We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
broken in bite-size pieces
finely grated or pressed
Italian herb seasoning
bottle (680 ml)
strained tomatoes (passata)
extra-smooth ricotta cheese
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate57 g
In large saucepan of boiling lightly salted water, cook noodles according to package instructions until al dente. Drain.
Meanwhile, in large skillet, heat oil over medium-high heat; cook beef, onion, two-thirds of the garlic, the Italian seasoning, salt and pepper, stirring occasionally and breaking up beef with spoon, until beef is no longer pink and onion is softened, about 5 minutes.
Add zucchini; cook, stirring, until softened, about 2 minutes. Reduce heat to medium. Add strained tomatoes and honey; cook, stirring, until hot and combined, about 1 minute. Stir in noodles. Spoon into four 1 1/2-cup (375 mL) ramekins.
In bowl, stir together ricotta, Parmesan, basil, egg yolk and remaining garlic until smooth. Spoon over noodle mixture, spreading to edges of ramekins. Sprinkle with mozzarella.
Broil on rimmed baking sheet on centre rack until tops are browned and bubbly,
3 to 4 minutes. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: Broiling the lasagnas on the centre rack allows the ricotta mixture to become hot and bubbly before the tops brown.
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
extra-smooth ricotta cheese
each baking soda and
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate13 g
In large bowl, beat butter with 1 cup of the granulated sugar until fluffy; beat in egg, ricotta, lemon zest, lemon juice and vanilla, beating well after each addition. Using food colouring, tint to pale yellow, beating to combine. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into sugar mixture just until combined.
Place remaining granulated sugar and the icing sugar in separate shallow bowls. Roll dough by heaping 1 tbsp into balls. Roll 1 ball in granulated sugar to coat; roll in icing sugar to coat. Repeat with remaining balls.
Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze in single layer on baking sheets until firm, about 1 hour; freeze in airtight container for up to 2 weeks. Thaw at room temperature for 20 minutes before serving.)
Tip from The Test Kitchen: Use a toothpick to add the food colouring one drop at a time, beating well after each addition.
Juicy fall apples are the crowning glory of this classic French upside-down tart. Real vanilla bean accentuates the apples' natural sweetness and adds a warm, inviting aroma.
Portion size8 servings
Credits :Canadian Living Magazine: October 2014
Pink Lady apples
Granny Smith apples
Per serving: about
Total fat24 g
Saturated fat15 g
Total carbohydrate50 g
In large bowl, whisk together flour, sugar and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Whisk egg yolk with ice water; drizzle over flour mixture. Toss with fork until mixture clumps; if necessary, add up to 2 tsp more ice water. With floured hands, quickly press into 1-inch (2.5 cm) thick disc. Wrap dough in plastic wrap; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Apple Topping: Meanwhile, peel, quarter and core apples; halve each quarter lengthwise. Set aside. In 10-inch (25 cm) cast-iron skillet, melt butter over medium heat.
Stir in sugar and vanilla bean; cook, stirring, for 2 minutes. Spread wet sugar mixture evenly over bottom of pan; arrange apples over top, overlapping and wedging tightly to fill pan. Cook, gently stirring and turning apples and basting with liquid by tipping and rotating pan, until apples are tender and syrup is thick and golden caramel in colour, about 30 minutes. Remove from heat; sprinkle with salt. Refrigerate pan on rack for 20 minutes. Discard vanilla bean pod; carefully rearrange apples in pan into overlapping concentric circles.
On lightly floured work surface, roll out dough to 11-inch (28 cm) circle. Drape loosely over rolling pin; unroll over apple mixture, tucking edge in between pan and apples. Cut 4 steam vents in centre of dough.
Bake in 425F (220C) oven for 10 minutes. Reduce heat to 375F (190C); bake until crust is golden, 20 to 25 minutes. Let cool in pan on rack for 5 minutes.
Invert heatproof platter over tarte. Wearing oven mitts, turn pan upside down onto platter; carefully lift away pan. With spatula, remove any apples stuck to pan and arrange over tarte. Spoon any pan syrup over top; let cool for 5 minutes before serving.