Ummm...Lasagna

So a while back, I added the page element entitled "Recipe Box". I must say that I have not been doing such a great job at keeping up with this posting...primarily because I do not want to have to erase and post another recipe. Therefore, I decided that I would occasionally post one of my recipes as an actual entry and I'll tag the posting as recipe box. That way, I do not have to erase any and anyone who is interested can look at ones that have been posted previously.


Today's Feature: Lasagna



1 tablespoon olive oil
1 medium red bell pepper, thinly sliced
1 medium zucchini, halved lengthwise and thinly sliced
1 pound shredded mozzarella cheese
1/2 cup grated Parmesan cheese
9-12 uncooked lasagna noodles
1 pound turkey Italian sausage
3/4 pound ground turkey
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
1 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 cup grated Parmesan cheese

1. Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, bell pepper, zucchini, and water. Season with sugar, basil, Italian seasoning, salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

4. Preheat oven to 375 degrees F

5. To assemble, spread meat sauce in the bottom of a baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon meat sauce over mozzarella, and sprinkle with Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.

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I'm also reposting the previous recipe that I deleted



Yesterday's Feature: Meatball Soup




1/2 lb. ground turkey
15 oz. garbanzo beans, drained
2 eggs
1/2 cup bread crumbs
2 tbs. grated parmasan/romano cheese
21 oz. chicken broth
14.5 oz stewed tomatoes, undrained
1 cup mushrooms, chopped
1/4 cup ditalini pasta
5 oz. frozen spinach
2 tbs. minced garlic
1 tsp. Italian seasoning
1 tbs. fresh parsley
1/4 tsp. garlic salt
1/4 tsp. pepper
1/2 cup water

1. In a large pot stir together garbanzo beans, chicken broth, stewed tomatoes, water, mushrooms, and Italian seasoning. Bring to a boil. Add pasta. After 5 minutes, reduce heat and simmer, covered for 10-12 minutes.

2. While sauce is simmering, in a bowl mix eggs, bread crumbs, parmasan and romano cheeses, parsely, garlic salt, and pepper. Add ground turkey and knead.

3. Shape meat mixture into balls at desired size.

4. In a skillet cook meatballs over medium heat. Turn occasionally to brown evenly.

5. In another pan heat spinach and saute with minced garlic.

6. Stir meatballs and spinach into sauce.

7. Let simmer for about 5 minutes.

8. For extra flavor stir in a desired amount of parmasan and romano cheese.