Sweet Italian Sausage Lasagna

 

Great dish for the cold winter nights ahead and to share with a crowd; I also enjoy this as spaghetti sauce!


adapted from allrecipes.com


Sweet Italian Sausage Lasagna
 www.whispersofthyme.blogspot.com 
(makes 9x13 pan)

Ingredients-  
Sauce:
1 pound sweet Italian sausage, removed from casings
3/4 pound lean ground beef*
1/2 cup minced or chopped onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1/2 cup water
1 tablespoon white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
2 teaspoons salt
1/4 teaspoon ground black pepper
2 Tablespoons chopped fresh parsley

Filling:
16 ounces ricotta cheese
1/8 teaspoon nutmeg, optional
1 egg
1/2 teaspoon salt
1 Tablespoon chopped fresh parsely 

and...
3/4 pound mozzarella cheese, grated
3/4 cup freshly grated Parmesan cheese
Several handfuls of freshly washed and dried spinach leaves, optional

and...
12 lasagna noodles

Directions:  
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat, breaking up meat with a spoon, and until meat is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 2 teaspoons salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 7 minutes (noodles will cook some more while in oven). Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with nutmeg, egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees Fahrenheit.

To assemble:
Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
Arrange 3 to 6 noodles (or however many it takes to cover bottom of pan) lengthwise over meat sauce.
Spread with a third of the ricotta cheese mixture, and top with a third of the spinach leaves in a single layer.
Top with a third of the shredded mozzarella cheese.
Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.

Repeat layers (up to twice more), and top with remaining mozzarella and Parmesan cheese.

Cover pan with non-stick foil, or spray regular foil with non-stick cooking spray to prevent cheese from sticking. Place pan on baking sheet to catch any drips.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.  Optional: Sprinkle fresh or dried parsley on top before serving.

*Definitely use lean ground beef, as this will result in less grease and prevent the need to drain the meat.

Crock Pot Corned Beef & Cabbage

...with Horseradish Sauce

This is a straightforward, simple, and mouth-watering dish; horseradish sauce pairs well with the meat.

Here's what you'll need (for the corned beef):
Corned Beef Brisket w/Seasoning Packet, Bay Leaves, Garlic, Dijon Mustard, Brown Sugar, Beer, Carrots, Onions, Red Potatoes, [Cabbage & Water (not pictured)].

Here's what you'll need (for the sauce):
Sour Cream, Dijon Mustard, Mayonnaise, Prepared Horseradish, Cayenne Pepper, Salt & Black Pepper

 

Start by placing all sauce ingredients in small bowl. 

Stir thoroughly. Store in fridge until ready to serve with corned beef. 

For Corned Beef & Cabbage specific directions, please follow recipe directions at bottom of post. 

Cook the meat and onions in the crock pot until done.

Add the remaining veggies and cook until tender.

Crock Pot Corned Beef & Cabbage
www.whispersofthyme.blogspot.com 

Ingredients:
2 to 3 pounds Corned Beef Brisket (flat cut) with Seasoning Packet
1 Tablespoon minced garlic
11 to 12 ounces beer
1 cup water
2 Tablespoons brown sugar
3 Tablespoons Dijon mustard
2 small or 1 large onion, quartered
2 bay leaves
1 medium head cabbage, cut in 6 to 8 wedges
6 to 8 carrots, cut in small chunks
10 small red potatoes, halved or quartered

Directions:
Rinse Corned Beef Brisket and place in large crock pot, fat side up. Top the brisket with contents of seasoning packet, minced garlic, and beer. In a small bowl or measuring cup, mix together the water, brown sugar, and mustard, then pour over brisket. Place quartered onions in crock pot along with bay leaves. Put the lid on the crock pot and cook brisket on low setting for approximately 9 to 11 hours. Once brisket is cooked, remove brisket from crock pot (leaving juices), wrap tightly in foil, and place in 200 degree F. oven to keep meat warm while cooking veggies.

Add cabbage, carrots, and potatoes to juices in crock pot, and cook until veggies are tender (approximately 40 minutes to 1 hour). Remove fat from brisket (scrapes off easily). Serve brisket with horseradish sauce (see recipe below).

Optional: Once meat is cooked, turn crock pot to warm setting. Steam cabbage, carrots, and potatoes in separate pot until tender. Add cooked veggies to meat and juices in crock pot for 15 minutes. (my preference)

 
Horseradish Sauce
www.whispersofthyme.blogspot.com 

Ingredients:
1/2 cup sour cream
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
2 to 3 Tablespoons prepared horseradish
1 to 2 pinches of cayenne pepper
pinch of salt
pinch of black pepper

Directions:
Mix well. Keep chilled. Serve with brisket.

