Classic Lasagna

You can’t review a Garfield Cookbook without making a lasagna recipe. I knew it would be a winner, you can’t go wrong with lasagna in this house. I even followed the recipe and cooked the noodles. Normally I’m a non pre noodle cooker kind of gal. Less mess and work and bakes in the same amount of time. I didn’t think there would be a difference in the texture but there was. I really liked the noodles better pre cooked. I even used gluten free lasagna noodles and Miss Finicky didn’t even notice. The only thing this meal was missing was some cheesy garlic bread and a glass of wine.

Recipe from Gooseberry Patch Garfield… Recipes with Cattitude.
Ingredients
10 oz package lasagna noodles, uncooked
1/2 lb ground beef
1/2 lb ground Italian pork sausage
1 onion, diced
1 clove garlic, minced
14-1/2 oz can Italian seasoned stewed tomatoes
2 (6 oz) cans tomato paste
2 tbsp Italian seasoning
3 cups ricotta cheese
1/2 cup Parmesan cheese
2 eggs, beaten
2 tbsp dried parsley
salt and pepper to taste
16 oz package shredded mozzarella cheese, divided
Directions
Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, brown beef, sausage, and onion; drain. Add garlic, undrained tomatoes, tomato paste and Italian seasoning; simmer for about 10 minutes. Ina large bowl, blend together ricotta and Parmesan cheeses, eggs, and seasonings. Spread 1/2 cup of beef mixture in a lightly greased deep 13” x 9” baking pan. Layer as follows: 1/3 each of noodles, cheese mixture, beef mixture, and mozzarella cheese. Repeat layers, ending with mozzarella. Cover with aluminum foil. Bake at 350 ⁰F for 45 minutes to one hour, until hot and bubbly. Let stand for 10 minutes before slicing. Serves 6 to 8.

Brown Butter Gnocchi

Tonight’s meal is from the ‘Meatless Monday’ section of the book. Having the chapters broken down into the days of the week make menu planning a breeze. Haillie and I enjoyed this meal but my finicky Abby saw mushrooms and ran from the room. She doesn’t know what she’s missing. Next time I think I will add a little white wine while the mushrooms are sautéing. Due to my hectic day I did use the store bought gnocchi. Just another reason for Abby not to like it. Princess only eats her Pap’s homemade gnocchi.  Homemade would have blown this dish away.
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Recipe from Gooseberry Patch Weeknight Dinners.
Ingredients
24 oz pkg frozen gnocchi, uncooked (or homemade which is 100% more delicious)
2 tbsp butter
2 portabella mushrooms, sliced
Directions
Cook gnocchi according to package directions; drain. In a large skillet over medium heat, melt butter until browned. Add mushrooms and gnocchi to skillet; cook until lightly golden. Add warm Parmesan Sauce; toss to mix Serves 2 to 4.
Parmesan Sauce
Ingredients
1/3 cup all purpose flour
3 cups milk, divided
1/4 tsp nutmeg
1 cup grated Parmesan cheese
1 tbsp butter
Directions
Place flour in a saucepan over medium heat. Gradually add one cup milk; whisk until smooth. Add nutmeg and remaining milk. Continue whisking until mixture thickens and comes to a boil, about 4 minutes. Remove from heat; stir in cheese and butter.