Into the Mix

I am forever on the hunt for recipes to throw into the mix, and by that I mean, good old stand-byes that I can throw together quickly and that are both healthy and nutritious. For this posting I thought I would share with you one of my favourite recipes that makes a regular appearance at our dinner table. It is from the cookbook "Eat, Shrink, and Be Merry" which is chalk full of healthy dinners. Enjoy!

Ooh-la-la-sagna

Sauce:
8 oz mild italian sausage
8 oz extra lean ground beef
1 cup chopped onions
4 cloves garlic, minced
1 tsp dried oregano
1/4 tsp red pepper flakes
1 jar (700ml) tomato pasta sauce
1 can (540ml) diced tomatoes with herbs and spices, undrained
1 tsp basil
1 tbsp balsamic vinegar
pepper

12 uncooked lasgana noodles
2 cups (454g) ricotta cheese
1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
1/3 cup grated parmesan cheese
1 egg
1 1/2 cups shredded mozzarella cheese

To make sauce: Remove casing from sausage and break into small pieces into a deep skillet. Add ground beef, onions, and garlic. Cook and stir over medium-high heat until meat is no longer pink. Stir in oregano and crushed pepper flakes. Cook a minute more. Add pasta sauce, tomatoes, basil, vinegar and pepper. Bring mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes.

While sauce is simmering, cook lasagna noodles according to package directions.

In medium bowl, mix ricotta, spinach, parmesan cheese, and egg.

Assemble lasgans in a 9x13 baking dish. Spread 1 cup of meat sauce over bottom of baking dish. Top with 4 lasagna noodles. Spread 1/3 of remaining sauce over noodles, followed by 1/3 mozzarella. Top with 4 more noodles, 1/3 sauce, all of the ricotta mixture, and 1/3 mozzarella. For top layer: 4 noodles, 1/3 sauce, 1/3 mozzarella.

Cover lasagna with foil and bake at 375 degrees for 35 minutes. Uncover and bake for an additional 15 minutes. Let stand, uncovered, for 10 minutes before serving.

Makes 10 servings. Freezes very well; I usually make a pan and then put half in the freezer.