Lemon Pesto Spaghetti Squash

 

• 1 medium spaghetti squash
• Extra-virgin olive oil, for drizzling
• 2 cups cauliflower florets
• Basil Pesto
• 2 cups baby spinach, coarsely chopped
• Juice of ½ small lemon, plus wedges for serving
• 2 tablespoons pine nuts
• ¼ cup chopped fresh herbs (parsley or basil)
• Sea salt and freshly ground black pepper
• Parmesan cheese (optional)

Instructions

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Prepare and roast the spaghetti squash according to the instructions in this post. Drizzle the cauliflower with olive oil, sprinkle with salt and pepper, and place on the second baking sheet. Roast for about 25 minutes or until golden brown around the edges.
3. Meanwhile, make the pesto and set aside.
4. Place the baby spinach in a large bowl. Use a fork to scrape the spaghetti squash into strands. Add the lemon juice and season to taste with salt and pepper (you can do this right in the spaghetti squash halves). Add the spaghetti squash to the bowl and gently toss, so that the heat from the squash lightly wilts the spinach leaves.
5. Add the roasted cauliflower, pine nuts, parsley, and a dollop of the pesto.
6. Optional step: toss it all together so that the pesto coats all of the vegetables.
7. Serve with lemon wedges, extra pesto, and Parmesan, if desired.

(Source: Love & Lemons)

Roasted Tomato & Feta Pasta

 

• 2 pints (20 oz) grape tomatoes

• 5 medium garlic cloves

• 1/2 cup olive oil

• salt and pepper, to taste

• 7 - 8 oz. block feta cheese 

• 10 oz. dry pasta 

• 8 oz. spinace, roughly chopped

• 1/4 cup thinly sliced fresh basil

• 2 Tbsp minced fresh parsley

• 1/4 tsp crushed red pepper flakes 

• 1/2 cup reserved pasta water

Instructions

• Preheat oven to 400 degrees.
• Add grape tomatoes and garlic to a 3 quart baking dish. Toss with olive oil and a few pinches of salt and pepper. Place feta in the center of tomatoes, turn to coat with oil.
• Bake in center of preheated oven for 30 minutes.
• Remove the baking dish, raise oven rack up to upper 1/3 of the oven. Return baking dish to oven and increase oven to 450 degrees. Bake until tomatoes and cheese are starting to brown slightly, about 10 minutes longer.
• Meanwhile boil pasta to al dente in salted water, according to time listed on pasta package.
• Reserve 1/2 cup pasta water and right before draining pour and submerge spinach in with the pasta (it should wilt almost instantly). Drain pasta and spinach.
• Smash the tomatoes, garlic, oil and feta together with the back of a wooden spoon. Toss pasta in with mixture along with basil, parsley and red pepper flakes.
• Thin mixture with a few tablespoons of pasta water at a time to reach desired consistency. Season with salt and pepper as needed. Serve warm.

(Source: https://www.cookingclassy.com/baked-feta-pasta-tiktok/#jump-to-recipe)

One Pot Spaghetti

 

• 1 pound lean ground beef
• ▢2 tablespoons tomato paste
• ▢3-4 cloves garlic, minced
• ▢1 teaspoon onion powder
• ▢1 teaspoon sugar
• ▢1/2 teaspoon dried oregano
• ▢1/2 teaspoon Italian seasoning
• ▢1/2 teaspoon salt 
• ▢1 pinch crushed red pepper flakes 
• ▢3 cups beef broth
• ▢1 (15 ounce) can crushed tomatoes
• ▢8 ounces uncooked spaghetti
• ▢1 cup shredded mozzarella
• ▢Pepper 
• ▢Freshly grated parmesan cheese

Instructions 

• Add the ground beef to a soup pot oven over medium-high heat, and cook until just browned, breaking it up with your spoon as you go along (about 7-8 minutes). Spoon out excess fat if needed.
• Stir in the tomato paste and garlic, and cook for about a minute.
• Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper flakes.
• Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
• Once boiling, add in the spaghetti and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not furiously boiling. See notes below for troubleshooting tips.
• Turn the burner off (leave the pot on it). Sprinkle the mozzarella over top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs. This recipe has lots of sauce.
• Gently toss it so the mozzarella is incorporated, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parm if desired.

