My Super Duper Lasagna

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My Super Duper Lasagna

  1. 1. Great Home Cookin'Recipes My Super Duper Lasagna – serve 4 adults Ingredients 2 tbs extra-virgin olive oil 1 lb lean ground grass-fed beef 4 sausages off the skin 1 can(28ozs) whole peeled tomatoes 4 baby carrots,scrubbed 1 small yellow onion,cut into wedges 1 garlic clove,thinly sliced 1 cup organic chicken stock 1/2 cup part-skim ricotta cheese 3 ozs fresh spinach leaves,stems removed and coarsely chopped 4 lasagna noodles, broken into 1 1/2 inch pieces 4 ozs fresh mozzarella,cubed
  2. 2. <ul><li>In a large,ovenproof skillet,heat oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula,then add sausages and cook until the meat has browned(5 to 7 mins).
  3. 3. Meanwhile,combine the tomatoes,carrots,onions and garlic in the food processor and chop until coarsely ground - but not completely smooth. When the meat is browned,pour off any accumulated fat.
  4. 4. Add the tomato mixture,stock,ricotta and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 mins. Remove the pan from the oven and let stand uncovered for 10 mins. Serve warm. Enjoy!
  5. 5. More recipes at www.cookingwith-style.com
  6. 6. Or find us on Facebook and Twitter </li></ul>
  7. 7. Great Home Cookin'Recipes <ul><li>Pumpkin-Ginger Bread Pudding Recipe
  8. 8. Ingredients
  9. 9. 1 4-pound sugar pumpkin or kabocha squash
  10. 10. Extra-virgin olive oil, for brushing
  11. 11. 4 large eggs
  12. 12. 1 cup packed light brown sugar
  13. 13. 1 1/2 teaspoons ground cinnamon
  14. 14. 1/4 teaspoon ground nutmeg
  15. 15. 1/4 teaspoon ground allspice
  16. 16. 2 cups heavy cream
  17. 17. 1 1/2 teaspoons pure vanilla extract
  18. 18. 1 loaf cinnamon brioche, challah or plain pound cake, diced (about 10 cups)
  19. 19. 1/2 cup golden raisins
  20. 20. 1/4 cup diced crystallized ginger
  21. 21. Confectioners' sugar, for garnish (optional) </li></ul>
  22. 22. Directions Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.) Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert. For more information log in to www.cookingwith-style.com Or check us out at Facebook or Twitter

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