ANN HAZAN'S FAVORITE LASAGNA
1 medium onion, minced
2 tablespoons olive oil
1 large garlic clove, minced
1 pound lean, ground chuck
1 23.5-oz. jar Francesco Rinaldi no-salt prepared pasta sauce*
1 cup water
Salt and pepper to taste
1 pound lasagna noodles, no boil or traditional
1 15-oz. container ricotta cheese
1/4 cup freshly grated Parmesan cheese
8 ounces grated mozzarella cheese
2 eggs
Additional Parmesan and
mozzarella for sprinkling
In a large saucepan, sauté onion in oil over medium-low heat until softened. Add garlic and sauté 1 to 2 minutes longer. Add ground beef, increase heat to medium-high and cook until meat changes color.
Reduce heat to medium, add sauce, water, and salt and pepper to taste. Heat together 15-20 minutes to blend flavors. Reserve.
Meanwhile, cook noodles until al dente. Drain, separate noodles in colander or lay on a towel to prevent sticking.
(*Using no-boil noodles eliminates this step, just use as is, no boiling required, but be sure to increase sauce by a cup.)
In a bowl, combine ricotta, Parmesan, mozzarella and eggs. Season with pepper to taste.
Preheat oven to 375 degrees.
Spread a little of the meat-tomato sauce in a 13-by-9-by-2-inch baking pan. Place a layer of lasagna noodles over sauce and top with cheese filling. Repeat, layering with remaining ingredients, ending with a layer of noodles, covered with a thin layer of sauce.
Sprinkle generously with additional mozzarella and Parmesan cheese. Cover with foil and bake for approximately 45 minutes, or until hot and bubbly. Remove from oven and let rest 15-20 minutes before cutting. Serves 6-8.
PEANUTTY SESAME NOODLES
8 ounces (half-package)
spaghetti
1 cup shredded carrot (pre-
shredded package in produce section)
1 cup sliced cucumber
2 green onions, chopped
1/4 cup roasted peanuts, crushed
Easy Peanutty Sauce (recipe
below)
Cook noodles according to package directions. Drain.
Pour Easy Peanutty Sauce over noodles and toss until noodles are evenly coated. Add carrots and cucumber. Toss gently. Top with green onions and crushed peanuts. Serves 4-6.
EASY PEANUTTY SAUCE
1/4 cup Soyaki, Veri Veri Teriyaki, or other bottled teriyaki sauce
1/4 cup creamy salted peanut butter
2 tablespoons sesame oil
1/4 cup water
Whisk teriyaki sauce, peanut butter and sesame oil until blended. Add water and mix well.
Source: "Cooking with All Things Trader Joe's."
DELUXE BROWNIES
2/3 cup butter
5 1-oz. squares unsweetened chocolate, cut into pieces
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. Heat butter and chocolate over low heat, stirring constantly, until melted; cool slightly.
Beat sugar, vanilla and eggs on high speed for five minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts. Spread in greased, 9-by-9-by-2-inch square pan.
Bake just until brownies begin to pull away from sides of pan, 40 to 45 minutes; cool. Cut into about 2-inch squares. Yields 16 brownies.
Source: "Betty Crocker's Cookbook."
