Lively Lasagna Sunday Dinner

There are many lasagna dishes out there that are all unique and equally delectable, but the twist on my recipe is that it's got a bite to it.  I use just enough spices and jalapenos to sass up the dish without losing it's hearty Italian flavors.  Perfect for a Sunday family dinner, which in our family, we have both meat-lovers and vegetarians to accommodate: 

On the Menu

1st Course: Starters - Basic side salad & Whole Wheat French Bread

2nd Course: Appetizer - Stuffed Mushrooms

3rd Course: Main Dishes - Lively Lasagna & Butternut Squash & Spinach (healthy, vegetarian) Lasagna

4th Course: Side Dish - Parmesan-crusted Zucchini

5th Course: Recommended Dessert Dish: Lisa's Limoncello Dolcini

Starters: For the first course, I keep this very simple.  Some Romaine or Leaf lettuce and some chopped tomato with dressing options (I usually have Italian, Ranch and a vinaigrette to choose) and slice the bread with some butter.

Appetizer: Stuffed Mushrooms

Ingredients:
6 large whole Bella mushrooms 4-6" stems removed
3 thin slices of pancetta or ham
2 tbsp. onion, minced
1 garlic clove, pressed/ crushed
1/2 cup bread crumbs
1/3 cup grated Parmesan & Romano cheese
2 tsp. garlic powder
4 tsp. cayenne pepper
2 tbsp. shredded mozzarella cheese
Approximately 4 tbsp - extra virgin olive oil, drizzling

1. Preheat oven to 350 degrees F.  Wash mushroom caps thoroughly and place on a baking sheet, stem hole up.
2. Over a medium heat, cook pancetta/ ham slices in a skillet.  Add in onion and garlic. Cook pancetta/ ham until the ends begin to crisp up, and the onion and garlic start to brown, about 10 minutes.  Remove from heat and set aside on a plate.
3. In a separate bowl, mix bread crumbs, grated cheeses and spices together.
4. Cut pancetta/ ham into small pieces similar to onion and garlic and mix meat, onion and garlic all together.
5. Spoon meat and onion mixture into mushroom caps.  Then spoon bread crumb mix on top of meat and onion mix into each cap.
6. Drizzle with olive oil over the tops of each mushroom cap and place in the oven.
7. Cook about 10 minutes, then drizzle with olive oil once more.  Cook until mushroom cap topping begin to brown and crisp up, about 5-8 more minutes.

Main Dish: Lively Lasagna (for meat-lovers) 
Click for my Butternut Squash & Spinach (healthy, vegetarian) Lasagna
Ingredients (for a 2 1/2 qt baking dish, 3 layers):

9 Lasagna noodles
2 tbsp. of extra virgin olive oil
1/2 small onion, minced
2 garlic cloves, pressed/ crushed
3/4 lbs. of lean ground beef
3 links of spicy Italian sausage (casings removed)
1 jar of preferred tomato/ spaghetti sauce
2 tsp. oregano
2 tsp. garlic powder
2 tsp red pepper flakes
1 tsp. onion powder
1 tsp. dried sweet basil
2 cups ricotta cheese
3/4 cup sliced marinated jalapenos
2.1/2 cups shredded mozzarella cheese
3/4 cup grated Parmesan-Romano cheese
1/2 cup milk

1. Preheat oven to 365 degrees F.
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil.  Cook the pasta noodles uncovered, stirring occasionally, until pasta is has cooked through but is still al dente, or still firm to bite (approximately 10 minutes).  Remove the noodles to a plate. 
3. In a skillet over medium heat, put oil, onion and garlic together and cook for a few minutes, stirring occasionally.
4. Add the ground beef and sausage into the skillet and cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes.  Drain excess grease.
5. Return skillet to burner, change heat to low and add spices and stir to coat meat with spices.  Then add in tomato/ spaghetti sauce and mix all together thoroughly.
6. In a bowl, mix the ricotta cheese, Parmesan cheese, the jalapenos, milk and 1 cup of the mozzarella cheese.
7. Place 3 noodles side by side into the bottom of a greased baking dish (I use spray olive oil); top with a layer of ground beef mixture, and then a layer of the cheese mixture.  Repeat layers using all of each mixture.  Generously sprinkle top with the balance of mozzarella cheese.
8. Bake in the preheated oven until the dish is bubbling and the cheese has completely melted, about 30-45 minutes.  Once cheese begins to brown (should be around the edges first), turn off the oven but leave the dish in the oven about 10 more minutes.  This will "crisp up" the top cheese layer without burning the rest of the dish.  Allow to stand at least 10 minutes before serving for easier cutting.

Side Dish: Parmesan-crusted Zucchini 

Ingredients - 4 servings
3 medium size zucchini
3 tbsp. extra virgin olive oil
2 tsp. garlic powder
1 tsp. red pepper flakes
Salt & pepper to taste
1/4 cup shredded mozzarella cheese
2 tbsp. of bread crumbs
3 tbsp. of grated Parmesan-Romano cheese

1. Preheat oven to 350 degrees F. Thoroughly wash zucchini and cut off the ends.
2. Slice zucchini 1/4-inch thick.  Toss zucchini slices in a bowl with the oil until coated completely.
3. Lay out zucchini slices on a baking sheet in one even layer.
4. Season zucchini slices with all spices except red pepper flakes, and sprinkle shredded mozzarella cheese evenly over the top.
5. Bake in oven until cheese is melted on top; approximately 8 minutes.  Remove from oven, and turn oven to high broil.
6. Mix grated cheese, bread crumbs and red pepper flakes together.  Sprinkle cheese and bread crumb mixture over the top of zucchini.
7. Place back in oven and broil until cheese bubbles and "crusts up."  This should only take a few minutes or less, so watch carefully.
8. Remove from the oven, and let stand for about 5 minutes before plating.

Don't forget dessert!! 

Lisa's Limoncello Dolcini