One of my favorite shower gifts when we got married last year was
this cookbook. It's gotten more use in the last year than others I've had for a decade! While I probably qualify as a
cookbook collector, I'm definitely happy when I find one that's not just pretty... but practical. This one's a winner on both fronts.
"The Weeknight Cook" is divided into a number of sections and bound with a three-ring binder. Which means you can move your favorites right to the front. No more sticky notes peeking out from the binding, like most of my other cookbooks. With this one, I can find exactly what I want in two seconds flat. And while some of the recipes in here are more complex than others, I've yet to come across one that's intimidating.
On Saturday, Spencer chose dinner. And what he wanted was the first thing I ever made out of this cookbook... sausage lasagna. I like that I can make it in three loaf pans and freeze two, instead of making one giant 9 x 13 we'd never finish. Which means we get three meals and I only have to cook once!
The original recipe calls for 1.5 lbs of sausage, and while I know Spencer wouldn't complain about more meat, I've gotta get some veggies in there. A few tweaks, and you have our favorite lasagna. Some for now, some for later... and it's always good!
Sausage & Vegetable Lasagna
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| { Pretend there are two zucchini here... one was hiding in the fridge. } |
Ingredients
- 2 tablespoons olive oil
- 1 lb Italian sausage
- 1/2 medium onion, diced
- 2 medium squash, sliced
- 2 medium zucchini, sliced
- Mushrooms would be good as well, but I didn't have any on hand. : )
- 15 oz ricotta cheese
- 1/4 cup milk
- 1/8 teaspoon nutmeg
- 1 jar tomato-basil pasta sauce
- 1 lb lasagna noodles { no-cook or traditional }
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
Primary Equipment
- Large, deep skillet or frying pan
- 2 medium glass bowls
- Either (1) a 9 x 13 baking dish or (2) a glass loaf pan and 2 aluminum loaf pans
Instructions- Preheat oven to 400*.
- Head 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add onion and cook, stirring often, until translucent { about 7 minutes }.
- { If using noodles that require boiling, here's your chance to prepare them according to package directions and set aside on wax paper. If using no-cook noodles, no additional prep is necessary. }
- Add zucchini and squash to skillet and cook until slightly softened, an additional 5 minutes.
- When vegetables are done, transfer from skillet to bowl and set aside.
- Return pan to heat and add remaining tablespoon of olive oil.
- Add sausage and saute until brown, about 10 minutes.
- While sausage is cooking, stir ricotta, nutmeg and milk together in a bowl and set aside.
- When sausage is finished, set aside 1/4 of meat in a bowl and reserve for use in final layer of lasanga.
- Starting from the bottom up, assemble into your pan{s} of choice following the pattern below, without overlapping noodles. { If using noodles that require boiling, you may need to cut them into thirds in order to fit. One length of Ronzoni Healthy Harvest lasanga noodles will cover each layer if a loaf pan when cut into thirds. You'll need three full lengths of Ronzoni per layer if using a 9 x 13. }
- { If using aluminum pans to have for later, wrap tightly in aluminum foil and freeze for up to 2 months. To reheat, bake frozen lasagna at 425* for 45 minutes covered, ten uncovered. }
- If you're eating it tonight... cover with aluminum foil and bake for 45 minutes. Uncover and bake ten more minutes, until cheese is golden brown and bubbly.
- Serve warm with a chiffonade of fresh basil, if desired.
I hope you like it as much as we do. The best part is popping one out of the freezer next week and having a homemade meal without actually having to cook!
