last night’s dinner
I keep getting lazy about blogging recipes I make, but it’s spring break and I’m running low on excuses. My boyfriend could eat italian food for breakfast lunch and dinner, I think, so lasagna and meatballs and the like are pretty frequent requests. Here’s the recipe I’ve been using for lasagna, with well-received results.
1 medium onion (about 1 cup)
3-4 cloves garlic
2T olive oil
8 oz. ground turkey (93% lean)
3 sweet sausage links (premio brand)
28 oz. can diced tomatoes
1/4 c. tomato paste
1/4 c. basil
1T brown sugar
1 bay leaf
barilla lasagna noodles
15 oz. part skim ricotta
Parmesan cheese, to taste (2-3 oz.)
1 box frozen spinach
salt & pepper, to taste
good mozzarella cheese, about a pound
saute onion and garlic in oil until softened. add meats until cooked through. add tomatoes, tomato paste, basil, brown sugar, oregano and bay leaf, simmering until flavors blend. discard bay leaf and remove from heat.
preheat oven to 350. cook noodles until almost tender, drain, and cover with water to prevent sticking.
combine ricotta, parmesan, spinach, salt and pepper and taste, adjusting if necessary. add eggs.
in a 13×9 dish, spread sauce so that it just covers the bottom of the pan, about 1/2 cup. layer noodles, ricotta, mozzarella, and sauce. repeat. upon final sauce layer, add noodles, more sauce, and then a generous layer of mozzarella and parmesan.
bake, covered,40 minutes. bake uncovered an additional 40 minutes, or until top is golden brown and edges are bubbling – in a good stove, this may take considerably less time (25 or so minutes).
let lasagna stand 15 minutes before serving.