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Thursday, June 26, 2008 Menu - Week of June 22 Sunday - Pepperoni Roll & salad Monday - chicken wings & thin crust pizza, vegetables & low fat dip Tuesday - Basil tomato sauce over whole wheat penne with turkey meatballs & caesar salads Wednesday - Taco salad bowls Thursday - Chicken fajitas, chips & salsa Friday - Going out to eat Saturday - Pad Thai w/shrimp & chicken Eat Your Bowl.... Taco Salad 1 lb ground beef 1 tsp cumin Preheat the oven to 425. Brown ground beef, drain and add minced garlic, seasonings & water, recipe below. Add diced onions and black beans to meat mixture. Simmer till slightly thickened. (I kept rice separate since Jamie didn't want any, if not, you could add it to meat mixture) Brush tortillas with some vegetable oil or use non-stick spray, and bake on balls of tin foil or inverted ramekins on a baking sheet for about 6 minutes, till slightly browned and crispy. Add the lime juice, zest and cumin to the cooked rice. Taco Seasoning: 1 tsp cilantro (I only had dried on hand) Mix above ingredients together in a bowl, and add 2 tbsp or more if desired, to browned ground beef and add 1/2 cup plus 2 tbsp of water, and simmer till slightly thickened. Dressing: 2/3 cup fat free sour cream Mix above ingredients, and toss in or put on top of taco salad. Wednesday, June 25, 2008 Penne & Turkey(meat)balls 1 can of whole tomatoes, crushed by hand, with juices In a large saucepan, heat olive oil over medium heat, add onions and garlic and cook till tender. Add tomato paste and cook for a minute. Add remaining ingredients and simmer for about 40 minutes, stirring occasionally. I served on top of Ronzoni Smart Taste Penne Rigate. Turkey(meat)balls 1 lb ground turkey (I used 93/7 fat content) Preheat oven to 400 and spray a baking sheet with olive oil cooking spray. In a large bowl, mix ingredients and form into 1 1/2-2 inch equal sized meatballs. Bake in the oven for about 15 minutes, turning a few of times so the sides cook evenly. Remove and add to the sauce and simmer for 40 minutes. Think Thin 1 Flatout Italian Herb wrap turkey pepperoni Preheat the oven to 375 degrees. Drizzle some olive oil on a wrap and place on a pizza pan or cookie sheet, and bake for 3-5 minutes or until slightly browned and crisp. Spread a thin layer of pizza sauce, and add cheese and toppings. Bake for an additional 7 minutes till cheese is melted. Tuesday, June 24, 2008 Chicken Wings - 2 Ways Sticky-Gooey Glazed Chicken Wings 1/2 lb chicken wings, rinsed, dried, separated at joints, tips discarded 1/8 tsp each of salt & pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp paprika 1/2 cup honey 1/2 cup BBQ sauce (I used Sweet Baby Ray's) 1/2 cup reduced sodium soy sauce zest & juice of half a lime Preheat oven to 400. Mix the garlic & onion powder, salt & pepper and paprika together in a bowl. In another bowl mix the rest of the ingredients, set aside. Rub dry mixture on chicken. Drizzle a little vegetable oil (or use non-stick spray) in a baking dish, add chicken and bake for 40 minutes, turning over halfway through. Add honey mixture to chicken, toss wings to coat. Bake for another 20-30 minutes, turning halfway through. Sauce will caramelize and stick to the chicken. Jamie said it tastes good dipped in Ranch dressing. Baked Buffalo Wings 1/2 lb chicken wings, rinsed, dried, separated at joints, tips discarded 1/8 tsp each of salt and pepper 1/8 tsp cayenne pepper 1/8 tsp garlic powder 1/4-1/2 cup flour 3 tbsp of melted butter, divided (I used Smart Balance 50/50 blend) 1/2 cup Frank's Buffalo Wings sauce (approximately) Preheat oven to 400. Spray a baking dish with non-stick spray. Mix flour & seasonings. Toss wings in flour mixture, and put in dish. Drizzle the melted butter over the wings. Bake for 40 minutes, turning halfway through. Mix one tbsp melted butter & Buffalo sauce and pour on chicken. Bake for another 20-30 minutes, turning halfway through. Goes great with celery & bleu cheese dressing. Monday, June 23, 2008 Rollin, Rollin', Rollin' - Pizza Style Ingredients: 1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed) Directions: Preheat oven to 350. Roll out bread dough, and drizzle with olive oil, a few small dollops of sauce, sprinkle with mozzarella, Parmesan cheeses, Italian seasoning, and place pepperoni on top of the cheese. Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides with some olive oil. If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking. Bake at 350 for ~20 min. Remove from oven and let cool for 5 minutes before slicing. Serve with pizza sauce. Friday, June 20, 2008 What's Better Than Pizza in the Oven? On the Grill!! ...but I made a slight mistake when turning the dough over, my tongs took a chunk of dough out, causing those edges to cook faster. So it wasn't as pretty as it couldn't have been, but it was so much better than the oven, and practice makes perfect, stay tuned for my next grilled pizza creation.... Pizza Dough From Bon Apeitit March 2007/Giada De Laurentiis Ingredients 3/4 cup warm water (105°F to 115°F) 1 envelope active dry yeast 2 cups (or more) all purpose flour 1 teaspoon sugar 3/4 teaspoon salt 3 tablespoons olive oil I added 1 tbsp of dried Italian herbs Preparation Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. (Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.(Can be made 1 day ahead, store in airtight container in refrigerator.) Roll out dough to desired thickness. (Start in center of dough, working outward toward edges but not rolling over them.) Heat the grill to high, then turn down to med-high. Have all pizza toppings ready to go beside the grill. You have to work quickly! Carefully lay dough on a floured pan or pizza paddle, brush the dough with some olive oil, and flip the oiled side onto the grill. Leave on for about 3 minutes, then using tongs, flip pizza over. Layer sauce and toppings on pizza crust. If using fresh herbs, put on at the very end. Cook for about 5 minutes, or until cheese is melted. I topped all the pizza with homemade sauce, fresh mozzarella cheese, fresh parmigiano- reggiano & fresh basil. On one half I added some turkey pepperoni. The other half, I topped with thinly sliced red onions, mushrooms and roma tomatoes. Pizza Sauce 8 oz tomato sauce 3 oz tomato paste 1 clove garlic, minced 2 tsp oregano 1/8 tsp red pepper flakes (or more for a kick) pinch of sugar pinch of salt & pepper Mix all ingredients in a bowl, and let flavors blend before using. Thursday, June 19, 2008 Not Just Another Chicken & Potato Dinner Triple Citrus Herbed Chicken 4lb whole chicken salt & pepper head of garlic, halved 1-2 cloves garlic, chopped a few sprigs of fresh Italian parsley, some left whole, some chopped juice and zest of 1 lemon, divided juice and zest of half a lime, divided 1-2 tbsp Sonoma Pepper (lemon orange pepper blend from World Market) extra virgin olive oil (1/4-1/3 cup) Preheat oven to 400 degrees. Rinse chicken, pat dry. Season inside of chicken with salt & pepper. In a small bowl, mix some lemon juice/zest, lime juice/zest, olive oil, salt, Sonoma Pepper and chopped parsley