WOW!! What a game!! The game, the halftime show, the commercials….all so great! I think my favorite part was Justin Timberlake’s tribute to Prince and HARMONIZED!!!!
We did end up with some last-minute company (family) and fortunately, they aren’t staying for the Winter Olympics Opening Ceremony on Friday 😳? Chile is always a great crowd go to for me, but if chile doesn’t seem to rock your taste buds, and you are serving a crowd, check out this 8 layer lasagna! The Secret is the Borsin Cheese in the bechamel sauce! Holy cheese balls, Batman! Put this recipe in your lineup for a winning event!
Both the meat and béchamel sauces can be made the day before assembly and chilled. The assembled lasagna may also be frozen—thaw before baking.
MAKES ONE 9X13X3″
FOR THE MEAT SAUCE:
- 11/2 lb. ground chuck
- 11/2 lb. ground mild Italian sausage ADD:
- 2 cups yellow onion, diced
- 2 T. garlic, minced
- 2 T. tomato paste
- 2 t. each dried basil, thyme, and oregano
- 1/2 t. red pepper flakes
- 1 bay leaf
CALORIE CUTTER….Use ground chicken or turkey and chicken or turkey sausage!
STIR IN; SIMMER:
- 1 can (28 oz.) crushed tomatoes in puree
- 1 can (14.5 oz.) diced tomatoes, drained
- 3/4 cup chicken broth or water + 2 T. balsamic vinegar
SHORTCUT……..Skip the tomatoes & broth….Add a jar of your favorite ready-made pasta sauce…AHHHHH!!
FOR THE BÉCHAMEL—
- 1/4 Cup unsalted butter
- Salt and pepper to taste
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 10 oz. Boursin cheese,
- 8 oz. frozen chopped spinach 1 egg, beaten
1 lb. oven-ready lasagna sheets, parboiled. *Careful….these guys stick together, so keep them separated.
1 lb. fresh mozzarella, thinly sliced 6 oz. Parmesan cheese, grated
Preheat oven to 400° with rack in the center.
Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.
Stir in both types of tomatoes, broth, vinegar, salt, and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
Saute onion for the béchamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.
Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup béchamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg. Prepare lasagna sheets + have both cheeses ready. Assemble lasagna alternating layers ending with bechamel and parmesan cheeses.
Bake uncovered for 40–45 minutes, or until bubbly and top is golden. Allow lasagna to rest 20–30 minutes before cutting and serving.
The best part of all of this??? I made AND served the ENTIRE lasagna in my new Ninja Cooking System $149.99 + FREE PRIME SHIPPING!
LEFTOVERS? Easy….make Lasagna Soup. My Steve used to make ‘Refridgerator Management Soup on Sundays. We were never sure what was in it and I have to admit…a little scary sometimes. Well…..the snowstorm came and you have a TON of leftover lasagna……OH….. So, when life gives you too much lasagna…make lasagna soup!
Here is a delicious recipe for lasagna soup, and if you do have leftover lasagna….Check out the verson of “Leftover Lasagna Soup!”
(Leftover lasagna soup to follow!
Makes 6 servings (8 cups) Total time: 45 minutes
1 lb. bulk Italian sausage
2 cups chopped onions
1 cup diced carrots
2 cups sliced button mushrooms
2 Tbsp. minced fresh garlic
- 4 cups low-sodium chicken broth
- 1 can chopped Italian-style stewed tomatoes in juice (14.5 oz.)
- 1 cup dry mafalda pasta
- 2 cups chopped fresh spinach
- 1 cup diced provolone or part-skim mozzarella
- Shredded Parmesan
- 1 Tbsp. thinly sliced fresh basil
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic and sauté 3 minutes more.
Add broth and tomatoes; bring to a boil. Stir in pasta and simmer until cooked, about 10 minutes. Add spinach and cook until it wilts, about 1 minute.