Recipe Review - Crock Pot Sloppy Joes (for a Crowd)

Food.com (Hippie2MARS)

This great recipe is from a chef on Food.com who calls herself Hippie2MARS. The blend of ingredients make this recipe a fresh improvement over the canned variety.




Here's what you'll need:
Ground Chuck, Onion, Bell Pepper, Garlic, Tomato Sauce, Ketchup, Barbecue Sauce, White Vinegar, Beef Bouillon (cubes, granules, or paste), Dry Mustard, Soy Sauce, Mrs Dash Southwest Chipotle Seasoning Mix, Nutmeg, (Brown Sugar, & Worcestershire Sauce - not pictured)  
My bell pepper was frozen...hence, the frosted look!
 

Place ground chuck, onion, garlic, and bell pepper in large skillet or pot.

Stir together and cook over medium to medium-low heat until meat is browned.

Once meat is no longer pink, remove pan from heat and drain grease from meat mixture.

While meat is draining, add tomato sauce to crock pot/slow cooker. (I was out of tomato sauce, so I used canned diced tomatoes blended in the blender).

Add in ketchup.

 Add in barbecue sauce.

Add in brown sugar.

 Add in Worcestershire Sauce.

Add in white vinegar. (looks dark from adding previous ingredient)

Add in beef bouillon granules or beef bouillon cubes (I chose "Better than Bouillon" beef base). Note: if using bouillon cubes...dissolve cubes in 1/2 cup Hot water before adding to sauce, and then reduce tomato sauce by 1/2 cup (4 ounces).

Add in dry mustard.

Add in soy sauce.

Add in Chipotle Seasoning.

Add in nutmeg.

Whisk all ingredients until smooth.

The sauce at this point (before cooking) will have a strong tomato taste, but once cooked, it will taste richer and sweeter.



Add drained beef mixture to crock pot and stir thoroughly.

Cook over low heat for 5 to 6 hours. After cooking for a few hours, you may want to spoon off any excess grease or liquid floating on the top. You want the end result thick enough to stay on a bun. 

Makes enough to fill 10-12 sandwiches.

My only changes to the recipe:
1) used Better than Bouillon beef base instead of granules
2) omitted celery
3) used 2 Tablespoons white vinegar instead of 3 Tablespoons 
4) used 2.5 pounds ground chuck instead of 3 pounds


May be refrigerated for up to 3 days, or frozen up to 6 months.

See Freezer Preservation Tips


RECIPE: Crockpot Sloppy Joes for a Crowd

Recipe Review - Homemade Southern Beef Stew

Deep South Dish

Another fantastic recipe from Mary at Deep South Dish! Fork-tender meat, fresh cooked veggies, wonderful blend of spices, and the creamy texture make this recipe a keeper.



Here's what you'll need:
Chuck Roast (or stew meat), Carrots, Sweet Onion, Potatoes, &...

...Beef Broth, Kosher Salt, Shortening (or oil or bacon grease), Fresh Cracked Black Pepper, Garlic, Flour, Beef Bouillon (optional), Celery Seed, Bay Leaves, Sweet Basil, Dried Rosemary (crushed), Paprika, Ground Thyme, Corn Starch, & Rice (optional).

Start by combining flour, salt, and pepper in shallow dish.

Add cubed meat to flour mixture (in batches) and coat thoroughly.

Add shortening (or oil, or bacon grease) to dutch oven and heat over medium to medium high heat.

Place dredged meat in heated pan and allow room between each piece. Brown on each side, and then remove to a plate while browning remaining batches.

Slice onions. 

Once all meat has been browned and removed from pan, cook onions in oil leftover from browning meat and saute until somewhat caramelized.

Add garlic and cook for 1 minute. Add small amount of beef broth to the onions to deglaze the pan. (not pictured)


Add browned meat back to pan along with remaining beef broth.

 

Also add beef bouillon to hot water and stir until dissolved, and then add to stew pot and bring to a boil.

Add in all seasonings, except bay leaves, and reduce heat to a medium simmer.

Add in bay leaves and simmer uncovered for 2 hours, and then skim off any excess fat on surface.

Add in carrots and potatoes.

Bring back to a boil, reduce heat and simmer. Adjust spices to taste. (not pictured)



Add cornstarch to milk and whisk thoroughly.

Add some of the stew liquid to the cornstarch mixture and whisk together.

Add to stew and stir thoroughly.

Cook for approximately 10 minutes or until veggies are tender. Serve with cooked rice, if desired.

 Tasty!


My changes to Mary's recipe:
1) used Premium Stew Meat instead of Chuck
2) used bouillon cubes dissolved in water rather than Better than Bouillon beef base
3) omitted Cajun seasoning
4) doubled all other seasonings, except bay leaves (used 2)
5) used red potatoes instead of russet potatoes


Please check out all the other great recipes on Mary's site while you're there!

RECIPE: Homemade Southern Beef Stew