Lasagna Soup ala ~DKBB~

Lasagna Soup ala ~DKBB~

(original recipe from tasteofhome.com)

Olive oil
1 yellow onion, chopped

2 cloves of garlic, minced
½ lb. ground beef
½ lb. Italian sausage
Pinch of oregano (and/or any other spices you prefer, such as Italian seasoning, basil, etc.)

Salt and cracked pepper  
2 Tbsp. tomato paste
2 cups marinara sauce
3 cups chicken broth
½ cup heavy cream
½ box of lasagna noodles
½ cup parmesan cheese or Parmigiana Reggiano

Rind(s) from Parmigiana Reggiano

¼ cup fresh basil, chopped
Ricotta cheese

Heat the oil in a deep pot over medium heat, add chopped onions and sauté for 5-7 minutes; add garlic, ground beef, sausage, salt, and pepper, along with any seasoning(s) you want; cook for another 5-7 minutes, until the meat is browned.
To the same pot, add the tomato paste, marinara sauce, chicken broth, heavy cream, and cheese rind; stir and bring to a boil.
Break the lasagna noodles into medium-sized pieces and add to the boiling pot; stir occasionally and let cook for around 10 minutes or until the noodles become al dente.
Once the pasta is al dente, add the cheese and stir; remove the cheese rind; serve in bowls, topped with dollops of ricotta and fresh basil.

Italian Burritos ala ~DKBB~

Italian Burritos ala ~DKBB~

(original recipe by Donna Holter in December 2014 Taste of Home)

1 lb. lean ground beef

¼ cup diced green pepper

½ onion, diced

½ to 1 clove garlic, minced

1 small can mushroom stems & pieces,

   chopped and divided

2 cups marinara sauce, divided

¼ tsp. garlic salt

¼ tsp. white pepper

¼ tsp. Italian seasoning

½ to ¾ cup shredded Italian cheese

8 whole wheat tortillas 

• Preheat oven to 375°.
• In large skillet, cook beef, onion, and green pepper over medium heat, breaking into small crumbles; drain.
• Stir in 1 cup marinara sauce, garlic powder, Italian seasoning, ½ of the mushrooms, and cheese.
• Spoon filling (⅓ to ½ cup) onto center of each tortilla; fold bottom and sides of tortilla over filling and roll up; place in baking dish or on baking sheet coated with cooking spray.
• Bake 10 to 15 minutes or until bottoms are light brown.
• While the burritos are baking, combine the remaining 1 cup of marinara sauce with the remaining mushrooms and heat thoroughly. Spoon over burritos to serve.

Eggplant Mariana Sauce ala ~DKBB~

If your garden is anything like mine, right now you are drowning in garden produce. Here's a versatile way to use some of that eggplant and some of those tomatoes and peppers you planted last spring:

Eggplant Marinara Sauce ala ~DKBB~

(original recipe from Krystol Cummings)

Eggplant, thickly sliced

Red peppers, thickly sliced

Garlic cloves, left whole

Tomatoes

Olive oil

Kosher salt

Cracked black pepper

Fresh oregano, basil, white pepper, thyme (spices to taste)

• Lightly coat eggplant slices, red peppers, and garlic cloves in olive oil; roast in oven on medium heat OR grill all (put pepper slices and garlic cloves in grill pan, grill eggplant directly on grill).
• Remove skin from roasted/grilled eggplant and peppers.
• Puree eggplant/red peppers/garlic cloves and tomatoes, adding salt, pepper, and spices to taste.
• Heat puree and serve with bread sticks or use as sauce for pasta.

Amounts depend on how much you want to make; use your own best judgment.