The Easter aftermath is a scene of left over colored eggs all over the house. My three little angels, Jessica, Meagan and Mickaela get very creative. It is necessary to use them up pronto before they start to decay. Hopefully, you've kept yours in the fridge and they're still in good condition.
Eggs have been synonymous with Easter for an eternity it seems, whether they're served in bread, Polish style or decorated to the hilt, Ukranian style. I like to use up the munchkins' hard-boiled eggs by slicing them up in an Easter Egg Lasagna Actually, this is a northern italian style lasagna. Can't take all the credit myself. For a 9 x 13 size pan, you'll need:
1 lb. lasagna noodles, cooked al dente
1 quart of your favorite spaghetti sauce
2 cups parmesan cheese
2 cups mozarella
1 cup cottage cheese
1 ea. italian sausage, cooked and sliced
6 ea. hard-boiled easter eggs
1/8 cup fresh basil, chopped
Grease your 9 x 13 pan with a little oil and layer your ingredients in your traditional lasagna style fashion: first the noodles, then put on a layer of sauce, then mozarella cheese, then cottage cheese. Next, layer some italian sausage slices (to give it a flavorful boost), the basil and some sliced eggs. Sprinkle with parmesan cheese. Repeat the layers. Pop it in a 350 degree oven for 45 minutes and serve it with a nice romaine salad.
Making your own lasagna is infinitely cheaper than buying a pan this size in your local pasta shops where they can get up to $25-$30 for their culinary expertise. Creating your own is rewarding and satisfying and so much gentler on the pocketbook.
You'll need a hearty red wine with good body. There's a Chianti Classico on the market that will knock your socks off. Try the San Leonino. The 1990 vintage I had was way smooth. And as always, a good cook appreciates nature and what it has to offer. Next week, we'll cook up the Easter bunny.