Tag: cheesy

“Margherita” Lasagna

Posted on by schillervsjensen in Italian, Recipes

Ingredients

  • 1 zucchini, diced
  • 1 cup baby bella mushrooms, chopped
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 Roma tomatoes, cut into discs
  • 1/4 cup crushed or minced garlic
  • 1 large bag of fresh spinach
  • 1/4 cup fresh basil
  • 1 16oz container of ricotta
  • 8oz fresh mozzarella
  • 1 cup shredded Romano cheese, divided
  • 1 egg
  • 1 32oz jar spaghetti sauce
  • 1 box no boil lasagna noodles
  • 1 lasagna tin foil pan
  • 16oz Italian sausage
  • Italian seasoning blend, to taste
  • Salt & pepper, to taste

Instructions

Preheat oven to 375F

Boil fresh spinach until wilted. Combine in a bowl with drained ricotta cheese, 2T minced garlic, egg, & half of the Romano cheese. Add salt, pepper, & Italian seasoning to taste.

Pan fry the sausage until browned. Combine in a separate bowl with the spaghetti sauce. Then pan fry the onion, zucchini, bell pepper, & mushrooms with the remaining garlic. Add to the spaghetti sauce mixture.

In the lasagna pan, cover the bottom with a layer of noodles then spread half of the spaghetti sauce mixture on top. Add another layer of noodles & cover with the ricotta mixture. Add one final layer of noodles & spread remaining spaghetti sauce mixture on top. Then top with mozzarella pieces, Roma tomatoes, 1/2 cup of Romano cheese, & fresh basil.

Cover with tin foil & bake at 375F for 1 hour or until thoroughly hot.

Gimme Pizza

Posted on by schillervsjensen in Italian, Recipes

Prepare Ahead

Dough

  • 5 cups pizza flour
  • 1 ts instant yeast
  • 2 cups cold water
  • 2 ts salt

Sift dry ingredients together in a large bowl. Add water and mix thoroughly, use electric mixer with dough hooks. Dough should be supple, not stiff nor sticky. Add flour or water as needed to achieve correct consistency. Place onto a lightly oiled surface, cover with a bowl, and let sit for 30 minutes. Cut into 6 even parts and knead into smooth spheres, store in lightly oiled pizza box for at least 8 hours and up to 36 hours in the refrigerator. When ready to use, leave dough out for 2 hours before cooking.

Red Sauce

  • 1 28oz can of whole peeled San Marzano tomatoes, well-drained
  • 6 cloves of garlic, minced
  • Large bundle of fresh oregano, basil, stems removed
  • Salt & pepper to taste

Blend until smooth.

Assemble

Pre-heat pizza oven until temperature until stone is at least 550F.

On a well-floured surface, roll out dough until it’s about 10-12″ diameter. It should be evenly thin. Roll up edges to form crust.

Brush the top with olive oil then add about 1/4 to 1/3 cup of the sauce.

Add chosen toppings – be careful not to add too much sauce or cheese as this may make the crust soggy. If using fresh mozzarella, pat dry before adding to the top.

Transfer to well-floured pizza peel and bake for 8 minutes or until crust is crispy.