Tag Archives: Italian sausage

Baby Lasagnas

Pinterest is a tiny addiction of mine.  Equal parts inspiration and time suck. I like to go and browse and discover and pin things that I’m sure I will create at some point.  And sometimes I do.  But sometimes the pins sit there on my board, unloved and unmade.  The other day I made a list of about 70 (!) recipes that I had pinned that I REALLY wanted to make (and no, that’s not all of them, and yes, I’ve pinned more since).  I’m systematically making my way through the list over the next 2-3 months.

This is a recipe I pinned quite a while ago from one of my favorite blogs, Can You Stay For Dinner?, and I’m thrilled to report they turned out every bit as good as I had hoped, and have come to expect from her recipes.  My version is slightly different from the original (is this any surprise?). Quick to make and seriously, who doesn’t love lasagna that bakes in 10 minutes?  No doubt I’ll be making these again.

Baby Lasagna!  Adorable.  And delicious!

Baby Lasagna! Adorable. And delicious!

Baby Lasagnas
(adapted from canyoustayfordinner.com)

6 oz. lean ground beef
1-2 Italian sausage links
1 cup chopped onion
Salt & pepper
3/4 cup chopped mushrooms
1 1/2 cups crushed tomatoes (I used about 2/3 of a 28 oz. can)
2 cloves garlic, minced
3 tsp. dry oregano, divided
1/4 cup red wine (optional
2 tbsp. fresh basil, chopped (or sub 1/2 tsp. dry basil)
1 1/4 cup ricotta cheese
24 square wonton wrappers (found in the produce section)
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375˚.  In a large skillet crumble beef.  Remove casings from sausage links and crumble that in there too.  Add mushrooms and onions.  Sauté until meat is no longer pink.  Add garlic and cook and stir a minute more.  Add tomatoes and 2 tsp. of oregano, a pinch of salt and pepper, and red wine.  Bring to a boil, then turn down to a simmer and cook for 10 minutes or so.  Set aside.

Yummy red sauce.  My version uses lean versions of beef & Italian sausage.

Yummy red sauce. My version uses lean beef & Italian sausage.

In a small bowl mix ricotta cheese with 1 tsp. oregano, a few grinds of pepper and fresh basil. Mix well and set aside.

Creamy, delicious ricotta mixture.  Yum.

Creamy, delicious ricotta mixture. Yum.

Coat a 12-cup muffin tin with cooking spray.  Place one wonton skin in the bottom of each cup, pressing firmly to the bottom and sides.  Divide half the meat sauce among the lasagnas, placing a spoonful or so in the bottom of each cup.

babylasagna3

Top with half the ricotta mixture.  I dropped a spoonful on each one and then gave it a little smear to smash it down a bit.

babylasagna4

Sprinkle with half the mozzarella.

babylasagna5

Gently press another wonton skin on top of the cheese.

One more time...with feeling!

One more time…with feeling!

Repeat the above sequence, with sauce, ricotta and mozzarella.

Ready to go in the oven.

Ready to go in the oven.

Bake for 10 minutes.  Remove from oven and let cool for 5 minutes or so.

After they are cool, insert a butter knife down the side and gently lift it out.

After they are cool, insert a butter knife down the side to gently lift it out.

Remove from muffin tin and serve.  Makes 12 baby lasagnas.

Mmmm.

Mmmm.

Advertisement
Tagged , , , , , , , , , , , , ,

Mushroom and Sausage Ragú with Creamy Polenta

I’ve never been a fan of grits.  I think it’s one of those things you have to grow up eating to appreciate.  But I love polenta.  This doesn’t really make sense because they are basically the same thing.  And yet, it’s true.  I don’t know if it’s the way it’s cooked, or the way it’s presented or if it’s just in my head.  I suppose in the end it doesn’t really matter.  In any case, this post is about polenta.  Which is wonderful.  Especially when you mix cream cheese and butter into it.  If you are on a gluten-free diet, or just wanting something different from rice or potatoes to smother with something, eat this.  You can thank me later.

