Monday Menu: Harvest Recipes

The tomatoes have been coming in fast this week, so it seemed like a good time to make a nice, fresh sauce with some of them. I also had some ricotta and mozzarella in the freezer. Time to revisit Skillet Lasagna.

Fresh from the garden ingredients elevate this easy weeknight dinner menu.  On the board tonight:

MENU
Skillet Lasagna
Patty Squash Sauté
Italian Bread
Peaches

Skillet Lasagna

• 6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
• 1 lb lean ground beef (omit or substitute mushrooms to make vegetarian)
• ½ onion, chopped
• ½ green pepper chopped
• 1 tsp basil, crushed
• 1 tsp oregano, crushed
• 1 tsp crushed garlic
• salt & pepper to taste
• 1 carrot, diced
• 15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
• 6 oz can tomato paste
• 4 oz ricotta cheese
• 1 cup fresh spinach leaves, chopped
• 4 oz mozzarella cheese, shredded
• 2 oz grated parmesan

skillet
saucepan

In the saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), and drain well.

Meanwhile, in the skillet, brown beef, onion & pepper. Add spices, garlic, carrot, and sauté for 1 minute.  Add sauce and paste, stirring well into the meat mixture.

Add pasta, stirring gently to mix. 

Mix together ricotta and spinach, spoon evenly into the mixture (do not stir in, you want to create little cheese balls), top with mozzarella, cover, and let simmer on low until the mozzarella is completely melted.

Serve with Parmesan.

Pattypan Squash Sauté

• • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 pattypan squash, quartered
  • 4 green onions, chopped
  • 1 carrot, chopped
  • 1 red or yellow bell pepper, seeded & cut into strips
  • salt & pepper

skillet

Heat oil and butter in a skillet until butter melts, add vegetables and sauté until squash is tender.

Salt & pepper to taste.