Casserole

This flavorful Maltese dish is a baked pasta casserole that is typically made with penne or rigatoni. Although the recipe was inherited from Sicily, imqarrun il-forn is nowadays a staple of Maltese cuisine. Besides pasta, the casserole is made with ground meat, onions, carrots, garlic, tomatoes, eggs, cheese, and flavorings such as nutmeg, curry powder, or bay leaves. Baked until golden-brown in color, the dish should be crispy and crunchy on the exterior and moist on the inside. It is often served as a part of Sunday lunch on Malta.

Imqarrun il-forn

Jachtschotel is a warming winter stew or a casserole originating from the Netherlands. It is made with a combination of onions, butter, chopped meat, stock, chopped apples, breadcrumbs, and nutmeg. When prepared as a casserole, all the ingredients are layered with mashed potatoes, then baked, and when prepared as a stew, the concoction is typically served with mashed potatoes on the side. This rich dish can also be made with leftover game, hence the alternative name &ndash; hunter&rsquo;s stew.

Jachtschotel

This classic casserole is one of the most popular Swedish dishes, which is often served for Christmas. It consists of potatoes and sprat fillets&mdash;do not mistake these with anchovies as it is suggested in many recipes&mdash;which are layered with onions and then doused in cream. The top of the casserole is occasionally basted in butter and sprinkled with breadcrumbs before it is baked until golden. Although it is believed that this Swedish casserole appeared earlier, the first written recipe under the catching name of Janssons frestelse, translated as Jansson's temptation, appeared in 1940. Allegedly, the name was inspired by Pelle Janzon, a popular Swedish opera singer. There's also Hansson's temptation, a vegetarian version without the sprats, loved by children, and Karlsson's temptation, in which the sprats are replaced with saut&eacute;ed ground beef.

Janssons frestelse

Kaalilaatikko is a traditional Finish casserole consisting of ground beef or pork, cabbage, and precooked rice. Usually seasoned with dark molasses syrup and a variety of herbs such as marjoram and thyme, this nutritious casserole is baked in the oven until the top becomes golden-brown and crispy. In Finland, kaalilaatikko represents a true comfort food staple and is traditionally served with lingonberry or cranberry sauce on the side.

Kaalilaatikko

Greece

Kalogeros is a traditional beef stew that's served as a casserole. It originates from Naxos. The dish is made with a combination of veal or beef chunks that have been stewed in tomato sauce, eggplants, tomatoes, Graviera cheese, cinnamon, and Myzithra cheese. The eggplants are sliced in half and fried, then topped with the beef, Myzithra, slices of tomatoes, and Graviera cheese. The combination is sprinkled with cinnamon and baked until the Graviera cheese melts. Kalogeros is traditionally served with fried potatoes. The dish is named after a mountain peak on Naxos.

Kalogeros

United States

Kentucky cheese pudding is a traditional casserole originating from Kentucky. It's usually made with a combination of soda crackers, cheddar cheese, hard-boiled eggs, hot peppers, flour, butter, half-and-half (equal parts whole milk and cream), salt, and pepper. The flour and butter are whisked into a smooth paste and mixed with salt, pepper, and half-and-half over low heat until the sauce thickens. The sauce is poured into a greased casserole dish, topped with cracker crumbs, and layers of eggs, cheese, and pimentos are then arranged until all the ingredients are used up. The cracker crumbs should be on top. The dish is dotted with butter and baked until golden before it's served hot as a main course for supper. It's recommended to serve Kentucky cheese pudding with country ham biscuits and a fresh salad on the side.

Kentucky Cheese Pudding

Croatia

Krpice s domaćom &scaron;unkom is a traditional meal that is typically baked as a casserole. It consists of krpice (a type of Croatian pasta), chopped homemade ham, onions, oil, salt, and pepper. The combination is placed in a casserole dish, then topped with a combination of milk, eggs, cream, and nutmeg. The whole thing is baked in an oven until it develops a golden-brown color. This dish is a typical example of Croatian comfort food and can additionally be enriched with the addition of bacon, but it is completely optional.

