Rachael Ray's 'So You Think You Can Cook?!' Winner

Thousands of cooks across the country vied for a spot in Rachael Ray's "So You Think You Can Cook?!" challenge.

The field was narrowed to five contestants who competed against one another in four cooking challenges. The final two faced off Monday on Ray's show, with actress Marcia Cross serving as a judge.

In a breathtaking finale, Jenn Thomas of Cuyahaoga Falls, Ohio, was declared the winner.

Not only did Thomas get to prepare her recipe on the "Rachael Ray Show," she will also receive cooking instruction at the Culinary Institute of America, and have her recipe published in Every Day With Rachael Ray magazine.

Find Jenn Thomas's recipe below and click here to go to Rachael Ray's Web site. .

Lasagna Meatball Sandwiches and Romaine Lettuce Salad

Ingredients

Roasted Tomatoes:

3 large tomatoes, sliced into half-inch thick slices
Extra Virgin Olive Oil, for drizzling
Salt and freshly ground black pepper

Lasanga Filling:

4 pieces whole wheat lasagna noodles
8 ounces ricotta cheese
Fresh basil, chopped
1 egg
1 garlic clove, grated
1 small wedge white onion, grated
Salt and freshly ground black pepper

White Sauce (Bechamel Sauce):

2 tablespoons butter
2 tablespoons flour
1 cup whole milk
Dash freshly grated nutmeg
1 garlic clove, grated
1 small onion, grated
Salt and freshly ground black pepper

Meatballs:

1 pound ground chuck
¼ cup plain bread crumbs, about a palmful
½ cup shredded or grated Parmesan cheese, about 2 palmfuls
¼ cup chopped fresh basil
2 garlic cloves, grated
¼ medium onion, grated
½ teaspoon red pepper flakes
1 package Italian dressing mix, such as Good Seasons brand
2 eggs
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 cup tomato sauce, whatever you like and have in the house
1 cup shredded mozzarella cheese
¼ cup grated or shredded Parmesan cheese

Garlic Butter:
1 head garlic, peeled and cloves removed
¼ chopped fresh basil
½ onion, roughly chopped
Zest of 1 lemon
Salt and freshly ground black pepper
¼ cup extra virgin olive oil
1 pound (4 sticks) unsalted butter, softened at room temperature
4 Burger buns

Simple Salad:
1 head Romaine lettuce, chopped
¼ cup shredded or grated Parmesan cheese
Your favorite dressing Directions:

Preheat an oven to 400ºF.

Lay the tomatoes on a lined baking sheet and coat them with a thin layer of extra virgin olive oil, salt and freshly ground black pepper. Bake them for about 30 minutes until they've dried out a little and have let off some of their liquid. Reserve them once they're roasted until you're ready to assemble the lasagna.

Once the tomatoes are in the oven, place a large pot of salted water over high heat and bring to a boil. Once boiling, add the lasagna noodles and cook according to the package directions. Drain and reserve noodles in the cooking pot.

While the noodles are boiling, prepare the lasagna filling by mixing together the ricotta cheese, chopped basil, egg, garlic and onion in a medium size bowl. Season the filling with salt and freshly ground black pepper and reserve it until you're ready to assemble the lasagna.

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