In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1 (12 ounce) package dried penne pasta
3 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves - cubed
1 cup all-purpose flour
salt and pepper to taste
1/2 cup capers
40 kalamata olives, pitted and chopped
1/2 teaspoon anchovy paste
5 roma (plum) tomatoes, diced
1/2 cup Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Dredge chicken cubes in flour seasoned with salt and pepper, and brown in the hot oil. Once the chicken is browned on all sides, squeeze the juice from one lemon over the cubes. Stir in the capers, olives and anchovy paste, and cook for at least 5 minutes to mingle the flavors, and cook the chicken.
When chicken is no longer pink, add the diced tomatoes, juice from the remaining lemon, salt, and pepper. Add pasta and cheese to the pan, and cook, stirring just until heated through.
Spinach or spring mix, with your choice of nut we used sliced honey roasted almonds candied walnuts are good too, dried cranberries, feta cheese, microwaveable bacon, red onion's.
Eggplant Mushroom Salad
5 Small Eggplants or 1 Large Eggplant,
thinly sliced About 8oz of Mixed Wild Mushrooms
2 Cloves of Garlic, minced
1 Red Chili, de-seeded and finely chopped
7 Salad Dressing
1) Preheat a grill pan to medium heat. Brush a little oil on both sides of the slices of the eggplant and grill until they develop some grill marks on both sides, about 3 minutes.
2) Leave the mushrooms in large pieces and toss them lightly in some olive oil, grill them for a few minutes or until the develop good color.
3) Arrange the grilled eggplant and mushrooms on a platter and season with salt and pepper.
4) Drizzle the dressing all over the grilled veggies and sprinkle over some parsley. Allow the salad to sit for about 30 minutes at room temperature before serving.