One pot Lasagna

Dang delicious

INGREDIENTS:

• 1 tablespoon olive oil
• 3 Italian sausage links, casing removed
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 8 ounces farfalle pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan
• 1 cup ricotta cheese (cottage cheese)
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in diced tomatoes, tomato sauce, oregano, basil, garlic powder and red pepper flakes; season with salt and pepper, to taste.
3. Bring to a simmer and stir in pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
4. Remove from heat. Stir in mozzarella and Parmesan until well combined. Using a small cookie scoop, top with dollops of ricotta and cover until heated through, about 2-4 minutes.
5. Serve immediately, garnished with parsley, if desired.

Calzones

Ideas from Food Network

A few varieties to make
1. ham and pinneapple
2. sausage and onion
3. pepperoni
4. spinach and cheese

The dough (either from scratch or frozen/defrosted rhodes rolls or dry pizza mix from store)

The Filling

• 15 ounces whole milk ricotta (cottage cheese)
• 1 1/2 cups grated mozzarella
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• Black pepper
• 2 whole eggs plus 1 whole egg, beaten

Mix the filling in a bowl and set aside.

I used a dry mix from the store to make the dough. Let sit 10 min. Then roll out circles of dough and plop 3-4 T of the filling on to the roll dough. Fold half of the dough over itself, and then press the edges to seal. Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.

Lasagna

Makes 2 (9x13) baking dishes of lasagna.  Bake one and freeze one
Recipe from Western Family brand Lasagna noodles package.

16 oz lasagna noodles

Red Sauce---------------------------------------------------------------------------------------------------------------1 lb ground sausage
1 lb ground beef
2 chopped onions
2 T minced garlic
1 T dried basil
2 t dried oregano
3 Tablespoons Dried Parsley
3 jars of Hunts spaghetti sauce (24 oz each) (I did add some refried beans b/c I wanted some more fiber and 1 can of stewed tomatoes)

Ricotta/cottage cheese mixture-------------------------------------------------------------------------------------

4 eggs
1/2-1c parmesan
2- 24 oz cottage cheese (one time I used the 48oz cottage cheese, another time I used half cream cheese)

2 lbs shredded mozzarella cheese or just slice it (I used only one pound and I sliced it b/c it was previously frozen cheese (which falls apart) and cutting it is easier)


On stove top- Saute onions till brown, put in crockpot. On stove cook sausage and beef, put in crockpot.  Add to the crockpot: Spaghetti sauce, garlic, basil, and oregano. Put the crockpot on high for 4 hours, to let all the flavors combine.
On stove top boil noodles.
In a bowl- Mix eggs, parsley, parmesan, and cottage cheese.

Preheat oven at 375

Spray one 9x13 pan with oil, the other pan line with aluminum foil (to make the lasagna easier to pull out of the pan when frozen) and spray with oil too.  Layer the bottom of pans with sauce., layer 1/3 of the lasagna noodles, spread 1/3 of ricotta mixture, top with 1/3 of mozzarella.  Repeat two additional layers.  Bake with foil for 20 min, then remove foil for 20 min till cheese is melted.

Prepare this 2-3 days before you need it and let it sit in the fridge.

I made the SAUCE in the morning and put in the crockpot.  Then I mixed the cottage, eggs, parsley and parmesan in a bowl and set in the fridge. Shredded or slice the cheese.

The girls will assemble the ingredients in a 9x13pan.

4/9/19
 after putting 2 lasagna layers down I began to run out of the ricotta cheese mixture. So there was about 1/2-1 c left. I melted a block of cream cheese and added one more egg with salt and pepper, parsley and parmesan and finished one more layer of noodle, red sauce, ricotta/cream cheese, and topped with mozzarella. Turned out great.

9/22/23

Made this and it was so ridiculously yummy. I used one jar of hunts, one jar of canned whole tomatoes and lastly one jar of prego, let it book for 1-2 hours.

This time I didnt boil the noodles, it just put them in hard. I added 1/2c water toward the lasagna edges and bubbled up aluminum foil on top (so the cheese doesnt stick to the foil). I also put a good amount of aluminum foil under the pan b/c the liquid can boil out into the oven which can make more mess to clean up. I did cook for 1 and 1/2 hour. So delicious