So despite the lack of a photo of the finished product (the above picture is pre-baking) this is a really good lasagna recipe. Hot sausage, gooey cheese, just enough spinach to make you feel virtuous… what more could you ask for? Seriously, it’s great, which is why it’s my go-to recipe to bring to new moms and dads who have just come back from the hospital and are too worn out to cook. In fact, I made this one for two friends (and baby makes three!) who are just now emerging from their haze of sleep deprivation and late-night feedings, so I hope they enjoy it! This is also why I don’t have a picture of the cooked dish.
Even if you don’t have a new baby, of course, this is a hearty, delicious dish for autumn and winter dinners. I took a few shortcuts with regard to some steps (jarred sauce is just fine for something like this!), so you could conceivably make this on a weeknight if you started early. I prefer to make it on weekends, though, and take the (ample) leftovers to work for lunch to combat the Monday blues!
Now that the weather is finally warming up, I thought I’d share one of our family’s staple summer dinners– cold Asian noodle salad. It’s tangy, refreshing, a little bit spicy, and the perfect dinner for eating outside in the evenings– perhaps with a cold beer or glass of white wine. Best of all, it comes together in a snap, with ingredients straight out of the pantry. (or if they’re not in your pantry, they should be!)
Lately I’ve had occasional twinges of gadget-envy when reading about the new vegetable spiralizers, which allow you to make noodle shapes out of various vegetables, including carrots, sweet potato, and zucchini. Still, since I have zero cabinet space left (after my other unitaskers, like the waffle iron, the pizzelle iron, the cake pop maker, and the mini donut maker) I’ve been hesitant to buy one. So when I came across this carrot stripper for only $2.99 at TJ Maxx, I had to get it.
For my first try at spiralizing/stripping, I bought some smallish zucchini, less than 2″ in diameter. It was remarkably easy– much like using an oversized pencil sharpener. A few twists and I had a pile of zucchini noodles!
But what to do with them? I read that you could just eat them raw, tossed with some olive oil and lemon juice for a summer salad, but for some reason that didn’t appeal. I decided to sauté them in butter and garlic– always a way to improve any vegetable– and top them with some panko bread crumbs toasted in more butter.