Okay, I have been slacking. I keep forgetting to do this meme. Here are the questions for this week:
#1. Bacon. Chewy, crispy or burnt? Chewy. Doesn't that sound so yummy?
#2 (aff). Mayonnaise or miracle whip? I am a miracle whip girl, but the hubby is a mayonnaise man. Yes, we have a jar of each in the house.
#3 (aff). What green vegetable is used in Italian Wedding soup? Spinach (I had to look it up though – lol)
#4. Share a recipe that you use Italian sausage in. Lasagna:
1 box (16 oz) lasagna noodles
1 lb sweet Italian sausage
1 medium yellow onion, chopped
2 (aff) cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 lbs ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
1 jar (48 oz) seasoned tomato sauce
Makes 8 servings
Prep time: 25 minutes
Bake time: 1 hour
Preheat oven to 350 degrees F. Cook lasagna noodles as package directs; drain and rinse.
Meanwhile, in a nonstick skillet, cook sausage and onion till brown. Drain fat. Stir in garlic and red pepper flakes. Remove from heat and set aside.
In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, and basil. Mix well.
Spread a layer of tomato sauce in a 13 x 9 inch baking dish; top with a layer of noodles. Cover noodles with a layer of the cheese mixture; top with some sausage mixture. Cover with a layer of sauce. Repeat layering with noodles, cheese mixture, sausage mixture, and sauce. Top with final layer of noodles and sauce.
Bake covered for 45 minutes. Uncover and bake about 15 minutes. Let stand for 5 minutes before serving.