CLASSIC
LASAGNA
Hands On 45 minutes
Total Time 1 hour 30 minutes plus standing time
Serves 12
12 Hy-Vee lasagna noodles
1 lb. Hy-Vee ground fresh mild Italian pork sausage
% cup Hy-Vee Short Cuts chopped white onions
1 (15-oz.) can Hy-Vee crushed tomatoes in puree
1(12-oz.) can Hy-Vee tomato paste
% cup parsley, garlic, basil, salt, oregano, rosemary,
2 cups water
black pepper and crushed red pepper. Bring to a boil;
% cup chopped fresh parsley, divided
2 cloves garlic, minced
reduce heat. Simmer, covered, 20 minutes.
Blackberry Grilled
Cheese
3. PREHEAT oven to 350°F. Combine eggs, ricotta,
% cup Parmesan and remaining % cup parsley in a
medium bowl.
2 tsp. Hy-Vee dried basil leaves
1% tsp. Hy-Vee salt
1 tsp. Hy-Vee dried oregano leaves
Total Time 10 minutes
% tsp. Hy-Vee dried rosemary leaves
4. SPREAD 1 cup of the tomato mixture in the bottom
Serves 2
% tsp. Hy-Vee black pepper
of a 13x9-in. baking dish. Arrange 3 of the cooked
4 (-in.-thick) slices Hy-Vee Bakery classic
% tsp. Hy-Vee crushed red pepper
noodles on top of sauce. Top with one-third of the
2 Hy-Vee large eggs, beaten
1(15-oz.) container Hy-Vee part-skim ricotta cheese
% cup Soirée grated Parmesan cheese, divided
10-grain bread
ricotta mixture, one-fourth of the mozzarella and
2 Tbsp. Culinary Tours Marion blackberry
1% cups of the sauce. Repeat twice. Top with remaining
3 noodles, sauce, mozzarella and remaining % cup
Parmesan. Cover tightly with foil.
preserves, divided
1(8-oz.) pkg. Brie cheese, rind removed,
2 (8-oz.) pkg. Hy-Vee shredded mozzarella cheese
sliced and divided
Fresh basil, for garnish
5. BAKE for 40 minutes. Uncover and bake about
1(8-oz.) container fresh blackberries, divided
20 minutes or until cheese begins to brown. Remove
1. COOK lasagna noodles according to pkg. directions,
using shortest cooking time. Drain and rinse with cold
water: set aside. Place noodles flat on paper towels to
2 Tbsp. Hy-Vee unsalted butter, divided
from oven; let stand 15 minutes before serving. Garnish
with fresh basil, if desired.
1. SPREAD 2 slices of bread each with 1 Tbsp.
blackberry preserves. Layer with 2 oz. sliced
slightly dry.
Per serving: 400 calories, 19g fat, 9 g saturated fat,
Ogtrans fat, 80 mg cholesterol. 880 mg sodium.
35 g carbohydrates, 7 g fiber, 8 g sugar (0 g added sugar),
25 g protein. Daily Values: Vitamin D 6%, Calcium 35%,
Iron 10%. Potassium 15%
Brie and 4 oz. fresh blackberries. Top with
2. FOR SAUCE, cook sausage and onions in a large
skillet over medium heat until sausage is brown,
stirring occasionally to break into uniform crumbles.
Drain if necessary. Add undrained
remaining 2 oz. Brie and remaining bread slices.
2. MELT I Tbsp. butter in a medium skillet over
medium heat. Place one sandwich in skillet and
cook 2 to 3 minutes. Flip sandwich; cook an
tomatoes, tomato paste, water,
additional 2 to 3 minutes or until golden brown
and cheese is melted. Remove sandwich from
skillet and keep warm. Repeat with remaining
1
1 Tbsp. butter and sandwich.
Per serving: 780 calories, 44 g fat, 27 g saturated fat,
Og trans fat, 145 mg cholesterol. 1,160 mg sodium,
68 g carbohydrates, 6 g fiber, 24 g sugar
(24 gadded sugar). 31 g protein. Daily Values:
Vitamin D 6%, Calcium 20%, Iron 15%, Potassium 8%
WHY WE CHOSE IT
THIS GROWN-UP
VERSION OFA
CHILDHOOD TRADITION
WHY WE CHOSE IT
WILL BRING BACK
MEMORIES OF TIME
SPENT WITH FAMILY, A
HOLIDAY ESSENTIAL.
A long-time family
favorite, this dish
features added kick
with crushed red
pepper flakes.
tlyVee. SEASONS I hy-vee.com
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