Friday, July 31, 2009

Dinner Diva Menu Week of 8/2

Sunday: Lasagna, french bread, salad


1 lb. mild italian sausage, casings removed
32 oz. roasted red pepper pasta sauce (recipe follows)
1 1/2 c. water
2 c. (15 oz. container) Ricotta
3 c. (12 oz.) shredded Mozzarella
1/2 c. grated Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. lasagna, uncooked

Brown meat in 3 quart saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine remaining ingredients in a separate bowl, except lasagna, for filling. Pour about 1 cup sauce on bottom of 13 x 9 x 2 inch baking pan. Layer 3 pieces of uncooked lasagna over sauce; cover with about 1 1/2 cups sauce. Spread 1/2 of cheese filling over sauce. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce. Cover with aluminum foil and bake at 350 degrees for 55 to 60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand about 15 minutes before cutting for easier handling. 8 to 10 servings.
Lasagna will expand to fill empty spaces.

Roasted Red Pepper Pasta Sauce (makes enough for two recipes)
2 t. olive oil
1 onion, chopped
1/4 c. bottled minced garlic
(saute' above together, then add:)
1 cup dry red wine
2 T. sugar
2 T. chopped fresh basil
1 t. dried italian seasoning
1/2 t. black pepper
1 28 oz can crushed tomatoes
2 15 oz cans fire-roasted diced tomatoes
1 jar roasted red peppers, drained
1 can tomato paste

Simmer uncovered about 15 minutes, then stir in:

1/4 c. chopped fresh parsley

Use immediately or freeze for later.

Monday: Jerk-Spiced Shrimp, fruit salsa, cornbread

Tuesday: Grilled Ribeyes, steamed fresh green beans, baked sweet potatoes

Wednesday: shredded chicken bbq sandwiches, fresh spinach salad

Thursday: leftovers

Friday: Crab Salad with Avocado and Tomatoes, grilled garlic bread

Saturday: Pizza or leftovers