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Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna

by Pam on May 12, 2013

We had friends over for dinner and I wanted to make a hearty and healthy dish. I decided to make a lasagna using some ground chicken and basil sausage (that I get from my local grocery meat department), fresh kale sautéed with tons of garlic, and slightly caramelized onion. It was fairly simple to make and was a big hit with the adults (although my husband admitted he didn’t care for the kale). One of the kids had seconds but the rest thought it was just okay. My girlfriend, her husband,  and I all thought it was excellent and really loved the flavor and texture the kale added to this lasagna. I loved the fact that this lasagna was filling and tasty but also fairly healthy too.

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30  minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half  of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture.

Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.

 



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Chicken Basil Sausage, Garlicky Kale, and Caramelized Onion Lasagna






Ingredients:

1 tbsp olive oil, more if needed
2 sweet yellow onions, sliced thickly
1 pound of chicken basil sausage (without casing) or whatever chicken sausage you’d prefer
1 tsp fennel seeds, ground with mortar & pestle
1 pinch of red pepper flakes
Sea salt and freshly cracked pepper, to taste
1 bunch of fresh kale, chopped
5 cloves garlic, minced
1 (15 ounce) container ricotta cheese
1 egg
2 tbsp fresh basil, chopped
1/2 cup of Asiago cheese
Dash of nutmeg
12 no cook lasagna noodles
2 cups mozzarella cheese, shredded (divided)
4 cups of marinara sauce, (homemade or store bought), more if desired
Dried basil, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring often, for 20-30 minutes, or until tender and golden brown.

Meanwhile, in another skillet over medium heat, cook chicken and basil sausage making sure to break it up into crumbles. Add the crushed fennel seeds and crushed red pepper flakes and mix until well combined. Once the meat is brown remove from heat; set aside.

Heat a little more olive oil in the same skillet then add the kale along with 2-3 tablespoons of water. Cook, stirring often, until it starts to wilt, about 3-4 minutes. Add the minced garlic then season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from heat.Combine the caramelized onion, garlicky kale, and chicken sausage together in a bowl; stir until well combined. Set aside.

In a large bowl, add ricotta, egg, 1/2 cup of mozzarella cheese, Asiago cheese, fresh chopped basil, nutmeg, sea salt, and freshly cracked pepper, to taste. Combine until mixed thoroughly.

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking pan cooking spray then layer with just enough marinara sauce to cover the bottom of the pan. Cover the marinara with lasagna noodles covering the entire bottom of the pan with them. Spread half of the ricotta mixture on top of the noodles, then spoon half of the chicken/kale/onion mixture on top; spoon some sauce on top of the meat mixture. Add more noodles to cover the meat mixture then top with the remaining ricotta mixture followed by the last of the meat mixture. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese and sprinkle the top with dried basil, to taste.

Bake covered in oven for 50 minutes. Uncover and bake for 10 minutes. Let the lasagna cool for 10 minutes before slicing and serving. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Green Chile and Pinto Bean Layered Mexican Casserole

Green Chile and Pinto Bean Layered Mexican Casserole

by Pam on September 30, 2013

I saw this recipe on Kalyn’s Kitchen[1] that looked too good to resist. I adapted it a bit and added tomato slices to the top before baking. It tasted AMAZING ! My husband and I loved it (it was too spicy for my kids). I had some of the leftovers today and it was even more flavorful. I topped it with green onions, cilantro, sour cream, and diced avocado and  the combination of flavors and textures was terrific.. I also served this casserole with tortilla chips on the side –  I loved the crunch the chips gave to each bite. Thanks for the great recipe Kalyn!

Preheat oven to 375 degrees.  Spray an 8×8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat.  Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender.  Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher.  Add the tomatillo verde  sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes.  Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles.

Next layer half of  the bean mixture and half of the cheese.

Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes.  Remove the foil and bake for 20 minutes longer, until the casserole is bubbling.  Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, diced avocado, and with a side of tortilla chips. Enjoy.

 



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Green Chile and Pinto Bean Layered Mexican Casserole




Yield: 6

Prep Time: 15 min.

Cook Time: 40 min.

Total Time: 60 min.



Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 clove of garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
2 cans (15 oz) pinto beans
2 cans (10 oz) whole mild green chiles
1/2 cup tomatillo verde sauce
1/2 cup sour cream
2 green onions, finely sliced
2 tbsp fresh cilantro, chopped
1 cup cheddar cheese, grated

Directions:

Preheat oven to 375 degrees. Spray an 8×8 inch glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté, stirring often, for 4-5 minutes, until they are tender. Add the garlic, cumin, and oregano then season with sea salt and freshly cracked pepper, to taste; cook another minute or two, stirring constantly, then add the drained beans and cook 3-4 minutes, then mash the beans slightly with a potato masher. Add the tomatillo verde sauce and simmer until the sauce is mostly absorbed by the beans, about 5-6 minutes. Turn off the heat and stir in the sour cream, green onions, and fresh cilantro.

While the bean mixture is cooking, open the whole chiles with your fingers and wipe with paper towels to dry them and remove any remaining seeds. In the prepared glass baking dish make a layer with half of the whole green chiles

Next layer half of the bean mixture and half of the cheese. Repeat. Layer slices of tomatoes on top.

Cover with foil and bake 20 minutes. Remove the foil and bake for 20 minutes longer, until the casserole is bubbling. Turn the oven to broil and cook, watching carefully, for a few minutes until the cheese is starting to become golden brown. Remove from the oven and let cool for 5 minutes.

Serve topped with sour cream, green onions, cilantro, and diced avocado and with a side of tortilla chips. Enjoy.



Adapted photos and recipe by For the Love of Cooking
Original recipe by Kalyn’s Kitchen

 

 

References

  1. ^ Kalyn’s Kitchen (www.kalynskitchen.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Stuffed Pepper Soup

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it’s been a huge hit with everyone, including both of my kids –  they just loved it! I decided to make a pot this weekend and gave this a photo makeover.

This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it’s a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!
Stuffed Pepper Soup
gordon-ramsay-recipe.com
Servings: 6 • Size: about 1 1/2 cups soup, 1/2 cup rice • Old Points: 5 • Points+: 7 pts
Calories: 261 • Fat: 5 g • Carb: 37.5 g • Fiber: 5 g • Protein: 17.6 g • Sugar: 6 g
Sodium: 606 g  (without salt)


Ingredients:

  • 3 cups cooked brown rice
  • 1 lb 95% lean ground beef
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 cup finely diced onion
  • 3 cloves garlic, chopped
  • 2 cans (14.5 oz each) cans petite diced tomatoes
  • 1 3/4 cups tomato sauce
  • 2 cups reduced sodium, fat-free chicken broth
  • 1/2 tsp dried marjoram
  • salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.