Parsley

Lasagna without noodles

You might think this recipe makes no sense.  Lasagna, without lasagna noodles?  Don’t knock it until you’ve tried it.  I have been so hungry for lasagna.  I am avoiding sugar and carbohydrates.  I didn’t feel like messing with zucchini so I adapted my lasagna recipe and made it without noodles.  The flavor was wonderful and the noodles were not missed at all.  It was very easy to assemble.  The leftovers were amazing.  I hope you like this as much as the Butcher and I did.

Lasagna

Group 1
1 to 1 1/2 pounds of sausage (available at your local meat market)
1 to 1 1/2 pounds of extra lean ground beef (available at your local butcher shop)
2 Tablespoons Granulated Garlic
1 Tablespoon Parsley Flakes
1 Tablespoon Basil Flakes
32 oz. can of tomato puree
16 oz. can of tomato paste

Group 2
2) 15 oz. container of Ricotta Cheese
2 to 3 beaten eggs
Salt and pepper to taste
2 Tablespoons of Parsley Flakes
8 oz. of Parmesan Cheese (available at your local meat market)
1 pound of grated Provolone/Mozzarella Cheese (available at your local butcher shop)

Remove sausage from casing. I used several varieties (Hot Italian, Mild Italian, and Butcher’s Wife Sausage). Place the sausage in a 5 to 6 quart roasting pan and place over medium heat. Stir until sausage is starting to brown. Mix in the Extra Lean Ground Beef and cook until all the meat is cooked thoroughly. Add the Garlic, Basil and Parsley Flakes and stir into the browned meat. Add the Tomato Puree and the Tomato Paste (you can also use 2 jars of your favorite spaghetti sauce–I would still use the garlic) and stir. Simmer for 30 minutes to an hour.

Put the eggs in a large bowl. Add the 2 containers of  Ricotta Cheese, the Parsley Flakes, the salt and pepper and mix together with the eggs.

Spray the bottom of a 9 X 13 baking dish with a “no stick” spray. Take 1/2 of the Group 2 filling and layer it in the bottom of the baking dish. Put 1/2 pound of the grated Provolone/Mozzarella Cheese on top of the Ricotta cheese filling. Put 1/2 of the Sauce with meat on top of the grated cheese. Repeat the layer ending with the Sauce.

Preheat the oven to 350 degrees. Cook the Lasagna for 45 to 50 minutes. The grated cheese should be bubbling through the sauce when it is done.

I can guarantee this will be a family favorite. Leftovers will freeze nicely for a quick lunch or dinner.

That’s all for now. Until next time…From our Butcher Block to your Table.

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Spaghetti Squash lasagna

Those of you that know me know that I don’t need an excuse to make a healthyMauri-1 lasagna alternative. I have long been a fan of spaghetti squash. It is easy to cook and you get the benefits of having “pasta” without the guilt. I hope you enjoy this recipe as much as we did.

Spaghetti Squash Lasagna

Spaghetti Squash (3 small to medium spaghetti squash)
salt and pepper to taste
1 cup part skim ricotta cheese
4 Tablespoons grated parmesan cheesespaghetti-squash
2 Tablespoons granulated garlic
1 egg
1 Tablespoon chopped parsley (or basil)
1 cup whole milk shredded mozzarella cheese

World Classic Marinara Pasta Sauce (available at your local meat market)
2 Tablespoons Extra Virgin Olive Oil
1 small sweet onion chopped
1 pound fresh Italian Sausage (out of casing– mild or hot) available at your local butcher shop

Pre-heat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper. Bake about 1 hour cut side down. Remove from oven. Let the spaghetti squash cool for 10 minutes. Keep the oven on 400 degrees.

In a bowl combine ricotta cheese, egg, garlic, parmesan cheese and spaghetti-squash-lasagna-2parsley (or basil).

In a roasting pan heat the Olive Oil on Medium High heat. Add the onion and saute for 2 to 3 minutes stirring constantly. Add sausage to onion and cook on low until sausage is thoroughly cooked. Add the Marinara Sauce and heat through.

When the spaghetti squash has cooled enough to handle, use a fork to remove the flesh, which will come out in spaghetti looking strands. Reserve the shells (or place mixture in a baking dish). Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet. Top each with the remaining sauce, 1/6th of the Ricotta mixture, and 2 1/2 oz. shredded Mozzarella cheese. Bake in the 400 degree oven for 20 to 30 minutes until the cheese is melted and everything is heated through.

Hope you enjoy this dish. It is the perfect time to find spaghetti squash.

Until next time…From our Butcher Block to your Table.

 

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Sausage and Pepper Baked Ziti

I love listening to the Fish radio station, 95.5 FM.  Josh Booth posts some amazing recipes.  I wanted to share this one with you.  Comfort food with a kick.  Enjoy!

Sausage and Pepper Baked Ziti

                                Posted By:   Josh Booth·1/4/2013 12:12:00 PM
Alison Miksch
Ingredients

  • 8 ounce(s) uncooked ziti rigati pasta
  • 2 teaspoon(s) oil
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium onion, chopped
  • 12 ounce(s) (4 links) spicy or sweet Italian sausage
  • 1 cup(s) part-skim ricotta
  • 1 1/2cup(s) shredded mozzarella
  • 1/4 cup(s) grated Parmesan
  • 1/4 cup(s) chopped parsley
  • 2 cup(s) (from a 24- or 26-oz jar) marinara sauce
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