Lasagna with Homemade Tomato Sauce

Lasagna can be an easy make ahead meal, especially if you make your tomato sauce ahead of time or use store bought sauce.  I actually like to use the no-boil lasagna noodles; it cuts the time in half and I don't notice any change in taste.  This time I made my own tomato sauce and added in sausage, but you could omit the meat if you want it to be vegetarian.  What I love about lasagna is how versatile it can be, you can add veggies, sometimes I add in mushrooms and/or spinach.  This recipe is a simple, traditional lasagna.  Enjoy!

Lasagna with Homemade Tomato Sauce

Printable Recipe

Ingredients for Tomato Sauce

28 ounce can crushed tomatoes

15 ounce can tomato sauce

6 ounce can tomato paste

16 ounce (1 package) hot pork sausage (I used Jimmy Dean brand.)

1 teaspoon garlic, minced

1 tablespoon parsley, dried

1 teaspoon garlic powder

2 tablespoons Italian seasoning

2 teaspoons sugar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Ingredients for Lasagna

9 ounce (1 box) no-boil lasagna noodles (I used Barilla brand.)

14 ounce ricotta cheese (I used whole milk ricotta.)

2 eggs, beaten

4 cups mozzarella cheese, shredded

½ cup parmesan cheese

Directions for Tomato Sauce

In a dutch oven, over medium heat, cook sausage until browned.  Add in minced garlic.

Stir in crushed tomatoes, tomatoe sauce, and tomato paste.  Add in parsely, garlic powder, Italian seasoning, sugar, salt and pepper.

Cover and simmer on low heat for about 1 hour, stirring occasionally.

Allow to cool.

Directions for Lasagna

Preheat oven to 375 degrees F.

In a medium sized bowl, combine beaten eggs, ricotta cheese, 2 cups of mozzarella cheese and parmesan cheese.  Set aside.

Spray a 9x13 inch baking dish with non-stick cooking spray.

Spread about 2 cups of tomato sauce in bottom of baking dish.

Arrange 4 lasagna noodles on top of tomato sauce, the noodles will overlap slightly.

Spread 1/3 ricotta cheese mixture over noodles.  Top with ½ cup of mozzarella cheese and 1 cup tomato sauce.

Next layer, arrange 4 lasagna noodles, 1/3 ricotta cheese mixture, ½ cup mozzarella cheese and 1 cup tomato sauce.

Next layer, arrange 4 lasagna noodles , remaining ricotta cheese mixture, ½ cup mozzarella cheese and 1 cup tomato sauce.

Last layer, 4 lasagna noodles, remaining tomato sauce, and ½ cup mozzarella cheese.

Bake covered with foil for 40 to 50 minutes.  (Spray foil with non-stick cooking spray to prevent foil from sticking to the cheese.)

Uncover and continue baking for additional 5 to 7 minutes minutes until cheese is melted.

Let stand  and cool for 15 minutes before serving.

Roasted Vegetables Pasta Salad

What to do with leftover roasted vegetables?  I thought it would make a great pasta salad especially with the warm weather lately.  This is a simple recipe and was easy to throw together for lunch this weekend.  I love that it is a light dish despite it being a pasta dish.  If you have leftover vegetables at home, just mix it with pasta and you have a great meal.  I tried it warm after making this and it was delicious.  I also had it again the next day cold and it was just as great.  Enjoy!

Roasted Vegetables Pasta Salad

Printable Recipe

Ingredients

½ pound pasta (I used rotini pasta.)

1 cup roasted vegetables (broccoli, zucchini, yellow squash, cauliflower, and/or beets)

½ pound fresh mozzarella cheese, diced (2 boccocini mozzarella balls)

1 tablespoon balsamic vinegar

1 and ½ tablespoons olive oil, extra virgin

salt and pepper

Directions

Cook pasta according to package directions.  Drain well. 

 

In a bowl, add pasta, roasted vegetables, cheese, balsamic vinegar and olive oil.

Add salt and pepper to taste.

Serve warm or cold. 

Tomato Pie

I have never made a tomato pie before but I have had one once and it was delicious.  I came across Paula Deen's tomato pie recipe from her food network show, Paula's Home Cooking.  I altered her recipe using what I had at home.  I would probably use shredded mozzarella cheese next time instead of the fresh bocconcini mozzarella, because it made the pie more watery.  You should make sure you drain the tomatoes really well too.  Paula's recipe also said to remove the skin from the tomatoes, but I just left them on since I don't mind it.  You could also caramelize the onions if you have time to do that.  I love the combination flavors of tomatoes and basil and each bite of pie was cheesy.  At first I was skeptical, but then I ate a second piece of pie!   Yup, it was that good.  Enjoy!

Tomato Pie

Printable Recipe

Ingredients

1 (9-inch) prebaked pie shell (I used a frozen pie shell.)

4 tomatoes, sliced

½ onion, diced

¼ cup fresh basil leaves, chopped  (8 to 10 leaves)

1 cup shredded cheese (I used a Mexican blend)

½ pound fresh mozzarella cheese, sliced (I used 2 bocconcini mozzarella balls.)

¾ cup mayonnaise (I used Hellman’s Light Mayonnaise.)

salt and pepper

Directions

Preheat oven to 350 degrees F.  I prebaked a frozen pie shell for 9 minutes.  (Follow directions on the package.)

Place tomato slices in a colander in the sink and sprinkle with some salt.  Allow liquids to drain for about 10 minutes.

 

In a small bowl, combine the shredded cheese and mayonnaise together.

 

Layer the tomatoes slices, onion, and basil in the prebaked pie shell.  Layer the mozzarella slices between the tomato layers.

Spread mayonnaise mixture on top of the tomatoes.  Sprinkle with some black pepper and salt if desired.

Bake for 30 minutes or until lightly browned.

 

Best serve warm and cut into slices.  

 The pie got more watery due to the fresh mozzarella cheese ... oops, but it still tasted good!

 My second slice of pie ... as you can see, I used the same plate from my first slice :)

Caprese Salad

This caprese salad reminds me of my trip to Italy last year.  I love this salad since it is quick and easy to put together.  Also, fresh ingredients are important for this salad.  Caprese salad is a great summer salad, perfect as a starter or as a side dish.  This would also make a great light main dish, especially during warm weather.  I used tomatoes still on the vine, basil leaves from my basil plant, and fresh bocconcini mozzarella cheese.  Bocconcini mozzarella are smaller egg-sized mozzarella balls.  In addition, I used balsamic vinegar to drizzle over the salad , but I think traditional caprese salad is only with olive oil.  Feel free to omit the balsamic vinegar if you aren't a fan but I personally think it tastes better with it.  Hope you enjoy a caprese salad this summer, buon appetito!

Caprese Salad

Printable Recipe

Ingredients

2 tomatoes, sliced

½ pound fresh mozzarella cheese, sliced

1 bunch fresh basil leaves

olive oil, extra virgin

balsamic vinegar (optional)

salt

freshly ground black pepper

Directions

Layer tomato slices, mozzarella cheese slices, and basil leaves. (I did 2 layers.)

Drizzle with olive oil and balsamic vinegar.  (May use only olive oil if preferred.)

Season with salt and pepper.

Serve as a starter dish, side dish, or main vegetarian dish.