Asian Lasagna

A bit of a delightful exotic twist on the classic:
(serves 4)

3 T. butter
3 T. flour
2 cups 2% milk, warmed
1&1/2 cups shredded extra* sharp white cheddar
Sea* salt and freshly ground white* pepper
3/4 lb. ground pork (or ground chicken*)
1 lb. baby* bok choy, white stems and green leaves chopped separately
1 sweet* white onion, finely diced
2 cloves of garlic*, minced
1 small lemon, zested
36 square wonton wrappers
Chinese Five Spice Powder* or Smoked Paprika*


Preheat the oven to 400. In a medium saucepan, melt 2 T. butter over medium heat. Whisk in the flour and cook for 2 mins. Whisk in the milk and bring to a boil, whisking constantly. Remove from the heat and stir in 1 cup cheddar. Season with S&P. In a large skillet, melt 1 T. butter over med. heat, and add the pork or chicken; cook until done, about 5 mins. Transfer to a plate. Add bok choy stems, onion, and garlic to the skillet; cook until tender. Stir in the meat, bok choy leaves and zest; season with S&P. Grease an 8" square baking dish, and spread with 1/2 cup sauce. Layer the dish with 9 wrappers (dipped in warm water first), one-third of the meat, 1/2 cup sauce, and another wonton layer. Repeat twice. Top with remaining sauce. Cover with foil and bake for 20 mins. Uncover, top with remaining cheddar and sprinkle with Five Spice Powder or Smoked Paprika. Bake until golden, about 20 mins. more. Let cool before cutting. You prepare this in advance (without baking), and keep it in the fridge covered with foil. When ready to eat, bake an extra 15 mins. Also freezable.

"Remain constant. Do not change like sifting sand, letting circumstances toss you this way and that."

Find a way to have FUN today and REST!!

Love,

MM