Quick Sausage and Mushroom Lasagna

Since I have gone back to school, studying has become a life-form of it's own.  I read, I write and then read again;  I'm often uncertain at what point my eyes glazed over and stopped comprehending.  With my study-load I didn't want to resort to old habits i.e., sloppy joe's and Hamburger (sometimes Tuna) Helper, spaghetti, etc. so I am always looking for quick delicious meals.  I made this one tonight (at the request of Steve) as an all-time favorite.

• 2 tablespoons olive oil
• 2 8-ounce packages sliced crimini (baby bella) mushrooms
• 1 large onion, chopped (about 2 cups)
• 2 tablespoons dried Italian seasoning blend
• 1 pound hot Italian sausages, casings removed
• 3 garlic cloves, pressed
• 1 cup dry red wine
• 4 2/3 cups marinara sauce (from two 26-ounce jars)
• 1 9-ounce package no-cook lasagna noodles
• 1 15-ounce container ricotta cheese
• 16-ounce mozzarella (4 cups)

Preheat oven to 400°F. Heat oil in heavy large pot over high heat. Add mushrooms, onion, and seasoning blend; sauté until vegetables begin to soften, about 6 minutes. Add sausage and sautéuntil brown and cooked through, breaking up with back of spoon, about 5 minutes. Add garlic and stir 1 minute. Add wine; cook until almost all liquid evaporates, scraping up browned bits, about 2 minutes. Set aside.

Spread 2/3 cup marinara sauce over bottom of 13x9x2-inch baking dish. Place noodles (about 4) over sauce, forming 1 layer (noodles may overlap slightly). Spread 1 cup sauce over noodles. Top with 1/3 of ricotta, then 1 cup grated cheese. Spoon 1/3 of sausage mixture over. Repeat 2 more times with noodles, sauce, ricotta, grated cheese, and sausage mixture. Cover with 4 more noodles. Spoon remaining 1 cup sauce over; sprinkle remaining 1 cup grated cheese over. Cover with foil, tenting in center to prevent cheese from touching foil. Bake lasagna 45 minutes; remove foil. Bake until bubbling at edges and cheese is browned, about 10 minutes longer. Let stand 15 minutes.

Per serving: 603.28 calories (kcal), 48.9 % calories from Fat, 32.78 g fat, 15.96 g saturated Fat, 79.12 mg cholesterol, 34.96 g carbohydrates, 4.61 g dietary fiber, 10.57 g total sugars, 30.35 g net carbohydrates, 35.08 g protein. 

 

As with all recipes, reduced fat options are available; for this particular recipe, I use Italian turkey sausage with a reduced fat ricotta and mozzarella cheese. 

ENJOY!

Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli

This is a quick weeknight dinner and considering both Steve and I are trying to cut out the immense amount of carbohydrates and sugars we both ingest we only used half a hamburger bun.  Hey!  It's a start.  

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons smoked paprika
• 1 garlic clove, pressed
• 1 pound ground dark-meat turkey
• 4 1/3 -inch-thick red onion slices
• 1 large or 2 small red bell peppers, quartered
• 4 slices white cheddar cheese or Monterey Jack cheese
• 4 sesame-seed hamburger buns

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli

Per serving: Calories (kcal) 657.7, % Calories from Fat 61.6, Fat (g) 45.0, Saturated Fat (g) 10.7, Cholesterol (mg) 109.0, Carbohydrates (g) 24.7, Dietary Fiber (g) 2.0, Total Sugars (g) 3.9, Net Carbs (g) 22.7, Protein (g) 35.8

My cousin and fitness guru Tyra Stokes, made a great point:

If you use white 99% fat free turkey, fat-free mayo, lower-fat cheese, and use half whole wheat bun, you'll be able to cut the fat down significantly.  Thanks Tyra!!