in a bowl. Rub mixture under breast skin, (and the chopped garlic), the outside and inside of chicken. Put some garlic, sprigs of parsley, and halves of lemon & lime inside of chicken. Place chicken in a roaster & cover. Roast for about 2 hours (or until internal temperature reaches 180 degrees), basting a few times with juices. If desired, add a little chicken stock. I served the chicken and potatoes with some garlic pan roasted broccoli. Crash Hot Potatoes Pioneer woman writes her recipes a little differently, so these instructions are adapted from her version 2 lbs of baby red potatoes (or how much you need), scrubbed clean a few sprigs of freshly chopped flat leaf parsley & basil (from my garden!) salt & pepper extra virgin olive oil for drizzling and basting Preheat the oven to 450. (I made the chicken following this recipe, so I added them to the already hot oven and cooked around 425) Bring a pot of salted water to a boil, and add potatoes. When the potatoes are tender, drain. Drizzle olive oil on a cookie sheet and place the potatoes on it and give plenty of room to spread out. (Looking at the picture, I didn't listen to this mine were too close together, but still turned out great) Use a potato masher and gently press down on the potato until it slightly mashes. Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan—you want it almost to resemble a cookie. Repeat until all are flattened. Next, brush the tops rather generously with olive oil. Next, sprinkle the potatoes with sea salt or Kosher salt, and freshly ground pepper. Add some chopped fresh herbs. (I used some fresh basil & parsley, but rosemary would be wonderful) Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes. (Mine needed a little less than 20 minutes) Or until they’re golden and crispy and sizzling. Less Than A 30-Minute Meal BBQ Honey Lime Chicken Wraps 1LB chicken tenders, cut in smaller strips BBQ sauce I used Sweet Baby Ray's Honey BBQ Sauce fresh lime juice salt & pepper to taste 1 clove garlic, minced 1/2 tsp garlic powder 1 tsp vegetable oil 8" tortillas shredded Monterrey Jack Cheddar cheese 1 tomato, chopped 1/4 red onion, sliced Preheat grill pan, add some non-stick spray. Put chicken in a bowl, add a squeeze of lime juice, salt, pepper (to taste), garlic powder & oil & toss to coat. Grill chicken, in the last few minutes of cooking, I brushed some BBQ sauce on the chicken, and added the onions & tomatoes to the grill pan. I squeezed some additional lime juice Heat tortillas if desired, add some more BBQ sauce in the middle of tortilla, add chicken mixture and top with cheese. Fold the bottom, then the sides, burrito style. You can put the wrap in the grill pan for a few minutes each side, or put in the microwave for 15 seconds to melt the cheese. Quick (sort of...) Ribs - Big Flavor Prep Time: 10 Minutes Cook Time: 1 Hour Ready In: 1 Hour 10 Minutes Yields: 4 servings INGREDIENTS: 2 1/2 pounds pork spareribs 2 (18 ounce) bottles barbeque sauce (I used Sweet Baby's Ray's) 1 onion, quartered 1 teaspoon salt 1/2 teaspoon ground black pepper DIRECTIONS: Place spareribs in a large stock pot with barbeque sauce, onion, salt, and pepper. Pour in enough water to cover. Bring to a low boil, and cook approximately 40 minutes. Preheat grill for high heat. Lightly oil grate. Remove spareribs from the stock pot, and place on the prepared grill. Use the barbeque sauce in the saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently, for 20 minutes, or until nicely browned. Wednesday, June 11, 2008 Southwestern Grillin' 1lb ground sirloin (or whatever meat you prefer) 2 tbsp shredded Monterrey jack cheese sliced red onion sliced cheddar Monterrey Jack cheese Extra BBQ sauce for topping Mix together just till ingredients are combined (beef through shredded cheese & don't over mix!) Form into 4 patties, pressing down slightly in the center. Grill till desired, maybe 7 minutes each side for well done. A couple of minutes before burgers are done, put more cheese on top if desired, and toast the buns. Grilling the onion would also be good too! I topped with some extra BBQ sauce. Southwest Chipotle and Lime Grilled Corn *I estimated the following amounts 2 ears of corn, husked 1 tbsp Smart Balance or butter, softened 2 tsp extra virgin olive oil sprinkle of garlic salt & pepper 1 tsp cumin 1 tsp of Mrs. Dash Southwest Chipotle Seasoning squeeze of lime juice Mix all ingredients and spread on corn. Wrap in foil and grill for about 15-20 minutes, turning often. Remove from foil and squeeze some more lime juice, sprinkle on extra seasonings if desired. Tuesday, June 10, 2008 Catching Up With Cacciatore Chicken Cacciatore Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 40 minutes Yield: 4 servings 4 chicken thighs I omitted and just used chicken breasts 2 chicken breasts with skin and backbone, halved crosswise 2 teaspoons salt, plus more to taste 1 teaspoon freshly ground black pepper, plus more to taste 1/2 cup all purpose flour, for dredging 3 tablespoons olive oil 1 large red bell pepper, chopped I sliced the peppers and also added half of a green pepper 1 onion, chopped 3 garlic cloves, finely chopped 3/4 cup dry white wine 1 ( 28-ounce) can diced tomatoes with juice 3/4 cup reduced-sodium chicken broth 3 tablespoons drained capers 1 1/2 teaspoons dried oregano leaves 1/4 cup coarsely chopped fresh basil leaves Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve. A Perfect Summer Dinner Ingredients 1 1/4 cups uncooked orzo (rice-shaped pasta) 3 cups chopped grilled chicken breast strips (such as Tyson) I used 1.5 lbs of boneless/skinless chicken breasts that I put in a marinade of extra virgin olive oil, salt & pepper and some lemon juice & some minced garlic 1 1/2 cups trimmed arugula I used baby spinach 1 cup grape tomatoes, halved 1/2 cup chopped red bell pepper 1/4 cup prechopped red onion 2 tablespoons chopped fresh basil 1 teaspoon chopped fresh oregano I used dried 2 tablespoons red wine vinegar I used 2.5 tbsp 1 tablespoon extra virgin olive oil I used 2 tbsp 1/8 teaspoon salt 1/8 teaspoon black pepper 6 tablespoons (1 1/2 ounces) crumbled goat cheese I prepared the orzo using chicken broth instead of water Preparation Cook pasta according to package directions, omitting salt and fat; drain well. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese. Yield 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese) Nutritional Information CALORIES 295(23% from fat); FAT 7.7g (sat 2.9g,mono 2.8g,poly 1.1g); IRON 2.4mg; CHOLESTEROL 55mg; CALCIUM 40mg; CARBOHYDRATE 32.1g; SODIUM 788mg; PROTEIN 24.4g; FIBER 2g
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Tu su recepti za smotuljke od srdela, tjesteninu s lignjama, pogaču s inčunima, filet bijele ribe s porilukom, pečenu škarpinu, filet pastrve s pestom od zelenih maslina i kapara… File pastrve s pestom od zelenih maslina i kapara Sastojci: 800 g fileta pastrva, 1/2 šalice oštrog brašna, majčina dušica, ružmarin, peršin, 2 lista kadulje, dl maslinova ulja, žlica soka od limuna, sol, papar, žlica paste od zelenih maslina, žlica kapara, rikula Priprema: Pastrvu izrežite na filete i