25 August 2010

Lasagna. I write this down.

This is the red lasagna.  The one we keep making.  The one we never write down.  I write it down.  (I put what I use in parentheses.)

1 lb. Sweet Italian Sausage
2 c. Tomato Sauce (Contadina w/ Italian Herbs, 1 can)
2 c. Diced Tomatoes (Ro-Tel w/ Lime and Cilantro, 1 can)
1/2 c. Tomato Paste (Heinz w/ Basil, Garlic, and Oregano, 1 can)
4 c. Italian Blend Shredded Cheese (2 packages)
1/2 c. Mushrooms
1/2 c. Diced Bell Peppers
1/2 c. Artichoke Hearts
1/2 c. Diced Onions
9 Lasagna Noodles
1 tbsp. Olive Oil
2 tbsp. Sugar
1 tbsp. Minced Garlic
Spices (Follow your heart):
  • Caribbean Jerk Seasoning
  • Garlic Powder
  • Curry Powder
  • Basil
  • Oregano
  • Rosemary
  • Sage
  • Paprika
Instructions:  Put the olive oil in a saucepan on medium heat.   Add sausage.  Halfway through browning meat, add minced garlic and onions.  Boil some water while you're doing that.  When the sausage is mostly brown add the rest of the vegetables, sauce, and paste.  Somewhere in there, remember to cook the noodles and also preheat the oven to 350.  Once all of the stuff is in the sauce, add the spices to your liking...you know stir, taste, repeat.  Once everything is cooked, layer the sauce, noodles, and cheese int a 12x8 glass hot-dish pan.  Cook for about 20 minutes.  Makes 12 servings.  (Which, according to livestrong.com, are 326 calories each.)

Now we know.  Enjoy.  ^-^

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