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Balsamic Glazed Strawberries

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Toffee Matzo Brittle

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Natural Easter Egg Dyes

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pastas and noodles

Hearty Beef and Sausage Lasagna

By: Robin Asbell

Recipe Information
Total Time: 2 hours; 1 hour active
Servings: 12

Hearty_Beef_and_Sausage_Lasagna_0.jpg

So you’ve been building your skills in the kitchen, working on new recipes and developing your palate. It’s the perfect time to try a classic: old-fashioned lasagna with meat and tomato sauce. We suggest Alderspring organic, grass-fed ground beef for this recipe. It’s on sale now at a dollar off per pound at your Co-op’s Meat department!

Ingredients

  • 1 tablespoon extra virgin olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, chopped

  • 1/2 pound Italian sausage, crumbled

  • 1/2 pound ground beef

  • 1 teaspoon salt

  • 25 ounces tomato puree

  • 1 14.5-ounce can diced tomatoes

  • 1 teaspoon dried oregano

  • 2 pounds part-skim ricotta cheese

  • 3 ounces (1 1/2 cups) grated Parmesan cheese, divided

  • 2 large eggs, lightly beaten

  • 1 pound lasagna noodles, uncooked

  • 1 cup shredded mozzarella cheese

Preparation

  1. Preheat oven to 400⁰F. Put on a large pot of salted water to boil for cooking the noodles.  Prepare a 9 x 13-inch baking pan by lightly oiling it. In a large pot, heat the olive oil and add the onions. Cook over medium high heat until softened and golden, about 10 minutes. Add the garlic, sausage, beef and salt, and increase the heat to high, stirring to crumble and brown the meat. When the meat is cooked, add the tomato puree, diced tomatoes and oregano. Bring to a boil, stirring, then reduce the heat to low and simmer until thick, about 10 minutes.

  2. Cook enough noodles to make four layers of pasta in the pan—either 12 or 16 noodles, depending on their size. Undercook the noodles by 3 minutes; they will finish cooking when the lasagna is baked.

  3. Meanwhile in medium bowl, combine ricotta cheese, 1 cup Parmesan cheese and eggs. Mix well.

  4. Spread 1 cup sauce over the bottom of the 9 x 13-inch baking dish. Arrange 3-4 lasagna noodles in single layer. Spread 2 cups of the ricotta cheese mixture over noodles; dollop on 1 1/2 cups of spaghetti sauce. Arrange more noodles in single layer; press lightly into sauce. Top with 2 cups ricotta mixture, and 1 1/2 cups sauce, then place remaining noodles on top, pressing to make the noodles level. Spoon the remaining 2 cups of ricotta mixture over the noodles, cover with noodles, then cover with the remaining sauce, making sure to cover all the pasta completely. Sprinkle the mozzarella and remaining 1/2 cup Parmesan over the sauce.

  5. Bake 45 minutes or until the cheese is browned and the sauce is bubbling.  Let stand 10 minutes before cutting.

Serving Suggestion

Serve this hearty lasagna with steamed broccoli and a green salad.

Penne Pasta with Pumpkin Sauce

Whole_Wheat_Penne_Pasta_with_Pumpkin_Sauce1.jpg

By: Co+op, stronger together

Recipe Information
Total Time: 30 minutes
Servings: 6

There couldn’t be a better time than fall to start breaking out the pumpkin dishes, and why stop at pie? With organic canned pumpkin at 3 for $5, get creative and try something new, like this recipe for creamy, savory fall noodles with pumpkin sauce.

Ingredients

  • 1 lb. penne pasta

  • 1 tablespoon olive oil

  • 1/2 cup chopped onion

  • 2 cloves garlic, chopped

  • 1 tablespoon fresh sage, chopped, plus more for garnish

  • 3/4 cup canned pumpkin

  • 1/2 cup vegetable stock

  • 1/4 cup dry white wine

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup whole milk Greek yogurt

  • 3/4 cup grated Parmesan cheese

  • 1/2 cup fresh parsley, chopped

Preparation

  1. Place a large pot of salted water on the stove for the pasta and begin heating to a boil. In a large skillet, heat the olive oil over medium-high heat and add the onion. Sauté, stirring until the onions sizzle, then reduce heat to medium-low. Cook for at least 10 minutes. When the onions are soft and golden, add the garlic and sage, and stir for a few seconds, until fragrant.

  2. Stir in the pumpkin, vegetable stock, wine, salt and pepper and whisk to mix. Turn the heat to medium-high and bring to a boil, then reduce to medium and simmer vigorously, stirring frequently, about 5 minutes or until thickened. While the mixture is still hot, whisk in the yogurt and Parmesan cheese, then remove from heat. Cook the pasta according to package directions. Drain and toss with the sauce and parsley. Serve hot.