Lasagna, Greedy Girl style...Jatalian?

"Christmas is coming"

The thing that makes Italian food so good is the fresh quality ingredients and time. Time for that ragu to develop flavors, time for the tomatoes to develop natural sweetness, all this time that most of us don’t have. So, when you want a nice lasagna and you don’t have 12 hours to simmer a scratch made ragu, what’s a girl to do? Follow this recipe.

Jamaican Lasagna

"JAMAICAN FLAVORS"

It’s always a good day when you make lasagna with totally unconventional flavors. I had to infuse this one with as much Jamaican flavors as I could. The only thing left to go in there was some ackee. It’s loaded with callaloo, plantain, coconut milk, jerk bacon, the works. This might just be better than a traditional lasagna…just might!

Pumpkin Pork Lasagna

“Pumpkin Everythang”

And the nominees for most comforting food are (drum roll please) mac n cheese, fried chicken, soft baked chocolate chip cookies and none other but lasagna. Who would win that battle? I can say that if this pumpkin pork lasagna was in the running it would be a tight race. It’s loaded with flavor and cheesy, meaty goodness.

Vegetable Lasagna

M...eat..less

When we have family dinners we have to ensure that there are at least three items on the table that are vegetarian friendly so my mother can feel that she has had a good meal just like us swine and cow killers. Being a Jamaican Vegetarian, not living in Kingston, leaves your palette very underwhelmed as most restaurants believe that chick peas, ackee and steamed vegetables are all it takes to satisfy vegetarian foodies. This is close to the top of my favorite recipe of this month one that will be on our family table for years to come.