Traditional Lasagna

Wayyy back in early blogging days here at The Three Bite Rule I did a post about lasagna, circa 2011. I shared some tips on how to build a better lasagna. I figured that old post, with terrible photos deserved a redo. Lasagna is one of my favorite foods. I absolutely love the combination of flavors. The meat and noodles, and ricotta, and melty mozzarella are all my favorite parts! Also, not eating red meat means I can’t usually order it at restaurants.

Since that old post I blogged a butternut squash lasagna which I totally love.
The Three Bite Rule - Butternut Squash Lasagna

I also posted some lasagna tips in my father-in-law’s honor. He tested Italian restaurants by their lasagna, and I’m proud to say he liked mine!
lasagna_piece_290_200

I did a white chicken lasagna with spinach that had some amazing flavors in a comforting dish.
The Three Bite Rule - White Chicken Lasagna
You know how they say not to grocery shop when you’re hungry? I advise not to start lasagna when you’re hungry. It isn’t hard, but it dirties a lot of dishes, takes some prep time and some bake time, and is a “labor” of love to get assembled. When I made this lasagna  recently, I had already eaten a really simple dinner before whipping up lasagna.

You always could split up the work into 2 by assembling one night and baking for the first time another night when you have the oven on already. It might sound nuts but it is more fun when you aren’t trying to hurry up. I alwayssss make 2 smaller lasagnas. I prep one for early use and another for the freezer. I think lasagna is amazing as leftovers and can really be baked a few times (at a low temperature) to taste even better.

I have some adaptations and a few cooking tips. I apologize in advance that once again while making 2 lasagnas my pictures ended up as a mix between the two. Don’t get thrown off when you see an entirely different pan enter the photos. Oops! This is a recipe I totally recommend reading through, doing your prep and this will seem much easier. Make a few different lasagnas for your next gathering and you’ll be relieved by how all the prep happens in advance (as in days in advance). Poof. Instant dinner.

Ingredients:

3/4 pound ground chicken/pork/beef
3 sweet Italian sausage links, removed from casing
1 pound lasagna noodles
2 cups ricotta cheese
1 egg
~10 fresh basil leaves, chopped
28 oz Pastene Kitchen Ready Tomatoes
6 oz tomato paste
1 cup alfredo sauce (jarred or make yourself)
1/2 can cream of chicken soup
1/2 cup milk
16 oz shredded mozzarella
3 cups baby spinach

Directions:

Boil water for pasta if using traditional noodles and cook according to package (I used no-cook lasagna pasta sheets)
The Three Bite Rule - Traditional Lasagna
In a large skillet, over medium heat, brown ground meat, draining any excess grease. Then brown sausage, drain, and mix with cooked ground meat. Don’t overcook as the whole lasagna will bake again. Just cook through.
The Three Bite Rule - Traditional Lasagna
In a large pot gently warm tomatoes and tomato paste over low.
Mix ricotta, egg, basil, salt, and pepper together.
The Three Bite Rule - Traditional Lasagna
Set up your ingredients into a mini assembly line. I suggest prepping/planning your layers before you start layering. It also helps to do some math to know how many noodle sheets you’ll need per layer. It is wicked annoying to get to the end, aka the top, and be short on pasta layers.
In a 13×9 pan (or 2 9×9 pans to make one & freeze one) spray with non-stick spray and ladle some tomato sauce, topping with noodles.
The Three Bite Rule - Traditional Lasagna
Drizzle on half the alfredo sauce.
Layer on some of the meat mixture (about 3/4 of it) and sprinkle with just a bit of mozzarella
The Three Bite Rule - Traditional Lasagna
Top with the cream of chicken soup mixed with milk “sauce” and more noodles (don’t skip this, it will be your secret ingredient to add a different creamy/rich/dynamic flavor).
Add some marinara to the layer and spread on the ricotta mixture.
The Three Bite Rule - Traditional Lasagna
Top with more noodles, a drizzle of alfredo, mozzarella, and spinach.
The Three Bite Rule - Traditional Lasagna
Sprinkle on the rest of the meat mixture, and mozzarella.
Add on the noodles for the top, with marinara on the very top.
The Three Bite Rule - Traditional Lasagna
Bake 350-degrees for 45 minutes covered.
The Three Bite Rule - Traditional Lasagna
Uncover, top with mozzarella (if eating right then) and bake another 10 minutes (or until cheese is melted).
The Three Bite Rule - Traditional Lasagna


Tip if enjoying another night:
bake the 45 minutes, let cool, refrigerate to eat within a few days. On the night it is served, bake again for 30 min at 350-degrees to heat through, uncover, top with mozzarella, and bake another 10 minutes.
Tip if enjoying weeks/a few months later: bake the 45 minutes, let cool, then freeze. The day before serving, defrost by switching the lasagna from the freezer to the refrigerator for 24-hours. Then bake 30-45 minutes at 350-degrees until heated through. Uncover, top with mozzarella, and bake another 10 minutes.

