Sour Cream Noodle Bake

I realize it has been FOREVER since I updated my blog last! I had a baby, and lets just say I haven't had a whole lot of motivation! I am sure many of you can relate :)

I have still been cooking and baking, although not as much as I used to!  I think I have gone thru what I would call a period  of "un-inspiration"! Even though I have been feeling somewhat un-inspired in the kitchen, I have whipped up some great recipes! Most of them have been really easy!  I can't wait to share them with you!

I found this recipe on The Pioneer Woman's blog.  Anything with pasta tends to attract me!  So I gave it a whirl.  I did make a few changes from her recipe.  Basically I added onion to the ground beef and some more spices.

It was really, really tasty! Very Comforting.  

I could imagine it being superb on a cold winter day.  Perhaps you trudged home from school (four miles one way) in four feet of snow, and you enter the front door to the wonderful smell of this in the oven. (That was just an imagined sceneario.  It never happened.  I have never lived in an area that has ever received that much snow!)

Creamy noodles, a lovely "tomatoey-beefy" taste, and a nice sharp cheese. Yum!...This recipe definitely satisfies!! I served it with toasted garlic bread. And green beans.  It was divine.

 These pictures do not do justice.

SOUR CREAM NOODLE BAKE

Ingredients

• 1-1/4 pound Ground Beef
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles (5 cups)
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground beef in a large skillet. Drain fat, then add tomato sauce, 1/2 teaspoon salt, and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Recipe Notes:  I used NO YOLKS brand egg noodles.  They were great!  While browning the beef, I added about 1/2 cup diced onion.  After beef was cooked through, I sprinkled on Italian Seasoning, Basil, Crushed Red Pepper (just a little), Parsley, and Lawry's All Season.  I also used more than one cup of cheese...maybe more like 2 cups. The cheesier the better :)

Bow-tie Pasta

I guess I am in an Italian kick!

This recipe is so quick, so easy, and so FABULOUS!!  I love anything with marinara sauce on it, so this recipe is a winner with me!!  My family loved it too!!

It was so good, if I had the ingredients on hand I would whip it up for lunch right now!! (Yes it is that quick to make!)

This picture doesn't do it justice, but it will have to do!

BOW-TIE PASTA

1 pound lean Ground Beef

1/2 cup diced onion

1 box Bow-Tie Noodles

3 cups (or more) Spaghetti Sauce 

(I used Barilla Tomato & Basil)

Garlic powder

Italian seasoning

Crushed red pepper

Oregano

Basil

Lawry's All Purpose Seasoning

Pepper

1/2-1 cup Mozzarella cheese, shredded

1/2 cup Sour Cream

Grated Parmesan Cheese

Cook the bow-tie pasta according to package directions.  If it gets done before your sauce does, drain and toss with a little olive oil.  (Save a little of the pasta water in case you need to thin your sauce a little.)

Fry ground beef and onion in pan until no longer pink.  Drain or wipe out any grease.  Season with garlic powder, italian seasoning, crushed red pepper (just a few flakes!), oregano, basil, Lawry's, and pepper.  I just sprinkle each spice over the meat fairly generously.  

Add in spaghetti sauce.  When sauce is bubbly, add in mozzarella cheese and sour cream.  Heat together about 5 minutes or until cheese is melted.  Stir in pasta.  Add a little pasta water if sauce seems to thick.  Sprinkle with freshly grated parmesan cheese and serve!!

I added some garlic toast (french bread sliced, and topped with butter, garlic powder, and Lawry's, then toasted under the broiler until brown) and a green tossed salad to complete this meal!

Super Stuffed Shells

Italian food is among one of my favorites!  I found this recipe on The Food Network.  This website is a great resource!  I love the fact that you can read reviews on the recipe before you try it, so you are less likely to be disappointed with the results! Nothing worse than slaving in the kitchen for hours, not to mention spending money on ingredients and the result is less than satisfactory!

This particular recipe is from Emeril Lagasse.  They are delicious (as are a lot of his recipes!) Topped with a  simple homemade marinara sauce, and cheesy and meaty on the inside!  Your whole family will love them!

Mmm...

