Easy Tastebud Delights
2.28 Edition (February 28, 2007)
Easy Recipes
45 minutes+
Hi Everyone and Happy Wednesday to you! I got the inspiration for today's recipe from yesterday's Rachael Ray Show. If you would like to see the original recipe, go to Rachael Ray. com and click on This Week's Show.
Most of the time I love making lasagna and find it to be truly therapeutic but other times I just want to get the food made and on the table. Because this recipe doesn't call for lasagna noodles and layering, it will cut the preparation time in half.
Lasagna Casserole
1 lb. fettuccia riccia, (thin lasagna), broken in pieces or curly pasta
salt
3 tbsp. extra-virgin olive oil
1 lb. meatloaf mix, (ground beef, pork and veal)
1 grated carrot
1 finely chopped onion
4 grated cloves of garlic
fresh cracked black pepper
1 can diced tomatoes
1 cup chicken stock
1/2 cup shredded or torn basil leaves
1 handful coarsely chopped fresh parsley
2 cups ricotta cheese
1/2 cup grated parmesan cheese
Preheat oven to 400 degrees.
Heat pot of water to boil for pasta, once boiling add salt and pasta. Cook until nearly al dente, (if the package says 7 minutes to al dente, cook for 5-1/2 to 6 minutes).
While the water comes to a boil, heat the olive oil over medium-high heat. Add the ground meat and brown for 3-4 minutes. Break into small pieces with the back of a large plastic or wooden spoon.
Add carrots, onion and garlic then season with salt and pepper. Cook until vegetables have softened, about 5-6 minutes then add tomatoes and stock. Bring to a boil, then simmer for 15 minutes. Add basil and parsley.
Cook and drain the pasta then return to the pot. Add ricotta cheese and meat sauce. Mix well.
Transfer mixture to a casserole dish and top with parmesan cheese. Bake in a 400 degree oven for 15 minutes or until top browns.
Serve with a green salad and garlic bread.
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