Mamma Mia V Sagna Recipes

Steps:

• Squeeze the juice from all the citrus fruit into a large pitcher. Toss in the wedges once they've been squeezed. Add the pineapple, splenda, and the wine and stir to combine. Chill overnight in the refrigerator. Adding the ginger ale and the strawberries to the pitcher, just before serving.
• Cook's Note: If you need to serve right away and you don't have chilled wine or ginger ale, add everything together and pour over ice.

Steps:

• 1. In a large sauce pan brown ground beef, sausage, basil, parsley, garlic, salt, pepper and onions until light brown.
• 2. Add cans of diced tomatoes, 2 cans of tomato paste and 1 cup of water. Bring to a boil and lower to a simmer. Cook on low heat for 20 minutes, stirring often.
• 3. In a separate pot bring elbow macaroni to a boil and cook on medium high heat until done, about 8 minutes. Drain and set aside.
• 4. In a large casserole baking dish layer meat sauce, grated cheese and noodles. Repeat ending with sauce and topping with Mozzarella cheese.
• 5. Bake in a preheated oven at 350 degrees until cheese is melted, about 20 minutes.

Steps:

• 1. In large oiled skillet , brown together optional onion, ground beef and italian sausage ... drain off excess grease ... add spices ... continue cooking for a minute or two... add 2 tbs sugar, tomatoes , sauce, paste and water .. cook on low/medium heat until sauce begins to bubble (stirring often) ... set aside
• 2. *In medium mixing bowl add ricotta cheese, 1 lrg egg, 1 tbs sugar and 1/2 teaspoon parsley flakes .. whisk until mixed well... set aside
• 3. line baking dish with reynolds lining paper.
• 4. spoon and spread evenly several tablespoons of sauce onto lined baking dish... place 4 lasagna noodles lengthwise over sauce .. spoon/spread evenly several more tablespoons of sauce over noodles ... sprinkle evenly pkg of italian cheese... add another layer of lasagna noodles (3 noodles) ... spoon/spread evenly several tablespoons sauce over noodles .. spoon/spread evenly all ricotta cheese ... add remaining 3 lasagna noodles ... spoon/ spread evenly several tablespoons sauce .. sprinkle 1/2 pkg of mozzarella cheese.
• 5. place 1 sheet of tin foil over lasagna dish (if not using a dish with lid) ... bake in preheated oven at 350 degrees for 30 minutes ... remove lid/foil add remaining mozzarella cheese and baked uncovered for an additional 10-15 minutes until cheese has browned. Remove from oven .. let cool approx 5 minutes before cutting into.

Steps:

• Brown meat.
• Add next 5 ingredients. Simmer uncovered 30 minutes.
• Cook noodles according to package directions.
• Drain and spread noodles out to cool on wax paper.
• Combine remaining ingredients, except Mozzarella and oil.
• Spread olive oil on bottom of 13 x 9 baking pan.
• Place half noodles in bottom, overlapping slightly.
• Spread 1/2 Ricotta on noodles, using fingers.
• Sprinkle scant half of Mozzarella over all.
• Spread 1/2 meat sauce over all.
• Repeat layers, saving a little Mozzarella for the top.
• Bake 30 minutes at 375°F.
• Let stand 10 minutes, then cut.
• May assemble early, refrigerate; then allow 15 minutes longer in oven.

Steps:

• 1. Prep: Clean the eggplant and cut into small cubes. Clean and slice mushrooms.
• 2. In a large heavy saucepan or dutch oven, saute the vegetables in the olive oil until nicely caramelized. Crushing the Italian seasoning in your hand and add to the pot with the onion and garlic, in the last minute or two.
• 3. Pour in the wine, and stir up the bits, careful not to mush the veg more than necessary. Stir in the tomato sauce and paste, and the two cans of water. Stir to combine. Simmer the sauce at least 30 minutes, stirring occasionally to prevent sticking.
• 4. Meanwhile, stir the ricotta cheese into the eggs, with the crushed parsley flakes and pepper. Add the romano and asiago cheeses, and blend well. Cover and set aside. (If you can't find asiago, just double up on the romano.) Set aside about 1 cup of the shredded mozzarella.
• 5. In a deep 9x13 baking dish that has been sprayed with food release, arrange a layer of uncooked noodles covering the bottom of the pan, trimming corners as needed for best fit, without overlapping too much.
• 6. Cover the noodles with about 1/3 of the sauce mixture. Over the sauce drop spoonsful of the ricotta mixture, using about half. Spread half the mozzarella over the top of the ricotta mixture, then sprinkle with half the parmesan. Repeat layers, beginning with another layer of noodles, and using about 1/2 of the remaining tomato sauce.
• 7. When the second layer is complete, cover everything with a last layer of noodles. Spread the last portion of the tomato sauce over the noodles. Sprinkle over top the reserved 1 c. of shredded mozzarella, and garnish with grated parmesan.
• 8. Cover baking dish tightly. Bake 60 min. at 350 degrees. Remove from oven and allow to rest 15-20 min. Cut and serve. Makes 12-15 large portions.
• 9. This dish is best served with a lovely chianti, a bright green salad, (some super-garlicky warm bread if you need to stretch your portions), and a table full of friends and family :) Mangia!
• 10. NOTES: 1) If you're watching carbs, substitute the cubed eggplant with cubed zucchini, and make noodles out of long slices of eggplant. You may wish to saute the eggplant slices a bit before layering. 2) I like to make the sauce and the cheese mixture early in the day (or the night before), to allow the flavors to meld together, but it's not necessary. 3)This recipe holds and reheats very well. It also can easily be made in two 9 inch square pans, so that one may be shared, or frozen and reheated later (if you can find pans deep enough). Leftover portions may be frozen individually for quick lunches and dinners.
• 11. **We're gluten free, so I use Tinkyada brand lasagna noodles. They're fabulous, and work perfectly!