Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Ackee Lasagne




Source of Recipe


Jamaica Gleaner


List of Ingredients




1/4 cup chopped onions

1/4 cup celery

1/4 cup sweet pepper

1 clove finely chopped garlic

1/4 tsp. red pepper flakes/hot sauce

2 tbs. oil

4 dozen ackees, cleaned and parboiled

12 lasagne noodles cooked according to package directions, drained, set aside

4 cups marinara sauce

4 cups cheese sauce (see below)

3 tbs. Parmesan cheese



Recipe



1. Heat the oil in a large sauté pan and stir-fry the vegetables until they are soft, about four minutes; then add the cooked ackees and heat through.

2. Grease a 13" x 9" baking dish and spread 3/4 cup of the marinara sauce.

3. Place four of the noodles over the sauce, overlapping the edges of the noodles. Cover the noodles with half of the ackee mixture, then spread 1 cup of the marinara sauce over the ackee, followed by half of the cheese sauce. Repeat the layer, ending with a layer of noodles and pour the remaining pasta sauce over it.

4. Bake in 350ºF oven for 45 minutes. Sprinkle Parmesan cheese over the lasagne and return to the oven for about five minutes. Remove from oven and let rest for about 15 minutes before serving.

Cheese Sauce

8 tbs. margarine or butter

8 tsp. flour

1/2 tsp. pepper

1/2 tsp. salt

1/2 tsp. mustard

4 cups of warm evaporated milk

2 cups shredded cheddar cheese

METHOD

1. Melt butter or margarine in saucepan; add flour, salt, pepper and mustard and stir well so that all of the flour is coated with butter (roux). A low heat is recommended so that the roux does not burn.

2. Slowly whisk in the warm milk until it comes to a boil; remove from heat and stir in the cheese. Mixture will thicken. Do not cook until after cheese has been added.