some suggested adaptations: 
traditional lasagna + sautéed onions/leeks/eggplant/zucchini – spinach = more veggie centered recipe
traditional lasagna + meat and tomato sauce mixed + ricotta & alfredo mixed = easier layering recipe
traditional lasagna – meat + chopped mushrooms = vegetarian lasagna
traditional lasagna – sheets of lasagna – ricotta mixture + cheese ravioli = easy weeknight assembly option
traditional lasagna – sheets of lasagna + short pasta (rigatoni or penne or ziti) = instant lasagna
traditional lasagna – sweet Italian sausage + hot Italian sausage + pepperoni = lasagna with some zing!

The Three Bite Rule - Traditional Lasagna
Phew! That’s it. Those are my tips. Enjoy one of my favorite foods! Any family traditional ingredients I’m missing?

Creamy Tomato Basil Pasta

The in-between of Christmas and New Years is kind of a weird time. Kiddos are off from school, travel wraps up, house guests leave, there’s still a holiday coming up, and there’s some more work in between. I also think there’s so much pressure for New Year’s Eve and resolutions. It is just a weird time.

I was on a quick-dinner-kick before the holidays and have just one more that I wanted to share for a keep-in-your-back pocket pantry. It also works for a great #meatlessmonday and a break from extravagant or elaborate holiday dinners.
The Three Bite Rule - Creamy Tomato Basil Pasta

Ingredients:

2 cups Pastene Kitchen Ready Tomatoes
2 tbs cream cheese
2 tbs fresh basil
8 oz (1/2 box) bow tie pasta

Directions:

Boil salted water for pasta.
Heat a flat pan to medium-low heat, adding tomatoes to the pan.
Boil pasta until undercooked and almost al dente.
Reduce the temperature to low and add the cream cheese
The Three Bite Rule - Creamy Tomato Basil Pasta
Add in the partially cooked pasta, letting it cook for a few more minutes in the sauce, adding the basil.
The Three Bite Rule - Creamy Tomato Basil Pasta
Sprinkle with Parmesan and more basil to serve!
The Three Bite Rule - Creamy Tomato Basil Pasta
It is super easy and delightfully comforting. This pasta is just so fast yet it still seems like not the same-old same-old.

Any resolutions coming up? I tend to make them on my blogaversary but I’m thinking I might set a year-of challenge for myself. I have a few ideas brewing so stay tuned!

Quick Spinach and Artichoke Pasta

I was craving spinach and artichoke dip and remembered thinking it could pretty easily be a pasta dish. Last year I made a 1-dish pasta that cooked in it’s own liquid. This time I tweaked the original thought and went with creamed spinach which is totally decadent and such a perfect secret ingredient . Shhh! I once used it in deep dish pizza and it was the best I ever made! I figured the beauty of this dinner is the speed!

Ingredients:

8 oz frozen artichokes
8 oz frozen creamed spinach
8 oz dried pasta
2 chicken sausage links, sliced
1 tsp garlic, minced
6 oz swiss cheese

Directions:

Boil water for pasta.
Defrost creamed spinach and artichokes in a large pan over medium-low heat.
spin_art_ingred_590_390
Cook pasta until aldante.
Drain and reserve some of the cooking water (about a cup).
Add the pasta, sausage, garlic, salt, and pepper to the spinach and artichoke.
spinart_pasta_pan_590_390
Cook over medium heat for 5 minutes, adding a splash of cooking water and stir well. Add more cooking water to loosen depending on your preference. Sprinkle with a little cheese and toss before serving.

I liked this one. It was so fast and really easy.
spin_art_plate_590_390
This could be tweaked. Add cream cheese to make it thicker. Add fresh spinach for more texture. Add mushrooms, chicken, or onions. Add a roux and some cream for a truly thick sauce. Swap out the creamed spinach and make your own if the prepared part isn’t your thing.

I was going for speed and ease, but you get to make that call. I also avoid oily artichoke hearts but again, go for what you like!

Other spinach and artichoke hankerings? I made spinach and artichoke pockets in puff pastry. I made spinach and artchoke nachos. I made spinach and artichoke calzones.

Cost Breakdown: 
8 oz frozen creamed spinach: $2.19
frozen artichokes: $1.45
2 chicken sausage links: $2.00
1/2 box pasta: $0.75
Total = $6.39 or about $2.13 per person for 3 servings

Greek Pasta Salad

Before I get to any Parisian treats or Czech delights, I have a weekend trip to Maine and I’m prepping for San Fran. I unpack to repack. I wanted to share a Greek inspired dish with you. This is a quick meal that I knew would include leftovers and would use tomatoes from our garden.

