Skillet Lasagna with Garlic Bread Croutons

Skillet Lasagna

 with Garlic Bread Croutons

1 whole garlic bulb roasted (then divided)

1/2 lb Italian sausage 

1/2 lb ground beef

1 tsp baking soda

1 medium yellow onion-chopped (about 1/2 cup)

1/2 tsp black pepper

2 tsp dried oregano 

3 Tbs red wine vinegar

1 heaping Tbs tomato paste

1 23-ounce jar of favorite marinara sauce

1 cup water

1 14-ounce can fire roasted diced tomatoes

2-3 cups fresh baby spinach 

1 box bow tie pasta (use half box or 2 cups), cooked and drained

15-ounces ricotta cheese

1/4 cup grated Parmesan 

3/4 cup grated mozzarella

Bread-hearty loaf French or focaccia bread-cut into 2-inch cubes

4 Tbs olive oil

1 tsp each: salt, pepper, Italian seasoning 

DIRECTIONS:

Roast Garlic (can be made ahead) To Roasted Garlic: Take garlic bulb, slice off top, about 1/4 inch off top. Drizzle with 2 tsp olive oil. Wrap in a small piece of crumbled parchment paper. Place in small shallow baking dish. Bake at 400, 40 minutes or until golden and the cloves are softened. Allow to cool before handling.

To make the Skillet Lasagna:

Boil water for pasta-cook pasta according to package-while making the sauce. (Plan to make 3 cups cooked pasta)

In a large skillet (with 3-inch sides) Brown the meats on medium heat, sprinkle on the baking soda.

The baking soda helps brown the meat well, and retains moisture during cooking. 

When meat is cooked most of the way add the chopped onion. 1/2 of the roasted garlic bulb, squeeze them from the roasted bulb (about 5-6 cloves), salt pepper, and oregano. Cook 2-3 minutes more.

Lower heat, to the browned meat mixture add the red wine vinegar and tomato paste. Cook 2 minutes more to deglaze pan.  

Add the fire-roasted tomatoes, marinara sauce and water. Bring to a simmer.

Add the fresh spinach, stir in to wilt.

Add the cooked and drained pasta. Stir to combine.  Allow mixture to simmer 15-20 minutes, stir occasionally.

Add the grated Parmesan, stir. Add dollops of ricotta cheese on top, sprinkle with mozzarella. Cover and let simmer on low for 8-10 minutes-allowing cheeses to melt, and sauce to thicken.  Serve in shallow bowls with garlic bread croutons (below).

Garlic Bread Croutons (can make while lasagna simmers):

Set oven to 400 degrees.

Prepare a parchment lined baking sheet

Slice bread loaf into 2-inch cubes-set aside. 

In a large bowl, add the reserved roasted garlic (5-6 cloves), olive oil, salt and pepper. Stir together making a slurry. Add the bread cubes, using tongs, toss the bread in the garlic and olive oil mixture until well coated. Pour coated bread cubes onto a parchment lined baking sheet.

Sprinkle with Italian seasoning 

and shredded mozzarella cheese. Bake in a 400 degree oven on the middle rack for 15-20 minutes-until bread is toasted and cheese is melted.

Optional Substitutions for Lasagna:

Vegetable Version: Use diced mushrooms, zucchini and carrot, sauté with baking soda and 1 tsp olive oil at the start of recipe and then proceed with the rest.

Meat Substitutes: can use ground turkey or chicken

Cheese Substitute for Ricotta is cottage cheese.

(20 Minute) Warm Chocolate Fudge Cake

 

(20 Minute) Warm Chocolate Fudge Cake

A delicious cake-made easy with ingredients you likely have on hand. Choose a quick icing or a chocolate ganache… this cake is great served warm or cooled-fancy with a scoop of ice cream or fresh fruit.

Ingredients:

1 1/2 sticks unsalted butter (12 Tbs)

2 ounces semi-sweet baking chocolate 

1/3 cup granulated sugar

1/3 cup light brown sugar packed

1 tsp salt

2 tsp vanilla extract 

3 eggs

1/3 cup buttermilk 

1/3 cup all-purpose flour 

1/3 cup dark cocoa powder 

1 tsp baking powder

Preheat oven to 350 degrees

Butter a 10-inch cast iron skillet or another 10-inch round baking dish.

In a medium bowl add flour, cocoa powder, salt, and baking powder -set aside. 

In a microwave safe bowl, melt butter, then add baking chocolate-broken into bits for faster melting, stir to combine.

Add both sugars to the melted butter/chocolate mixture. Stir. Add three eggs and vanilla, stir to combine.

Finally add the buttermilk and gently stir to combine.

Add the flour/cocoa powder/baking powder/salt mixture to the wet mixture. Stir just enough to combine. Pour into a prepared baking dish.

Bake on middle rack of preheated oven for 20-25 minutes-or until center is just set. Center may jiggle-ever so slightly. The cake will continue to cook after being removed from oven-especially when baked in cast iron.if baking in glass or an alternate baking dish, you may need to add 5 minutes of baking time.

Serve warm.  (Or can be served cooled) it’s a deeply chocolate, tender cake… )

Dust with powdered sugar, or make a quick chocolate icing or a rich chocolate ganache. (below) — This cake pairs well with a scoop of ice cream or fresh berries.

Quick Chocolate Icing

4 Tbs butter melted

Pinch of salt

2 ounces baking chocolate 

1/2 cup confectioners sugar

1/2 tsp vanilla 

Melt butter, add chocolate, stirring to melt, add salt, and vanilla.  Stream in confectioners sugar, stirring to prevent lumps. Pour icing immediately over warm cake.

Or 

Chocolate Ganache 

1 cup heavy cream

1 cup semi sweet chocolate chips

Heat cream until very warm but not boiling.  Add the chocolate chips-stir until the ganache is glossy and chocolate is fully melted.  Allow ganache to cool slightly before pouring over cake.  Refrigerate leftover cake or refrigerate cake if not serving immediately.