(Source: https://www.saltandlavender.com/one-pot-spaghetti/)

Italian Sausage Tortellini Soup

 

• 16 ounces Italian sausage
• ▢1/2 medium onion, chopped finely
• ▢2 sticks celery, chopped finely
• ▢2 tablespoons flour
• ▢3-4 cloves minced garlic
• ▢4 cups chicken broth
• ▢1 (28 fluid ounce) can diced tomatoes with juices
• ▢1/4 teaspoon Italian seasoning
• ▢2 generous cups refrigerated cheese tortellini
• ▢1 cup heavy/whipping cream
• ▢2 cups (packed) fresh baby spinach
• ▢Salt & pepper to taste

INSTRUCTIONS

 

• Add the sausage meat to a large soup pot (if using whole sausages, take the sausage meat out of its casings and crumble it into the pot). Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
• Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
• Add the onion and celery to the pot and cook for 4 minutes or so, then add the flour and garlic and cook for a minute, stirring constantly. 
• Add the chicken broth slowly and stir until the flour has completely dissolved. 
• Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil. 
• Once it's boiling, add the tortellini and reduce the heat so it's gently simmering. Cook for 5 minutes.
• Stir in the cream and cook for another 5 minutes.
• Stir in the spinach and season with salt & pepper to taste.

(Source: https://www.saltandlavender.com/italian-sausage-tortellini-soup/)

Tuscan White Bean Pasta

8 oz. linguine or fettuccine
1 Tbsp olive oil
1 Tbsp butter
3 cloves garlic, minced
1 pint grape or cherry tomatoes
10 cranks freshly ground pepper
1/2 tsp salt
1/2 tsp dried basil
1 15oz. can cannellini beans
4 oz. baby spinach
3 oz. shredded parmesan

Fill a large pot with water and place over high heat to bring it to a boil. Once boiling, add the pasta and cook according to the package directions (boil for 7-10 minutes). Drain the pasta in a colander.

While you’re waiting for the water to boil, mince the garlic. Heat the olive oil and butter in a large skillet over medium-low heat. Add the garlic and sauté for about a minute, or until it has softened and become very fragrant.

Add the tomatoes, salt, pepper and basil. Sauté the tomatoes until the skins burst and the tomatoes begin to release their juices. It's important to not have the heat under the skillet too high here or the garlic may burn before the tomatoes break down. You want the garlic to brown and caramelize a bit, but not burn.

Once the tomatoes begin to break down, add the spinach and stir it into the tomatoes until it is about half way wilted.

Rinse and drain the can of cannellini beans. Add the beans to the skillet and stir until they are heated through. The tomato juices will have created a thick sauce-like mixture on the bottom of the skillet at this point. Taste the mixture and add a bit more salt if needed. It should be slightly on the salty side in order to properly flavor the pasta.

Add the cooked and drained pasta to the skillet. Toss until the pasta is coated in the sticky sauce and everything is combined. Top with shredded parmesan, plus add a bit of Parmesan to the top of each bowl.

(Source: https://www.budgetbytes.com/tuscan-white-bean-pasta/#wprm-recipe-container-33590)

Bacon & Spinach Pasta w/Parmesan

6 oz bacon
1 small onion
2 cups chicken broth
1/2 lb pasta
1/4 lb 3-4 cups fresh spinach
1/3 cup grated Parmesan

Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet until it is brown and crispy (no extra fat needed). Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet.

