Spring Lasagna and Canelloni

June 1, 2011 6:30 pm
June 1, 2011 9:30 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, suite 2E, Brooklyn, United States, 11215

Who doesn’t like a warm pasta dish oozing with cheese and luscious sauce? It’s the ultimate comfort food and can satisfy most any soul on a cold winter’s day. But how does this apply to spring? Turns out this is the perfect time of year to give the classic pasta casserole a makeover using spring’s farmer’s market vegetables and herbs looking to be devoured. We’re serving up family favorites in this class, lasagna and cannelloni- with a Ger-Nis twist.

We’re going out with the old and in with the new when preparing these dishes. Gone are days spent slaving in the kitchen to create layers and rolls of pasta love. Purchasing pre-made, fresh pasta sheets and pantry staples like canned beans and tomatoes are a savior and have never been more available. Let’s save some precious time without sacrificing flavor! Pasta doesn’t have to be served up Italian-style either. Let your creative thoughts roam and be inspired by California cuisine or Spanish ingredients. Pasta is a blank canvas, and you are the artist, so show your friends and families what you’ve got by making inspired pasta casseroles. Learn some new classics of your own tonight in the form of these delicious pasta dishes, and feel more comfortable peaking in your fridge and cabinets to see what you’ve got for dinner tonight!


Lasagna: Fresh Herb and Pea Lasagna; Spanish Inspired Lasagna with Roasted Vegetables, Beans, and Toasted Almonds

Canneloni: Asparagus, Cremini and Ricotta Canneloni with a Light White Wine Tomato Sauce; Artichoke Hearts, Ricotta, Orange Zest and Pinenut Canneloni with a Brown Butter Sauce

Class Type: Individual, hands-on cooking class

Class Notes:Think outside the box and learn about non-traditional lasagna and cannelloni!

Tina DeGraff

Culinary Manager of Ger-Nis Culinary & Herb Center, Tina DeGraff, grew up making pasta by hand (the old school way) around her grandmother’s kitchen table. In the span of her career, she has traveled the country and has worked at Michelin star restaurants in San Francisco and Los Angeles, along with notable restaurants in Washington DC. She has honed her skills working with highly acclaimed chefs in fine dining kitchens, both in savory and pastry. Deciding to step out of the fast paced kitchen culture, she now brings her talents to the classroom setting, teaching on healthy eating and mindful thinking when it comes to our diets. The kitchen is her favorite place to be besides lounging on the beach. When Tina isn’t cooking, she enjoys being in the outdoors, biking, running or hiking. Contact Tina

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