Vertical Lasagna and Cheesecake Lollipops!

(CBS)  Domenic Chiaromonte is considered one of Canada's most progressive chefs.

The executive chef and co-owner of Match Restaurant, just outside Toronto, is known for his modern cuisine and stunning presentation, and elevates food to an art form.

Among his finer works: Vertical Lasagna and Cheesecake Lollipops!

The former obviously isn't a normal lasagna: He rolls the pasta and stands it upright in the baking sheet.

"The Early Show Saturday Edition" put him to another kind of test - he accepted our "Chef on a Shoestring" challenge of preparing a three-course meal on our slim budget of $35.

And that earned him automatic entry into our "How Low Can You Go?" competition: The "Shoestringer" whose ingredients costs are lowest will be invited back to cook our year-end holiday blowout meal!

DOMENIC'S SATURDAY MENU

Organic Green Salad with Pear & Sake Dressing

Vertical Chicken Lasagna

Cheesecake Lollipops

FOOD FACT

Lasagna (plural lasagne) is both a form of pasta in sheets and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragu (a meat sauce) or tomato sauce.

RECIPES

Organic Green Salad with Pear & Sake Dressing

INGREDIENTS:
1/2 cup pear juice
1/3 cup good quality sake
1/2 cup basil
2 to 3 tablespoons rice vinegar
5 to 6 tablespoons grape seed oil
10 ounces organic greens

METHOD:

To make the dressing combine all the ingredients but the oil in a food processor and pulse until all mixed well.

With the machine running, slowly add in the oil to fully incorporate it with the rest of the ingredients. Adjust seasoning to taste.

Toss the mixed greens with the dressing and serve.


Vertical Chicken Lasagna

INGREDIENTS:
1-2 pounds fresh Chicken diced
1/2 red onion diced
1 cloves garlic
Purple basil (or basil)
1 green onion husks
2 tablespoons tomato paste
2 cups crushed tomatoes
1 pack dry lasagna pasta sheets in box
Salt to taste
Minced garlic
1 cup parmesan cheese
1 cup asiago cheese

METHOD:

In an extra large sauté pan, cook the onion, garlic, basil and green onion until translucent, about 12 minutes. Add Chicken and sauté until cooked through, about 7-9 minutes. Add the tomatoes and tomato paste and let simmer till reduced about 40 minutes. Set aside.

Pasta:
Place the salt and minced garlic and pasta into the water. Cook until al dente and the pasta is pliable. Remove from the water and place in an ice water bath to stop the cooking.

Assembly:
Place the sheet of lasagna in front of you lengthwise. Spread the chicken Bolognese the length of the sheet. Sprinkle with parmesan and asiago cheese.

Starting with the end closest to you, begin to roll the pasta up to the other end. Place a blanched leek around the pasta and tie to secure.

Stand up as a cylinder shape and place in roasting pan. Cover the pan with foil and bake at 350°F until hot in the center and cheese has melted, about 12-15 minutes. Serve hot.

For the Cheesecake Lollipop recipe, go to Page 2

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[muffing]

I made the vertical lasagna. The top of the noodle was too well done. Did i not cook the noodles long enough?? How can i prevent this from happening. It was a great presentation but the lasagne noodle was just a bit too done on the very top. THank you for your help. [e-mail]

[BJ5mom]

I watched the show and the chef used 2 slices of cheesecake to make the lollipop mixture.

[chevyprincess1983]

We just made them! They were so great. Thank you for the wonderful idea!!!!

[carol56352]

I would like to know where to get the salad bowls..they were very unique

[susiemaevh]

Also, the cheesecake lollipops says to "add cheesecake." Obviously not the whole cheesecake...are we supposed to make the whole cheesecake and then cut out a few pieces to add??? I would like more clarity on this!

[rystalyn]

I loved the presentation! Does anyone know where the salad bowls that were used can be found? Thank you for your time. Have a fabulous day!

[klr614]

For cheesecake lollipops: The chef added sour cream but it isn't mentioned in the recipe. How much should be added?