Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!



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    Carm’s Sunday Ricotta Lasagna

    My husband grew up in an Irish/ Italian neighborhood. His neighbor Carm used to make this lasagna. This is a very basic, old timey recipe. It has a layer of ricotta in the center, sandwiched by noodles. It’s a good thing to make on a lazy day. If you make it for lunch, you can have leftovers for dinner. 

    In a large skillet or heavy bottomed soup pot, brown 1 lb sweet Italian sausage. Season lightly with salt and pepper since the sausage is already seasoned. Once browned, remove to a colander & drain.

    Chop 1 large onion, 2-4 garlic cloves, 1 stalk celery, 1 small carrot, 10 or so mushrooms.  Add the onions & veggies to the pot and cook until translucent. Add the reserved meat along with 1 can whole peeled tomatoes, blended, and 1 large can tomato sauce, 1/2 tsp sugar, 1 tblsp basil and 1 bay leaf. Simmer to bring all the flavors together.

    Meanwhile: Boil water and cook the lasagna noodles. Grate some cheeses, mozzarella, parmesan, and cheddar if you like. 

    In a bowl, combine 1 container ricotta, 2 eggs, fresh chopped parsley, salt and pepper, and a little garlic powder. Reserve a little of this for the top if you like.

    Layer the lasagna starting with some sauce on the bottom of the lasagna pan, then noodles, sauce, cheese, noodles, the ricotta layer, noodles, sauce and cheese including any extra ricotta on top.  Bake at 350 until bubbly and melted about 35 minutes. Wait a few minutes before you cut it or the middle cheese layer will collapse.



    1. yumsville reblogged this from delishytown and added:
      Carm’s Sunday Ricotta Lasagna
    2. flefla reblogged this from delishytown and added:
      Totally YUM!
    3. delishytown posted this
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