Hi everyone, I’m so excited to share a recipe illustration from my cookbook, This Better Pan Out. It’s packed with flavor and creativity—two things I love to bring to the table as a food illustrator. If you’re in need of recipe illustrations for a cookbook or magazine, let’s collaborate! I’m Anna Lena Feunekes, and I can help turn your culinary vision into art.
Today's recipe is something I've been cooking for quite a few years. I don't really eat meat anymore these days, so you can substitute with vegan/vegetarian sausage/ham. The magic is in the combo of spicy + fatty + sweet - as long as that's in there, you're golden!
1 onion
75 grams of chorizo
75 grams of ham
2 ripe pears
100 grams of grated cheese
70 gr. of tomato paste
Lasagna sheets
Flour, milk and butter
2 tsp. Italian culinary herbs
Peel and chop that onion like you’re creating onion confetti. Chop chorizo and ham into pieces. Heat up the butter in a pan – it’s showtime! Gently fry the onion for about 3 minutes. Now, toss in the ham, chorizo, and sprinkle some Italian herbs. Let them dance together for another approx. 5 minutes. Peel those pears, halve them, and give ‘em a quick core workout, meaning you work out the core into the trash. Slice them up. Meanwhile, make some béchamel sauce in a pan with butter, flour and milk, the classic way. (Google is your pal.) Make croque monsieur with leftovers!
Transfer half of the sauce to a bowl and add the tomato puree, creating a red carpet-worthy tomato sauce. Now, stir half of the cheese into the other half of the sauce, making it the star of the show. Grease up your dish – let’s make it the stage for our lasagna spectacle. Preheat the oven to 200 degrees – it’s getting hot in here!
Time for the layering rhythm:
lasagna sheets
Half of the chorizo mix – let the flavor party begin!
Half of the cheese sauce – because cheese deserves a spotlight too.
lasagna sheets
Half of the pear slices – let the sweetness join the mix.
Half of the tomato sauce – our saucy hero.
Repeat this entire dance once.
Sprinkle the remaining cheese on top. Put the lasagna into the middle of the oven for about 40 minutes. Let it rock and roll until it’s golden and bubbly! Serve it up with a side of tomato salad – it’s the perfect encore. I’ve cooked this for years and it has always delivered happy faces!
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