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Blog

Butteryum food blog recipes

Filtering by Category: dinner recipes

San Giorgio Lasagna

Patricia @ ButterYum

I’ve been making lasagna the same way my mother did for years, without a recipe, which is why I haven’t shared lasagna with you in the 14+ years I’ve been writing this blog. But I recently sampled lasagna at a relative’s home that was very tasty. When I asked about it, I learned it was made following a recipe found on the back of the box. It reminded me not to overlook those back-of-the-box recipe. They’re usually pretty good.

Items used to make this recipe:

(affiliate links)


San Giorgio Lasagna

makes 8-12 servings

Printable Recipe

Ingredients

For the Meat Sauce:

  • 1 tablespoon olive oil

  • 1 small onion, diced

  • 1 clove garlic, minced

  • 1 pound ground beef

  • 28 ounce can crushed tomatoes

  • sprig of fresh basil (stem with 6-8 leaves)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

Additional Ingredients:

  • 16 ounces lasagna noodles, cooked

  • 32 ounces (4 cups) ricotta cheese

  • 8 ounces (2 cups) shredded mozzarella cheese

  • 1/4 cup grated parmesan cheese

  • 2 large eggs

  • 1 tablespoon dried parsley

  • shredded mozzarella for sprinkling on top of lasagna

Directions

To Make the Meat Sauce:

  1. In a large skillet, saute onions in olive oil, stirring frequently, until caramelized; add garlic and stir constantly for 30-60 seconds.

  2. Add the ground beef and continue cooking, stirring frequently, until meat is brown and crumbled; drain excess fat if needed.

  3. Add crushed tomatoes and basil; reduce heat to low and simmer for at least 10 minutes.

  4. Remove basil sprig and taste; add salt and pepper if needed.

To Make the Cheese Filling:

  1. In a large mixing bowl, combine the ricotta, mozzarella, parmesan, eggs, and parsley; mix until thoroughly combined.

To Make the Lasagna:

  1. Preheat oven to 350F and place rack in the lower center position.

  2. Butter or spray a deep 9x13-inch lasagna pan with nonstick cooking spray (this is my favorite lasagna pan).

  3. Line the bottom of the lasagna pan with 1/2 cup of meat sauce.

  4. Top with a single layer of 3 or 4 lasagna noodles (trimming to fit the pan, if needed).

  5. Next spread 1/3 of the cheese filling evenly over the noodles, followed by 1 cup of the meat sauce.

  6. Repeat steps 3 and 4 two more times.

  7. Finish with one more layer of lasagna noodles, the remaining meat sauce, and a sprinkling of mozzarella cheese.

  8. Cover dish tightly with nonstick foil and place on a rimmed baking sheet to catch any drips.

  9. Bake for 45-60 minutes, or until bubbly and the temperature in the center of the lasagna reaches 160F.

  10. Remove foil and turn on broiler to brown the cheesy top layer (this should happen quickly so don’t leave the lasagna unsupervised); remove from oven and rest for at least 20 minutes before serving.

Notes

  • After boiling the lasagna noodles, I like to cool them in a bowl of cold water before placing them between layers of clean kitchen towels where they’ll rest until I need them. They’ll keep this way for several hours. You can also roll the towels up and place them in a large plastic bag to store in the fridge overnight. To cook the noodles 2 or 3 days ahead of time, cook, cool, and dry them before coating them with a little oil, then roll them individually and place in a large zip-top bag in the fridge.

  • This recipe can be assembled and refrigerated up to 5 days ahead of time. To cook, place the cold casserole dish in the center of a cold oven. Turn oven on and increase overall cooking time by 10-20 minutes.

  • If you don’t have nonstick foil, you can use regular foil - just spray the side that touches the cheese with nonstick cooking spray.

  • The original recipe calls for uncooked lasagna noodles and 4 large eggs. I haven’t tested this version, but I thought I’d mention it for those who might be interested in the convenience of uncooked lasagna noodles.

adapted from San Giorgio

Killer Oven-Roasted Chicken Thighs

Patricia @ ButterYum

I had a couple of pounds of boneless, skinless chicken thighs in the fridge and I started searching for a new way to prepare them. I stumbled upon this recipe (below) and boy am I glad I did. The only change I made was adding sriracha for a little heat. will definitely be making this again and again.

Place all the ingredients in a gallon zip-top bag seal the bag well before massaging all the contents well, then marinate in the fridge anywhere from 2 hours to overnight.

To cook the chicken thighs, just pour the entire contents of the bag into a casserole dish and bake (I like to make sure the most attractive side of each thigh is facing up). So simple and so incredibly delicious.

Items Used to Make This Recipe:

(affiliate links)


Killer Oven-Roasted Chicken Thighs

makes 2 pounds

Printable Recipe

Ingredients

  • 2 pounds boneless, skinless chicken thighs

  • 2 1/2 tablespoons pure maple syrup

  • 2 tablespoons low sodium soy sauce

  • 1 tablespoon olive oil

  • 1 tablespoon sriracha (optional)

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon minced garlic (about 3 cloves)

  • 1/2 tablespoon toasted sesame oil

  • 1/2 tablespoon worcestershire sauce

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly cracked black pepper

Directions

  1. Make the marinade by mixing all the ingredients except for the chicken thighs in a gallon-size zip-top bag.

  2. Add the chicken thighs to the marinade and remove as much air as possible from the bag before sealing it; massage the bag so all the chicken gets coated with the marinade and rest in the refrigerator for at least 2 hours or up to overnight.

  3. Preheat oven to 450F and place rack in center position.

  4. Prepare a 2-quart casserole dish (7x11 or 8x8) with nonstick cooking spray; pour the entire contents of the bag into the baking dish and bake, uncovered, for 25-30 minutes, basting half way through.

  5. Cook until an internal temperature of 165F is reached.

Note

  • For a more caramelized finish, place under the broiler for a couple of minutes before serving, but watch it carefully so it doesn’t burn.

adapted from craving tasty