I made the whole recipe and split it into two pans. A 8x6 pan and a 8x11 pan.  We ate the smaller pan for dinner which was more than enough for my small family of 3!  I did not bake the other pan.  Instead, I wrapped it in 2 layers of saran wrap and aluminum foil and popped it in my freezer to have a meal ready after I have my baby. (Six weeks left!) 

I make up the whole amount of Emeril's seasoning and keep it in a jar in my spice cupboard.  It is a great seasoning!

SUPER STUFFED SHELLS

• 1 tablespoon plus 1 teaspoon olive oil
• 2 teaspoons salt
• 1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
• 2 cups finely chopped onion
• 2 teaspoons minced garlic
• 1 pound lean ground beef
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 15 ounces ricotta cheese
• 2 large eggs
• 1 cup grated Parmesan cheese
• 2 cups grated mozzarella cheese
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon Essence, recipe follows
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• Basic Red Sauce, recipe follows

Directions

Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.

Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 10 to 12 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain

In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground veal and cook, stirring, until cooked and browned. Add the squeezed spinach and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.

In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, Essence, remaining teaspoon of salt, the basil, oregano, and pepper, and stir to combine thoroughly. Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.

Pour the Basic Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese. Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Basic Red Sauce:

• 2 teaspoons olive oil
• 1/2 chopped yellow onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground black pepper
• 16 ounces whole peeled tomatoes, broken into pieces, and their juices
• 16 ounces tomato sauce
• 4 teaspoons tomato paste
• 2/3 cup water
• 1/2 teaspoon sugar

In a medium pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, until thickened and fragrant, 25 to 30 minutes, stirring occasionally.

Remove from the heat and keep warm until ready to use.

Yield: 3 cups

Best Chicken Parmigiana Ever!

I have tried  A LOT of Chicken Parmesan recipes. 

This is absolutely the yummiest, most fabulous Chicken Parm I have ever had!! (It is even better than anything I have had in a restaurant!) 

Thanks to The Pioneer Woman for this wonderful recipe! 

What makes it so excellent is the sauce.  It is rich with flavor!  Since I have made it I have actually day-dreamed about it a few times!

It is just that good!

Now doesn't that look divine?



Start out with boneless chicken breasts.  Trim fat and put in a bag, or between wax paper.

Pound with a meat mallet (or soup can) until very very thin and flat!



Dredge 'em in the flour mixture

Place gently in the hot oil and butter. 





Turn them over when they are golden brown and slightly crisped.  Repeat on other side and remove from pan and set aside.

In the same pan make the marinara sauce.  Add the chicken back in and top with lots of shredded Parmesan cheese.

Cover and let simmer until cheese is melted.

The result:  An incredibly satisfying dinner!  One you can be proud of!!

CHICKEN PARMIGIANA

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat

½ cups All-purpose Flour

Salt And Pepper, to taste

½ cups Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Chopped

4 cloves Garlic, Minced

¾ cups Wine (white Or Red Is Fine)
(I used Chianti)

3 cans (14.5 Oz.) Crushed Tomatoes

2 Tablespoons Sugar

¼ cup Chopped Fresh Parsley

1 cup Freshly Grated Parmesan Cheese

1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately. 

Serves 6



Chicken and Broccoli Stir-Fry

I LOVE stir-fry!  It's just so yummy!!  I am constantly trying out new stir-fry recipes, and this one is a keeper for sure!  A few great things about this recipe:  It was really quick and easy to make....took about 20 minutes, I had everything on hand, and it has great restaurant flavor!  

I found it on www.foodnetwork.com.  I typed in chicken stir-fry and LOTS of recipes came up!  This one had 5 stars and 265 reviews, so I figured it must be good!  One person even reviewed that her hubby thought it was leftovers from PF Chang's!

Mmm! I love it garnished with toasted sesame seeds and green onion! Adds a nice little crunch!

These aren't the greatest pictures, but unfortunately my camera got a little water on it at the beach and it is no longer functioning. :(  This is the best I could do with my phone!

CHICKEN AND BROCCOLI STIR-FRY

• Marinate the chicken while you prepare the rest of the ingredients 

• 1 pound chicken breast (about 2 breasts), cubed
• 3 scallions, whites only, thinly sliced on an angle
• 2 cloves garlic, minced
• 1-inch piece peeled fresh ginger, minced
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 1 tablespoon, plus 1 teaspoon cornstarch
• 1 1/4 teaspoons salt
• 1 tablespoon dry sherry
• 1 tablespoon dark sesame oil
• About 1/3 cup water
• 3 tablespoons vegetable oil
• 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
• 3/4 to 1 teaspoon red chili flakes, optional
• 1 tablespoon hoisin sauce
• Garnish: toasted sesame seeds, optional
• Serving suggestion: Jasmine rice

Directions

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.


Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.


Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

I reduced the amount of broccoli and added some thinly sliced carrots (I cut them into coins).  I added them with the broccoli stems and they came out great!  I also reduced the amount of salt and used pineapple juice instead of dry sherry.  You could also use orange juice if you prefer.  I just did a sprinkle of crushed red pepper and that gave it the perfect kick. And definitely use Jasmine rice! It is so tasty! 

Corny Chicken Wraps

Some days, there just isn't enough time to plan for dinner!  Then 4 o'clock comes around and you need to think of something quick!  Try this out next time that happens! (I am NOT the type of cook who plans menus ahead weeks in advance! I just can't do it!  I have tried.  So there are days when I have the "what should I make for dinner?" problem!  I know there are some of you that do plan ahead, and I marvel at that, but it's just not me!!)

 

I love these wraps! They are flavorful, very fast to prepare, and they don't call for a long list of ingredients!  You actually may have every ingredient in your house right now!

In a pan heat up frozen corn, black beans, salsa, taco seasoning and pre-cooked chicken.  I used the meat from a rotisserie chicken.

This is my favorite grocery store salsa.  The brand is La Mexicana and it is found in the produce department.  I don't know if they have it in your area, but look for it! It is excellent!

On a tortilla, put on the chicken mixture, shredded cheese, sour cream, and salsa.  You can even mix the sour cream right into the chicken mixture right before serving. It is great both ways!

CORNY CHICKEN WRAPS

1 cup fresh or frozen corn

1 can black beans, drained and rinsed

1 cup salsa (or more if needed)

2-3 cups cooked chicken, diced
1/2-1 pkg. low sodium Taco Seasoning

Cheddar cheese, shredded

sour cream

salsa for topping 

tortillas

In a saucepan heat corn, beans, salsa, taco seasoning, and chicken until heated through.  Warm tortillas in oven wrapped in foil for 10 minutes at 350 degrees.  On each tortilla layer chicken mixture, cheese, sour cream, and salsa.  

Serve with some green beans and dinner is ready! (Probably in less than 15 minutes too!)

Irresistible Double Chocolate Muffins

My husband loves chocolate muffins.  Especially the ones at the Costco Bakery.  Because he likes them for breakfast, I am always looking for ways to make them healthier.  And believe it when I say that those Costco muffins are just flat out bad...in more ways than one! I found this recipe online.  I admit, I was quite skeptical at how they would taste.  Or I should say, how I thought he would think they would taste!  

The reviews for the recipe were great, so I decided to give them a whirl.  Of course I didn't tell my hubby until AFTER he ate one exactly just how healthy they were!  I didn't want any preconceived notions in his head affecting the taste!  He loved them!  I was thrilled!  

Mission accomplished.

Who knew healthy could look so lovely?

Ready for baking!

Go ahead, have one or two!  

IRRESISTIBLE DOUBLE CHOCOLATE MUFFINS

 1 cup whole wheat flour

3/4 cup ground flax seed

1/2 cup wheat germ

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 cup cocoa powder

1 tablespoon ground cinnamon

1/2 cup miniature semisweet chocolate

chips

1 cup low-fat buttermilk

3/4 cup pumpkin puree

1 cup brown sugar

1 egg

1 teaspoon vanilla extract

1.	Preheat an oven to 400 degrees. Grease 12 muffin cups, or line with paper muffin liners.
2.	Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
3.	Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

 The only thing I changed on this recipe is I did 1 cup of milk chocolate chips instead of 1/2 cup semi sweet chips.  --My husband prefers milk chocolate...my personal motto is the darker the better! I just can't convince him of that though! (And believe me I have tried!)

Grilled Pizza

I love pizza! And I really love grilled pizza!  It is easy and so delicious! I must confess. There was a piece leftover in the frig, so I ate it for breakfast this morning.........Cold.  And I enjoyed every bite!

