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!
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
2 large eggs
3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
- Heat oil in heavy large saucepan over medium heat.
- Add onion, carrots and garlic; sauté until softened, about 12 minutes.
- Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes.
- Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
- Discard bay leaf. Cool.
- 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.
- Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
- 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)
- De-stem kale and chop into bite-sized pieces. Wash, dry and set aside in a large bowl.
- Prepare croutons and tofu bacon (recipes below). Set aside.
- 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.
- Add in Hellmann’s Vegan, nutritional yeast, and lemon juice and shake again.
- Taste and adjust seasonings.
- Pour dressing over kale and massage until thoroughly combined.
- Serve with croutons, more vegan Parmesan.
1 day old baguette, cut into 1-inch pieces
2-3 tbsp extra-virgin olive oil
Sea salt, to taste
- Heat olive oil in a large skillet.
- 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.
- Serve immediately.