Lasagna and Marzi-Pain

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Homemade Lasagna was on the menu for Sunday Roast tonight. When we started talking about Sunday Roast and I mentioned making lasagna to the my Heart and my son – it was obviously a Great idea. (smile)

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Basic lasagna recipe: No bake lasagna noodles

Meat layer: browned ground beef & Italian Sausage, sauteed chopped green & red peppers, sweet onions, and garlic combined with a large can of tomato sauce, a medium can of chopped tomatoes, a small can of tomato paste, a splash of red wine, Italian seasoning, and fresh ground pepper.

Ricotta layer: medium container of ricotta mixed with 1 raw egg and basil

Layers: lasagna noodles, meat mixture, ricotta layer, shredded mozzarella – 4 layers total ending with noodles, meat layer and mozzarella.

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Bake at 350-degrees for 30 minutes covered then an additional 20 minutes uncovered until bubbly. Remove from the oven and sit 10 minutes to let the lasagna “settle” – definitely helps for easier serving!

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My Heart’s dessert creation is Marzi-pain: Crescent sheet with almond paste, sliced fresh strawberries, creme fraiche, a splash of Amaretto: folded over and sprinkled with sugar then baked at 375-degrees for 25 minutes, until nicely browned. Topped with a drizzle of hot fudge sauce, a few slices of strawberries and another splash of Amaretto. This delicious dessert was served warm and definitely will be repeated! YUM

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