Lasagna is one of the family favorites here.  It has to have an excessive amount of cheese, homemade pasta, and a slightly spicy sauce.  Oh, and it has to be made in very large amounts because there will be no leftovers.  Ever.

Spicy Italian Sausage Lasagna

sauce

• 1/4 cup olive oil
• 2  medium onion, finely chopped
• 1 large carrot, finely diced
• 1 celery rib, finely chopped
• 3 garlic cloves, chopped
• 2 pounds hot Italian sausage, casing removed
• 1 1/2 cups dry white wine
• 1 1/2 cups whole milk
• 1/4 cup tomato paste
• 1/4 c fresh basil

filling

• 2 lbs whole-milk ricotta
• 4 large eggs, lightly beaten
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup grated Provelone
• 1/2 cup Mozzarella
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup whole milk

12 lasagne noodles, preferably homemade

1/3 cup each Mozzarella, Provolone, and Parmigiano-Reggiano   grated and mixed together

To Make Sauce:

Heat oil in a  heavy skillet over medium heat until it is very hot. Cook  onion, carrot, celery, and garlic, stirring occasionally, until vegetables are  softened, 12 to 15 minutes. Add sausage and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink and thoroughly cooked, about 10 minutes. Stir in wine, milk, tomato paste, basil, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, about 1 hour.  Reserve 1/2 cup for top of lasagne.

To Make Filling

Mix all ingredients together.

Assemble

Preheat oven to 375°F .

Spread 1 1/2 cups  sauce in 13 x9 inch baking pan. Cover with three noodles. Spread half of  filling on top, then 1 cup  sauce, and top with 1/3 cup cheese mixture.  Lay three noodles over the top ; repeat pattern. Top with   sauce, filling, some of the cheese  mixture, and remaining three noodles.  Pour reserved 1/2 cup of sauce over the top and sprinkle with remaining cheese mixture.

Cover pan tightly oiled foil  and bake 50 minutes. Remove foil and bake  about 15 minutes more. Let stand  30 minutes before cutting.

Serves 8

Rosemary is easy to grow and the taste is always incredible. You can put sprigs of it in the bottom of your smoker, use the stems as skewers on the grill, anything to get that great rosemary flavor into your food. Potatoes take rosemary extremely well. The flavor ends up full and rich, perfect with all kinds of meats. Normally you will see recipes for roast rosemary potatoes, and they are delicious but they take time.

These potatoes are delicious and fast. Always a nice combination, right?

Easy Rosemary Potatoes

• 1/4-cup organic extra virgin olive oil
• 3 elephant garlic cloves, minced
• 1 small onion, chopped
• 6 large yukon gold potatoes, peeled and cut into pieces
• 3 sprigs of fresh rosemary, or more. Remove leaves and reserve stems. You will use both.
• Salt and pepper to taste

Boil the potatoes in salted water with the rosemary stems until almost done.  Drain.  Throw away stems.

In a frying pan heat the olive oil, garlic, onion, and rosemary.  Saute carefully until the onion is soft. Do not let it brown.  Add the potatoes and saute until the potatoes are done, about five minutes.

Season to taste and serve.

Serves 6

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