3 Cheese Lasagne & Captain’s Plant-Based Kale Caesar Salad Recipe

I haven't made Lasagne yet this year, it's usually my easy go to.  Anytime I make Lasagne I always, ALWAYS make doubles or triples.  Because who doesn't love lasagne?  And for a twist, we thought we'd try out this delicious sounding take of a classic Cesar Salad!

Three-Cheese Lasagna

I LOVE Cheese. That is all...



1 tablespoon olive oil

1 cup chopped onion

3/4 cup finely chopped peeled carrots

2 tablespoons minced garlic

8 ounces lean ground beef

6 ounces spicy Italian sausages, casings removed

1 28-ounce can crushed tomatoes with added puree

1/4 cup tomato paste

1/4 cup chopped fresh basil

1 tablespoon golden brown sugar

1 tablespoon dried oregano

1 bay leaf

1/2 teaspoon dried crushed red pepper


    15 lasagna noodles (about 12 ounces)
      2 15-ounce container part-skim ricotta cheese
        1 cup grated Parmesan cheese (about 3 ounces)
          1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry

            2 large eggs

            3/4 cups grated mozzarella cheese (about 1 1/4 pounds)



            1. Heat oil in heavy large saucepan over medium heat.
            2. Add onion, carrots and garlic; sauté until softened, about 12 minutes.
            3. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.
            4. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
            5. Discard bay leaf. Cool.


            1. Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
            2. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
            3. Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.

            Captain’s Plant-Based Kale Caesar Salad Recipe

            I have a confession to make, this is THE first recipe I'm trying out of my 'Fraiche Kitchen, Full Hearts' Cookbook!  I know, I know.  The intention one trying Vegan eating is there, but in actuality the execution just hasn't happened!  One of these days, I WILL tackle a main dish, I promise you That!


            2 bunches kale

            1/4 cup extra-virgin olive oil

            1 tbsp white wine vinegar

            2 tsp Dijon mustard

            1/2 tsp vegan Worcestershire

            2 large garlic cloves, minced or grated on Microplane

            1 tsp capers, minced

            Salt & pepper, to taste

            2 tbsp Hellmann’s Vegan

            3 tbsp nutritional yeast (or vegan Parmesan)

            1 full lemon squeezed

            1 recipe, Homemade Croutons (recipe below)


            1. De-stem kale and chop into bite-sized pieces. Wash, dry and set aside in a large bowl.
            2. Prepare croutons and tofu bacon (recipes below). Set aside.
            3. In a large mason jar with a lid, combine olive oil, white wine vinegar, Dijon mustard, Worcestershire, garlic, capers and salt & pepper. Shake until combined.
            4.  Add in Hellmann’s Vegan, nutritional yeast, and lemon juice and shake again.
            5. Taste and adjust seasonings.
            6. Pour dressing over kale and massage until thoroughly combined.
            7. Serve with croutons, more vegan Parmesan.

            Homemade Croutons

            1 day old baguette, cut into 1-inch pieces

            2-3 tbsp extra-virgin olive oil

            Sea salt, to taste


            1. Heat olive oil in a large skillet.
            2. Place the croutons in a single layer onto the skillet. Sprinkle with salt and toast for 3 minutes until golden. Flip each piece over and toast until each side is golden, adding more olive oil if necessary.
            3. Serve immediately.









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