WATCH MAGAZINE_December 2021_Young Sheldon

LacheyLasagna ••• During any season, this recipe is always a crowd-pleaser, but it’s an especially good way to warm up after a cold winter day. Bonus: You can save the leftover sauce to make another dish later. I NGRED I ENT S 1 lb. sweet Italian turkey sausage, casings removed 1 lb. lean ground turkey (I use the 1-pound Jennie-O packs) ½ cup chopped or minced white onion 2 garlic cloves, crushed or minced 1 28-oz. can crushed tomatoes

1 12-oz . can tomato paste 1 15-oz. can tomato sauce ½ cup water 2 tbsp. granulated sugar 1 ½ tsp. dried basil ½ tsp. fennel seeds 1 tsp. Italian seasoning 1 tbsp. salt, plus more as needed ½ tsp. ground black pepper 4 tbsp. chopped flat-leaf parsley, divided 12 lasagna noodles

(more or fewer to taste)

1 15-oz. tub ricotta cheese 1 egg ¾ lb. pre-sliced low-moisture mozzarella cheese, divided ¾ cup grated Parmesan cheese, divided

“For a natural-born party planner like me, this is the season of small get-togethers and big celebrations.” —Vanessa Lachey

MAK I NG I T FROM S CRATCH In a large, dry Dutch oven, brown the sausage over medium heat, breaking it up into a crumble as you go. When it’s almost brown, add the ground turkey. When the meat is fully cooked, add the onion and garlic and sauté until the onion is translucent. Then add the crushed tomatoes, tomato paste, and tomato sauce. Add the water and mix well. Next, add the sugar, basil, fennel, Italian seasoning, salt, pepper, and 2 tablespoons of the parsley. Simmer, covered, for 90 minutes (or more). Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions. Then drain the noodles and rinse under cold water. At this point, I lay them out on a cookie sheet so I can easily grab them as I’m assembling. In a medium bowl, mix the ricotta with the egg. Add the remaining 2 tablespoons of parsley and salt to taste. Preheat oven to 375°F. Spread 1 ½ cups of the meat sauce on the bottom of a 9-by-13-inch casserole dish. Place half the noodles on top of the sauce in an overlapping layer. (I use six of them in this step.) Spread with half the ricotta cheese mixture. Then top with half the mozzarella cheese slices in an even layer (cut the slices to fit if you have to). Next, add another 1 ½ cups of the meat sauce, then sprinkle with ¼ cup of the Parmesan. Repeat the layers, starting with the noodles, then the ricotta mixture, then the mozzarella. Top with 1 ½ cups sauce and the remaining ½ cup Parmesan cheese. If you have sauce left over, save it for another use. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, then bake for an additional 25 minutes.

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food—not necessarily in that order! For a natural-born party planner like me, this is a season of small get-togethers and big celebrations. Even if you would rather spend cozy nights at home with the family, I hope this inspires you and helps make your season more magical and memorable in ways large and small. To buy Life from Scratch , go to:

Excerpted from Life from Scratch by Vanessa Lachey . Reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2021.


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