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Blog Archives

Reg’s Lasagna

Just realized that one of my favourite go-to recipes has never appeared here! When you get tired of that turkey, my American friends, you might give this dish a try. I’m leaving the kitchen for  a few days but wanted to share this with you before I put all the dishes away…LOL…Buen Provecho as always!!

Reg’s Lasagna (easily feeds 8 people)
1 cup diced white onions
1 cup celery chopped
1 cup carrots sliced
1 ½ lbs. lean ground beef and pork mixed (you could use ground chicken or turkey instead)
1 or 2 garlic cloves minced
14 oz. can cubed tomatoes
5 ½ oz. can tomato puree
1 19 oz. jar spaghetti sauce
½ cup red wine (optional)
2 TBSP. Worcestershire sauce
1 tsp. sugar
Salt and pepper to taste
1 tsp. each of basil and oregano
12 lasagna noodles oven ready
2 cups ricotta cheese
1 package fresh spinach stems removed and chopped
1 small package of fresh mushrooms sliced
1 large bag shredded manchego or mozzarella cheese
½ cup grated parmesan (don’t use the Kraft powdery stuff!)
In a little olive oil, brown the carrots, celery and onions until tender and slightly browning. Add in the pork and beef mixture and cook until browned and almost no pink visible. Drain off the fat if there is an excess. Add tomatoes, tomato puree, ½ of the tomato sauce, sugar and seasonings. Cover and simmer for about 45 minutes. Add in the sliced mushrooms and continue to simmer until they appear softened.

While this has been cooking, mix the ricotta cheese with the chopped spinach in a bowl. Set aside.

In a 9 x 13 Pyrex dish pour a little of the remaining tomato sauce and spread over the bottom. Place four noodles in the bottom of the dish. Add ½ of the meat sauce to cover the noodles. Add 1/3 of the grated manchego or mozzarella cheese.

Cover this with four more lasagna noodles. Add the layer of ricotta and spinach. Add four additional lasagna noodles. Cover with the other half of the meat sauce and 1/3 of the cheese.

Add four more lasagna noodles ( if you have no sauce left, heat the remaining half jar of spaghetti sauce and pour over the top noodle layer. Cover with the remainder of the cheese. Over top of this add the Parmesan cheese.

Bake in a 350 degree oven for about 25 minutes. Cover with foil and bake an additional 15 minutes.
Test the noodles with a sharp knife to make sure they are softened. Remove from the oven and let sit before cutting into desired portion sizes.

I make this a few hours before company comes and let it cool before refrigerating. 45 minutes before serving remove from refrigerator to let the dish warm to room temp. Return to 350 degree oven for about 15 to 25 minutes.

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Angela’s Artichoke Dip

Angela’s Artichoke Dip

Scouring through my previously published recipes I noticed that I had never posted this recipe! Angela was a great friend of our family and especially my oldest daughter. She was a lot of fun to be around and certainly enjoyed her wine. Unfortunately she passed away a few years back way too soon! Her memory lives on in this recipe.

Combine the following –

8 oz. cream cheese softened

1 cup of mayonnaise

1 package of Knorr vegetable soup mix

Blend in the following –

1 package fresh spinach chopped

1 – 19 oz. jar drained marinated artichoke hearts chopped

1/2 cup chopped red onion

1 teaspoon Dijon mustard

3 cups shredded mozzarella cheese

Spread mixture into a 2 quart baking dish. Bake at 350 degrees for 30 to 40 minutes. Serve with your favorite crackers.