Cheesy Sausage and Kale Lasagna

Ingredients

  • 1/2 lb. sweet Italian sausage
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 18-oz. jar good-quality marinara sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 5 oz. chopped kale
  • 1 8-oz. container ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg, lightly beaten
  • Pinch of nutmeg
  • 9 no-boil lasagna noodles
  • 1 12-oz. ball fresh mozzarella, thinly sliced
  • Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 375°.
  2. In a large, deep-sided skillet over medium-high heat, cook sausage, crumbling with a wooden spoon until beginning to brown, about 5 minutes. Add carrot, celery, onion, and garlic, and cook until tender, another 5 minutes. Add sauce and let simmer for 5 minutes, then season with salt and pepper.
  3. Meanwhile, in a separate skillet, heat olive oil over medium-high heat and cook kale until wilted, 3 minutes. Season with salt and pepper, then move to a strainer and press down with paper towels to squeeze out any excess liquid.
  4. In a large bowl, stir together ricotta, Parmesan, and egg. Season with salt and pepper and a pinch of nutmeg, then stir in wilted kale.
    Spread a few spoonfuls of sauce in the bottom of a small, deep-sided square or rectangular baking dish. Layer with 3 noodles and cover with 1/3 ricotta mixture.
  5. Add 1/3 mozzarella and cover with sauce; repeat layers two more times, ending with mozzarella on top.
  6. Cover with aluminum foil and bake for 15 to 20 minutes. Heat broiler; cook for 2 minutes or until cheese is bubbling and brown on top. Let cool slightly, then garnish with chopped parsley and serve.
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Caprese Chicken Stuffed Peppers

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. cherry tomatoes, halved
  • 2 1/2 c. shredded mozzarella, divided
  • 3/4 c. ricotta
  • 1/3 c. shredded fresh basil, plus more for garnish
  • 2 cloves garlic, minced
  • 4 bell peppers, halved (seeds removed)
  • 1/2 c. low-sodium chicken broth
  • Balsamic glaze, for drizzling

Buffalo Chicken Roll-Ups

Ingredients

  • 8 lasagna noodles, cooked, drained and cooled
  • 8 oz. whole-milk ricotta cheese
  • 1 c. freshly grated Parmesan
  • 1/2 c. crumbled blue cheese
  • 1/2 c. chopped fresh parsley, divided
  • 2 large eggs, lightly beaten
  • 4 tbsp. melted butter
  • 1/2 c. hot sauce (such as Cholula)
  • Kosher salt
  • Freshly ground black pepper
  • 3 c. shredded rotisserie chicken
  • 3 c. marinara
  • 2 c. grated mozzarella

Eggplant Lasagna

Ingredients

  • 3 medium eggplants
  • Kosher salt
  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion
  • 2 tsp. oregano
  • Freshly ground black pepper
  • 1 25-oz. jar marinara
  • 16 oz. whole milk ricotta
  • 1/2 c. freshly grated Parmesan
  • 1 large egg
  • 1/4 c. chopped fresh parsley, plus more for garnish
  • 4 c. shredded mozzarella

Easy Skillet Lasagna

Ingredients

FOR THE STONE HOUSE SEASONING
  • 1/4 c. kosher salt
  • 2 tbsp. Freshly ground black pepper
  • 2 tbsp. granulated garlic or 1 teaspoon garlic powder
FOR THE LASAGNA
  • 1 tbsp. extra-virgin olive oil
  • 1/2 medium onion, chopped
  • 1 1/2 lb. ground beef
  • 1 tsp. Stone House Seasoning
  • 1 tsp. chopped fresh oregano or ½ teaspoon dried
  • 1/8 tsp. crushed red pepper flakes
  • 4 c. tomato sauce, homemade or store-bought
  • 8 lasagna noodles, broken into 2-inch pieces
  • 3/4 c. freshly grated Parmesan, divided
  • 1/2 c. ricotta

World’s Best Lasagna

Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese