Around the Dining Table
Dinner Club members are invited to submit photos of recent dinner club get-togethers, menu and decorating ideas, wine recommendations and anything else of interest. The recipe for each month's theme entree is posted here and available as a PDF as well by clicking on the button below the recipe.
November 2022 - Italian - Lasagna with suggested appetizers and sides
Best Classic Lasagna Recipe
The Best Classic Lasagna Recipe - Homemade lasagna full of pasta, ricotta,
A homemade meat sauce, and tons of cheese. This is the world's best lasagna recipe!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings: 12 servings
Calories: 463kcal
Author: Amanda Finks
Ingredients
1 lb. ground beef
1/2 lb. sweet Italian sausage
1 medium onion -chopped
2 garlic cloves -minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
1/2 cup water
2 tablespoons sugar
3 teaspoons salt -divided
3 teaspoons Italian seasoning -divided
1 1/2 teaspoons dried basil leaves -divided
1/4 teaspoon ground black pepper
1/4 cup minced fresh flat-leaf parsley -divided
2 cups shredded mozzarella cheese -divided
15 oz. (1 3/4 cups) whole milk Ricotta cheese
1/2 cup grated parmesan cheese -divided
1 large egg
12 lasagna noodles
Instructions
NutritionServing: 1/12th of the recipe | Calories: 463kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1420mg | Potassium: 812mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1115IU | Vitamin C: 14.9mg | Calcium: 274mg | Iron: 3.7mg
Suggested additional dishes
Appetizer suggestions are autumn fritto mida, bruschetta, antipasto plate, caprese salad on a skewer, mozzarella sticks, stuffed mushrooms.
Side dish suggestions are green salad, roasted or steamed veggies, mushroom risotto.
The Best Classic Lasagna Recipe - Homemade lasagna full of pasta, ricotta,
A homemade meat sauce, and tons of cheese. This is the world's best lasagna recipe!
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Servings: 12 servings
Calories: 463kcal
Author: Amanda Finks
Ingredients
1 lb. ground beef
1/2 lb. sweet Italian sausage
1 medium onion -chopped
2 garlic cloves -minced
1 (15 oz.) can tomato sauce
1 (15 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
1/2 cup water
2 tablespoons sugar
3 teaspoons salt -divided
3 teaspoons Italian seasoning -divided
1 1/2 teaspoons dried basil leaves -divided
1/4 teaspoon ground black pepper
1/4 cup minced fresh flat-leaf parsley -divided
2 cups shredded mozzarella cheese -divided
15 oz. (1 3/4 cups) whole milk Ricotta cheese
1/2 cup grated parmesan cheese -divided
1 large egg
12 lasagna noodles
Instructions
- Preheat oven to 350 degrees F.
- Make the meat sauce. Add beef and sausage to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet.
- Add the tomato sauce, crushed tomatoes, tomato paste, water, sugar, 2 teaspoons salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and reduce the heat to low. Simmer the sauce for 30 minutes. Stir in 2 tablespoons of the minced parsley.
- As the sauce cooks, make the ricotta mixture. In a large bowl, add 1 cup mozzarella, the ricotta, 1/4 cup parmesan, 2 tablespoons of the parsley, the egg, 1 teaspoon salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon basil. Stir until well incorporated.
- Cook the pasta al dente, according to it’s package directions.
- Assemble the lasagna. In a 13x9 inch baking dish, add a very thin layer of meat sauce (about 1/4 cup). Layer 3 lasagna noodles, 1/3 of the ricotta mixture, and 1 1/2 (level) cups of meat sauce. Repeat the layers twice.
- Add a final layer of the remaining noodles, meat sauce, 1 cup mozzarella, and 1/4 cup parmesan.
- Cover with foil that has been sprayed with nonstick cooking spray. Bake for 45 minutes. Remove the foil. Bake 15 more minutes.
- Let the lasagna cool for 15-20 minutes before cutting.
NutritionServing: 1/12th of the recipe | Calories: 463kcal | Carbohydrates: 36g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 91mg | Sodium: 1420mg | Potassium: 812mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1115IU | Vitamin C: 14.9mg | Calcium: 274mg | Iron: 3.7mg
Suggested additional dishes
Appetizer suggestions are autumn fritto mida, bruschetta, antipasto plate, caprese salad on a skewer, mozzarella sticks, stuffed mushrooms.
Side dish suggestions are green salad, roasted or steamed veggies, mushroom risotto.
October 2022 - Asian Theme with Mongolian Beef with suggested side dishes
Mongolian Beef
Serves 8
INGREDIENTS
2-2 ½ pounds flank steak
½ cup + 2 tablespoons cornstarch
½ cup + 4 tablespoons vegetable oil
3 tablespoons minced garlic
3 teaspoons minced ginger
1 cup low-sodium soy sauce
1 cup of water
¾ cup packed dark brown sugar
1 teaspoon red pepper flakes
2 bunches of scallions (green onions) – sliced into 1-inch pieces
DIRECTIONS
Slice the flank steak against the grain into 1/4 “ pieces, then toss it with the cornstarch. Allow the steak to sit for 10 minutes while making the sauce.
Heat 4 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and the water, stirring to combine. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
Line a plate with paper towels.
Place a large skillet or wok over medium heat and add ½ cup of vegetable oil. Once the oil is hot (but not smoking) add the beef to the pan and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes. Remove the steak from the skillet with a slotted spoon and transfer it onto the paper towel-lined plate. Pour any excess oil out of the pan.
Place the skillet back over medium heat. Add the prepared sauce, the steak and the red pepper flakes to the hot pan and bring to a boil, stirring constantly until the sauce has thickened to the consistency of syrup, 3-5 minutes. Add the sliced scallions immediately before serving.
Serve beef over cooked rice, enough for 8-10 servings.
Suggested Sides
These are merely suggestions. Your creativity and ingenuity is welcomed! Just be sure your dish can accommodate the number of people your host is serving.
Appetizer of your choice
Daikon radish cucumber salad-(regular radishes OK to use)
Papaya salad
Asian sugar snap peas Dessert of your choice
Sesame green beans Fortune cookies
Serves 8
INGREDIENTS
2-2 ½ pounds flank steak
½ cup + 2 tablespoons cornstarch
½ cup + 4 tablespoons vegetable oil
3 tablespoons minced garlic
3 teaspoons minced ginger
1 cup low-sodium soy sauce
1 cup of water
¾ cup packed dark brown sugar
1 teaspoon red pepper flakes
2 bunches of scallions (green onions) – sliced into 1-inch pieces
DIRECTIONS
Slice the flank steak against the grain into 1/4 “ pieces, then toss it with the cornstarch. Allow the steak to sit for 10 minutes while making the sauce.
Heat 4 tablespoons vegetable oil in a medium saucepan over medium heat. Add the garlic and ginger and sauté until golden, about 2 minutes. Add the soy sauce and the water, stirring to combine. Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.
Line a plate with paper towels.
Place a large skillet or wok over medium heat and add ½ cup of vegetable oil. Once the oil is hot (but not smoking) add the beef to the pan and sauté until it is seared on all sides but barely cooked in the center, about 2 minutes. Remove the steak from the skillet with a slotted spoon and transfer it onto the paper towel-lined plate. Pour any excess oil out of the pan.
Place the skillet back over medium heat. Add the prepared sauce, the steak and the red pepper flakes to the hot pan and bring to a boil, stirring constantly until the sauce has thickened to the consistency of syrup, 3-5 minutes. Add the sliced scallions immediately before serving.
Serve beef over cooked rice, enough for 8-10 servings.
Suggested Sides
These are merely suggestions. Your creativity and ingenuity is welcomed! Just be sure your dish can accommodate the number of people your host is serving.
Appetizer of your choice
Daikon radish cucumber salad-(regular radishes OK to use)
Papaya salad
Asian sugar snap peas Dessert of your choice
Sesame green beans Fortune cookies
| Mongolian Beef Recipe |
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