Skinny Turkey Lasagna

Suffice it to say that no lasagna is skinny... I mean clearly, let us operate in the realm of truth. Nonetheless, this is a less calorie intensive rendition of this delicious comfort food. I switch out the normal pork sausage for a low fat turkey turkey sausage. I use part-skim and fat-free cheeses. I bulk up the flavor of marinara with balsamic vinegar and a ton more veggies. This is a great freezer meal or you can make ahead and store in your refrigerator a day in advance. 

What you need

• 3 stalks of celery diced

• 2 medium onions diced

• 1 cup of shredded carrots

• 1 pound of raw turkey sausage 

• 3 cloves of garlic minced or micro-planed 

• 1 tablespoon of salt free Italian seasoning

• 3 cups of marinara 

• 2 eggs

• 16 oz of fat-free ricotta

• 2 cups of low fat mozzarella 

• 1 box of no boil lasagna sheets or fresh pasta sheets

• 2 tablespoons of Parmesan 

• salt and pepper to taste

• red pepper flake (optional)

• basil leaf for serving

What you do

1. Make the sauce: In a large non-stick sauce pan over medium heat cook the celery, onions, and carrots. Cook the vegetables for a minute or two. Add the turkey sausage out of the casing. Cook until no longer pink, stirring. If the turkey sticks to the bottom of the pan add some water. Micro-plane in or add the minced garlic, add the Italian seasoning. Then add the marinara. Turn the heat down to low, and allow to simmer while you prepare the rest of the ingredients. 
2. Make the cheese filling: In a large bowl whisk the eggs and add the ricotta. Stir until combined. Season with salt and pepper.   
3. Assemble the lasagna: Cover your pan in foil and spray with non-stick spray. Pour a ladle full of sauce into the bottom of 11 X 9 X 3 inch serving dish or lasagna pan. Place the no-boil noodles, one at a time to make a noodle blanket and cover the bottom of the dish. Lots of thin layers is better than 2 thick ones. Layer a few laddles of the sauce. Cover with a layer of raw noodle sheets. Pour about half the cheese mixture, spread into a flat layer, cover with noodles. Repeat with remaining noodles, sauce, and cheese. When at the top, cover the noodle sheets with sauce, then mozzarella and top with Parmesan. You can bake right away or freeze for later. 
4. Bake: Cook the lasagna covered for 30 minutes at 400 degrees; then uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown.  
5. Serve: thinly slice fresh basil leaves. Serve with red pepper flakes and extra Parmesan cheese.

Make-ahead and freezer directions 

• The dish will keep in the refrigerator tightly covered for a day. 
• If you are freezing cover the entire dish in foil. 
• Write what is in the dish and label with date and cooking instructions. 
• You can either thaw the lasagna and cook covered for 30 minutes at 400 degrees; or you can put the frozen lasagna in the oven covered in foil for 2 hours at 400 degrees. Either way you want to uncover the dish for an additional 15 minutes so the cheese can turn bubbly and brown.  

As always, much love, many blessings, and happy cooking!

Homemade Pizza Crust with Heart Pepperoni

This is one of my favorite Valentine's meals I have ever made. For many years our tradition was to make spaghetti and meatballs and watch the Lady and the Tramp... aka the most romantical movie of all time. But this year I decided to change it up, and I must say, I met with great results. Now, a homemade crust is important, but it does take time to rise, so be patient, or make it the night before and put it in the fridge. This is a mixture/adaption from both Mario Batali's recipe and Bobby Flay's recipe. For the toppings, we made three, a pepperoni pizza pictured above, a margarita with tomatoes, fresh moz, and basil, and a Mexican pizza with taco meat, salsa, guac, sour cream and other toppings. 

What you need: 

1 cup of warm water

1 teaspoon of sugar

1 Tablespoon of yeast (1 package)

4 cups of flour

3 Tablespoons of olive oil 

Pizza Sauce and Toppings 

What you do:

1. Mix the warm water, sugar, and yeast. Let sit and get bubbly to make sure that your yeast is still alive. 
2. Add to your standing mixer fitted with the paddle. Add flour one cup at a time until incorporated.  Add the oil until achieve a dough that pulls away from the sides. Switch your paddle to the dough hook and let the dough be kneaded for 5 minutes. Cover with olive oil and plastic wrap to rest until doubled in size about an hour. 
3. Preheat your oven to 500. If you have a pizza stone let it heat up as well inside the oven. 
4. Divide the dough and roll out to the desired size. This dough will make 3 medium size pizzas or 2 large pizzas. You can also store half in the freezer if you like. 
5. Roll to your desired thickness, my family likes a thin crust. 
6. Top, and cook in your oven for 10 minutes or until the bottom is cooked and toppings are warmed through and the cheese is melted. 

Enjoy. 

All the best, Happy Valentine's Day, many blessings, much love, and Happy Pizza Making!

Meaty Lasagna

It is something of a joke in my house regarding the vast amount of vegetable lasagnas I make during the summer months to use all of our garden's veggies. But when it is cold outside, there is nothing more comforting than a delicious, cheesy, meat-filled masterpiece we call the American version of a lasagna. 

Before we begin a few rules to keep your lasagna together. 1. Make your own hearty bolgnese, thick and rich... don't let the liquid jar stuff fool you 2. Use no boil lasagna noodles, and thinner layers is better. 3. Let your lasagna rest so that it comes together before you cut, you don't want eat your lasagna with a spoon. 

What you need: 

4 cups of Bolognese Sauce (Meat Tomato Sauce) 

1 box of no boil lasagna noodles (24 6x3 inch noodle sheets) or fresh noodles if you are so inclined

1 pint of ricotta cheese

1 egg

oregano (1 teaspoon dried, sprig fresh) 

basil  (1 Tablespoon dried, 6 large leaves fresh) 

16 oz of shredded mozzarella ( the fresh stuff has too much moisture) 

1/4 cup of shaved parmigiano reggiano

salt and pepper 

casserole dish approximately 9x13 inches

What you do: 

1. Preheat your oven to 400 degrees F

2. Spread one even layer of meat sauce on the bottom of your casserole dish 

3. Layer noodles to cover your dish 

4. Chop your basil and oregano if fresh. Mix your ricotta, basil, oregano, and egg. Spread evenly on your noodle layer. 

5. Layer noodles to cover your dish

6. Spoon an even layer of meat sauce

7. Layer noodles to cover your dish

8. Spread an even layer of shredded mozzarella (about half the bag) 

9. Layer noodles to cover your dish

10. Spoon an even layer of meat sauce. Cover with an even layer of shredded mozzarella (the other half the bag.) Sprinkle the parmigiano reggiano. 

11. Cover with foil and cook in the oven for 45 minutes

12. Take the foil off and cook in the oven for another 15 minutes or until the cheese is browned and bubbly. 

Enjoy with a Cesar salad, and a nice Chianti. Remember to let it cool before your cut and serve. 

Lots of love, many blessings, and happy baking!