My mom found this recipe in a motor home magazine and cut it out for me.  What I like about it, is the dough goes right onto the grill, no using a pizza stone, so less mess to clean up after! Plus, they cook quickly!

I like BBQ chicken pizza, but you can make them however you like! 

Mix the warm water and honey.  Then add the yeast. It should foam up like this. 

After the dough has risen, put onto a floured board and cut into 4 pieces. I like to use a pizza wheel.

Roll out each piece into an 8 inch circle.

Put the dough directly onto the grill.  The grill should be medium-high.  I should have taken a picture of my first one.  I had the grill on too hot and the bottom scorched! I advise to start with medium heat and you can always turn the heat up if it isn't cooking.

After 3-4 minutes of grilling, dough should have grill marks. Place grill mark side up and layer on your toppings.

This pizza has BBQ sauce, mozzarella cheese, cooked seasoned chicken tossed in BBQ sauce, and onion. I like to use red onion, but I didn't have any on hand and I wasn't about to run to the store!  Cook on the grill for several minutes until cheese is melted.

Top pizza with chopped cilantro and enjoy!!

GRILLED PIZZA

 PIZZA DOUGH

1 T. honey

1 cup warm water

2 tsp. active dry yeast

3 cups flour (I use whole grain flour)

1 tsp. salt

2 T. oil

BBQ CHICKEN PIZZA TOPPINGS

1 lb. boneless skinless chicken breast or tenders, cut in 1 inch pieces

1 T. olive oil

Emeril's Essence Seasoning

 1 cup plus 2 T. BBQ Sauce

2-3 cups Mozzarella cheese, shredded

1/4 of a red onion, sliced

1/2 cup chopped cilantro

For the dough:

Feel free to use ready made dough from your local grocer.  I just prefer to make my own. It is very easy, even for a beginning yeast baker! Give it a try!

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5-10 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours). 

I use my kitchen aid mixer for the dough. And for the kneading part, just put the mixer on speed 2 and let it do all the work! Just set the timer!  This dough can also be made the day before you need it.  Just let it rise, then punch down and put in the refrigerator.  Take it out an hour or two before you make the pizza.  The dough will actually have more flavor if prepared the day before.

For the pizza: 

In a large frying pan, heat the olive oil on medium high heat. Add chicken pieces. At this point I sprinkled with Emeril's Essence seasoning. Or use whatever you like. Saute chicken until cooked through.  Toss with 2 T. BBQ sauce.

Punch the dough down, and divide into 4 equal portions. Roll out each portion into an 8 inch flat circle.  Gently place rolled dough on the grill and close the lid.  It will puff up and get grill marks on the bottom.  Remove it after 3-4 minutes.  If the bottom is burnt, adjust grill temperature and time.  Set the pizza on a board, grilled side up.

Spread 1/4 cup barbecue sauce over the surface of the dough. Layer on 1/4 of the cheese, chicken, and onion.  Put back on the grill and close the lid.  Remove when the crust is crispy and cheese is melted.  Sprinkle each with cilantro.  

NOTE ON BBQ SAUCE:

If I don't feel like making my own sauce recipe, I use Sticky Fingers brand Carolina Sweet sauce.

 BBQ Sauce:

1 cup ketchup

1/4 cup BBQ sauce (I like Sweet Baby Ray's or Bull's Eye)

1/4 cup brown sugar

1/8 tsp. garlic powder

Combine all ingredients with a whisk until smooth.

For all other pizza flavors, make sure all ingredients you put on the pizza are cooked.  They are not on the grill long enough to cook the meat.  Do not overload pizzas--they will be soggy.

Simple Cheese Lasagna

My niece Lacey borrowed me a cookbook called America's Test Kitchen's Family Cookbook.  It is an awesome cookbook if you are looking for some great recipes! 

This lasagna recipe comes from that cookbook.  I love how fresh it tastes!!  The main recipe is meatless, but there is a variation where you add ground beef to the sauce.  The first time I made it I did it meatless, and it was excellent!  When I made it this time, I decided to add steamed spinach for extra nutrients, and cooked ground turkey breast for extra protein.  The result:  AWESOME!  We loved it and so did our baby!

I halved the recipe and made it in an 8x8 pan, but I will write the recipe for a 9x13 pan.  Another idea if you have a small family, is to make the whole recipe and put it in two smaller pans.  Bake one for dinner, and freeze one for later!

