Everyday Dinner

The Best Ever Lasagna with Ground Beef, Red Pepper, Fresh Spinach & Basil

Make This Tonight & Settle In for the Post-Holiday Blur
December 26, 2016
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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It’s time to get extra cozy in our post-Christmas coma (and hello, it’s freezing outside).  For us, that means fixing a dish of the best ever lasagna for dinner tonight.  Since nobody is really working today (right?!), it’s the perfect day to make this crowd-pleasing meal.  And as it’s cooking in the oven, settle in for some online shopping for all the things Santa missed!

Like any pasta, the best ever lasagna is even better the next day.  It soaks up all the layers of goodness and seasonings galore. My lasagna involves a little different of a filling than you may have grown up making: ground beef, onion, garlic, red pepper, fresh basil and fresh spinach.  And to compliment the filling, I whip together a thick, spicy (if that’s your thing) tomato sauce that just cannot be beat.  In this dish, I also used my DIY herb infused olive oil that I shared last week; it’s simply a difference you can taste!  

I’ve made this lasagna several times to find my groove with cook times and the layering process, plus experimenting with different types of cheese (ricotta and fresh mozzarella is my go-to).  And I usually get overwhelmed with cooking the lasagna noodles just right, so I like to make the ground beef filling in my dutch oven ahead of time, setting it aside until the lasagna dish is ready to be stacked and layered.  This way I don’t get frazzled or risk skipping a few steps!  Anyway, I’d love to know if lasagna is one of your favorite cozy dishes like it is mine?!  Enjoy!  Truly, MKR

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The Best Ever Lasagna
Serves 6
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Ingredients
  1. 1.5 lbs ground beef (you can use faux-beef too)
  2. 1 onion
  3. 4-6 cloves garlic, finely chopped
  4. 1 large red bell pepper, diced
  5. A couple sprigs fresh basil
  6. 1 bag fresh spinach, finely chopped
  7. 1 small can tomato paste
  8. 1 can diced tomatoes
  9. 1 1/2-2 large can spaghetti marinera sauce (I like mine with a little spice). You want to choose a thicker sauce, not with a soupy consistency
  10. 10-12 lasagna noodles
  11. 15 oz. ricotta cheese
  12. 2 8-oz. tubs fresh mozzarella, sliced thin
  13. salt and pepper, to taste
  14. 1/2 tablespoon sugar
  15. cayenne, if preferred
  16. + olive oil (I use my herb infused olive oil for extra flavor)
For the filling
  1. In a large dutch oven, add olive oil, garlic and onions. Sautee until they turn translucent.
  2. Next, add your red pepper. Cook until soft (about 2 minutes).
  3. Add ground beef, canned tomatoes and tomato paste (this thickens the sauce), tomato sauce, fresh basil and about a tablespoon of salt, 1/2 tablespoon of fresh ground pepper and 1/2 tablespoon of sugar.
  4. If you want spice like I always do, add a sprinkle of cayenne.
  5. Add olive oil (I use my rosemary olive oil and basil olive oil for additional flavor).
  6. Stir it all together, letting it mix well.
  7. Bring sauce to a boil, and then simmer for 10-15 minutes to really bring out the flavor.
  8. During the last 5 minutes, add your spinach.
  9. Taste as you go; does it need more sauce, more beef, more salt, etc.?
For the lasagna
  1. Preheat the oven to 400 degrees F.
  2. Cook lasagna noodles per package directions.
  3. Spray your pan, apply a very thin layer of marinera sauce with a few spoonfulls (I reserve half of the jar to add throughout the layers because I feel like lasagna gets really dry).
  4. Lay down the cooked lasagna noodles. Mine actually laid perfectly vertical in my pan (depends on size and shape of pan).
  5. Add your ricotta cheese, spreading evenly with a spatula or your fingers.
  6. Add ground beef filling mixture.
  7. Repeat 1-2 times for additional layers per size of your dish.
  8. Cover dish with tin foil, and cook for 15 minutes.
  9. After 15 minutes, check the dish and remove tin foil. If edges are coming away from pan, then you'll know it's ready to cook the final step, uncovered.
  10. Remove tin foil, lay a final layer of mozzarella and cook until it completely melts (about 10 mins)
  11. Switch to broiler to brown the top of the dish and watch closely (you don't want the mozzarella to burn). It should take about 2 minutes on broil.
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Brown Butter Butternut Squash Ravioli with Mushrooms, Pomegranate, Pumpkin Seeds, & Fried Sage

