Pepper and Meat Lasagna

I love to cook, eat and enjoy Italian Food. Its my second favorite cuisine after Indian. And when it comes to Lasagna, just the thought of it is drool worthy. So, today sharing a non-vegetarian recipe. Cook and Enjoy!

Ingredients:

3 tbsp Olive oil.
1 lb ground meat (of your choice).
1/2 medium onion, diced.
1/2 large bell pepper (green, red, and yellow), seeds and veins removed, diced.
2 cloves garlic, minced.
1 can (28-ounce) tomato sauce.
1/2 can (3 oz) tomato paste.
1 can (14-ounce) crushed tomatoes.
2 tsp dried oregano.
1/4 cup chopped fresh parsley.
1 tbsp Italian Seasoning.
Pinch of garlic powder and/or garlic salt (optional)
1 tbsp red wine vinegar.
Salt and Sugar to taste.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles -unbroken)
Freshly grated Mozzarella cheese and Parmesan cheese.

Method:

Put a large pot of salted water on the stove-top on high heat. While it is coming up to boil,prepare the sauce.

Heat olive oil in a large skillet on medium high heat. Add the ground meat (I have used lamb) and cook it until lightly browned and cooked through.

Add the diced bell pepper and onions to another skillet.Brown for a few minutes on medium high heat.

Now add the minced garlic and cook for 30 seconds more.

Then add the browned meat back to the skillet,lower the heat to low and continue to cook for 5 more minutes stirring frequently.

Transfer meat, bell peppers and onions to a medium sized pot. Add the tomato sauce, tomato paste, and crushed tomatoes. Add oregano, parsley, Italian seasoning, adjust amounts to taste. Add a pinch of garlic powder and/or a pinch of garlic salt, to taste. 

Add in a splash of red wine vinegar. Put sugar and salt to taste, and note: that you will later be adding Parmesan, which is salty.(Note: Keep tasting at each level)

Bring the sauce to a simmer and lower the heat to low to maintain a low simmer. Cook for 15-45 minutes to thicken and then remove from heat.

Now in the boiling water add the dry lasagna noodles and cook then as per package directions (al dente).When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.

Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.

In a rectangular casserole or lasagna dish, ladle one cup of sauce and spread it along the bottom of the pan. Apply one layer noodles 3 length wise/ breath wise as per the pan size.Ladle a third of the remaining sauce over the noodles. Apply a layer of the mozzarella on top of lasagna sauce. Sprinkle grated Parmesan cheese in thin even layer on top of mozzarella cheese.

Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, and another thin sprinkling of Parmesan.

Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.(Note: In total 3 layers of noodle sheets).

Cover the casserole with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

May be reheated in conventional oven or microwave.

Its Super tasty and if you haven't tried it yet,then you definitely must!

Vegetable Stir-fry Noodles

When ever the word 'Summers' come to our mind 'Raw-mango' is another that comes as well,isn't it? Semi-ripe mangoes add an incomparable depth of flavor to many dishes. Here is a stir fry dish served over noodles, I hope you like it.

Ingredients:

Rice noodles.

2 tsp peanut oil.
1 medium each red,yellow bell peppers and green capsicum, seeded and cut into thin strips.
8 oz. white mushrooms, chopped.
2 large cloves garlic, minced.
12 broccoli florets.
1 large semi-ripe mango, peeled, pitted and sliced.
½ cup vegetable stock.
¼ cup pineapple juice.
3 tbsp low-sodium soy sauce.
2 tsp sesame oil.
1 tbsp peanut butter.

1/2 tsp chili flakes.

1 tsp ready-made stir-fry sauce.

Salt and sugar to taste.

Method:

In large saucepan, bring water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.

Meanwhile, in a wok, heat oil over medium-high heat.

Add bell peppers, mushrooms, and garlic, and stir-fry until vegetables begin to soften, about 5 minutes. 

Now add broccoli, mango and stir-fry 4 minutes.

Stir in vegetable stock, pineapple juice, soy sauce, stir-fry sauce, chili flakes and sesame oil, and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. 

Reduce heat to low and blend in peanut butter and adjust salt and sugar accordingly.

Transfer noodles to serving plates, and spoon mango and vegetable mixture over top.

Serve right away.

Its light and yummy...enjoy it Caribbean Style! *winks* 

Avocado-Corn Salsa

During summers,I like to keep it simple.The heat is too much to add up anything more to the hassle.So,at times, I go simple with food,easy yet delicious.Here is a no-work-at-all kind salad recipe,try it and beat the heat.

Ingredients:

1/2 avocado, diced.
1/2 cup thawed frozen corn kernels.
5-6 cherry tomatoes, chopped.
2 tsp chopped fresh cilantro.
Lime juice, to taste.
Salt, to taste.

Method:

Combine avocado, corn, tomato and cilantro in a small bowl. Add lime juice and salt to taste. Voila! you have a super quick salad ready in just minutes.

Enjoy!!!