Topping off the polenta is a delicious mushroom and sausage concoction.  Together it was heaven on a plate.  When I first showed this recipe to my daughter Claire she was suspicious of the whole thing.  It didn’t look like much.  But in the end, she made the loudest yummy noises of all.  This disappeared in record time but it will definitely be making a reappearance in our kitchen very soon!

Mushroom and Sausage Ragú with Creamy Polenta

Mushroom and Sausage Ragú with Creamy Polenta

Mushroom and Sausage Ragú with Creamy Polenta
(adapted from Cooking Light)

1 1/2 tablespoons olive oil, divided
8 ounces hot Italian sausage
1/2 cup chopped onion
1/2 – 1 pound mushrooms, sliced
2 large garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
2 1/2 cups chicken broth
1 1/2 cups water
1 cup uncooked polenta
4 ounces cream cheese
1 tablespoon butter

To make polenta, bring broth and 1 1/2 cups water to a boil in a medium saucepan. Add polenta, stirring well. Reduce heat to medium, and simmer 15-20 minutes or until thick, stirring occasionally. Stir in remaining 1/8 teaspoon salt, cream cheese, and butter.

Meanwhile, eat a skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Remove sausage from casings. Add sausage to pan; sauté 3 minutes or until browned, stirring to crumble. Remove sausage from pan.

Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 3-4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in sausage, 1/8 teaspoon salt, and tomatoes; bring to a simmer. Reduce heat to medium; simmer gently for 10-15 minutes.  Serve over polenta.

Tagged , , , , , , , , , , ,

Amazing Spaghetti Sauce

Summer has officially come to an end, but tomatoes are still coming off the vines and making their way into my kitchen.  Thanks to gifts from my mom and my aunt, I had a huge pile of tomatoes that needed to be used right away.  I decided to take a cue from my friend Valerie and cook these babies down into spaghetti sauce.

I have no idea what kind of tomatoes these were; there were several different varieties.  I started with a huge bowl, I would guess at least three or four pounds of tomatoes total and was hoping to end up with enough sauce for a couple of dinners. Alas…it only made enough for one amazing batch because it was so good we all had to have another helping!  Turns out tomatoes reduce in volume quite a bit when you cook them for an hour or two.

Seriously some of the best spaghetti I have ever made.

Amazing Spaghetti Sauce

3-4 pounds garden tomatoes, mixed variety
1 onion, chopped
8-10 cloves garlic, coarsely chopped
1 tbsp. olive oil
1/2 cup water
1 tbsp. Italian seasoning
1 pound hot Italian sausage
Salt & pepper
1 pound spaghetti

Bring a pot of water to a boil.  Score the bottom of each tomato with a knife.  Put the tomatoes in the pot of water (you may have to do this in two or three batches).  Cook for 1 minute until skin starts to peel.  Remove tomatoes and rinse with cool water, or submerge in a bowl of cool water.  When cool enough to handle, remove skin and stems.  Cut into large chunks and put in a large pot (I used the same one I used for blanching the tomatoes).

Tomatoes all ready to fulfill their destiny.

Add onion, garlic, Italian seasoning, olive oil and water.  Bring to a boil and then reduce heat to medium or medium low.  Simmer uncovered for 1-2 hours, stirring occasionally, until tomatoes have reduced down and sauce has thickened to the consistency you like.  In a separate skillet, cook Italian sausage.  Add to sauce.  Let it cook and mingle with the tomatoes for 15-20 minutes.  Taste for seasoning and add salt & pepper as needed.  I added about two teaspoons of salt and a teaspoon of pepper to mine.  Do not add salt until after you add the sausage and taste the sauce, since most sausage has some salt in it already.

Amazing Spaghetti Sauce. Ready to mingle with some pasta.  You can see on the sides of the pan how much the sauce has cooked down.  Yummy concentrated flavor.

Cook pasta until tender.  Drain and smother with sauce.  Prepare yourself for many yummy noises.

Tagged , , , , , , , , ,