I settled on a Greek inspired pasta salad. It would be super easy to customize too. We ate this as a meal served with some hummus & pita chips, but I’ll have to keep it in mind for the next BBQ.
The Three Bite Rule - Greek Pasta Salad

Ingredients:

⅔ pound of pasta (I used our fav shape Campanelle)
1 cup Greek salad dressing
1 large tomato
½ cucumber
½ cup creamy Caesar dressing (optional)
Salt & pepper
1 tsp oregano (or basil)
⅓ cup feta

Directions:

(to be partially made/prepped the night before)
Boil pasta in a very large pot of salted boiling water.
Cook pasta through to your liking (for pasta salad, I think it is better a touch past al dente). Drain pasta and transfer pasta to a large bowl or container that can be covered.
When pasta cools a bit to room temperature, mix most of the Greek dressing over the pasta.
The Three Bite Rule - Greek Pasta Salad
Refrigerate overnight, or at least 4 hours.
The next day, mix pasta and chop tomatoes, cucumbers, and dice red onions.
The Three bite Rule - Greek Pasta Salad
Mix veggies into the pasta and mix in creamy Caesar dressing. Add salt, pepper, and oregano. Refrigerate until serving.
Sprinkle feta over the top and serve.
The Three Bite Rule - Greek Pasta Salad

I loved this. Greek flavors are some of my favorites. I never think of pasta in the summer but why not a cool pasta. This is salad minus the lettuce! It is filling and flavorful. The creamy Caesar dressing was something I had, but could easily be omitted.

Pasta salad is really lackluster if it isn’t made in advance enough. I set a timer and went about the rest of my evening while the water was boiling and while the pasta cooked. Prep the night before or it’ll be a let down. It would be easy enough to throw together in the morning before heading off to work too.
The Three Bite Rule - Greek Pasta Salad

I don’t do olives, but they would be a great addition for some Greek-ness. Grilled chicken, artichokes, chopped/shaved asparagus, sausage, mushrooms, or chopped spinach would be lovely as well. This is the summer equivalent of a one-pot-wonder.

Zucchini Pasta with Burrata

Last year about this time I was working an event in Cali, and I wasn’t psyched to be “on-event” again. In the fall, I tend to travel to Cali 2-3 times in just a few weeks. But then, one staff dinner I was introduced to burrata cheese. I hadn’t ever had it before and it was amazing. It made me so happy and all was right with the world.

We went to Pitfire Pizza and were served family style. One of the pizzas was the Burrata Pie: tomato sauce, burrata cheese, wild arugula, caramelized onion, hazelnuts, and pesto drizzle. Thankfully a few of my colleagues thought it was a bit weird. All the more for me. I have no recollection as to what else was served.
Three Bite Rule - Zucchini Pasta with Ricotta

I couldn’t get enough of the burrata. It was mystical. It is too good to be sold at grocery stores. #truestory. We may have given thousands? hundreds? of bicycle riders the weekend of a lifetime. I mostly remember the burrata.

I happened upon some at the farmer’s market and didn’t have to think twice. I figured with such a decadent cheese I would do a somewhat lighter pasta. I made way too much pasta with such a large zucchini. Half the pasta unless you want to be eating/serving 6 servings like me.
Three Bite Rule - Zucchini Pasta with Ricotta

Ingredients:

1 lbs angel hair/linguine/other thin pasta
1 large zucchini
16 oz Pastene kitchen ready tomato
1 cup basil leaves
2 tbs garlic, chopped
salt & pepper
1 medium/large burrata

Directions:

Boil generously salted water in a large pot for the pasta.
Using a box grater or mandolin, cut zucchini the long direction.
Three Bite Rule - Zucchini Pasta with Ricotta
Drop pasta into the boiling water and cook according to the packaging.
Heat tomato sauce over medium heat in a very large skillet (big enough to fit the pasta once it cooks).
Add garlic, half the basil, and zucchini to the tomato sauce when the pasta is almost cooked (for the last 2 minutes of pasta cooking).
When pasta is cooked but still al dente, remove and put directly into the tomato sauce skillet (do not drain).
Cook while mixing for just a minute or two while gently tossing in the sauce.
Three Bite Rule - Zucchini Pasta with Ricotta
Serve the pasta with the remaining basil, and a touch of salt and pepper (I used some rosemary fleur de sel). Finally top with burrata.
Three Bite Rule - Zucchini Pasta with Ricotta
Cut the burrata when ready to eat.
Three Bite Rule - Zucchini Pasta with Ricotta

This was lovely. I was so happy when the pure tomato sauce became pink with burrata cream. The flavors were perfect. The zucchini adapted to its role as pasta easily.

If you haven’t had burrata then you have to try it. It is like mozzarella to the extreme. The center is filled with cream that just tastes like cheese. Burrata is delicious so it would be great on salad and hunks of good bread.