ramblings from my little kitchen


Today’s post is brought to you by long naps.  I LOVE lasagna.  but it takes a really long time to make.  I usually only brave it for company. 

Vegetarian (mostly) Lasagna


pack of lasagna noodles- cooked al dente

16 ounce container of ricotta

lots of mozzarella

lots of parmesan

marinara sauce (always make your own, so easy and so much better)

1 onion, sliced

2 peppers, sliced

1 extra large container of fresh spinach or one bag of frozen

2 eggs

1 container mushrooms

Italian sausage (hot or mild)

2 TBS olive oil

2 TBS butter

salt and pepper



preheat oven to 350

1. start by cooking sausage in a little bit of olive oil until browned on both sides.  remove from oil and place them in a small pot of marinara sauce so they soak up all the tomatoey goodness. add in peppers and onions to oil/sausage fat and cook until softened and starting to brown.  put to side.

2. cook mushrooms in same pan after other veggies removed.

3. mix spinach, ricotta, tsp salt and pepper and eggs in a large bowl, set aside

4. grate a ton of mozzarella and parmesan cheese, once you think you have enough, do a little more.

5. next comes the layering.  put some sauce on the bottom of your extra deep baking dish then place a layer of noodles. cover the noodles with ricotta mixture, then a layer of veggies, then a layer of marinara, last a layer of grated cheese- to glue it all together.  Repeat, 2-3 times depending on how deep your dish is.  for the final layer, put the noodles over the last layer then put a little marinara over them and a LOT of grated cheese.  dice the butter and sprinkle over the top.

6. put dish on another pan in case of spillage and bake for 45 mins to an hour until the top is golden brown and bubbly. 

serve with garlic bread, extra marinara and sausage for the meat-eaters. 

yummy yummy


Garlic Bread


1 loaf french bread, sliced in half lengthwise

1/2stick butter, softened

1/4 cup olive oil

basil, parsley, oregano, salt, pepper

2-3 cloves garlic, minced


mix all ingredients together (except bread) then spread over sliced bread.  bake at 350 for 20 minutes until the edges are browned and crusty.

*as far as herbs/spices go.  i always use fresh basil and parsley because they taste so much differently and so much better than dried.  and i usually use equal parts of each (2 TBS minced).  oregano is really strong fresh, but yummy, so if you have it, use 2 tsp.  if not, dried is fine and use about 1-1.5 tsp.  salt and pepper are to taste.  but 1/2 tsp of each should get you there. 



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is perhaps my favorite thing to eat, next to anything made with chocolate and peanut butter.  This I managed to whip up in a few minutes and it was really good!

Campanelle with Cheesy Turkey Sausage


1/2 pound campanelle pasta

1 tbs olive oil

1tsp fennel seed

1/4tsp ground sage

1/2 tsp fresh thyme

1/2 pound lean ground turkey

salt and pepper

2 tbs butter

2 tbs flour

1 cup whole milk

1/2-3/4 cup shredded gruyere cheese

fresh parsley to garnish



Start by boiling 6+ cups of salted water.  Once to a boil, add campanelle and cook for 8 minutes until al dente.  Meanwhile, put olive oil in pan over medium-high heat and add ground turkey, sprinkle in all spices (1/4tsp salt and pepper, also).  Saute until cooked through.  Set sausage aside.  Using the same pan, put butter in and cook over medium heat until melted.  Sprinkle flour over butter and immediately start stirring.  Cook for a few minutes to get rid of the raw flour taste.  Some people say you need to scald the milk before adding it to the butter-flour mix, but I never do because I hate needlessly dirtying things.  So, add the milk (warm or straight from the fridge) and stir until the mix begins to thicken.  Add the shredded cheese and salt and pepper to taste.  Stir until a uniform cheesy consistency has formed.   Put sausage in with cheese mixture and stir in pasta noodles.  Garnish with fresh parsley and serve with yummy french bread.

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