I have to go and pay some bills, but when I come back I a going to rock your world.
Alright, now that our utilities have been paid, let met tell you about some of the things that have been going on in the Antolic house. Three weeks ago I hurt my hand at work. Two weeks ago an O2 tank exploded and broke my ribs. My wife has been in and out of the hospital for months and here jobs worked her three times in two months. So life has thrown us a few bad days, so why am I saying that life is beautiful?
I could have been killed when the O2 tank went. My hand could have been much worse, and Kansa and I have gotten closer through it all. We have not hand much to eat but we have had enough. While we have been stressed and I have not had much of a chance to write, We have both learned that the time we have together is more valuable than the job Kansa doesn’t have and the pain that I was feeling. We live on pancakes and oatmeal and other caned foods but the point is we did more than just survived. We let God change us with our hardships and are the better for it.
Kansa is going to work for Uber as an independent contractor. She will be driving for a flat rate and I am helping her set up her POS with Paypal so she can take credit cards. In many ways this time has brought us much closer together.
At the end of the day I made Lazana for Sunday dinner.
Three-Cheese Lasagna with Italian Sausage
by Amy Bond, Marblehead MA
YIELD: Serves 8
1 tablespoon olive oil
1 cup chopped onion
3/4 cup finely chopped peeled carrots
2 tablespoons minced garlic
8 ounces lean ground beef
6 ounces spicy Italian sausages, casings removed
1 28-ounce can crushed tomatoes with added puree
1/4 cup tomato paste
1/4 cup chopped fresh basil
1 tablespoon golden brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
15 lasagna noodles (about 12 ounces)
2 15-ounce containers part-skim ricotta cheese
1 cup grated Parmesan cheese (about 3 ounces)
1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry
2 large eggs
4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds)
Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13×9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
I made this tonight after opening an email that Mike sent in and it was a big hit with the wife. Substituted the ricotta with cottage cheese and used half which is never a good idea. I would rather use a Swiss Cheese melted in with Ricotta and Sharp Cheddar and Oregano. But you do have to work with what you have on hand. Couldn’t find Italian sausage so I used Jimmy Dean, of which it’s spiciness made up for my running out of red pepper flakes. Finally, skipped the brown sugar because…well why would one put sugar into a savory dish? Smelled wonderful out of the oven. Will make again.
you can find Anthony W. Antolic’s book at Anthony’s Author Page