* The only thing that is pre-cooked in this recipe is the sausage. The directions here are for preparing ahead of time. When you are ready to cook, just put everything into one large stock pot.
12 oz. pasta (Penne preferred as it holds up best as leftovers) 1/2 can crushed tomatoes (because you can not find a 15oz. can crushed tomatoes, use 1/2 the big can) 1 lg onion, chopped 4 cloves garlic, minced 1 1/2 lb. Italian sausage (I used spicy, but you can use sweet or mild) 8 oz. baby portabella mushrooms (or whatever you can find) 1/2 tsp. pepper flakes 2 tsp. dried oregano 2 tsp dried basil (or 4 leaves fresh basil) 4 1/2 C. broth (I used concentrated Better Than Broth. Use 1 Tbsp. for 4 1/2 C. water) 2 Tbsp olive oil Parmesan for garnish
Brown sausage in large skillet. Add 1/4 C. water, cover and steam about 20 minutes. Cut up onion, garlic, mushrooms and place in bowl. When sausage is cooled, cut into 1/4 - 1/2" slices and place in bowl with veges.
Now you are ready to cook.
Place pasta, tomatoes, veges & sausage in large stock pot. Pour in broth. Sprinkle top w/ red pepper flakes, basil & oregano. Drizzle on olive oil.
Cover pot and bring to boil. Reduce heat to low, keeping covered, stirring frequently. Cook until you have a nice thick sauce. Season to taste with salt and pepper. Serve garnished with Parmesan cheese.
Mermaid says this gets better each time you make it. Enjoy!
Bake 350 about 45 min - hr. Remove from oven and let rest about 15 min before serving.
OR - You can bake ahead, then when ready to serve, leave covered and bake about 30 min @350 to heat through. Always better the 2nd time! PREP Good sauce - I use homemade meatless, but any GOOD sauce will do lasagna noodles - DO NOT COOK FIRST! ricotta mozzarella, cut into 1/2" cubes shredded romano or parmesan (or mixture of both) frozen spinach, thawed & undrained optional: sliced olives, undrained
I use a pan that's larger than a 9x13, but that will do.
Start with sauce to just cover bottom of pan Place layer of lasagna noodles on top of that Take blobs of ricotta and flatten to about 1/4" Place them evenly spaced on top of the noodles Layer chunks of mozzarella Layer of spinach (I take a handful, all wet and drippy in one hand and pinch off blobs spacing them evenly. You want the moisture as you will be "steaming" the noodles to cook them.) Layer of dripping sliced olives if desired Sprinkle romano/parmesan over top Cover with a moderate layer of sauce, ensuring all noodle edges are covered, too.
Another layer of noodles, ricotta, mozzarella, spinach, (olives), romano/parmesan Generous layer of sauce, making sure every edge of the noodles are covered. Sprinkle romano/parmesan over top. Cover tightly with foil, sort of tenting it so it's not resting on the sauce.
(If you have enough room, and want, you can end with a layer of noodles, sauce and parmesan/romano. I always find it's too close to the top as is, so don't do that.)
Bake 350 for 45min to hr. Remove from oven and let rest about 15 min before serving.
western posted this, they look interesting, I might try it
Flourless Peanut Butter Cookies
Ingredients 1 cup natural peanut butter 1 cup sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten Coarse sea salt, for sprinkling
Directions Watch how to make this recipe. Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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