Gluten free Skillet Lasagne

January 14th, 2012
by: Sue

This skillet lasagne is quick and easy and better than any standard lasagne I have made. I took an America’s test kitchen recipe and altered it to fit my pantry and my gluten free diet, the result is outstanding!

1 28 ounce can crushed tomatoes
1 tablespoon olive oil
1 medium onion, diced
1/2 teaspoon salt
3 garlic cloves, minced
1/4 teaspoon red pepper flakes
4 slices Wrights peppered bacon, cut into dice
8 ounces smoked sausage, diced
12 ounces corn pasta (lasagne corte)
1/2 cup white wine
1/2 cup grated parmesan
ground black pepper
1 cup ricotta cheese
1 tablespoon dried basil
1/4 grated parmesan to top
1/2 cup grated cheddar to top

Empty the tomatoes into a four cup measure; add liquid until it measures four cups (I used water). Heat the oil in a 12 inch high sided stainless skillet, add the onion, salt and cook until the onion browns, stir in the garlic and pepper flakes and cook 30 seconds. Cook in a separate skillet the bacon until crisp, add the chopped sausage, when brown add to the onion mixture. Scatter the pasta over the mixture, add the tomatoes and cover, stirring occastionally, add the wine, and simmer until the pasta is tender, about 20 minutes. Remove the skillet from the heat and stir in the parmesan. Dot with heaping tablespoons of the ricotta, cover and let stand 5 minutes. Sprinkle top with 1/4 cup parmesan grated, and 1/2 cup grated cheddar and put under broiler until cheese begins to bubble and brown. Remove from oven, let stand for 5 minutes then serve with salad.

Creamy Brussel Sprouts and Noodles

May 12th, 2011
by: Sue

It’s spring and I am hungry for vegetables. A trip to the supermarket brought beautiful brussel sprouts to my attention, along with sweet yellow bell peppers. I thought about combining these veggies with bacon and noodles in a creamy sauce and here is what I came up with:

6 slices Wright’s peppered bacon, diced and slow cooked in skillet
12 ounces medium home style egg noodles
1 Tablespoon olive oil
1 large yellow bell pepper, rough diced to bite sized (3/4″)
1 medium onion, chopped
3 cloves garlic, chopped
2 cups brussel sprouts, quartered lengthwise
1 cup chicken stock
1 cup pasta water
4 ounces cream cheese
salt & pepper
shredded Parmigiano Reggiano
fresh basil, rolled and cut into chiffonade strips

Cook noodles according to package directions. When done, drain but retain a cup of starchy water. Drizzle olive oil and/or butter over the noodles and lightly salt to taste.

In large (12″) skillet, cook bacon until fat is rendered. Salt and pepper all the chopped vegetables. Remove bacon with a slotted spoon and add all vegetables except garlic to pan. Cook on medium high heat until brussel sprouts turn bright green and onions and peppers are tender. Add garlic and cook 1-2 minutes. Add cream cheese, and chicken stock and enough starch water to produce a medium thick sauce, stirring until sauce forms and fond is dissolved.

Plate and top with Parmigiano Reggiano and basil chiffonade. Enjoy!

Sue’s Spectacular Spaghetti Sauce

August 14th, 2010
by: Dude

When Dude and Dude’s sister visited Sue during summer 2010, they thought it would be a wonderful experience to make some incredible spaghetti sauce. Thanks to Sue for leading the way for a new generation of cooks!

1 medium/large onion (diced)
2 carrots (peeled and grated)
2 stalks of celery (diced)
4 cloves of minced garlic
2  cans of crushed tomatoes (26 oz/can)
1 can of tomato puree (6 oz)
1 lb Italian link sausage
4 slices bacon (diced and browned)
3 stems rosemary (diced)
1/2 box chicken broth (around 16 oz)
salt and pepper to taste
Italian seasoning to taste
wine to taste

Brown the bacon and the sausage in a skillet. Sauté vegetables in the big stock pot, using olive oil. Salt and pepper the vegetables as you sauté them. Once they are wilted and translucent, add the tomatoes, tomato paste, chicken stock, and cooked meat. Simmer on medium low for 2-3 hours. Add wine to taste midway through simmer. Make sure to check the pot and stir it occasionally. Serve over al dente spaghetti. On top of that spaghetti, you can put grated cheese of choice to taste.

(Note: you can substitue browned hamburger for the Italian sausage, but if you do, make sure to add red pepper flakes to the hamburger)

Lasagne, English Style

September 28th, 2009
by: Sue

This dish uses a bechamel sauce between the layers of lasagne noodles and sauce instead of calorie-heavy cheese. The result is a creamy dish that avoids the dryness that you frequently see in lasagne. Using no boil noodles also cuts down the preparation time and assures a noodle that is not overcooked. You can substitute Italian cheeses for the chedddar cheese topping if you want the more traditional Italian flavors. Easy and great tasting, I serve this to guests with more confidence than my old lasagne recipe which was sometimes just too dry and unpredictable.

Meat Sauce:
1Tablespoon olive oil
1 pound lean ground beef
1/2 pound Italian sausage
1 cup chopped onion
1 Tablespoon minced garlic
1 cup dry white wine
1 tablespoons tomato paste
2 tablespoons chdopped fresh parsley
1/2 teaspoon crushed red pepper
1 (15 oz) can crushed tomatoes in puree

Bechamel Sauce:
1/4 cup butter
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups 2% reduced-fat milk

12 sheets no-boil lasagna noodles
3 cups shredded aged Cheddar cheese

Heat a large skillet and add olive oil. Add the beef and sausage in a large skillet and cook over medium high heat about 10 minutes, breaking into small pieces. Cook until browned, then spoon out most of the fat. Add onion and garlic, saute 5 minutes over medium heat. Add wine, bring to a boil. Reduce heat and cook until wine is nearly evaporated. Stir in tomato paste, parsley, crushed red pepper and crushed tomatoes. Bring to a simmer; reduce heat. Simmer 10 to 15 minutes or until sauce thickens.

Melt butter in a medium saucepan over medium heat. Whisk in flour, salt, pepper and nutmeg. Cook and stir 1 minute. Gradually whisk in milk. Cook and stir with whisk about 10 minutes or until thick and bubbly.

Preheat oven to 400. Spread 3/4 cup meat sauce in bottom of a 9X13 baking pan. Place 4 sheets of lasagna cross wise in pan over sauce, overlapping slightly. Top with 1/3 of the meat sauce (spreading evently to cover noodles), one third of the bechamel sauce and one third of the cheese. Repeat layers twice, starting with noodles and ending with cheese.

Bake, uncovered, 35 to 40 minutes. Let stand 15 minutes before cutting. Serves 10.