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Mike's Simple Lasagna Florentine (10/31/2008)

Mike's Simple Lasagna Florentine

12 oz. Bulk Italian Sausage or Italian Turkey Sausage
1 small onion, chopped
14 ½ oz. Can Italian diced tomatoes, drained
1 15 oz. Can tomato sauce
3 tablespoon tomato paste
1 tablespoon minced garlic
1 4 oz. Can mushrooms, drained
2 tsp. Dried Italian seasoning, crushed
1 tablespoon minced garlic
6 dried Lasagna noodles
1 egg, lightly beaten
1 15 oz. Carton Ricotta cheese or 2 cups cottage cheese, drained
1/3 cup grated Parmesan cheese
1 pkg. Fresh spinach, rinsed, wilted & chopped or 1 10oz. Pkg. Frozen chopped
Spinach, thawed and very well drained
8 oz. Sliced Mozzarella cheese

Preheat oven to 375-degreees F. In a large saucepan, cook sausage and onion until meat is browned and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce, tomato paste, minced garlic, mushrooms and Italian seasoning. Bring to boil; reduce heat. Simmer, uncovered for 10-15 minutes.

While that simmers, cook noodles according to package directions; drain. Rinse with cold water; drain again.

You'll need to wilt your spinach if using fresh. Pour bag of spinach in a large pot, drizzle with some olive oil, and, heat on medium heat for a few minutes until well wilted. Drain well. Chop.

In a medium bowl, combine egg, ricotta cheese and ¼ cup parmesan cheese. Stir in spinach.

Spray a 2-3 quart casserole dish with cooking spray, arrange three of the cooked noodles. Spread with half the ricotta & spinach filling. Top with half the meat sauce and half the mozzarella cheese slices. Repeat layers. Sprinkle with remaining parmesan cheese. Bake, uncovered, 40-45 minutes. Let stand 15 minutes before slicing. Makes 8 servings. Serve with a side salad and garlic bread.

This week's recommended wine from Van's Liquor Store in East Dubuque-A-mano Primitivo $8.99/750ml bottle through Monday, November 3rd, 2008.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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