A small, family farm in Wisconsin

Posts tagged ‘Lasagna’

Hearty Comfort Foods

I’m thinking that some hearty, rib sticking recipes are appropriate for this terrible weather we’ve been having.
I make lots of soups and casseroles when winter gets the best of us.  Here are some recipes that I’ve been using for many years.  They’re always a welcome and appreciated tummy warmer.

No Fuss Lasagna

No Fuss Lasagna









1 pound Italian sausage
1 jar spaghetti sauce, 28 oz
1 can diced tomatoes, Italian style, undrained
1/4 teaspoon cayenne pepper
15 ounces ricotta cheese
1 package frozen spinach, chopped, thawed and squeezed
1/4 cup parmesan cheese
1 egg, beaten
10 lasagna noodle, raw
1 1/2 cups mozzarella cheese, grated
1.    Brown the meat.

2.    Add sauce, tomatoes, and pepper.

3.    Combine spinach, ricotta, egg, and parmesan.

4.    Spread 2 cups sauce in bottom of 9×13 pan.  Cover with 5 noodles and press them firmly into the sauce.  Spread the entire cheese mixture over the noodles.

5.    Sprinkle with 1 cup mozzarella and top with 1 1/2 cup sauce.

6.    Cover with remaining noodles, and press them into the sauce.  Top with the last of the sauce.
Cover and refrigerate at least 4 hours or overnight.

7.    Bake at 350 for 45 minutes.  Sprinkle with the last of the cheese.  Cover and let stand for 15 minutes.
Makes 12 servings, 338 calories each










2 pounds beef stew meat
2 onions, coarsley chopped
5 carrot, chunks
4 potatoes, chunks
1 Tablespoon salt
1 Tablespoon sugar
3 Tablespoons tapioca
1/4 teaspoon pepper
1 1/2 cups tomato juice
The tomato juice gives this stew a wonderful flavor, as well as being another vegetable, but you can sub beef broth if you prefer.
1.    Mix the seasonings and tapioca into the tomato juice.

2.    Pour over meat and vegetables in a 9×13 pan.

3.    Cover.

4.    Bake at 250 for 5 hours.  Or can do in slow cooker.
Makes 12 servings, 198 calories each.








These are huge.  If you want smaller cookies,  cut down on the baking time.


1 stick (1/2 cup) butter or margarine
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 1/4 cups rolled oats
1 cup flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 cup raisins or craisins
1/2 cup chopped nuts.
Cream butter and sugar.  Add egg and vanilla.  Beat until creamy.
Mix dry ingredients.  Combine with creamed mixture.  Add raisins and nuts.
Drop very large spoonfuls on sprayed cookie sheet.  Flatten slightly. You’ll get 12 cookies from this dough.
Bake at 350 degrees for about 14 minutes.  Let cool 5 minutes before removing to cooling rack.

Skillet Lasagna Recipe

Skillet Lasagna is one of those tried and true meals that I make often.  Lee isn’t crazy about typical casseroles but he does enjoy this meal.  I always have the ingredients on hand, and the recipe is forgiving.  Sometimes I substitute ingredients and it’s always delicious.  I originally got this recipe from kraftfoods.com, and  I’ve changed it and tweaked it for our tastes. 

1 pound of ground meat (beef, Italian sausage, turkey, etc)

3 cloves garlic, minced. 

26 oz.(or so) of your favorite spaghetti sauce

1 2/3 cups water

  1/4 cup bottled Italian dressing (see note)

12 oven-ready lasagna noodles (see note)

 1 cup shredded mozzarella cheese

Brown the  ground meat  in a large skillet.  Drain.  Add garlic, spaghetti sauce, water, and dressing.  Bring to a boil and add lasagna noodles, broken into quarters.  Stir, reduce heat to low.  Cover and cook for 15 minutes or until noodles are tender.  Sprinkle with the shredded cheese, cover and let stand for 5 minutes before serving.

Serves 4-6.

Notes:  Any flavorful oil and vinegar type of salad dressing will work in this recipe.  I’ve used whatever I have in the fridge including Zesty Italian, and Greek Vinaigrette.  The dressing just adds an extra layer of seasoning/flavor.

If you don’t have the oven-ready noodles, you can use the regular lasagna noodles with good results.  Just add an extra 1/3 cup of water, and more time (an extra 10-15 minutes) to simmer.  Be sure to stir up from the bottom of the pan every few minutes so your noodles don’t stick and burn.

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