To serve, place diced cheese
in each serving bowl, then ladle soup over to melt. Garnish servings with Parmesan and basil.
LEFTOVER LASAGNA SOUP
- 4 C. Low sodium chicken brother
- 1 can chopped Italian style stewed tomatoes in juice
- Leftover lasagna (refrigerated or at room temperature)
- Place broth in a pot. I prefer to use ready made chicken stock which is more flavorful than broth.
- Separate the layers of the lasagna keeping the cheese in a separate pile.
- Cut the noodle layers into bite size pieces and add everything to the broth except the cheese.
- Cut the cheese up into bite size pieces and place in individual serving bowls.
- Ladle warm soup over the cheese & serve!
Love your crock pot or your new NINJA COOKING SYSTEM ?
Add these two great recipes for a winning game lineup!
BBQ PULLED CHICKEN SANDWICHES (slow cooker style!! yea!)
MAKE THE SAUCE:
- 1 C. Ketchup
- 1/2 C. light brown sugar, packed
- 1/2 C. cider vinegar
- 3 T. mustard
- 2 T. tomato paste
- 1 T. Worcestershire sauce
- salt + pepper to taste
Make the Rub:
- 1 T. each brown sugar + chile powder
- 1 t. each kosher salt, black pepper + garlic powder
- 1/4 t. cayenne pepper
- Trim 3 lb. boneless, skinless, chicken breasts, coat with rub and place in a 4-6 qt. slow cooker.
- Add 1/2 C. minced onion and sauce to the slow cooker.
- Cook on high for 3 hours until chicken is fork tender.
- Transfer the chicken to a cutting board and shred.
- Return shredded chicken to the slow cooker, toss with sauce & serve on kaiser rolls with slaw.
Two great versions of this delicious twist on coleslaw from my favorite Cuisine Magazine…..No need to purchase slaw dressing! One, made with yogurt, super creamy and the other made with a spicy and refreshing vinaigrette. Try them both!
Each recipe serves 4
VERSION 1: Creamy Jalapeño Slaw
- 1 bag coleslaw mix
- 1/2 C. chipped fresh parsley
- 1/2 C. shredded carrot
- 1/2 C. finely chopped red onion
- 1/4 C. finely chopped and seeded jalapeno*
*Add the seeds for a spicier slaw
WHISK + toss with coleslaw mix , cover & chill 1 hr.
- 3/4 C. plain yogurt
- 1 T. white vinegar
- 1 T. minced fresh garlic
- 1/2 t. ground cumin
- salt & pepper to taste
Adding sliced 🥑avocados to this delicious slaw? Check out this new gadget! After seeing one of my friends almost slice her hand in two…I decided this was a great tool to have!
VERSION 2: Jalapeño Slaw with Citrus Vinaigrette
WHISK together + Add to Slaw Mix
- 3 Tbsp. fresh lime juice
- 3 Tbsp. fresh orange juice
- 3 Tbsp. extra-virgin olive oil
- 1 tsp.sugar
- 1 tsp. ground cumin
- 1/2 tsp. each kosher salt and black pepper
- 1 pkg. coleslaw mix (14 oz.)
- 1 cup sliced mini sweet peppers
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro 1 jalapeño, sliced
Wow!! What a game and I have to admit….I’m usually pretty big on the underdogs! (Maybe because I’m a dog lover!). My Steve is an avid football follower and is glued to any game…Me? I’m all about the food and fun. One of the most wonderful things about these huge events is the cities that are featured. Visiting Philadelphia has to be a highlight of last summer. I’m a tourist all the way! Check out this game memorabilia….
Framed LeGarrette Blount Rushing Touchdown Philadelphia Eagles Super Bowl 52 Champions 8×10 Football Photo Professionally Matted #1 $74.99 + FREE SHIPPING
I hope you enjoy these recipes. Food is such an enjoyable part of our lives, whether we are dining out or dining in! These are tried and true recipes for a no fool meal!
Until next time,