Giada's Italian Lasagna

The tomato bechamel sauce used in this recipe is a nice variation from the standard tomato sauce variety. Layer the lasagna however you'd like, I doubt that there is a right and a wrong way, just make sure you top the dish with sauce and mozzarella cheese and you are sure to have a hit. If you'd like, add spinach or eggplant for a slight nutritional benefit.

Giada's Italian Lasagna (inspired by Food Network)

Tomato Bechamel Sauce

5 Tbsp unsalted butter

1/2 cup all purpose flour

4 cups of whole milk, room temperature

pinch of freshly grated nutmeg

2 cloves finely minced garlic cloves

1.5 cups of tomato sauce (home made or I used a jarred sauce)

1/4 cup extra virgin olive oil

1 pound ground Italian Sausage (or ground chuck beef)

15 oz container of Ricotta Cheese

3 large eggs

1 package of lasagna sheets (I used the no cook kind)

3 cups shredded Mozzarella

1/4 cup freshly grated Parmesan

Preheat oven to 375 degrees.

Tomato Bechamel Sauce:

In a large pot, melt the 5 Tbsp of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth. Gradually whisk in the milk, stirring constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until sauce is thick enough to coat the back of a wooden spoon. This will take about 10 minutes. Removed from heat and add the nutmeg, garlic, and tomato sauce. Set aside and allow to cool completely.

In a saute pan, heat the extra virgin olive oil and when the oil is hot add the sausage to the pan and break up the meat with the back edge of a wooden spoon. Brown the meat until it is no longer pink. Remove from heat, drain any excess oil, and allow to cool.

In a medium sized bowl combined the eggs and Ricotta Cheese, season with salt and pepper and set aside.

In the bottom of a 9"x13" baking dish, spread a third of the tomato bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking sheet. Evenly spread a layer of Ricotta mixture, followed by a layer of pasta sheets. Spread a layer of sausage, followed by a layer of sauce, sprinkled with some of the mozzarella cheese, and yet another layer of pasta sheets.

Alternate the layers how you wish, just make sure to reserve some sauce, mozzarella, and Parmesan to top the lasagna with. Once your lasagna is assembled, cover the pan with foil and placed in a preheated oven and bake until top is bubbling, about 30 minutes. Remove cover and bake until cheeses lightly browned, about another 15 minutes.

Sausage Penne

I have said it once, I'll say it again..In my opinion the Williams-Sonoma website is a goldmine of tasty recipes and ideas. They are fairly easy to prepare, always delicious, and have quickly become go-to favorites. I also enjoy bringing the leftovers to work the next day, it reheats wonderfully. There is some flexibility in choosing the type of pasta you utilize. The types that will offer the best results are ones that will hold on to the sauce such as penne, cavatappi, rigatoni, and others. I would stay away from ones like linguini, spaghetti, and angel hair. Not that it can't be done, it's your dinner! But in my opinion, there are better options. We like a little spice in our dinners, so often I'll add a bit of crushed red pepper flakes to the mix.



Sausage Penne (adapted from Williams Sonoma)

1 Tbsp extra virgin olive oil
1 lb Italian sausage (I prefer spicy)
1 Tbsp fennel seed
1 lb plum tomatoes, seeded and diced (can substitute canned plum tomatoes)
1/2 cup heavy cream
1/8 cup chopped fresh parsley
salt and pepper to taste
1 lb dried penne or cavatappi pasta
3/4 cup shredded Parmesan-reggiano

In a large saute pan, heat the olive oil over medium heat. Add Italian sausage to the pan, carefully breaking it up with the edge of a wooden spoon or like utensil and cook through, do not overcook it to prevent hardening. Add the fennel seed. Stir in the tomatoes and parsley. Add the cream and let simmer until some of the liquid has reduced. Keep sauce warmed until pasta has been prepared.

Meanwhile bring a large pot of salted water to boil and prepare the pasta according to directions on the package. Drain the pasta and add to simmering sauce. At this time add the Parmesan to the pan and toss to coat. Serve immediately.

Potato Leek Kielbasa Soup

Potato Leek soup has always been a favorite in this house and now it has gotten even better with the addition of kielbasa.

Leek, Potato and Kielbasa Soup (Recipe from Gourmet Magazine via Food Network Website)

1/2 teaspoon fennel seed, lightly crushed (we like a lot of fennel so I use about a Tbsp. or more) 2 tablespoons unsalted butter

2 cups sliced leeks, white part only, rinsed and drained

5 cups chicken stock
2 lbs small red potatoes, peeled and largely diced

1 pound kielbasa, diced

1/4 cup heavy cream

1/2 cup thinly sliced arugula, optional

1/4 cup finely diced red bell pepper, for garnish, optional

Directions

In a small skillet toast the fennel seed over moderate heat until very fragrant, about 2 to 3 minutes.

In a large saucepan melt the butter and cook the leek until very soft, about 5 minutes. Stir in stock and potatoes and bring to boil. Simmer the soup until the potatoes are tender, about 10-15 minutes. Stir in the toasted fennel, kielbasa, cream and salt and pepper, to taste.

Before serving stir in the arugula. Garnish with red bell pepper.

Penne with Sauage and Tomato

William-Sonoma has always been a reliable source for finding anything to do with the kitchen, and that includes recipes. Check out their website, there is a plethora of resources there. One that cought my eye one day was their Cavatappi with Sausage and Tomato. This recipe was such a favorite it was quickly gobbled up before a picture was taken, oh well, maybe next time. We tend to like ours a bit spicier and with more fennel-here's my interpretation.

Penne with Sausage and Tomato (Inspired by William-Sonoma)

1 lb. hot Italian sausage
28 oz can of diced plum tomatoes
1 Tbsp fennel seed (can use less if preferred)
1 Tbsp dries garlic (can use less if preferred)
1/2 cup heavy cream
Salt and freshly ground pepper, to taste
1 lb. dried penne (or cavatappi)
3/4 cup grated Parmigiano-Reggiano cheese
2 tsp oregono

Grab a big pot and get your water boiling, make sure and generously salt your pasta water. Get your pasta cooking and follow the cooking time on the box for al dente pasta. Once the cooked pasta combines with the finished sauce it will absorb a little more liquid, you don't want mushy pasta do you?

In a large sauté pan over medium heat, brown the sausage. Stir in the tomatoes and let the liquid reduce down slightly, about 5 minutes. Add the fennel, dried garlic, and oregono. Stir in the cream and simmer briefly until the cream thickens slightly, about 3 minutes. Add the grated parmesan and give a quick stir. Add the cooked pasta to the saute pan and stir to coat.

Garnish with a sprinkle of parmesan or chopped parsely and enjoy.