While the bacon cooks, dice the onion. Once the bacon is removed and the fat is drained from the skillet, add the diced onions and sauté until they are soft and transparent. Allow the moisture from the onions to dissolve some of the browned bits off of the bottom of the skillet.

Add two cups of chicken broth to the skillet and dissolve off any remaining browned bits of bacon drippings from the bottom of the skillet.

Finally, add the uncooked pasta to the skillet, place a lid on top, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, turn the heat down to low, and let simmer for 10 minutes with the lid in place. Give the skillet a stir to loosen the pasta from the bottom every few minutes or so, replacing the lid quickly each time. After 10 minutes the pasta should be tender and most of the broth absorbed. There should be a little bit of thick, saucy broth remaining in the bottom of the skillet.

Add the fresh spinach to the skillet and stir until it has wilted into the pasta. Turn off the heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, and then serve.

(Source: https://www.budgetbytes.com/bacon-spinach-pasta-parmesan/#wprm-recipe-container-31664)

One Pot Garlic Parmesan Pasta

INGREDIENTS:

1 tablespoon olive oil
4 cloves garlic, minced
2 cups chicken broth
1 cup milk, or more, as needed
2 tablespoons unsalted butter
8 ounces uncooked fettuccine
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
2 Tbls fresh, chopped parsley

DIRECTIONS:

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

(Source: http://damndelicious.net/2014/10/11/one-pot-garlic-parmesan-pasta/)

Chicken & Mushrooms w/Bacon Pasta

4 chicken breasts
½ cup flour
5 slices uncooked bacon, diced
½ small onion, diced
6 oz mushrooms
1 clove garlic
½ cup dry white wine
½ cup chicken broth
1 tablespoon flour
salt & pepper to taste
1¼ cup heavy cream

Instructions
Pound chicken to ¼" thick between pieces of plastic wrap. Dredge chicken in flour.

Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 4 minutes per side until cooked through. Remove from pan and set aside to keep warm.

Cook bacon & onion over medium heat for about 5 minutes or until bacon starts to brown. Add mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with ½ tablespoon flour and set aside.

Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream. Add chicken and let simmer until heated through (about 1 minute). Serve over pasta.

(source: http://www.spendwithpennies.com/bacon-mushroom-chicken/)

Spinach & Cheese Stuffed Manicotti

INGREDIENTS

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (about 2 jars- or use homemade)
1/2 cup shredded Romano or Parmesan cheese, for topping

DIRECTIONS:

Preheat oven to 350 degrees F.
In a large bowl, mix the spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.

Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Alternately, you can stuff the uncooked noodles with a small spoon or fork. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

Cover the pasta completely with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.

Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

(Source: http://www.recipegirl.com/2011/02/21/spinach-and-cheese-stuffed-manicotti/)

Crockpot Lasagna Soup

Ingredients
1 lb lean ground beef
1 large onion, diced
4 cloves of garlic, minced
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 can (14.5 oz) petit diced tomatoes
32 oz low sodium beef broth
1 red bell pepper, diced
1 green bell pepper, diced
2 cups sliced mushrooms
2 teaspoons dried basil leaves
2 teaspoons dried parsley
½ teaspoon seasoning salt
½ teaspoon black pepper
6 oz dried pasta, any shape
2 cups chopped fresh spinach

Toppings
Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley

Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.

Add all remaining soup ingredients except pasta & spinach. Cover and cook on low 7-8 hours or high 3-4 hours.

Cook pasta al dente according to package directions. Stir in cooked pasta and spinach. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired.

(Source: http://www.spendwithpennies.com/crockpot-lasagna-soup/)

Cabbage & Noodles

12 oz kielbasa or sausage, sliced
2 tablespoons olive oil, divided
¼ cup salted butter
1 large onion, diced
½ head cabbage, chopped (approx. 6-7 cups)
1 clove garlic, minced
⅔ cup frozen peas
8 oz uncooked egg noodles
salt and fresh ground black pepper to taste

Cook noodles according to package directions, drain and set aside.