Krpice s domaćom šunkom

Kugel is a popular Jewish dish and a specialty of the Ashkenazi Jews from Eastern Europe. It is a baked pudding or a casserole that is typically made with potatoes or egg noodles with added cheese, milk, or vegetables. There is no meat in a kugel casserole because combining milk and eggs with meat is considered not to be Kosher. The name of the dish is derived from a German word for ball. Kugel can be prepared as a savory dish or a dessert, which was first made in the 1600s. Sweet kugels are topped with sugar and contain dried fruits such as raisins. Whether savory or sweet, kugel is often served on Shabbat, Yom Tov, and other Jewish holidays. It can be served either as an appetizer or a side dish accompanying cholent, a traditional Jewish stew. In some Jewish communities, kugel is believed to bring good luck and blessings, especially when offered by a Rabbi.

Kugel

Kugelis or bulvių plok&scaron;tainis (literally flat potato) is a Lithuanian national dish in the form of a delicious potato cake. The recipe has survived for centuries without significant changes and is frequently encountered on restaurant menus throughout the country. It is traditionally made with potatoes, onions, milk, bacon, and eggs. This oven-baked dish is among the most appreciated traditional Christmas dishes and it's best enjoyed when served with sour cream and chopped scallions.

Kugelis

In the county of Lancashire in the United Kingdom, there is a long, slow-cooked casserole dish, famous for its simplicity and savoriness. The name of the dish is Lancashire hotpot, its name referring to a tall, straight-sided pot intended for cooking the dish. In order to prepare it, lamb and onions are topped with thinly sliced potatoes and baked in the oven. Some variations include vegetables such as carrots and turnips, while parsley, thyme, and bay leaf are among the most commonly used seasonings. The meat should be a mix of three types of cuts - neck, shin, and shoulder. It takes a long time to bake - from two and a half hours upwards in order to let the flavors infuse so that the dish develops its hearty, savory flavor. As a perfect accompaniment, try it with pickled red cabbage, a fresh salad, or crusty bread that should be dipped in the flavorful juices.

Lancashire hotpot

Traditionally prepared for Christmastime, this Finnish casserole consists of mashed rutabaga, also known as yellow turnip, blended with eggs, breadcrumbs, butter, or cream. Generously seasoned with a variety of spices such as nutmeg, ginger, and cinnamon, the casserole is oven-baked until crispy on the exterior. The dish is traditionally served alongside various main courses, and due to its rich, earthy flavors, lanttulaatikko is the perfect addition to any holiday meal.

Lanttulaatikko

Italy

Lasagne ai semi di papavero is a traditional lasagna dish originating from Friuli. This pasta dish can be made savory, but it's more commonly made in a sweet version. Flour, eggs, and salt are used to make the lasagne pasta that are boiled in salted water and drained. The pasta is arranged on a serving plate and it's topped with a cooked mixture of poppy seeds, butter, and sugar. The dish is served warm and it's enjoyed immediately. For the savory version, it's recommended to use poppy seeds, prosciutto crudo, leeks, butter, sometimes gorgonzola cheese, and cream. The savory version is usually topped with fresh sage leaves before serving.

Lasagne ai semi di papavero

Sheets of fresh egg pasta, green with spinach in the Bolognese original, layered with slow-cooked ragù, béchamel and Parmigiano Reggiano and baked until the top blisters and the edges crisp: lasagne alla bolognese is the Sunday dish of Emilia-Romagna and the most copied and most abused pasta bake in the world. The recipe was registered with the Bologna Chamber of Commerce in 2003 by the Accademia Italiana della Cucina, which specifies lasagne verdi, a ragù of beef and pork cooked for hours, a thin béchamel and Parmigiano, nothing else. Mozzarella, ricotta, cottage cheese, sliced sausage and a thick tomato sauce belong to the Italian-American lasagna, which is a separate dish with its own standards. Lasagne from Naples, with meatballs, egg and ricotta, is a third thing again, eaten at Carnival.

