My Lasagna
Medically reviewed by Christiana George Updated Date: December 15, 2022
I am by no means a great cook. I have had my fair share of mishaps in the kitchen. I have over- seasoned, under-seasoned, burnt, dried, or completely trashed some meals ( ok, my husband would probably say more than some, but he is no one to talk, since he has had mishaps too). But once in a blue moon I do get it right and come out with something delicious. I decided to make lasagna the other night and really took my time to get it right and make it flavorful. No one likes bland lasagna. And my husband is pretty picky about his lasagna. So this is what I came up with:
(I forgot to put eggs and butter in the picture. I seem to be on a role of forgetting things lately. That’s what happens with 2 little ones running around the kitchen, while I am cooking. Oh well, as long as I don’t forget to put them in the recipe.)
My Lasagna
Ingredients
- 1 box (9oz) Barilla lasagne (no-boil kind)
- 1 lb ground beef
- 3 Italian sausages
- 2 eggs
- 1 container (15 oz) ricotta cheese
- 1 cup parmesan/romano grated cheese
- 1 1/2 cup sliced baby portabello mushrooms
- 1/2 medium onion, diced
- 1 tbsp butter
- 4 cups (16 oz) mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 2 jars marinara sauce
Cooking Directions
- Preheat oven to 375 degrees.
- Take casings off the 3 sausages by cutting a slit at the top and squeezing out the insides into a pan. Crumble them up with the ground beef and cook until brown. Then drain and set aside.
- In another pan place 1/2 tbsp butter and the sliced mushrooms, cook on medium/high until soft and set aside.
- Use same pan add the other 1/2 tbsp butter and the diced onion. Cook on medium/high until soft and golden brown.
- In a medium bowl, beat the eggs, then stir in the ricotta, 2 cups of mozzarella, and the parmesan/romano cheese. Then add the onion, all the dried spices and the garlic powder. Mix until all is well blended.
- Then it’s time to start layering. First I lined my 13 x 9 pan with Reynolds’ Non-Stick Pan Lining Paper. Then spread 1 cup sauce on bottom.
- Layer 4 uncooked pasta sheets, 1/3 cup ricotta mixture, half browned meat, 1 cup mozzarella and 1 cup sauce.
- Layer 4 uncooked pasta sheets, 1/3 cup ricotta mixture, cooked mushrooms, 1 1/2 cups sauce.
- Layer 4 uncooked pasta sheets, the remaining ricotta mixture and browned meat, and 1 cup sauce.
- Layer 4 uncooked pasta sheets, the remaining sauce, and 1 cup mozzarella.
- Bake covered with foil until bubbly, about 50-60 minutes. Then uncover and continue cooking until cheese is melted, about 5 minutes. (I leave mine uncovered, I like the top crunchy)
- Let stand for about 15 minutes. Then cut and serve. Makes about 12 servings.
Carmelized onions add so much flavor to recipes. And they are so easy to cook.
I love mushrooms and so do my husband and daughter so we use them a lot in recipes.
I had a coupon for this pan liner and wanted to try it out. I hate scraping dried lasagna.
I don’t put a foil on top when I bake the lasagna, but if you like your cheese nice and soft go right ahead and foil it.
Otherwise it turns out like this, which is the way I like it. By the way, the liner worked great. Saved a lot of time in the clean up. Hubby really enjoyed this lasagna, so this recipe is a keeper.
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Chocolate Pumpkin Rice Krispie Treats
The fall weather down south is a lot different from the fall weather back home. Here, I am still wearing my flip flops, capris, and short sleeves. Back home I would have to be bundled up with long pants, socks, shoes, sweater, and a jacket. I have not seen a lot of trees changing colors, but the fall decorations help me remember what season it is. It is pumpkin season! I have ideas floating in my head as to what else I can make with pumpkin puree. I need to get them out. Here is one of them. This recipe is based off the Maple Pumpkin Rice Krispie Treats I made last year.
The ingredients are pretty basic and assembly is a breeze. If you ever need to make a quick treat or dessert, Rice Krispie treats are the way to go. And you can make them so many different ways.
The big flavor in these particular treats are the Hershey’s Pumpkin Spice Kisses. These are delicious all on their own, but adding them to my Rice Krispie treats brought them to a whole other level.
I didn’t even chop them. I just threw them into the warm marshmallow mix until they melted, so the flavors would spread evenly throughout the treats.
Dark chocolate and pumpkin spice are always a winning combo in my book. Last year I used them to make the Maple Pumpkin Rice Krispie Treats and Maple Pumpkin Chocolate Chip Bread.
Can you smell that pumpkin spice? If not, get closer to your screen. Just kidding. Now these treats can be finished at this stage or you can be crazy like me and add another layer of flavor.
I found this really easy recipe for a marshmallow fluff frosting that I adapted for my recipe.
It is so light and fluffy and not too sweet. I am going to have to make some more to frost some cupcakes.
You have to hurry and frost the treats before you eat the frosting with a spoon. It is that good.
I’ve got another winning Rice Krispie Treat flavor and a winning combo of treats and frosting. The pumpkin spice flavors in both came together nicely. The textures of soft, fluffy frosting and crunchy Rice Krispies will keep the party going in your mouth. And the dark chocolate will make your tongue dance for joy. Go on and make some today!
Chocolate Pumpkin Rice Krispie Treats
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 5 minutes
Keywords: no bake snack dessert dark chocolate chips rice krispies pumpkin marshmallows bars rice krispie treats American
Ingredients (24 squares)
For the treats
- 5 tablespoons butter
- 4 cups mini marshmallows
- 1/3 cup pumpkin puree
- 1 cup Hershey’s Pumpkin Spice Kisses
- 1/4 teaspoon salt
- 7 cups Cocoa Krispie cereal
- 1 cup dark chocolate chips
For the frosting
- 1 cup butter (2 sticks)
- 2 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup powdered sugar
- 1 jar (7 oz.) marshmallow fluff
Instructions
For the treats
In a large sauce pan, melt butter, marshmallows, and pumpkin puree over low heat. Stir until completely melted.
Remove from heat and add salt and Pumpkin Spice Kisses. Stir until the candies are all melted and mixture is smooth.
Next add Rice Krispies and stir until completely blended.
Then add the chocolate chips and stir gently. Some of the chocolate may melt. It’s ok.
Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of greased waxed paper.
Place in fridge to cool.
For the frosting
In a stand mixer, beat butter, pumpkin puree, vanilla, and pumpkin spice on low until well mixed.
Add powdered sugar and beat on low until it is well blended into the butter mixture, then beat on medium/high until fluffy.
Then add the fluff and beat on low speed until all incorporated.
Spread frosting evenly over cooled treats and add sprinkles if desired.
Place treats back in fridge for frosting to set.
Once frosting is set, cut treats into squares and enjoy.
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