operite. Osušite kuhinjskim papirom, posolite, popaprite i obložite brašnom. Nasjeckajte začine te pomiješajte s pastom od zelenih maslina i kaparima. Filete prepržite na ulju. Izmiješajte limunov sok, prstohvat soli, malo mljevenog papra, ulijte preostalo ulje te dodajte začinske trave, kapare i masline. Fish & chips Sastojci: 1 kg fileta bijele ribe, 2 žlice mješavine začina za ribu, papar, kg krumpira; tijesto: 200 g brašna, dl mineralne vode, 2 dl mlijeka, jaje, sol, malo praška za pecivo Priprema: Narežite filete te ih začinite ih mješavinom začina i paprom. Ogulite krumpir, narežite ga na štapiće. Pripremite tijesto od brašna i praška za pecivo, mlijeka i mineralne vode, dodajte jaje, malo soli i izmiješajte pjenjačom. Pripremljenu ribu umočite u smjesu i pržite, a višak masnoće odstranite na papirnatim ubrusima. U ulju ispržite krumpiriće te poslužite uz ribu i umak po želji. Moqueca de peixe Sastojci: 300 g kozica, 200 g fileta škarpina, crveni luk, crvena rog paprika, 3 dl vrhnja za kuhanje, sjeckani peršin, sol, papar, 1/2 limuna, češanj češnjaka, maslinovo ulje, 80 g mini rajčica, kopar, korijander Priprema: U blenderu izmiksajte češanjak, peršin, rajčice, sol, papar, maslinovo ulje i limunov sok. Filete narežite na manje komade i stavite ih u posudu s kozicama te ih prelijte marinadom. Promiješajte da se svaki komad dobro obloži, pokrijte i ostavite u marinadi sat vremena. Na zagrijanom ulju prepržite sjeckani luk dok ne postane staklast, dodajte papriku i nju kratko propirjajte. Ubacite škampe i filete ribe zajedno s marinadom, zalijte po potrebi s vodom ili ribljim temeljcem te kuhajte na laganoj vatri oko 20 minuta. Pred kraj kuhanja ulijte vrhnje, sjeckani korijander i kopar. Poslužite uz kuhanu rižu. Filet bijele ribe s porilukom Sastojci: 600 g fileta bijele ribe, 4 žlice limunova soka, 2 dl maslinova ulja, 300 g poriluka, manji koromač, 5 dl ribljeg temeljca, sol, papar, žlica sušenog mediteranskog bilja, cherry rajčice Priprema: Filete bijele ribe pokapajte limunovim sokom, pospite mješavinom začina i kratko ispecite na maslinovu ulju. U posudi na maslinovu ulju pirjajte ploške poriluka i kocke komorača. Zalijevajte temeljcem, pa kad je povrće omekšalo, začinite ga solju i paprom. Ribu i povrće stavite na tanjur te poslužite s rajčicama. Tjestenina s lignjama Sastojci: 500 g tjestenine rigatone, 600 g liganja, 80 g maslaca, nekoliko kapi tabasco umaka, sol, papar, sjeckani peršun, maslinovo ulje; umak: 100 g luka, 150 g pelata, 2 češnja češnjaka, dl bijelog vina, žlica konjaka, sol, papar, masline Priprema: Skuhajte tjesteninu al dente. Lignje očistite, operite, izrežite i poslažite na maslinovo ulje u tavu za pečenje. Dodajte maslac, sol, papar i tabasco umak. Pirjajte na laganoj vatri. Istodobno u drugoj posudi na maslinovu ulju pirjajte sitno sjeckani crveni luk, dodajte sjeckane pelate, masline i protisnuti češnjak. Dolijevajte vino, a na kraju ulijte i konjak. Malo prokuhajte i prelijte umakom lignje. Pospite peršinom i sve kratko pirjajte na laganoj vatri da se svi okusi prožmu. Poslužite uz kuhanu tjesteninu. Bruschette s pjenicom od oslića (ili bakalara) Sastojci: 600 g fileta oslića, 1 dl maslinovog ulja, limunov sok, manja vezica peršinovog lista, 2-3 češnja češnjaka, sol, papar, ploške prepečenog kruha Priprema: U zavrelu slanu vodu stavite kuhati riblje filete. Kad omekšaju, ocijedite i ohladite. Ohlađenu ribu stavite u električnu sjeckalicu, dodaje ploške češnjaka, manji dio peršinova lista, limunov sok, sol i papar. Miješajte na manjoj brzini uz dolijevanje maslinova ulja. Dobivenu