Today I made lasagna for the first time. This is one of those recipes I should have made a long time ago but was always intimidating to me. Today I decided to bite the bullet and make lasagna since I will be ubber busy at work with a symposium from Monday to Tuesday and will be in need of something to heat up in the microwave when I finally roll in to the apartment around 7pm.
So, I found a recipe that was a tad bit healthy and went for it. Does anyone out there watch Real Housewives of New York? I mean, I’m a RH of New Jersey girl so I understand if you don’t either, but one of the divas on that show is Bethenny Frankel. I don’t exactly know how she became known as a “cook” but she has a delicious Classic Lasagna recipe on her website that I’ve wanted to try.
I know you’re wondering when I get to the “alcoholic lasagna” bit, and it’s coming. So I followed the instructions to a T and was very pleased with the end result. While I waited the 40 minutes for my lasagna to bake I poured a glass of wine and called my folks. We talked about our weekends and I mentioned that I was making lasagna. My dad, not one to miss an opportunity for humor, asked if it was alcoholic lasagna. I love how after reading my blogs my dad now thinks I put alcohol in everything. To be fair I was drinking a glass of wine…so I guess I was enjoying Alcoholic Lasagna on Sunday evening. Seriously though, my dad might be onto something here… So until I figure out a way to make alcoholic lasagna I recommend you try out Bethenny’s Classic Lasagna. In fact, I recommend you try this before your Thanksgiving Day feast to warm up your stomach and prepare your stomach for the excessive food and carbs it’s about to consume. It’s scientifically proven to make a difference. That sounds legit, right?
Courtesy Bethenny Frankel
- 8 ounces whole wheat lasagna noodles
- 1 pound turkey sausage (take it out of the casing)
- 16 ounces any tomato sauce (don’t be a hero–just buy the kind in a jar)
- 1/2 cup chopped fresh Italian (flat leaf) parsley
- 2 tablespoon chopped fresh basil
- 15 ounces part–skim ricotta cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 ounces shredded part-skim mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese
- Preheat the oven to 350. Cook the noodles according to package directions. Set them aside.
- Brown the turkey sausage in a nonstick skillet with cooking spray. Stir in the tomato sauce. Set aside.
- In a bowl, combine the parsley, basil, ricotta cheese, salt, and pepper. Set aside.
- Spray a baking pan (9×13 inches) with cooking spray. Ladle about 1/3 of the tomato meat mixture into the bottom of the pan. Cover with half the noodles. Spread half the herb-ricotta mixture over the noodles. Repeat with another 1/3 of the sauce, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the remaining sauce. Sprinkle the mozzarella cheese and the Parmesan cheese over the top.
- Bake for 30 – 45 minutes or until heated through and bubbling.