The ragù comes first and takes longest: finely chopped onion, celery and carrot sweated in butter and a little oil, coarsely minced beef and some pork or pancetta browned in it, wine evaporated, a small amount of tomato paste or passata, then milk and stock added over two to three hours of barely bubbling until the sauce is thick and brown rather than red. The pasta is a dough of flour, eggs and puréed spinach, rolled thin and blanched for seconds, then laid on cloths. The béchamel is butter, flour and milk with nutmeg, kept loose enough to spread. In a buttered dish the layers go pasta, a thin coat of ragù, a thin coat of béchamel, grated Parmigiano, and again, five or six times, with the pasta reaching the edges, finished with béchamel and cheese and dots of butter. It bakes at a moderate heat for forty minutes or so until the top is golden and the edges have caught, then rests ten minutes so a slice holds.

A proper slice stands up on the plate and shows its layers, thin and many, with pasta you can see between them; a slab that slumps into a puddle has too much sauce or too little resting. The ragù should taste of meat cooked long, with tomato in the background, and the béchamel should be a binder, not a blanket. The top should have crisp, browned corners, which are the part regulars fight over. Mark down thick, chewy pasta from dried sheets, a sauce that is mostly tomato, a layer of molten stretchy cheese, a watery base, a reheated square with dry edges and a cold middle, and anything that tastes mainly of nutmeg or salt. Four layers is a minimum; thinner and more is the Bolognese way. A portion should be modest, because the dish is rich, and it is served on its own, not with salad or chips on the plate.

Lasagne alla Bolognese

Lasagne alla ferrarese is a traditional lasagna dish originating from Ferrara. This complex version of lasagna consists of three main parts &ndash; pasta, ragu, and white sauce. The lasagna sheets are usually made with a combination of spinach, flour, semolina, eggs, and olive oil. The meat sauce is made with a combination of pancetta, pork loin, beefsteak, prosciutto crudo, onions, carrots, celery, tomato paste, beef stock, red wine, chicken livers, peas, heavy cream, salt, and pepper. The white sauce (b&eacute;chamel) is made with butter, flour, milk, salt, and nutmeg. The lasagna sheets are cooked and placed over b&eacute;chamel in a large ovenproof dish. The pasta is topped with the meat sauce and grated parmesan, and the process of layering is repeated so that the top layer is b&eacute;chamel and grated cheese. The lasagne are baked in the oven until golden and bubbling, and the casserole is ready to be enjoyed. Lasagne alla ferrarese are typically saved for special occasions.

Lasagne alla ferrarese

Lasagne alla parmigiana is a traditional lasagna dish originating from Emilia-Romagna. The dish is essentially a blend of two Italian classics &ndash; lasagne pasta and eggplant parmigiana. Although there are many recipes, it's usually made with a combination of lasagne sheets, eggplants, tomatoes, garlic, mozzarella, olive oil, basil, grated cheese, salt, and black pepper. The eggplants are sliced, salted, drained, and fried in oil until golden. The tomato sauce is made with tomatoes, olive oil, and garlic. It's spread on the bottom of an ovenproof dish and topped with cooked lasagna sheets, tomato sauce, eggplant slices, mozzarella, grated cheese, and basil. The process of layering is repeated, and the last layer should consist of tomato sauce and grated cheese. The dish is baked in the oven until golden and bubbling, and lasagne alla parmigiana are then ready to be enjoyed. It's recommended to pair the dish with crisp and fruity white wines such as Greco di Tufo.

Lasagne alla parmigiana

Lasagne al pesto e patate is a traditional dish originating from Liguria. This lasagna casserole is usually made with a combination of lasagne pasta, potatoes, pesto, butter, flour, milk, basil, grated parmesan, salt, and pepper. The potatoes are boiled until just tender, drained, cooled, and sliced thinly. A mixture of flour, butter, milk, salt, and pepper is made into b&eacute;chamel sauce, and it's then mixed with grated parmesan. The sauce is spread on the bottom of an ovenproof dish, topped with a layer of potatoes, a layer of sauce again, and it's then dotted with the remaining pesto and lasagne sheets. The process is repeated, and the final layer should be the sauce. Lasagne al pesto e patate are baked until golden and bubbling. The dish is served hot and it's often sprinkled with basil.

