lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, November 1, 2013


I am generally not a huge lasagna fan. C is a huge lasagna fan, so I figured I would make him a large pan on our last day in Aspen so he could have it for leftovers. The plan was to freeze some for the future. He liked the lasagna so much, there wasn't any leftover to freeze.  And I must say that I really enjoyed it as well.  I usually don't like ricotta, but the ricotta in this recipe works.  Mainly because I think there isn't a ton, so what is there really melts in with the mozzarella.  Miss F had never had lasagna and she loved it.  C has requested that I make a pan of lasagna every time we visit.  Or at least until he gets sick of it.  I adapted this recipe from All Recipes per a recommendation that it was the best ever.  And it was! 

1 pound sweet Italian sausage
1 pound lean ground beef
½ cup minced onion
2 carrots, peeled and grated
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
½ cup water
1 ½ teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 tablespoon salt
¼ teaspoon ground black pepper
18 lasagna noodles
16 ounces ricotta cheese
1 cup shredded mozzarella cheese
1 egg
½ teaspoon salt
¾ pound mozzarella cheese, sliced
¾ cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, carrot and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, Italian seasoning, 1 tablespoon salt, and pepper. Simmer, covered, for about 1 ½ hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes or use no-bake noodles dry. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with shredded mozzarella, egg, and ½ teaspoon salt.

Preheat oven to 375 degrees. To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one third of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 ½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers twice more ending with the mozzarella slices on top. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 20 to 30 minutes, until cheese starts to brown. Cool for 15 minutes before serving.
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