This just happens to be a different take on the classic lasagna. The portions are perfect and there is no mess cutting and getting these babies out of the pan. I like to serve these at parties because they are so fun! We hope you like them, too!
- 12 lasagna noodles
- 1 pound ground beef
- 2 Tablespoon olive oil
- 2 clove garlic
- 1 onion, chopped
- 2 (14.5 ounce) can crushed tomatoes
- 2 eggs
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 3 Tablespoon fresh basil, chopped
- 3 Tablespoon fresh oregano, chopped
- 1/2 cup shredded mozzarella cheese
- 1 tsp crushed red pepper flakes
- salt to taste
Preheat oven to 350 degrees.
Heat a large pot of water to boiling over high heat. When it reaches a boil, salt liberally and drop noodles. Stir occasionally and cook to just al dente. You want to leave them slightly more firm since you’ll be baking the pasta. Drain noodles and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and onion and saute for 2-3 minutes. Add ground beef and brown. When almost cooked through, add tomatoes and reduce heat to medium low. Simmer for about 15 minutes. Add 1/2 the basil, oregano, and crushed red pepper flakes, salt to taste and stir to combine.
In a small bowl, lightly beat eggs. Add ricotta, Parmesan and remaining basil and oregano and stir together. Spray a 9×13 baking dish lightly with cooking spray. Add enough sauce to lightly cover the bottom of the pan. To assemble, on a drained noodle, add a spoonful of ricotta mixture. Top with a spoonful of meat sauce and roll up. Place seam side down in pan. Continue until you’ve used all the noodles. Top each with a little more meat sauce and sprinkle with mozzarella and remaining crushed red pepper flakes. Bake approximately 20 minutes until cheese is melted and bubbly.
What’s for dinner? Does everyone else get that question about 20 times a day? I remember saying it when I was a kid. We knew that our moms had every meal for the next two weeks planned out, right? Just like we do! Ok, I wish I had every meal for the next two weeks planned, but that is just in my fantasy land. BUT, I do have a great recipe to dress up that chicken you have defrosting in the fridge right now. Simple, tasty and you’ll probably have leftovers!
Rosemary Chicken and Potatoes
- 8-10 small red potatoes
- 4 Tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt (or more to season)
- 1 (32 ounce) can of diced tomatoes
- 1/4 teaspoon black pepper
- 3 Tablespoons butter
- 4-6 boneless, skinless chicken breasts
- 2 large onions, peeled, halved and sliced
- 2 teaspoons fresh rosemary
- 1/4 cup fresh italian parsley, chopped (for garnish)
Cut potatoes into wedges or chunks. In a large baking dish (9×13), toss potatoes with 3 Tablespoons olive oil, 1/4 teaspoon salt, 1/4 cup tomatoes and pepper. Roast potatoes at 450 degrees until tender. (about 25 minutes, stirring twice to make sure tomatoes do not burn)
About 5 to 10 minutes before potatoes are cooked, melt 1 Tablespoon of butter and 1 Tablespoon olive oil in a large skillet. Brown the chicken breasts over medium high heat and remove to platter. Set aside. (chicken does not need to be cooked through as it will be going in the oven to bake)
In the same skillet, brown onion over medium heat. Add the onions and chicken to the potato mixture. Then sprinkle remaining salt to season chicken. Top chicken breasts with remaining can of tomatoes, 2 Tablespoons of butter and rosemary.
Bake for 15 minutes at 450 degrees. Remove from oven and allow to rest for 5 minutes before serving. Garnish with italian parsley.