Homemade Lasagna ~ meat and cheese

Here’s the lasagna I mentioned yesterday in my basil post.  This came out very well.  I used a square pan so I needed to trim my noodles a bit and really only used 7; adjust pasta as needed for your pan size.  I really enjoyed the fresh mozzarella but any mozzarella will work.  Fresh mozzarella is a bit moister and softer than the pre-shredded type but both have their own charms so use your favorite or even an italian cheese blend if desired.

Meat and Cheese Lasagna

  • 1 pound ground beef or italian sausage
  • 1/2 tsp each salt and pepper; if desired
  • 1 jar spaghetti sauce
  • 9 lasagna noodles cooked according to package
  • 1 pound ricotta
  • 1/4 cup fresh grated parmesan cheese
  • 1 Tbs fresh basil
  • 1 egg
  • 12 o.z. fresh mozzarella

Cook meat and add salt and pepper if desired.  In small bowl combine ricotta, egg, basil, and parmesan cheese.

In bottom of oiled baking dish pour about 1/4 cup of spaghetti sauce.  Lay 3 noodles across bottom of pan ~ trim noodles if needed; I used a square pan so my noodles were a little long.  Layer 1/2 of the meat, 1/2 of the ricotta mixture, and 1/2 cup spaghetti sauce and about 4 ounces of mozzarella.

Repeat with next layer.  Lay final layer with noodles top with remaining sauce and mozzarella.  Sprinkle with additional parmesan if desired.

Enjoy ~ Kimberly

Shrimp and Angel Hair Pasta with an Alfredo Style Sauce

I wanted to make a creamy sauce for the pasta today so I decided to go alfredo style.  Not perhaps a traditional alfredo; a little on the thin side and lightly seasoned yet a bit spicy.  Here’s my recipe for today.

Shrimp and Angel Hair Pasta with an Alfredo Style Sauce

  • 1 to 1 1/2 pounds peeled shrimp
  • 12 o.z. uncooked pasta ~ I choose angel hair pasta today
  • 3 Tbs butter – divided
  • 2 – 3 cloves garlic – minced
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/4 tsp italian herbs
  • 2 cups heavy cream
  • 1/2 cup fresh grated parmesan cheese
  • 1 Tbs fresh parsley – chopped

Thaw and drain shrimp and set aside; cook pasta according to package directions.  In skillet melt 1 Tbs butter; add garlic, salt, pepper, and crushed red pepper.  Stir together and cook for a couple of minutes.  Add cream and heat through over medium heat; about 5 – 10 minutes.  While cream is heating melt remaining butter in another skillet.  Add shrimp to melted butter; season with additional salt and pepper if desired.  Add italian herbs and cook until shrimp is just finished; about 4 minutes depending on shrimp size.  Stir parmesan cheese into cream sauce.  Add drained cooked pasta to shrimp pour sauce over top and mix together.  Sauce will be thin; remove from heat and allow 3 – 5 minutes for sauce to thicken and stick to pasta. Stir in fresh parsley and serve with additional parmesan cheese if desired

Enjoy ~ Kimberly