In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.

Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.

Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

(Source: http://www.spendwithpennies.com/cabbage-noodles/)

Slow Cooker Parmesan Herb Chicken & Orzo

4 boneless skinless chicken breasts, OR 4-6 boneless skinless chicken thighs
3 teaspoons Italian seasoning, divided
3 cups low sodium chicken broth
1 cup orzo pasta
4 tablespoons butter, melted
1 cup sliced mushrooms
1 medium white or yellow onion, finely chopped
2 teaspoons minced garlic
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
½ cup shaved or finely shredded parmesan cheese

INSTRUCTIONS
Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat 1-2 minutes on each side until browned on the outsides.

Transfer chicken to a greased slow cooker. Add chicken broth, butter, mushrooms, onions, garlic, and salt and pepper to slow cooker.

Cover and cook on high for 1-2 hours or on low for 3-4 hours. Stir in orzo, cover and cook for another 30-45 minutes on high.

Uncover and use a fork to pull chicken out of the slow cooker. Stir contents of slow cooker, then return chicken to slow cooker, on top of the orzo mixture.

Sprinkle parmesan cheese over chicken. Cover and cook until cheese is melted, about 5-10 minutes. Serve with fresh herbs and cracked black pepper if desired.

(Source: http://www.lecremedelacrumb.com/2016/09/slow-cooker-parmesan-herb-chicken-orzo.html)

Cheesy Chicken Broccoli Shells

8 oz pasta shells
12 oz broccoli florets
1 pound chicken breast, cooked and cut into bite sized pieces
2 tablespoons butter
¼ cup flour
2 cups milk
2 cups grated sharp cheddar cheese (extra sharp would be even better)
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste

Instructions
In a large pot bring water to a boil and add the pasta. Cook according to package directions. Add the broccoli to the boiling water the last 3 minutes of cooking. Drain and set aside.

In the same pot, add the butter and melt over medium heat. Whisk in the flour and cook for about a minute to create a roux. Slowly whisk in the milk and cheese and bring to a boil over medium high heat until it starts to thicken.

Add in pasta shells, broccoli, and chicken and toss to coat in the sauce. Serve immediately.

(Source: http://therecipecritic.com/2016/02/cheesy-chicken-broccoli-shells/)

One Pot Salsa Skillet

1 lb lean ground turkey
½ sweet onion, diced
1 green pepper, diced
1 1-oz package ranch dressing mix
1 cup water
1 15-oz can tomato sauce
1 16-oz jar mild salsa
1 16-oz can black beans
12-oz of rotini pasta
1 cup shredded colby jack cheese


In a large skillet over high heat, brown ground turkey with onion and green pepper.
Add in ranch dressing mix and stir until completely combined.
Stir in water, tomato sauce, salsa, and black beans and bring to a boil.
Add in the rotini and then reduce heat to medium-low. Simmer for 12-15 minutes until your pasta is tender, but not mushy, stirring occasionally.
Remove from heat, and sprinkle with cheese before serving.

(Source: http://www.sixsistersstuff.com/2015/04/one-pot-salsa-skillet.html)

Spinach Artichoke Pasta

6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 Tablespoons Flour
3 cups Whole Milk
1/4 teaspoon Cayenne Pepper
Salt And Pepper, to taste
1/2 cup Grated Parmesan Cheese
1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
1/2 cup Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
1/2 cup Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch. Bake at 400 for 10 minutes to get the bread crumbs a bit crunchy.

(Source: http://thepioneerwoman.com/cooking/spinach-artichoke-pasta/)

Sour Cream Noodle Bake

1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
** oregano, basil, parsley - to taste ** (my personal add)
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar


Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt, black pepper, oregano, basil, parsley. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

(Source: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html)

Spinach Artichoke Lasagna Roll Ups

12 lasagna noodles
1 teaspoon salt
2 cups ricotta cheese
1 large egg
2 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1 cup chopped canned or jarred artichoke hearts
1/4 cup parmesan cheese
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese
4 cups marinera


Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add the salt and cook the lasagna noodles to al dente, according to package directions. Drain and carefully lay the lasagna noodles out flat on a large piece of parchment paper. Let sit to cool.