An under-30 minute meal for the busy nights this holiday season
December 7, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds Brown Butter Butternut Squash Ravioli with Fried Sage, Mushrooms, Pomegranate and Pumpkin Seeds

It’s the holidays; nobody’s got time for making homemade pasta right now.  Maybe not nobody, but at least I don’t…especially since I haven’t really learned how to make homemade pasta, though it’s on my 2017 to-do list.  But even if you’re not making it from scratch, that’s no reason to skimp on the star of the show.  Fortunately for this recipe, the star of the show isn’t just great, it’s actually store-bought and…gasp, frozen!!  Yes, frozen. I know, I was shocked too, but honestly you’d never be able to tell…it’s that good. 

Along with the pasta being picked from the frozen aisle, another surprise is that today’s recipe is an incredibly easy, under-30 minute meal!  I know what you’re thinking: there’s no way.  But here’s my secret: I used Whole Foods organic frozen butternut squash ravioli, and while those were boiling away, I simply sauted and fried up a few of my favorite seasonal additions: sautéed cremini mushrooms and fried sage with fresh pomegranate seeds, pumpkin seeds, shaved parmesan cheese…all doused in a brown butter sauce (#YUM).  Literally, from prep to plate, we’re talking 20 minutes, 30 tops.

The recipe is simple; cook the ravioli per package directions, and as it’s boiling, saute your mushrooms in a pan with a bit of butter. When cooked, remove the mushrooms and set aside. You’ll use that same pan to fry the sage next (it sounds harder than it is).  Fried sage simply means dropping the sage leaves into a hot pan full of oil and letting them fry for 15 seconds.  

Finally, you’ll want to start on your brown butter sauce.  This step takes about five minutes, and while the butter is browning you can begin plating.  To plate your dish, begin with the cooked raviolis and top with mushrooms and fried sage. After the butter is done browning, drizzle on top.  Next, add your fresh/cold ingredients: pomegranate seeds, pumpkin seeds, shaved parmesan cheese, and salt and pepper to taste.  Garnish with a little fresh sage to add some greenery to the plate.  Voila!  So quick.  So simple.  So good.  Truly, MKR

P.S. A quick tip as you’re plating: the raviolis will get cool faster than your other warm ingredients, so try to time it accordingly. You want those soft raviolis to be warm! 

For more under-30 minute meals, head here. xo

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Butternut Squash Ravioli with Mushrooms, Pomegranate Seeds, Pumpkins Seeds, Fried Sage, Parmesan & Brown Butter
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Ingredients
  1. 1 package frozen Butternut Squash Ravioli
  2. 8 oz. cremini mushrooms
  3. 1 stick butter
  4. 1 cup fresh pomegranate seeds
  5. 1 cup pumpkin seeds
  6. 3-4 tablespoons butter
  7. parmesan cheese, shaved
  8. 2-3 tablespoons cooking oil
  9. Fresh sage leaves (3/4 to fry, 1/4 to garnish)
Instructions
  1. Make ravioli per package directions.
  2. In the meantime, slice cremini mushrooms into 1/4 inch strips and sautee them in a pan with butter.
  3. Remove mushrooms from pan and set aside on a paper towel.
  4. Use the same pan to fry 3/4 of your fresh sage (bring oil to a frying temperature and drop sage in for 30 seconds. Set aside.
  5. Make your brown butter sauce: start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Should take about 5 minutes. You don't want to over-burn it.
  6. Drizzle brown butter onto ravioli, mushrooms and fried sage.
  7. Top with pumpkin seeds, pomegranate, parmesan cheese, salt and pepper.
  8. Garnish with remaining fresh sage.
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Vegetarian Breakfast Nachos with Sunny Side Up Eggs, Faux Chorizo, Fresh Avocado & Much More

