I’ve always loved to cook and, of course, have done a lot of cooking with wine. (would love to get that cookbook finished) Right now though with the stay at home rule, I’ve taken cooking to new lengths. I’ve been trying new things, and creating recipes. It’s been fun!
Here’s one of my newest recipes for cooking with wine. It was a big hit!
Spinach Lasagna Supreme
½ pound sweet Italian sausage, crumbled
½ pound of bacon, cut slices into one-inch pieces
12 oz. fresh mushrooms, sliced
1 large onion, cut into small pieces (the size of the mushroom slice)
1 t. sea salt (can be omitted for low sodium diet)
1 t. coarse ground black pepper
Preheat oven to 350 degrees.
Cook the sweet Italian sausage, mushrooms, and onions in a skillet, until meat is cooked and mushrooms and onions are tender. Drain. Add tomato sauce, tomatoes, wine, basil, oregano, garlic, sea salt and black pepper. Cover and simmer for 15 minutes, stirring often.
Preheat oven to 375 degrees. Beat eggs in a large bowl; add ricotta cheese, grated parmesan cheese, parsley flakes, and eggs. Mix well.
Mix together the remaining shredded cheeses in another large bowl.
Place ½ of the lasagna sheets in a 9 x 13 baking dish. Spread ½ of the ricotta cheese mixture, then ½ of the spinach, next the ½ of the meat mixture, followed by ½ of the shredded cheeses. Repeat layers.
Bake for 40 to 45 minutes. Let stand 10 minutes before cutting.