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Italian Sausage Lasagna
Ingredients:
2 Italian sausage links, casings removed
1/4 cup chopped onion
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes, undrained
1/4 cup tomato paste
3/4 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 egg, beaten
3/4 cup ricotta cheese
1 tablespoon minced fresh parsley
4 lasagna noodles, cooked and drained
3/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese
Instructions:
Crumble sausage into a small skillet. Add onion and garlic; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes. Combine the egg, ricotta and parsley.
Spread 1/4 cup sauce in an 8-in. x 4-in. x 2-in. loaf dish coated with nonstick cooking spray. Trim noodles to fit dish. Layer a third of the noodle pieces over sauce; top with a third of the remaining sauce, a third of the ricotta mixture and 3 tablespoons mozzarella cheese. Repeat layers twice.
Cover; bake at 375 degrees F for 30 minutes or until browned. Sprinkle with Parmesan cheese. Let stand 15 minutes before cutting.
Easy Chocolate Cake Recipe
Ingredients:
1/2 cup flour
1 cup sugar
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons oil
1 tablespoon vanilla
1 tablespoon white vinegar
1 cup warm water
1 1/4 cups confectioners’ sugar
3 tablespoons butter, softened
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
4 teaspoons hot milk
1 teaspoon vanilla
Instructions:
1. Cake: Preheat oven to 375°F. Grease and flour a 9-inch square baking pan; set aside.
2. Place flour, sugar, cocoa, baking powder and baking soda into a medium mixing bowl; mix well. Place dry mixture into prepared pan.
3. Make 3 holes (or wells) in the mixture. In the first hole put canola oil, in the second hole put the vanilla, and in the third hole put vinegar. Pour the warm water over all and mix well with a wooden spoon, making sure to get the corners.
4. Bake for about 20 to 25 minutes, or until center springs back when lightly touched. Remove from oven and cool on a wire rack.*
5. Meanwhile prepare chocolate frosting. In a small bowl with an electric mixer combine confectioner’s sugar with butter. Add cocoa with the hot milk and vanilla. (Add more milk if the icing is too thick, more confectioners sugar if it is too thin.)