In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, parmesan cheese, basil, crushed red pepper, and nutmeg. Stir until well combined. Season with salt and pepper.

Spray a 9x13 baking dish with cooking spray. Line the bottom with marinara sauce, about 1/2 cup. Set aside.

Take about 1/4 cup of the ricotta spinach mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of mozzarella cheese and 2 tablespoons of marinara sauce. Carefully roll the noodles up and place them in the prepared pan. Top the lasagna rolls with the remaining marinara sauce and mozzarella cheese. Spray a large sheet of foil with cooking spray and cover the pan.

Place the pan in the oven and bake for 35 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/spinach-artichoke-lasagna-roll-ups/)

Baked Chicken Bacon Alfredo

8 oz. penne or bowtie pasta
1 16-oz. jar alfredo sauce (or make your own)
2 chicken breasts, grilled and chopped (about 2 c. chopped chicken)
6 oz. (1/2 package) cooked bacon, chopped
1 14-oz. jar marinated artichoke hearts, drained and chopped
1/2 c. chopped green onions (about 1 decent-sized bunch)
1 c. shredded mozzarella cheese, divided
Salt and pepper, to taste

Instructions:

Preheat oven to 350.

Prepare pasta according to package directions. While pasta is cooking, prepare Guiltless Alfredo sauce. When pasta is done, drain and add to the sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 c. mozzarella. Season to taste.

Transfer mixture to an 8×8″ baking dish and sprinkle with remaining 1/2 c. mozzarella cheese. Cover with aluminum foil and bake at 350 for 20 minutes or until heated through and cheese is bubbly.

(Source: http://www.ourbestbites.com/2010/04/baked-chicken-bacon-alfredo/)

Peter's Lasagna

I don't know who Peter is (this is not reference to my brother, Peter), but his lasagna is quite delicious. I made this for some friends who came over for dinner, and they raved about it. Will definitely be a "go to" recipe for lasaga-making.

1 recipe pasta and lasagna sauce (see below)
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

Béchamel Sauce
1/4 c. (1/2 stick) real butter (no substitutes)
1/4. c. white flour
2 1/2 c. milk


Pasta & Lasagna Sauce

1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat.



LASAGNA DIRECTIONS

Preheat oven to 350.

To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency. Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. I just mixed the two, but do whatever suits your fancy.

After you’ve made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9×13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don’t be scared; let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won’t even be that oozy when you cut it.

(Source: http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna/)

Zucchini Ribbon Pasta w/Creamy Lemon Basil Sauce

½ lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 Tbls fresh squeezed lemon juice, more if desired

Prepare a pot of water and cook pasta according to package instructions.  Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices.  Cut each of those slices into long pieces, about the same size as the fettuccine.  Set zucchini aside.

Heat a medium size skillet to medium heat.  When hot, add 1 teaspoon olive oil.  Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper.  Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered.  Remove tomatoes from pan and place in a small dish, covered, and set aside.

Add another 1 teaspoon olive oil to the empty pan and add garlic.  Stir constantly on medium-low heat for about 30-60 seconds.  Add chicken broth.  Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan.  Simmer for 1-2 minutes and then reduce heat to low.

Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth.  Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine.  Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine.  Taste sauce and season with salt and pepper to taste.  (Lemon lovers can also squeeze in extra lemon juice at this point.)

When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta).  Boil for about 2 minutes, or until tender.  Drain zucchini and pasta and combine with sauce.  Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.

(Source: Our Best Bites: http://www.ourbestbites.com/2012/07/zucchini-ribbon-pasta-with-light-creamy-lemon-basil-sauce/)