Spinach & Sausage Lasagna

Spinach & Sausage Lasagna
Serves 8


12 ounces Premium Pork Light sausage
1 (15-ounce) container skim ricotta cheese 
1 (8-ounce) container light onion-and-chive flavored cream cheese
1 10 box frozen chopped spinach, cooked according to box & squeeze water completely 
Grey salt & pepper 
Red pepper flakes
1 large egg
2 teaspoons Italian seasoning
3 1/2 cups shredded mozzarella cheese, divided 
1 cup shredded Parmesan cheese, divided 
2 (26-ounce) jars tomato basil pasta sauce 
1 (16-ounce) package egg roll wrappers
 
Preheat oven to 350 degrees.

Cook & crumble sausage in skillet & set aside and allow to cool.  In the meantime mix the Italian seasoning with the mozzarella cheese and set aside. Combine the ricotta, cream cheese, & spinach.  Season the cheese mixture with the salt & pepper and red pepper flakes, add the egg, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese and mix together.  Cover the bottom of your baking dish with 1 cup pasta sauce. Cut egg roll wrappers in half lengthwise. Arrange 10 halves overlapping each other over pasta sauce. Top with sausage. Spoon 3 cups of pasta sauce over sausage and then sprinkle with 1 cup mozzarella cheese. Arrange 10 wrappers evenly over mozzarella. Spread ricotta cheese mixture over wrappers, top with remaining wrappers and finish with the remaining pasta sauce. Bake at 350° for 1 hour. Top with remaining 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake 15 more minutes. Let stand 15 minutes.

My sous chef, my precious nephew Sid

Michael's Italian Meatloaf & October Roses

This time of year I would start to allow my roses to go dormant. After the horrid summer my roses looked as if they were completely fried. However, Friday I noticed things had changed - the rose garden looked like it was April. We may have to wait until 2011 to go dormant...

Rock 'N Roll

Dolly Parton in front of Voluptuous (total accident, but pretty funny)

OK - Meatloaf was something I never had growing up.  I always thought of Randy from "A Christmas Story" pushing his food around, singing about how much he hates meatloaf!  This point of view was completely changed when I was introduced to Italian Meatloaf by Michael Chiarello.  Wow this is an amazingly perfect comfort food for a cool evening. Here is my  take on his delicious dish & it deserves a better name than meatloaf in my opinion.

Italian Meatloaf
Inspired by Michael Chiarello
1 tablespoon olive oil

1 tablespoon butter
3 tablespoons sherry
1 onion, diced
1 red bell pepper, diced
4 Crimini mushroom caps, diced
2 teaspoons diced garlic
3/4 cup Panko breadcrumb
2 tablespoons fresh chopped basil & parsley
2 eggs
1 1/4 lbs extra lean ground beef
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
2 teaspoons crushed red pepper
Salt & Pepper
1 cup of marinara
2 tablespoons of sliced black olives

Preheat oven to 350 degrees.  Remove beef from fridge and allow to sit at room temperature while you prep.  Saute diced onion, pepper, & mushrooms in olive oil over medium heat, add garlic & salt and pepper, saute until slightly dry, add butter and sherry - allow to reduce.  Once the onions and peppers are soft, remove from heat, add to a plate (include liquid) and allow to cool in the freezer.
In the meantime add all other ingredients to a bowl, except the Marinara and olives. Add the cooled peppers, mushrooms, and onions & mix together.  On a large, greased dish add the mixture and shape into a loaf.  Combine the marinara and olives & spread over the top of the mixture.  Bake for 1 hour and 10 minutes (just check that the meat reaches at least 160 degrees).  Remove from oven and let rest for about ten minutes before serving.  I served with smashed red potatoes, green beans (for him) & English peas (for me).
Top each serving with a sprinkle of Parmesan cheese.

Hope you enjoy - heads up the leftovers are even better!  Also check out Michael's store Napa Style - I have gotten some of my favorite things & gifts there.