Lasagna Fake-Out!

Love lasagna but hate the work??  You'll love this cheesy 30 minute fake-out!  Super easy and oh-so-yummy.

Ingredients:
1# spicy Italian ground sausage
1 small yellow onion, about 1 C chopped
2 cloves garlic, minced
1/4 C dry white wine
Fresh spinach
1 can tomato sauce
About 1 T Italian seasoning
About 10 oz. fresh cheese ravioli, such as Bertolli from the refrigerated section
Shredded mozzarella or parmesan cheese

1. Crumble sausage while cooking over medium heat.  Remove to a collander to drain off grease.
2. In the same pan, heat about 1 T EVOO and cook onion and garlic until tender, then add wine. Simmer for a few minutes. **Start water to boil for pasta.
3. Meanwhile, roughly chop spinach.  (I didn't put an amount because you can use as much or little as you like. I use about 3 big handfuls.)  Add spinach to the pan to wilt.
4. Add tomato sauce and return sausage to the pan. Stir in Italian seasoning.  Bring to an easy simmer.
5. Cook ravioli according to package directions. Drain and add to sauce. Serve with your choice of cheese - and garlic toast, of course!  :)

Deconstructed Lasagna

The Spring semester is the busiest time for me so I just don't have time for elaborate meals. I had a craving for lasagna the other night - who ever has time for that!? :) This is another Rachael Ray recipe that satisfied my taste for the traditional. Fusilli is hard to find sometimes, so sub bowtie pasta if needed!

Ingredients:
kosher salt & pepper
1# long fusilli pasta (or a little less if you're using bowtie)
2 T EVOO
1# lean ground sirloin
1 small carrot
1 small onion
2 cloves garlic
1 C beef broth
1 - 28oz can crushed tomatoes
a few leaves of fresh basil (or sub a dash of dried)
1 C ricotta cheese
1/2 C fresh parsley, finely chopped
2 T butter
2/3 grated parmigiano-reggiano cheese (or regular parm)

1. Bring water to boil in a large pot, salt it & add pasta. Cook to al dente.
2. Meanwhile, heat EVOO over medium heat. Add beef, crumbling to bits as it cooks until lightly browned (3-4 min).
3. Over the skillet, grate in carrot, onion & garlic. Season with salt & pepper. Cook until vegetables are softened then stir in beef broth, tomatoes & basil. Let simmer.
4. In small bowl, stir together ricotta & parsley.
5. When pasta is done, drain & return to pot. Stir in butter then the parmesan & meat sauce. Serve over a dollop of the ricotta mixture with a hunk of toasty garlic bread alongside! MMMM!

Granted, it's not quite as good as the real thing, but it gets the job done! Enjoy! :)

Chicken Alfredo Lasagna

I've been bored with the same old things so going through my cookbooks... found a great and different way to do lasagna (courtesy of Pampered Chef, but I of course changed it up a bit)!! Following is the basic recipe but you can pack it full of vegetables - zucchini, squash, etc. for a healthy, hearty meal.

Ingredients:
8-10 No Bake Lasagna noodles I like Barilla
1 jar (about 16 oz) white Alfredo pasta sauce
1/4 C milk
1 1/2 tsp dried oregano
3 C coarsely chopped cooked chicken (see Notes below)
--Leftover roasted chicken could be substituted as well!
14 oz can artichoke hearts in water, drained and chopped
1/2 C chopped red bell pepper
1/4 C finely chopped onion
1 (or 2) garlic cloves, pressed
12 oz shredded mozzarella cheese
4 oz crumbled feta cheese
2 C (or as much as you want) fresh baby spinach leaves

Ok, 1st of all I found that it's very quick and much easier to prep everything 1st, using a food chopper to get all the chopping done rather than the old fashioned way... if you don't have one, they're a great investment!

1. Preheat oven to 375.
2. In a bowl, whisk together Alfredo sauce, milk and oregano. Set aside.
3. In a large bowl, combine chicken, artichokes, bell pepper, onions and garlic. Add cheeses and mix together well.
4. Assemble lasagna:
--Apread 2/3 C sauce mixture over bottom of a deep dish baker.
--Top with 1/2 of the noodles, overlapping where necessary.
--Layer 1/2 of the spinach, then 1/2 of the chicken mixture. (Here is where you can add whatever chopped veggies you prefer.)
--Repeat layers, starting w/ 1/2 of the remaining sauce.
--Top w/ remaining sauce.
5. Cover dish with foil and bake 45 minutes. Remove foil and bake another 10 minutes until bubbly.
6. Let stand 15 minutes before cutting to allow it to "set up".

This yields 6-8 big servings!

CHICKEN NOTE: To easily prepare chicken, place boneless, skinless breasts in a pot and cover with water. Bring to a boil, cover and remove from heat. By the time you have your veggies chopped, the chicken should have finished cooking. You can also use the food chopper for the chicken!!