Sausage Lasagna

a Betty Crocker recipe

 

1 lb bulk Italian pork sausage

1 medium onion, chopped (1/2 cup)

1 clove garlic, crushed

3 tablespoons chopped fresh parsley

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 teaspoon sugar

2 cups  diced tomatoes (from 28-oz can), undrained

1 can (15 oz) tomato sauce

12 uncooked lasagna noodles (12 oz)

1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups) 

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves

2 cups shredded mozzarella cheese (8 oz) 

1/4 cup grated Parmesan cheese 

 

• In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
• 2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
• 3 Heat oven to 350ºF. Cook and drain noodles as directed on package.
• 4 In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
• 5 Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
• 6 Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

 

Zucchini Garden Chowder

From Amy S

2 medium zucchini, chopped
1 medium onion, chopped
2 T fresh parsley, minced
1 t dried basil
1/3 C butter
1/3 C all purp flour
1 t salt
1/4 t pepper
3 C water
3 chicken bouillon cubes
1 t lemon juice
1 can (14.5oz) diced tomatoes, undrained
1 can (12 oz) evaporated milk
1 pkg frozen corn
2 C shredded cheddar cheese
pinch sugar

In a dutch oven or soup kettle, saute the zuchhini, onion, parsley and basil in butter, over medium heat until vegetables are tender.

Stir in flour, salt, and pepper. Gradually stir in water. Add bouillon and lemon juice; mix well

Bring to a boil; cook and stir for two minutes. Add the tomatoes, milk, and corn, and bring to a boil. Reduce heat. Cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese until melted. Add sugar and garnish with parsley if desired.

*Note: when I had this, I do not believe the pinch of sugar was added to my bowl/cheese, and it was fine without it.

Homemade Italian Seasoning

2 T basil
2 T marjoram
2 T oregano
2 T thyme
2 T rosemary

Combine and store in airtight container