Who says lasagna has to full of fat and unhealthy?  I use part-skim ricotta, part-skim mozzarella, and with the spinach and ground turkey breast, it cuts off fat, cholesterol, and adds great vitamins and nutrients!

These are my favorite brand of canned tomatoes! They are very fresh tasting!

If you have never used ground turkey breast, this is what it looks like cooked.  I added onions and dried spices to it also!  Make sure and get the turkey breast, and not just ground turkey.  The regular ground turkey has a lot of fat, where as the breast is 99% fat free.

I am always looking for healthier ingredients and ways to cook!

The chunky tomato sauce with the cooked turkey breast added in.

The tomatoes were pretty large, so I decided to use a hand blender to make a less chunky sauce so it would be easier for my baby to eat.

Spread a little sauce on the bottom of the pan. Then put a layer of noodles.  The original recipe called for no-cook lasagna noodles, but I just buy the regular kind and cook them.

Next layer one third of the ricotta sauce.  The fresh basil in it smells so good!

Then a sprinkling of mozzarella cheese.

Add spinach if you like!  Thinly sliced steamed zucchini would be excellent also!

Layer with tomato sauce, then do the process over again twice.  Noodle, ricotta, spinach, tomato sauce, noodle, ricotta, spinach, tomato sauce.  Then put on more noodles, and the last of the tomato sauce.

Top with the remaining mozzarella and Parmesan cheeses.  Cover with sprayed foil, and bake for 15 minutes.  Remove foil and bake for 25 more minutes.

Look at that delicious lasagna! Lightly browned on top and bubbling on the edges!  Cool for 10 minutes before cutting!  You don't want to cut into it steaming hot....it will make a big mess!

CHUNKY TOMATO SAUCE FOR LASAGNA

Makes: 6 cups

This sauce is also delicious served over regular pasta!

1 T. olive oil

1 onion, minced

salt

6 garlic cloves, minced

1 (28 oz.) can crushed tomatoes

1 (28 oz.) can diced tomatoes

1/4 tsp. dried oregano

1/8 tsp. red pepper flakes

pepper

Heat the oil in a large saucepan over medium heat until shimmering.  Add the onion and 1 tsp. salt and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Stir in the tomatoes with their juice, oregano, and red pepper flakes.  Simmer until the sauce is slightly thickened, about 15 minutes.  Season with salt and pepper to taste.

SIMPLE CHEESE LASAGNA

If you don't want to make your own tomato sauce, you can use two 26 oz. jars of sauce.

15 oz. ricotta cheese (1 3/4 cups)

2 1/2 oz Parmesan cheese, grated (1 1/4 cups)

1/2 cup minced fresh basil

1 large egg, lightly beaten

1/2 tsp. salt

1/2 tsp. pepper

6 cups tomato sauce

12 lasagna noodles, cooked

1 pound mozzarella, shredded (4 cups)

1 cup steamed fresh spinach, or frozen spinach thawed (optional)

Heat oven to 375 degrees.  Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well combined.

Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.  Place 3 of the noodles on top of the sauce and drop 3 T. of the ricotta mixture down the center of each noodle, then spread it to an even thickness.  Sprinkle evenly with 1 cup of the mozzarella.  Top with 1/3 cup of the spinach.  Spoon 1 1/2 cups of the sauce evenly over the spinach.  Repeat this layering two more times.

For the final layer, place the 3 remaining noodles on top.  Spread the remaining 1 1/4 cups sauce over the noodles.  Sprinkle with the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan.  Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna.  Bake for 15 minutes.

Remove the foil and continue to bake for 25 more minutes or until the cheese is browned and the sauce is bubbling.  Let cool for 10 minutes before serving.

SIMPLE TURKEY or BEEF LASAGNA

In a pan over medium heat, brown 1 lb. of ground turkey breast (or ground beef) with 1 cup of chopped onion.  Add a generous sprinkle of each of the following:  Pepper, Lawry's All Season, Italian seasoning, dried basil, oregano, parsley, and a pinch of red pepper flakes.  Add this to the chunky tomato sauce after you add the garlic and continue with the recipe.  If you are using jarred tomato sauce, simmer meat with sauce for 15 minutes on low heat.