Ultimate Lasagna

This is my Ultimate Lasagna.  So if your 80 year old grandmother makes you lasagna for Christmas every year when you visit her in ITALY, please don't dispute the Ultimate part and have her make me some the next time you go. =)  This is meaty, cheesy perfection.  It is bursting with flavor.  My family loves this and everyone gobbles it up every time I make it.  I have some tips for making it more flavorful and easier to make during the week.  Perfect served with French bread and a nice green salad!

Tips:

1. I like using oven ready noodles, less work.  If you prefer using regular, there is no need to boil the noodles.  Just soak them for 20-30 minutes in very hot tap water.

2. I always make my lasagna the night before.  It allows the flavors to meld and this way there is no need to simmer the sauce for a long time.  If you work it's very hard to have time to put together and cook a lasagna after you get home.  This way it's ready to stick in the oven when you get home.  

3. The combination of ground beef and Sweet Italian sausage makes a huge difference in taste.

4. I use presliced mozzarella cheese (sold in the sliced cheese section of the grocery store), you can also use shredded Italian cheese. You will need a full bag.

So let's get started, you'll be so glad you did!

Ingredients:

1 pound ground beef

1 pound Sweet Italian sausage

1 small onion, diced

2 garlic cloves, minced

2 cans tomato sauce

1 can diced tomato, no salt added

1/2 cup water

1 tsp. salt

1 1/2 tsp. Italian seasoning

1 tbsp. white sugar

1/4 tsp. fresh ground black pepper

2 tbsp. fresh basil, chopped

2 tbsp. fresh parsley, chopped

8 lasagna noodles

16 ounces Ricotta cheese

1 egg

1 cup grated Parmesan cheese

8 ounces package sliced Mozzarella cheese 

Directions:

Noodles: If your not using oven ready, prepare noodles. See above tip or cook according to package directions.

In a large dutch oven cook ground beef, sausage, and onions until well browned; drain and return to pan.  Add garlic and cook for 1 minute.  Add tomato sauce, tomatoes, and next 7 ingredients.  Heat through.  This just takes a couple of minutes.

Meanwhile, mix ricotta cheese, egg, and Parmesan cheese in a medium bowl.

In the bottom of an ungreased 9 x 13 inch pan ladle some two scoops of the sauce.  Then lay 4 lasagna noodles (you will need to break one to fit on the end), 1/2 of the ricotta mixture, 3 slices of the mozzarella cheese, then repeat again, ending with meat mixture.  Sprinkle with additional Parmesan cheese.

Cover tightly with foil and refrigerate until ready to bake.

When ready to bake, preheat oven to 350.  Bake covered for 25 minuted then uncover and bake an additional 20-25 minutes.  

Enjoy!

Super Easy Stromboli

This is one of my go to recipes when I have had a crazy day and just need something very easy to make that I know my kids and hubby will eat.  It comes together very quickly and it is delicious!  The best part about this recipe is you can customize it to your liking. Fill it will your favorite things. Here's what we like. See pics below too.


Ingredients:


1 can Pillsbury Pizza Crust
1 package Canadian Bacon Slices
Provolone Cheese Slices
Freshly Grated Parmesan Cheese
Pepperoni Slices
Fresh Baby Spinach
Kosher salt
Pepper
Dried Oregano
Italian Seasoning
Ground Red Pepper, optional (I omit on the kids side)
Marinara Sauce or Pizza Sauce for dipping




Directions:
Preheat oven to 350F. Place a piece of parchment paper on a rimmed sheet pan.

Unroll the bread dough and place on a surface sprayed with cooking spray. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots, or the filling will burst out in those areas.

Place slices of Canadian Bacon on the dough, leaving a 1/2″ border around the edges. Sprinkle on a little kosher salt, some Italian seasoning, oregano, and red pepper flakes. Add the parmesan and provolone cheeses. Add pepperoni on the top of the provolone, making sure to leave a 1/2″ border around the rectangle of dough. Lay spinach on top.

Starting from the edge closest to you, roll the dough like a jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.

Lightly sprinkle the top of the dough with kosher salt, dried oregano, and grated parmesan.

Bake for 25 minutes or until the crust is a deep brown. Let rest for 5 minutes before cutting into 1″ slices. Serve with some warm marinara or pizza sauce for dipping.

Enjoy!