Culinary Adventures with Camilla

Today the Sunday Funday group is sharing creative lasagna recipes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.  And, for this event, Stacy is hosting. She wrote: "I'm looking for layered casseroles that have a lasagna vibe so you can put a spin on your favorite lasagna recipe but add veggies or a spicy sauce. Change out beef for another protein source (fried tofu crumbles or ground turkey sauce, anyone?) or make a white sauce to layer with lasagna noodles and cheese for a seafood lasagna. OR make a traditional lasagna with meat sauce and cheese but replace the pasta layer with vegetables. The options are endless and I'll be happy with whatever you make that isn't just a random casserole like enchiladas or mac and cheese. I want lasagna layers!" Here's the line-up of our lasagna dishes from the #SundayFunday bloggers....

Meat and potatoes. Meat and potatoes. Meat and potatoes. For a country where no one lives more than 30 miles from the coast, Danes sure do like their meat! My boys are very happy this week. Tonight I made S tegt Flæsk Med Persillesov, roasted pork with parsley sauce. What I didn't realize was that, though I saw a translation of this dish as "roasted bacon" it's traditionally an unsmoked bacon. Maybe cuts of pork belly. I'm not sure. I had applewood smoked bacon in my fridge, so that's what I used. Preheat the oven to 400 degrees. Lay the bacon flat in a baking dish. Roast for 20 minutes. Flip. And roast for another 20 minutes. The fat should be rendered and the meat crisp and browned. Let drain on a paper towel to absorb the excess fat.     Boil your potatoes until cooked. And make the parsley sauce. I had in my head a fresh, herb-heavy sauce, more like an Argentinian chimmichurri, but the Danish parsley sauce, persillesov, is essentially a cre...