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Menu Plan for Winter I: Week 13, Day 3
Sausage and Spinach Lasagne
Apple and Walnut Salad
Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Have any leftovers for another meal, lunch or freeze for later..
Sausage and Spinach Lasagne
Total time: 50 minutes
This is a hearty lasagne, a bit more familiar, but with a few flavor twists: fresh spinach, sausage and a bit of green pepper. Using no-cook noodles makes it all easy.
Ingredients:
- 12 - 16 sheets 'no-cook' lasagna noodles
- 10oz (300gr) sausages, any flavor
- 1 tbs olive oil
- 1 onion
- 1 small green bell pepper
- 2 cloves garlic
- 15oz (450gr) whole tomatoes
- 1 cup (8oz, 240ml) tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- 7oz (210gr) fresh spinach
- 2 tbs butter
- 2 tbs flour
- 1 1/2 cups milk, 12oz, (360ml)
- 1 cup (4oz, 120gr) shredded Gruyere cheese
Instructions:
- Meat Sauce:
- Finely chop onion, pepper and garlic.
- Heat the oil in a large skillet over medium heat. Add onion, pepper, garlic and sauté for 10 minutes or until tender.
- Slice sausages as thinly as possible (less than 1/2", 1cm) and add to skillet. Sauté until cooked through.
- Drain whole tomatoes, reserving sauce, and roughly chop.
- Add to skillet along with tomato sauce, reserved sauce and herbs.
- Cover, reduce heat and let simmer until needed.
- Béchamel sauce:
- In a medium saucepan heat the butter over low heat.
- Add flour and stir with a whisk for 1 minute.
- Add a little (1/4 cup) of the milk and whisk to combine.
- Turn heat up to medium-high and keep adding milk, a little at a time and whisking. You should have added all of the milk in a minute or 2.
- When all of the milk is in bring to a boil (should almost be there), whisking. Then remove from heat.
- Spinach:
- Remove any tough stems from the spinach and wash. Drain well.
- Cut any huge leaves.
- To assemble:
- in an square, 10 X 10 (25 X 25cm) or oblong baking dish, 8 X 10, (20 X 25cm) or so... make the following layers:
- 1/2 béchamel sauce
- 3 - 4 lasagne noodles, I have to break one up to get good coverage
- 1/3 meat sauce
- 3 - 4 lasagne noodles
- 1/2 béchamel sauce
- 1/2 of the cheese
- 3 - 4 lasagne noodles
- all of the spinach
- 1/3 meat sauce
- 3 - 4 lasagne noodles
- 1/3 meat sauce
- 1/2 cup shredded cheese
- Cover and bake 400F (200C) for 20 - 25 minutes, or until noodles are tender. Test in center with a sharp knife.
- Uncover and bake 5 minutes longer to brown cheese.
- Remove and let rest for 5 minutes. Cut into squares (or oblongs) and serve.
Apple and Walnut Salad
Total time: 10 minutes
Perfect salad / dessert for fall or winter with my two favorite fall tree fruits: apples and walnuts.
Ingredients:
- 2 medium, crisp apples eating apples, like Pink Lady
- 1/4 cup (1oz, 30gr) walnuts
- 2 tsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp powdered ginger
- 1/3 cup (3oz, 90gr) Greek yogurt
Instructions:
- In medium bowl combine yogurt, sugar and spices. Stir well.
- Quarter apples and remove core.
- Cut into small chunks and add to yogurt and stir well to combine and coat apples.
- Refrigerate until serving.
- To serve, divide apples between 2 bowls and sprinkle with walnuts.
Cooking Schedule:
50 minutes for menu |
Melt butter in saucepan |
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