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Gaza Truce and Hostage Deal Faces Last-Minute Crisis

  In a dramatic turn of events, Israeli Prime Minister Benjamin Netanyahu announced that a last-minute crisis with Hamas is delaying the approval of a highly anticipated ceasefire and hostage release agreement. The deal, which was set to be approved by the Israeli Cabinet, has been put on hold as Netanyahu accused Hamas of reneging on parts of the agreement in an attempt to gain further concessions. The ceasefire, brokered by U.S. President Joe Biden and key mediator Qatar, was expected to bring a temporary halt to the 15-month conflict in the Gaza Strip and facilitate the release of dozens of hostages held by Hamas. However, Netanyahu's office stated that the Cabinet would not convene to approve the agreement until Hamas backs down from its new demands. Hamas, on the other hand, has denied the allegations, with senior official Izzat al-Rishq asserting that the militant group remains committed to the ceasefire agreement. The delay has raised concerns about the implementation of the...
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Pesto Lasagna

 

The bright flavor of basil takes center stage in this pesto lasagna.

Ingredients

  • 1/2 cup butter, cubed
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 4 cups 2% milk
  • 4 cups shredded part-skim mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon pepper
  • 1 carton (15 ounces) ricotta cheese
  • 1/4 cup minced fresh parsley
  • 9 lasagna noodles, cooked and drained
  • 1/2 cup prepared pesto
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

Instructions

  1. Preheat oven to 350°. In a large saucepan melt butter over medium heat; add onion. Cook and stir until tender, 4-6 minutes. Add garlic; cook 1 minute longer. Stir in flour and salt until blended. Gradually whisk in milk. Bring to a boil; cook and stir until thickened, about 1 minute. Stir in 2 cups mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside.
  2. In a large bowl, combine ricotta cheese, parsley and remaining 2 cups mozzarella; set aside. Spread about 1-1/2 cup cheese sauce into a greased 13x9-in. baking dish; top with 3 noodles and half of each of the following: ricotta mixture, pesto and spinach. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining 1/2 cup Parmesan.
  3. Bake, uncovered, until heated through and cheese is melted and sauce is bubbly, 35-40 minutes. Let stand 15 minutes before serving.
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