Скачать или смотреть Farm to table lasagna and Garden Salad!

Ingredients

For the Sauce:
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 6–8 fresh garden tomatoes, roughly chopped (about 4 cups)
• 2 tbsp tomato paste (optional, for richness)
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp Italian seasoning
• ½ tsp sugar or honey (to balance acidity)

For the Meat:
• 1 lb Italian pork sausage
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• Salt and pepper to taste

For the Cheese Mixture:
• 1 ½ cups ricotta cheese
• 1 cup shredded sharp white cheddar
• 1 cup shredded mozzarella
• ½ cup freshly grated Parmesan
• ½ tsp salt
• ½ tsp Italian seasoning

For Assembly:
• 9–12 boil-ready lasagna noodles
• Extra sauce for layering
• Additional mozzarella and Parmesan for the top

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Directions
1. Make the Sauce:
In a large saucepan, heat olive oil over medium heat. Add diced onion and sauté for 3–4 minutes until fragrant. Add minced garlic and cook another 30 seconds. Stir in chopped fresh tomatoes, tomato paste, Italian seasoning, salt, pepper, and sugar (or honey). Simmer 20–25 minutes, stirring occasionally, until the sauce thickens and deepens in flavor. Set aside.
2. Cook the Meat:
In a separate skillet, brown the Italian pork sausage with garlic powder, Italian seasoning, salt, and pepper. Break it into small pieces as it cooks. Drain any excess grease and set aside.
3. Make the Cheese Mixture:
In a bowl, combine ricotta, sharp white cheddar, mozzarella, Parmesan, salt, and Italian seasoning. (No egg needed.)
4. Assemble the Lasagna:
• Spread a thin layer of tomato sauce on the bottom of your baking pan.
• Dip each boiled lasagna noodle into the sauce before layering to coat lightly.
• Lay noodles for the first layer, then spread more sauce, a layer of cheese mixture, and a layer of meat.
• Repeat for each layer (about 3–4 total), finishing with noodles, sauce, and a generous sprinkle of mozzarella and Parmesan on top.
5. Bake:
Cover loosely with foil and bake at 400°F for 20–25 minutes, checking to ensure it’s heated through and bubbling around the edges.
Remove the foil for the last 5 minutes to lightly brown the top.
Let rest for 10 minutes before serving.

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🥬 Farm Garden Salad (to serve alongside)

Ingredients:
• 3 cups fresh garden lettuce (romaine, butter, or mixed greens)
• 2 carrots, peeled and shredded or ribboned
• ½ cup finely chopped carrot greens
• ½ cup thinly sliced radishes
• 3 tbsp Italian vinaigrette (homemade or store-bought)

Homemade Italian Vinaigrette:
Whisk together ¼ cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp Italian seasoning, salt, and pepper to taste.

To Serve:
Toss all ingredients just before serving and plate alongside a warm, hearty slice of lasagna for the perfect cozy farm dinner.