Something I always wanted to do is give lasagna a shot but with a twist: A Southern Jimmy Dean Sage Sausage base.
It's easy for y'all Ete-Talyuns, not so easy for us SWASH's*.
I has *most* but not all of the ingredients, but what the heck...time to improvise.
So I chopped some onion-
And green pepper-
And some cherry tomatoes from the back yard that needed to be eaten-
Some chopped & crushed garlic-
Sliced up some good ol' Emilios Italian sausage, 3/4 lb.-
Of COURSE, the holy manna, Jimmy Dean Sage sausage-
Into the pot they go, cooking and browning and melding along with a can of mushberries-
Add two cans of crushed/diced tomatoes, a can of tomato sauce and a small can of tomato paste, along with Italian spices, parsley, pepper, salt and a bit of raw sugar, stirred and simmered for 30 minutes-
Mmmmmmm....
Made some bachmel sauce-
Mixed a lb. of ricotta cheese with an egg, and grated about a lb. of Monterray Jack because I didn't have Mozzerela.
Time for the layering.
Sauce on the bottom of a 9x13 baking dish-
Some drizzled bachmel-
Lasagna noodles-
Ricotta cheese mixture with shredded Jack on top-
Repeat layers-
Top with lasagna noodles and Jack and Parmesean cheese-
Cover with foil-
http://i32.photobucket.com/albums/d29/cobra_boy_FL/IMG_1151Small_zpsc5e4f250.jpg
Bake @ 350 for 25 minutes, uncover and bake for 25 minutes.
Done-
For my first try ever, it came out spectacular! Well, my mouth and tummy thought so, as did Alida's. It taseted far better than it looked, but looked pretty damn good.
Makes three huge meals for the two of us, with a little left over each time. We froze two huge slabs and had one tonight. It was even better the second time around.
I've still gat a pound of Jimmy Dean's left. Next time I'll use Mozerrela instead of Jack, and look for some whole wheat lasagna noodles.
Any suggestions about what else I might consider changing?
*Southern White Anglo-Saxon Heathens :cheeky:
It's easy for y'all Ete-Talyuns, not so easy for us SWASH's*.
I has *most* but not all of the ingredients, but what the heck...time to improvise.
So I chopped some onion-
And green pepper-
And some cherry tomatoes from the back yard that needed to be eaten-
Some chopped & crushed garlic-
Sliced up some good ol' Emilios Italian sausage, 3/4 lb.-
Of COURSE, the holy manna, Jimmy Dean Sage sausage-
Into the pot they go, cooking and browning and melding along with a can of mushberries-
Add two cans of crushed/diced tomatoes, a can of tomato sauce and a small can of tomato paste, along with Italian spices, parsley, pepper, salt and a bit of raw sugar, stirred and simmered for 30 minutes-
Mmmmmmm....
Made some bachmel sauce-
Mixed a lb. of ricotta cheese with an egg, and grated about a lb. of Monterray Jack because I didn't have Mozzerela.
Time for the layering.
Sauce on the bottom of a 9x13 baking dish-
Some drizzled bachmel-
Lasagna noodles-
Ricotta cheese mixture with shredded Jack on top-
Repeat layers-
Top with lasagna noodles and Jack and Parmesean cheese-
Cover with foil-
http://i32.photobucket.com/albums/d29/cobra_boy_FL/IMG_1151Small_zpsc5e4f250.jpg
Bake @ 350 for 25 minutes, uncover and bake for 25 minutes.
Done-
For my first try ever, it came out spectacular! Well, my mouth and tummy thought so, as did Alida's. It taseted far better than it looked, but looked pretty damn good.
Makes three huge meals for the two of us, with a little left over each time. We froze two huge slabs and had one tonight. It was even better the second time around.
I've still gat a pound of Jimmy Dean's left. Next time I'll use Mozerrela instead of Jack, and look for some whole wheat lasagna noodles.
Any suggestions about what else I might consider changing?
*Southern White Anglo-Saxon Heathens :cheeky: