GUY FIERI'S WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND MUSHROOMS

This is the best lasagna I have ever had.  Seriously, ever.  In my entire life!  I am not patting myself too hard on the back here because all the credit goes to Guy Fieri.  His recipe was perfection.  Click here to find out for yourself!

This is a tomato-less lasagna and that includes the sauce.  Instead of a marinara, it oozes with a creamy white cheese sauce.  Surprisingly it didn't feel heavy, like a typical creamy pasta dish.  The addition of mushrooms, spinach and zucchini help push it away from the "heavy" category as well.

Speaking of spinach, I made a couple tweaks to the recipe.  Spinach was not listed as an ingredient.  Nor did the recipe call for copious amounts of cheese.  I know you are absolutely SHOCKED to hear that I deviated from the plan, and for that, I apologize.  No, you know what?  I don't!  I will never apologize for using extra cheese.  Anyway, here are the changes:  a full cup of parmesan for the sauce, chopped fresh spinach mixed into the ricotta mixture, aaaaaaaand like maybe double the amount of mozzarella.  What?  Cheese is delicious.

P.S. The people I served this to had seconds.  Gave compliments to the chef with their mouths full.  Asked for leftovers to take home.  Two mushroom haters gobbled it down.  It's that good.

SHORT RIB LASAGNA

I tore another recipe from one of my mom's magazines.  Better Homes and Gardens had this amazing recipe in their February issue.  I was instantly sold because I love tender, shredded meat and I do NOT like ricotta cheese.  This is a ricotta-less lasagna!  Instead, it has a creamy Gruyere cheese sauce.  It was so comforting and delicious.  Short ribs simmered for a few hours with carrots, onions, mushrooms, beef broth and red wine. Layered with the cheese sauce and pasta, baked to perfection!  Yum.  MAKE THIS!

A few tweaks to make this lasagna as flavorful as possible: after shredding the meat, add a little salt and pepper to taste.  Don't completely drain the meat super dry, let it stay juicy; you want those flavors in your finished product.  Season the cheese sauce with salt and pepper before assembling the lasagna.  Taste it and make sure it's to your liking.  Also, my meat took about four and a half hours to finish cooking on the stove top, so don't bank on yours being done after the stated time in recipe.  My meat was thick!  Broil at the end if you want a golden crust on top.

Hello, meat.

Hello, lasagna.

PIONEER WOMAN BOWTIE LASAGNA

MAKE THIS RECIPE.  Seriously, make this now.  Even if you've never cooked before in your life, you can make this pasta.  It is foolproof.  The Pioneer Woman has a section of 16 minute meals on her website, and I am so glad this is the one I chose to make.  It was easy, quick and so flavorful.  I'm making it again this week!  It would be the perfect "leftovers lunch" to bring to work.  Original recipe here, including the always fabulous PW step by step photos.

This recipe calls for "your favorite" jarred pasta sauce, so make sure you don't choose blindly.  If you make your own sauce, definitely use it.  Someone recommended Rao's pasta sauce, but it had an $8.99 price tag at Target.  It was surrounded by several other brands which were selling for between $1-3 a jar.  I really do think Prego is delicious; it's what I always purchase.  But this meal was already a bargain, so I decided to splurge.  OH. MY.  Let me tell you, it was beyond worth it.  I don't think I'll ever purchase any other brand.  This sauce was legit.  I could actually taste and smell the herbs and it was a perfect consistency.

The jar was too messy to take a pic of; my sister dropped it in the skillet!

I followed the recipe, except for a few tiny adjustments.  I added a full cup of mozzarella, a tad more sour cream and I used the entire 16 oz box of pasta.  It was the perfect amount to feed four hungry adults.

Ingredients

1 lb bowtie pasta
1 tablespoon olive oil
1 lb ground chuck
1 jar spaghetti sauce (or 3 cups homemade)
1 teaspoon salt
1/2 teaspoon garlic powder
1 heaping teaspoon Italian seasoning
1 cup shredded mozzarella
1 cup sour cream

Boil pasta in large pot of salted water until al dente, drain.  In large skillet, brown and crumble ground chuck until fully cooked, drain fat and return to pan.  Pour cooked pasta on top of meat, then drizzle on olive oil.  Pour on jar of sauce, salt, garlic powder and Italian seasonings.  Stir.  Add cheese and sour cream.  Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with parmesan or additional mozzarella, if desired.

This pasta makes me so happy. 

LASAGNA SOUP

Another amazingly easy one pot dish!  Lasagna is a classic, but full of heavy ricotta and very labor intensive.  This soup is a lot healthier and is ready in about 45 minutes.  It's filling, comforting and uses affordable ingredients.  I adapted this recipe from here.  My version has more broth and pasta, and includes the addictive Texas Toast brand croutons.  They give the soup more flavor and a satisfying crunch.

Ingredients

2 tablespoons extra virgin olive oil
1 onion, diced
3 cloves minced garlic
1 lb ground turkey
48 ounces chicken broth
15 ounces tomato sauce
15 ounces petite diced tomatoes (do not drain)
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 heaping cups rotini pasta
grated parmesan, shredded mozzarella and croutons for topping

Heat olive oil in large dutch oven or stockpot over medium heat, then add onions.  Saute until translucent, about 5 minutes.  Add garlic and stir until fragrant, about 1 minute.  Add ground turkey, cook and crumble.  When meat is fully cooked, pour in broth, tomato sauce, diced tomatoes, salt and cayenne pepper.  Stir and bring to a boil.  Simmer for about 20 minutes, then add pasta.   Bring back to a boil and simmer for about 10-15 minutes, until pasta is done.  Top each bowl with parmesan, mozzarella and croutons.