Lasagne al pesto e patate

Lasagne al radicchio is a traditional variety of lasagne made with radicchio as the key ingredient. This type of lasagna is associated with northeastern Italy, and radicchio di Treviso, with its long shape, is the most common type of radicchio used in this lasagna variety. In Veneto, the dish is also called pasticcio di radicchio. There are many variations on radicchio lasagne &ndash; besides the crucial ingredients to make the dish such as lasagna sheets, b&eacute;chamel sauce, salt, pepper, and often some garlic and parmesan, there are varieties made with the addition of salsiccia sausage, walnuts, speck, and cheeses such as Piave, Gorgonzola, Scamorza, and Fontina. Once assembled, radicchio lasagne are baked in the oven until golden and bubbling, and the dish is then ready to be enjoyed.

Lasagne al radicchio

Lasagne con melanzane e ricotta is a traditional lasagna dish originating from Italy. The dish is usually made with a combination of lasagne pasta, eggplants, butter, pine nuts, ricotta, tomato paste, basil, olive oil, salt, and grated Parmigiano-Reggiano. The eggplants are cut into slices, salted, drained, and broiled until tender. An ovenproof dish is greased with butter and layered with cooked lasagne sheets, eggplant slices, pine nuts, ricotta, tomato paste, and basil. The mixture is drizzled with olive oil and the process of layering is repeated. The final layer is sprinkled with grated cheese and the dish is baked in the oven until golden and bubbling.

Lasagne con melanzane e ricotta

Lasagne di Carnevale is a traditional lasagna dish originating from Naples, usually prepared during the Carnival season (especially on Fat Tuesday). Created sometime in the early 18th century, it is especially hearty and rich, symbolizing abundance that the common folks in those days could afford only during a very short period of the year. It was the season of celebration deeply rooted in pagan traditions, and every family honored it with such a gluttonous feast. Although there is more than one traditional recipe, the dish is usually made with a combination of lasagne pasta, ragu Napoletano juices (not the meat!), olive oil, salsiccia sausage, white wine, meatballs, grated Parmigiano-Reggiano, ricotta, mozzarella, eggs, herbs, and spices. The sausages are fried, sliced, and added to the ragu with white wine. The meatballs are made with a combination of soaked stale bread, ground pork, Parmigiano-Reggiano, eggs, parsley, salt, and pepper. Once shaped, the meatballs are browned in oil and added to the meat sauce. Some of the meat sauce juices are mixed with ricotta in order to make a thick cream. The lasagne sheets are boiled and layered in an ovenproof dish, and then topped with the meat sauce juices, ricotta, Parmigiano-Reggiano, mozzarella, meatballs, and sausage. The process is repeated, and the final layer should consist of the meat sauce and grated cheese. These carnival lasagne are baked in the oven until golden and bubbly, and the dish is then ready to be enjoyed. If desired, add pieces of hard-boiled eggs in the lasagna layers.

Lasagne di carnevale

Lasagne radicchio e salsiccia is a traditional lasagna variety that's especially popular in Treviso. This strong-flavored lasagna is usually made with a combination of red radicchio from Treviso, lasagna pasta sheets, salsiccia sausage, garlic, scamorza cheese, olive oil, and b&eacute;chamel sauce (flour, butter, nutmeg, milk, salt, and black pepper). The radicchio and the sausage are saut&eacute;ed in olive oil with a clove of garlic, and the lasagna is made by alternating layers of pasta, scamorza cheese, radicchio and sausage mixture, and b&eacute;chamel sauce. The casserole is baked until golden brown and bubbly, and it's then served immediately.

Lasagne alla Bolognese (2)2 reviews

Lasagne alla Bolognese 2 reviews