The perfect dish for breakfast, brunch or dinner.
November 16, 2016
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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Vegetarian breakfast nachos recipe by @waitingonmarthaVegetarian breakfast nachos by @waitingonmartha

It takes about two seconds to see that I’m on the nacho train.  After my recent sweet potato nachos were such a hit (seriously you need this recipe), I was inspired to get even more creative with my nacho creations.  I’m all about the art of the layers, and today’s vegetarian breakfast nachos simply nail it again. 

Now I know what you’re thinking; breakfast is not the time for nachos.  But friends, I beg to differ.  Chilaquiles are my all-time favorite breakfast food, and these nachos are what I like to call the easier version of them.  And of course, if you’re in one of those breakfast-for-dinner kind of moods, this dish is right up your alley. 

You’ll find that these vegetarian breakfast nachos are similar to my other nacho recipes in that the layering is absolutely essential to their success.  I always take a few extra minutes to fully layer the pan (always, always on parchment paper), never going above two layers of chips, and only ever using the biggest, best chips (I even buy extra bags of chips to pick out the best to use!).  This way, every chip will be sure to have everything included with each bite.  It’s very important, especially when layering so heavily!

Another trick to getting these just right:  make your sunny-side-up eggs (or scrambled, or however you prefer them, really)  as your cheese is melting on your nachos.  I like to use my griddle (under $50) to make all of the eggs at the same time.  Think of this recipe as a little test in time management, and make sure you have all of your toppings and everything else prepped and ready to go beforehand.  One more tip, if the cheese isn’t melted on the nachos by the time the eggs are done, simply keep the nachos in the oven (with it turned off) until ready.  This way your cheese won’t get hard or rubbery…there’s nothing worse than rubbery cheese.  

The rest of the recipe is simple; layer ’em with black beans, cooked chorizo, diced jalapenos and cheese, and then top with all of your favorite cold toppings (green onions, halved cherry tomatoes, cilantro and avocados) and enjoy!  Truly, MKR

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Vegetarian Breakfast Nachos
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Ingredients
  1. 2-3 bags tortilla chips
  2. 1 package vegan chorizo (or regular if you don't want them vegetarian!)
  3. 2 cans black beans
  4. 1 block cheddar cheese, shredded
  5. 1 block Monterrey Jack cheese, shredded
  6. 5-6 eggs, sunny side up or however you like them
  7. green onions, chopped, to garnish
  8. cilantro, chopped, to garnish
  9. cherry tomatoes, halved, to garnish
  10. 1-2 avocados, sliced, to garnish
  11. Salt & pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. Start by cooking the vegan chorizo (even a carnivore will NEVER be able to taste the difference between vegan and regular!). It's in sausage form like kielbasa, but it crumbles like ground beef. Cook it in your pan (don't put oil in it, its natural oils will grease the pan) for 5 minutes, or until cooked throughout.
  3. Layer a double layer of chips onto your sheet pan. Be sure to spread out evenly and only use the biggest, best chips.
  4. Next, layer in this order: black beans, the cooked chorizo, finely diced jalapenos.
  5. Sprinkle the shredded cheeses on top.
  6. Place the nachos in the oven, and cook until the cheese is melted (about 10 minutes).
  7. In the meantime, make your sunny-side-up eggs.
  8. When the eggs are cooked, and the nachos are melted, add your cold toppings (green onions, cilantro, half cherry tomatoes, avocados).
  9. Lastly, place your cooked eggs on top, and season with salt and pepper.
Notes
  1. I like to add diced jalapenos in the black bean and chorizo layer because the beans calm down the heat a bit. More jalapenos to garnish is of course a great idea!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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