pjenicu ohladite, poslužite uz prepečenac i ukrasite listićima peršina. Pogača s lukom i inćunima Sastojci: 300 g bijelog brašna za dizana tijesta, 200 g oštrog brašna, žličica soli, vrećica suhog kvasca, žličica smeđeg šećera, 3 dl mlake vode; nadjev: 6 fileta inćuna, žličica kapara, 1/2 ljute papričice, 3 žlice marmelade od luka, maslinovo ulje, 3 žlice umaka od rajčice, 80 g mozzarelle, sol, papar, 7 maslina, 5 cherry rajčica Priprema: Od obje vrste brašna, šećera, soli i vode umijesite glatko, elastično tijesto. Pospite ga brašnom, prekrijte prozirnom folijom i ostavite 30 minuta. Inćune stavite u zdjelu s ploškicama čili papričice, sjeckanim kaparima, koricom limuna i nekoliko žlica maslinova ulja. Iscijedite malo limunova soka i ostavite 15 minuta. Tijesto razdijelite u tri lopte i svaku razvaljajte u tanku pogaču. Ravnomjerno premažite umakom od rajčice i marmeladom od luka te razbacajte natrgane komadiće mozzarelle. Rasporedite inćune, kapare i čili, masline i prepolovljene rajčice. Začinite solju i paprom, pokapajte preostalim uljem od mariniranja i pecite jednu po jednu pogaču na 220°C na najdonjoj rešetki oko 10 minuta. Pečena škarpina s maslinama Sastojci: dl suhog bijelog vina, 5 fileta škarpine s kožom, 3 češnja češnjaka, 1/2 dl maslinova ulja, limun, sjeckana majčina dušica, 8 maslina, krupna morska sol Priprema: U manjoj posudi skuhajte vino s ploškama očišćenog češnjaka, dok alkohol na pola ne ispari. Dodajte majčinu dušicu, maslinovo ulje, ploške limuna i masline te sve još jednom prokuhajte. Zagrijte pećnicu na 200°C. Premažite posudu za pečenje maslinovim uljem, posložite filete ribe, posolite i prelijte pripremljenim umakom. Stavite u pećnicu i pecite od 15 do 20 minuta. Posložite pečenu ribu na tanjure, prelijte je umakom te poslužite kuhani krumpir i brokulu za prilog. Smotuljci od srdela Sastojci: 12 srdela, dl bijelog vina, 50 g krušnih mrvica, 20 g ovčjeg sira, češanj češnjaka, peršin, origano, 30 g brašna, limun, sol, papar, ulje, pinjoli Priprema: Očistite sredele od kosti i utrobe te marinirajte u bijelom vinu. U posudi izmiješajte krušne mrvice, ribani ovčji sir, peršin, protisnuti češnjak, origano, malo soli i papra. Izvadite ribu iz vina, ocijedite, rastvorite i pospite po njima pripremljenu smjesu. Uvijte ih u svitke i pričvrstite čačkalicama. Pobrašnite ih i pržite na zagrijanom ulju. Ukrasite ploškama limuna i pinjolima. Lazanje s patlidžanima i inćunima Sastojci: 200 g lazanja, 2 limenke inćuna u maslinovu ulju, 2 patlidžana, 250 g rajčica, 1 i 1⁄2 crveni luk, 200 g sira, 100 g mozzarelle, 2 žlice maslinova ulja, listovi bosiljka, sol, papar, 4 mini rajčica; bešamel: 40 g maslaca, 40 g brašna, 5 dl mlijeka, 50 g parmezana, sol, papar, mušaktni oraščić Priprema: Patlidžan narežite na tanke ploške, posolite i ostavite dok ne ispusti tekućinu. Ocijedite i zatim ga prepržite na malo ulja sa sjeckanim lukom. Narežite rajčice na kolutiće i pomiješajte ribani sir s patlidžanima. Prepržite na otopljenome maslacu brašno, zalijte mlijekom i miješajte dok ne dobijete gusti glatki umak. Začinite solju, paprom i muškatnim oraščićem te umiješajte ribani parmezan. U posudu za pečenje posložite prvi red lazanja i prelijte dijelom bešamela, mješavinom patlidžana i sira, dodajte kolutove rajčica, ocijeđene inćune, bosiljak i završite novim redom lazanja. Ponovite dok ne potrošite sve sastojke. Zadnju lazanju prelijte bešamelom te posložite nekoliko ploška patlidžana, inćuna i cherry rajčica. Pecite u zagrijanoj pećnici na 180°C, dodajte izmrvljenu mozzarellu i vratite u pećnicu dok se ne rastopi.