASAGNA SALAD

Steps:

• In small bowl, stir together sour cream, chilies and cumin until well blended.
• Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish.
• Over noodles, evenly layer 1/2 cup of the corn, 1 1/3 cups of the lettuce and 3/4 cup of the salsa.
• Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese.
• Repeat layers substituting sour cream mixture for salsa.
• Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs.
• Dollop with the remaining 1/4 cup salsa.
• Cover and chill to blend flavors.
• To serve, cut into squares.

COMMANDER SALAD

Steps:

• In a blender add all dressing ingredients and blend for about 10 to 15 seconds.
• Chill in refrigerator until ready to dress the salad.
• When ready to plate the salad, add all salad ingredients to a large bowl.
• Drizzle dressing over salad and toss to coat.
• Finish with fresh black pepper and parmesan cheese.